Iced Oatmeal Cookies
Bake a batch of old-fashioned cookies with warm spices!
By Georgia Goode, Recipe By Renee Green
Jump to recipe
Yields:
24 serving(s)
Prep Time:
40 mins
Total Time:
55 mins
Iced oatmeal cookies are a nostalgic lunchbox treat that kids and adults alike will celebrate! One bite and you'll never buy the variety from the supermarket again—this homemade cookie is meltingly soft and full of heavenly spice. To make them even more delectable, they're dipped in a thick white icing that hardens so they're easy to pack up for dessert on the go. They're a bestseller at every bake sale but are just as satisfying for an everyday after school snack.
Are iced oatmeal cookies hard or soft?
This isn't like those hard, overly sweet store-bought oatmeal cookies; this version is melt-in-your-mouth soft. The duo of molasses and dark brown sugar yields a chewy, soft cookie with the perfect amount of sweetness.
What's the difference between dark brown sugar and light brown sugar?
Sugar comes in many different forms, but here's how to compare light brown sugar versus dark brown sugar: in these two types of sugar, it's all about that rich molasses flavor. Simply put, dark brown sugar is just granulated sugar with a higher amount of molasses added than its lighter, sweet sibling. This results in a more tender, richer flavor.
What can you do with all that dough?
We love a freezer-friendly recipe, and this one is perfect for the job! After chilling the dough and shaping into 2-inch disks, place the cookies in a single layer on a cookie sheet lined with parchment paper and freeze until firm. Once the dough is frozen, transfer the cookies to a zip-top plastic bag or an airtight container and store in the freezer until it's time to bake. They hold well in the freezer for about three months, so feel free to bake one or two off for a late-night snack (don't worry, no judgment here).
How long do iced oatmeal cookies last?
Stored in an airtight container, the baked and iced cookies will last about a week at room temperature!
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Ingredients
For the Cookies:
- 3 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 2 Tbsp. unsweetened cocoa powder
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 2 sticks salted butter, softened
- 1 3/4 cups packed dark brown sugar
- 2 Tbsp. molasses
- 1 Tbsp. vanilla extract
- 2 large eggs, room temperature
For the Icing:
- 2 1/2 cups powdered sugar
- 3 Tbsp. water
Directions
- Step 1Pulse the oats using a food processor until just about ground, but not too powdery. Add the flour, cocoa powder, cinnamon, baking soda and baking powder; pulse until just combined.
- Step 2In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, molasses, and vanilla at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition.
- Step 3With the mixer on low speed, add the oat mixture to the butter mixture in two additions, beating until combined after each addition. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Step 4Preheat the oven to 350° and line a few baking sheets with parchment paper.
- Step 5Scoop the chilled dough using a two tablespoon-sized cookie scoop, roll it into smooth balls and press it into 2-inch disks, about 1/2 inch tall. Place about 2 inches apart on the prepared baking sheets.
- Step 6Bake until the edges are golden brown, but the centers are still a little shiny, 10 to 12 minutes. Let the cookies cool on the pan for 5 minutes, then move to a wire rack to cool completely.
- Step 7For the icing: Whisk together the powdered sugar and water in a medium bowl until fully combined. If your icing is a little too stiff, feel free to add an extra teaspoon of water until the desired consistency is reached. Dip the tops of the completely cooled cookies into the icing, letting any excess drip off. Let sit for about 45 minutes, or until the icing has hardened.
Tip: Once the icing is set, store the cookies in an airtight container for up to one week at room temperature.
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