Description
These soft and chewy Iced Oatmeal Cookies are a delightful treat, perfectly spiced with cinnamon and molasses, and topped with a sweet vanilla glaze. Ideal for holiday cookie trays or a cozy anytime snack, they combine old-fashioned oats with a luscious icing for a classic, nostalgic flavor.
Ingredients
Cookies
- ¾ cup unsalted butter (1 ½ sticks, room temperature, 12 tbsp)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 egg yolk
- 1 whole egg
- 1 tbsp molasses
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 2 tsp cinnamon
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 ½ cups old-fashioned oats (not quick-cook oats)
Icing
- 2 cups confectioner’s sugar
- 3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper to ensure cookies don’t stick and for easy cleanup.
- Preheat Oven: Set your oven to 350°F (175°C) to reach the ideal temperature for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is smooth and the sugars are fully emulsified, eliminating any grittiness.
- Add Wet Ingredients: Incorporate the egg, egg yolk, molasses, and vanilla extract into the butter mixture, mixing thoroughly until completely combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and spices.
- Combine Mixtures: Gradually mix the dry ingredients into the wet mixture, then fold in the old-fashioned oats until just combined to maintain a chewy texture.
- Portion Dough: Scoop the dough into 1 ½ tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Flatten Dough: Gently press the tops of the dough balls with the bottom of a glass to slightly flatten them, being careful not to make them too thin for the perfect chewy bite.
- Bake Cookies: Bake in the preheated oven for 13-15 minutes, or until the cookies turn a golden brown around the edges, signaling they are cooked through.
- Cool Cookies: Transfer the cookies to a wire rack and allow them to cool completely before icing to ensure the glaze sets properly.
- Prepare Icing: Whisk together the confectioner’s sugar, milk, and vanilla extract in a bowl until silky smooth and free of lumps.
- Ice Cookies: Dip just the tops of the cooled cookies into the glaze, coating them evenly to add a sweet, creamy finish.
- Set Icing: Place the iced cookies back on the wire rack and let the icing set completely before storing or serving.
Notes
- Use old-fashioned oats instead of quick oats for better texture and chewiness.
- Ensure butter is at room temperature to create a smooth, creamy dough when creaming with sugars.
- Do not over-flatten the cookies before baking to retain their soft, chewy center.
- Allow cookies to cool fully before icing to prevent the glaze from melting and running.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a thicker glaze, reduce the milk slightly; for a thinner glaze, add a little more milk.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
