Iced Oatmeal Cookies
Iced oatmeal cookies combine the comforting chewiness of oats with a delightful sweet glaze, making them an irresistible treat.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup brown sugar, packed Use dark brown sugar for richer flavor.
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats Use old-fashioned oats for best results.
Icing
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract for icing
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing until well incorporated.
- In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the rolled oats until evenly distributed throughout the dough.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers are set.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Icing
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Once the cookies have cooled, drizzle the icing over the top of each cookie using a fork or piping bag.
- Allow the icing to set before serving.
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Notes
Enjoy these iced oatmeal cookies with tea or coffee. They can be stored in an airtight container at room temperature for up to a week.