Dessertscambreabakes5.0
Soft Iced Oatmeal Cookies
These iced oatmeal cookies are soft and chewy, made with brown butter, warm spices, and lightly dipped in vanilla icing. They are even better than the classic store-bought cookies!
👥 25 Servings⏱️ Prep & Cook: 4h 51m⏳ Prep: 4h 40m🔥 Cook: 11 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- mixing bowl
- blender
- food processor
- whisk
- baking sheet
- oven
📝 Preparation Steps
1
Brown the butter. In a stainless steel pan, cook the butter over medium heat, stirring frequently. When the bottom of the pan has brown bits of butter solid and it starts to smell nutty, scrape all of it into your mixing bowl. Set aside to cool to room temperature. Hot butter will make the cookies spread too much when baking!
2
Pulse the oats. Pulse the rolled oats in a food processor or dry blender until half of the oats are oat flour with some whole oat pieces remaining. (See a visual photo in the post above!)
3
Whisk the butter and sugars. When the butter is cooled, vigorously whisk in the light brown sugar and granulated sugar for ⏱️ 1 minute until well combined.
light brown sugar (packed)1 cup
4
Whisk in the wet ingredients. Whisk in the egg, vanilla, and molasses.
large egg (room temperature)1
5
Mix in the dry ingredients. Fold in the flour, oats, baking soda, cinnamon, nutmeg, and salt.
baking soda1 tsp
6
Scoop and chill the cookie dough. Scoop the dough into two tablespoon-sized balls and place them onto a parchment-lined baking tray. Chill the tray in the freezer for ⏱️ 3-4 hours minimum, overnight is best!
7
Preheat the oven. When ready to bake, preheat the oven to 350 F/180 C. Line two large baking sheets with parchment paper.
8
Bake the oatmeal cookies. Bake the cookies spaced at least two inches apart for ⏱️ 10-12 minutes or until the edges are golden brown. For crispy cookies, bake ⏱️ 2-3 minutes longer. Let the cookies cool completely before glazing!
9
Make the vanilla icing. Whisk together the powdered sugar, vanilla extract, and milk until smooth. The glaze should be thick but should flow off the end of the whisk easily. Adjust with more powdered sugar or milk as needed.
vanilla extract1 tsp
10
Glaze the cookies. Quickly and lightly dip the tops of the cookies into the icing. Let the glaze set for ⏱️ 1-2 hours before packaging, then enjoy!
11
Store iced cookies in an airtight container at room temperature for 3-4 days. You can freeze the cookie dough balls in a freezer bag or airtight container for up to 3 months.
Nutrition Facts
calories
124 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
0.1 g
sugar Content
16 g
sodium Content
143 mg
protein Content
0.4 g
trans Fat Content
0.3 g
cholesterol Content
24 mg
carbohydrate Content
16 g
saturated Fat Content
4 g
unsaturated Fat Content
2.3 g
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