These old school iced oatmeal cookies are mushy, chewy, and crammed with heat spice, with crisp buttery edges. Topped with creamy vanilla icing, they’re completely irresistible!
Why You’ll Love These Traditional Iced Oatmeal Cookies
The subsequent time you’re tempted to select up a field of iced oatmeal cookies from the shop, make this selfmade model! These iced oatmeal cookies couldn’t be simpler to make. They’re crammed with tender oats and comfortable spices, sweetened with molasses and brown sugar. Right here’s why you’ll love them simply as a lot as we do:
Old school. These iced oatmeal cookies style similar to the type grandma used to make.
Good texture. They’ve wealthy, buttery edges wrapped round mushy, chewy facilities, topped with easy vanilla icing that melts in your mouth.
One bowl. Your oatmeal cookie dough comes collectively in a single bowl for fast and simple clean-up.
Are These Iced Oatmeal Cookies Laborious or Delicate?
These oatmeal cookies aren’t onerous and crunchy just like the boxed oatmeal cookies you’ll discover within the grocery retailer. As a substitute, my selfmade oatmeal cookies are chewy and mushy, made with a contact of molasses and darkish brown sugar for simply the correct amount of sweetness.
Substances You’ll Want
You solely want a number of widespread pantry objects to make the perfect oatmeal cookies dipped in creamy icing. Beneath are some ingredient notes, and don’t neglect to scroll to the recipe card for the complete measurements and directions.
Butter and Eggs – Make certain they’re at room temperature earlier than you begin.
Darkish Brown Sugar – Secret #1 for excellent candy and tender oatmeal cookies. See beneath for particulars.
Vanilla – Use actual vanilla extract and never synthetic vanilla.
Molasses – Secret #2 for cookies which can be mushy, chewy, and filled with taste. Make certain to make use of unsulfured or darkish molasses, and not bootstrap molasses.
Cinnamon – You may also use nutmeg or combined spice (pumpkin or apple pie spice).
Oats – One of the best oats for oatmeal cookies are fast oats, or old school rolled oats for a extra textured cookie.
Powdered Sugar – Mixed with water and extra vanilla extract for the icing.
Darkish Brown Sugar vs. Mild Brown Sugar
Enjoyable truth of the day: brown sugar is simply granulated sugar with molasses added. So, what’s the distinction between darkish brown sugar and lightweight brown sugar, then? It comes right down to the quantity of molasses. Darkish brown sugar is just granulated sugar with extra molasses added to it. In these iced oatmeal cookies, the additional moisture in darkish brown sugar yields a extra tender, mushy cookie.
Learn how to Make Iced Oatmeal Cookies
You’re just a few fast steps away from scrumptious oatmeal cookies contemporary from the oven!
Make the dough. Begin by creaming collectively the butter and sugar till it’s good and combined. After, add the eggs, vanilla, molasses, cinnamon, baking powder, and a pinch of salt. Subsequent, slowly incorporate the oats and flour.
Chill. Cowl and chill the dough within the fridge for about half-hour.
Scoop the dough. Use a cookie scoop to portion the dough onto a parchment-lined baking sheet.
Bake. Bake the oatmeal cookies at 350ºF for 10-12 minutes after which transfer them to a wire rack to chill.
Learn how to Ice Oatmeal Cookies
When your cookies have cooled utterly, you’ll ice them the old school manner, with a candy and easy vanilla glaze.
Make the icing. Mix powdered sugar with a number of spoonfuls of water and a touch of vanilla extract, and whisk till clean.
Dip the cookies. One by one, *flippantly* dip the tops of the oatmeal cookies into the icing. Not a full dunk! Place the iced cookies again onto the wire rack. Wait till the icing has set earlier than storing your cookies (see the part in a while for storage directions).
Ideas and Variations for the Finest Oatmeal Cookies
What’s an ideal cookie recipe with no few useful suggestions and pointers? Hold the next in thoughts when making iced oatmeal cookies from scratch:
When you don’t have molasses, use maple syrup as a substitute.
Chill the dough. Chilling the oatmeal cookie dough within the fridge for not less than half-hour earlier than baking helps to forestall the cookies from over-spreading within the oven.
Use a cookie scoop. It’s a game-changer for mushy, sticky cookie dough recipes like this one. Utilizing a cookie scoop ensures that your entire oatmeal cookies come out the identical dimension and form (I like to recommend a medium-sized scoop for this recipe).
Go away sufficient area for spreading. Make certain to go away about 2” between every dough ball on the baking sheet to account for the cookies spreading within the oven.
Alter the consistency of the icing. In case your vanilla icing is simply too thick for dipping, add extra water one spoonful at a time. If it’s wanting a bit runny, add extra powdered sugar. You don’t need the icing too moist, although, in any other case, it gained’t set.
Why Are My Do-it-yourself Oatmeal Cookies Laborious?
In case your oatmeal cookies prove onerous and crumbly, it could possibly be attributable to over-measuring. Just be sure you’re appropriately measuring dry substances like oats and flour, utilizing a kitchen scale or the spoon-and-level methodology. As a substitute of “scooping” the substances from the bag utilizing the measuring cup, spoon them into the cup after which stage off the highest.
Learn how to Retailer Iced Oatmeal Cookies
Do-it-yourself oatmeal cookies will final about 1 week at room temperature. Ensure that the icing has set utterly after which retailer the cookies in an hermetic container.
Do Oatmeal Cookies Freeze Effectively?
Sure! These cookies may be frozen with or with out the icing. Retailer the cookies hermetic and freeze them for as much as 3 months. You may also freeze the unbaked cookie dough balls, and bake them straight from frozen (add an additional minute to the baking time).
These old school iced oatmeal cookies have the right chewy texture! They’re mushy within the center with crisp buttery edges, crammed with spice, and topped with creamy vanilla icing.
1 cup butter, room temperature
1 3/4 cups darkish brown sugar
2 massive eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons molasses
1 teaspoon kosher salt
1 1/2 teaspoons floor cinnamon
1/2 teaspoon baking soda
2 1/4 cups fast oats
2 cups all-purpose flour
2 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
4–5 tablespoons water
Preheat the oven to 350°F. Line a baking sheet with parchment paper and put aside.
Within the bowl of your stand mixer fitted with the paddle attachment, combine the butter and darkish brown sugar collectively for two minutes. Add within the eggs, vanilla, molasses, salt, cinnamon, and baking soda and blend for an extra minute, scraping the perimeters of the bowl as vital.
Flip the mixer to low velocity, add within the oats and flour, and blend till mixed.
Cowl the dough and place it into the fridge to sit back for half-hour.
Utilizing a medium (2 tablespoon) cookie scoop, portion out the dough onto the ready baking sheet leaving 2 inches in between for spreading. Bake for 10-12 minutes.
Switch the cookies to a wire rack to chill utterly.
Icing: Whisk the powdered sugar, water, and vanilla extract collectively in a medium bowl till clean.
Dip the tops of every cooled cookie into the icing and place again on the wire rack to set.
Key phrases: iced oatmeal cookies, oatmeal cookies recipe
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