Iced Oatmeal Cookies
Soft and chewy classic iced oatmeal cookies with cinnamon, nutmeg, and a simple three-ingredient vanilla icing that hardens to a smooth crackly finish.
Servings: 36 cookies
Calories: 131kcal
Ingredients
Oatmeal Cookies
- 1 cup unsalted butter softened
- ½ cup sugar
- 1 cup brown sugar packed
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups quick oats
Oatmeal Cookie Icing
- 1 ½ cups confectioners sugar
- 2 ½ tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Oatmeal Cookies
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- Beat the softened butter until smooth.
- Beat in the granulated sugar and the brown sugar until smooth.
- Add eggs one at a time and blend well.
- Add in vanilla, and stir to combine.
- In a separate bowl, combine the all-purpose flour, salt, and baking soda.
- Slowly beat the dry ingredients into the wet ingredients until incorporated.
- Add the quick oats a little at a time until combined.
- Use a #40 cookie scoop (or scoop by 1 ½ tablespoonsful of dough) and scoop cookie dough onto the cookie sheets, leaving 2 inches of space between each cookie.
- Bake for 10-11 minutes.
- Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire cooling rack to cool completely.
- Cool completely before icing.
Oatmeal Cookie Icing
- Combine the confectioner's sugar together with the milk and vanilla extract.
- Mix until the icing is smooth.
- Once the cookies are completely cooled, ice the cookies by dipping the cookies face down into the bowl of icing. Use a spoon to help lift the cookies out of the icing if needed.
- If the cookies are very soft even after cooling - drop 1 teaspoon worth of icing on the top of each cookie and use the back of the spoon to spread the icing around.
- Allow the icing to harden completely before storing.
Notes
- Use quick oats, not old-fashioned. Quick oats make a softer cookie.
- Cool cookies completely before icing or the icing melts into a puddle.
- Dip the cookies face down into the icing if they are firm. Drop and spread with a spoon if they are soft. The icing sets the same either way.
- Make the icing while the cookies cool. It comes together in one minute.
- Freeze dough balls for up to 3 months. Bake from frozen, adding a minute or two.
- Store with parchment paper between layers so the icing does not stick.
Nutrition
Serving: 1cookie | Calories: 131kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 69mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 173IU | Vitamin C: 0.003mg | Calcium: 14mg | Iron: 1mg
