Photo: Taylor Ellingson
These iced oatmeal cookies are a nostalgic classic made irresistible with soft centers, warm spice and a smooth vanilla glaze. With hearty oats and a perfectly balanced sweetness, each cookie delivers comforting flavor and just the right amount of chew. Whether served with a cup of coffee or a glass of milk or packaged up for sharing, these timeless cookies bring old-fashioned charm and bakery-worthy appeal to any occasion.
Iced Oatmeal Cookies
For the cookies:
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 Tbsp. pure vanilla extract
- 2 large eggs
- 2 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. salt
- 2 cups unbleached all-purpose flour
- 2 cups old fashioned oats
For the icing:
- 2 cups powdered sugar
- 3 Tbsp. heavy cream
- ¼ tsp. pure vanilla extract
Preheat the oven to 350 F. In a large bowl or the bowl of a stand mixer, beat together the butter and sugars with an electric mixer on medium-high speed until well combined. Add the vanilla and eggs, and beat until combined. Add the cinnamon, nutmeg, baking soda, baking powder and salt. Mix until combined. Add the flour, and mix until combined. Add the oats to a food processor, and pulse 4–5 times. (The oats shouldn’t be completely blended, just a little broken up.) Stir in the pulsed oats to the mixture. Form the cookie dough into balls, and place on a parchment lined baking sheet. Bake in the oven for 10–12 minutes, until golden brown around the edges. Let the cookies cool for 5 minutes, and then transfer them to a cooling rack to cool completely. In a medium bowl, stir together the powdered sugar, heavy cream and vanilla extract. Dip each cooled cookie into the vanilla glaze. Enjoy!
Taylor Ellingson’s blog, Greens & Chocolate, can be found at greensnchocolate.com.
