These old-fashioned iced oatmeal cookies are soft, chewy, and filled with warm spice, with crisp buttery edges. Topped with velvety vanilla icing, they’re completely alluring!
The next time you’re lured to get a box of iced oatmeal cookies from the shop, make this homemade variation! These iced oatmeal cookies could not be much easier to make. They’re filled with tender oats and relaxing spices, sweetened with molasses and brown sugar. Here’s why you’ll like them simply as much as we do:
- Old-fashioned. These iced oatmeal cookies taste much like the kind grandmother utilized to make.
- Perfect texture. They have abundant, crispy, buttery edges twisted around soft, chewy centers, topped with easy vanilla icing that melts in your mouth.
- One bowl. Your oatmeal cookie dough comes together in one bowl for fast and simple clean-up.
Traditional iced oatmeal cookies are ideal for the vacations, bake sales and gifting! Complete a cookie plate with more old-timey favorites like my soft and chewy snickerdoodles, chocolate sugar cookies, and these simple butter cookies.
These oatmeal cookies can be either! The bake time in the recipe will provide you soft chewy cookies, however include a couple of minutes onto the time and you will get crispy edges with a somewhat chewy center! My homemade oatmeal cookies are chewy and soft, made with a touch of molasses and dark brown sugar for simply the correct amount of sweet taste.
Ingredients You’ll Require
You just require a couple of typical kitchen products to make the very best oatmeal cookies dipped in velvety icing. Below are some active ingredient notes, and do not forget to scroll to the recipe card for the complete measurements and directions.
- Butter and Eggs— Ensure they’re at space temperature level before you begin.
- Dark Brown Sugar — Secret # 1 for ideal sweet and tender oatmeal cookies. See listed below for information.
- Vanilla— Usage genuine vanilla extract and not synthetic vanilla.
- Molasses— Secret #2 for cookies that are soft, chewy, and complete of taste. Ensure to utilize unsulfured or dark molasses, and not bootstrap molasses.
- Cinnamon — You can likewise utilize nutmeg or blended spice (pumpkin or apple pie spice).
- Sodium Bicarbonate
- Oats— The very best oats for oatmeal cookies fast oats, or old-fashioned rolled oats for a more textured cookie.
- Powdered Sugar— Integrated with water and extra vanilla extract for the icing.
Dark Brown Sugar vs. Light Brown Sugar
Enjoyable truth of the day: brown sugar is simply granulated sugar with molasses included. So, what’s the distinction in between dark brown sugar and light brown sugar, then? It boils down to the quantity of molasses. Dark brown sugar is merely granulated sugar with more molasses contributed to it. In these iced oatmeal cookies, the additional wetness in dark brown sugar yields a more tender, soft cookie.
You’re just a couple of fast actions far from scrumptious oatmeal cookies fresh from the oven!
- Make the dough. Start by creaming together the butter and sugar till it’s good and blended. After, include the eggs, vanilla, molasses, cinnamon, baking powder, and a pinch of salt. Next, gradually integrate the oats and flour.
- Chill. Cover and chill the dough in the refrigerator for about thirty minutes.
- Scoop the dough. Utilize a cookie scoop to part the dough onto a parchment-lined baking sheet.
- Bake. Bake the oatmeal cookies at 350ºF for 10-12 minutes and after that move them to a cake rack to cool. OR include 2– 3 minutes to the bake time to get a more crisp cookie!
When your cookies have actually cooled entirely, you’ll ice them the old-fashioned method, with a sweet and easy vanilla glaze.
- Make the icing. Integrate powdered sugar with a couple of spoonfuls of water and a dash of vanilla extract, and blend till smooth.
- Dip the cookies. One at a time, * gently * dip the tops of the oatmeal cookies into the icing. Not a complete dunk! Location the iced cookies back onto the cake rack. Wait till the icing has actually set before saving your cookies (see the area later for storage directions).
What’s an ideal cookie recipe without a couple of practical pointers and guidelines? Keep the following in mind when making iced oatmeal cookies from scratch:
- If you do not have molasses, usage maple syrup rather.
- Chill the dough. Cooling the oatmeal cookie dough in the refrigerator for a minimum of thirty minutes before baking assists to avoid the cookies from over-spreading in the oven.
- Utilize a cookie scoop. It’s a game-changer for soft, sticky cookie dough recipes like this one. Utilizing a cookie scoop makes sure that all of your oatmeal cookies come out the exact same shapes and size (I advise a medium-sized scoop for this recipe).
- Leave sufficient area for dispersing. Ensure to leave about 2″ in between each dough ball on the baking sheet to represent the cookies spreading out in the oven.
- Change the consistency of the icing. If your vanilla icing is too thick for dipping, include more water one spoonful at a time. If it’s looking a bit runny, include extra powdered sugar. You do not desire the icing too damp, however, otherwise, it will not set.
- Add-ins. Make a batch of oatmeal chocolate chip cookies or oatmeal raisin cookies and dip them in icing rather.
- If you’re trying to find more enjoyable oatmeal cookie variations, attempt these banana oatmeal cookies or my peanut butter oatmeal cookies.
If your oatmeal cookies end up hard and crumbly, it might be due to over-measuring. Ensure that you’re properly determining dry ingredients like oats and flour, utilizing a kitchen area scale or the spoon-and-level approach. Rather of “scooping” the ingredients from the bag utilizing the determining cup, spoon them into the cup and after that level off the top.
Homemade oatmeal cookies will last about 1 week at space temperature level. Ensure that the icing has actually set entirely and after that keep the cookies in an airtight container.
Yes! These cookies can be frozen with or without the icing. Shop the cookies airtight and freeze them for approximately 2 months. You can likewise freeze the unbaked cookie dough balls, and bake them directly from frozen (include an additional minute to the baking time). Here is my complete post on How To Freeze Cookie Dough.
These old-fashioned iced oatmeal cookies have the ideal chewy texture! They’re soft in the center with crisp buttery edges, filled with spice, and topped with velvety vanilla icing.
- 1 cup butter, space temperature level
- 1 3/4 cups dark brown sugar
- 2 big eggs, space temperature level
- 1 teaspoon vanilla extract
- 2 tablespoons molasses
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 2 1/4 cups fast oats
- 2 cups versatile flour
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 4— 5 tablespoons water
- Preheat the oven to 350 ° F. Line a baking sheet with parchment paper and reserved.
- In the bowl of your stand mixer fitted with the paddle accessory, blend the butter and dark brown sugar together for 2 minutes. Include the eggs, vanilla, molasses, salt, cinnamon, and baking soda and mix for an extra minute, scraping the sides of the bowl as needed.
- Turn the mixer to low speed, include the oats and flour, and mix till integrated.
- Cover the dough and location it into the refrigerator to chill for thirty minutes.
- Utilizing a medium (2 tablespoon) cookie scoop, part out the dough onto the ready flat pan leaving 2 inches in between for dispersing. Bake for 10-12 minutes (see note).
- Transfer the cookies to a cake rack to cool entirely.
- Icing: Blend the powdered sugar, water, and vanilla extract together in a medium bowl till smooth.
- Dip the tops of each cooled cookie into the icing and location back on the cake rack to set.
Include 2– 3 minutes to the bake time if you choose a crisper, crispy cookie.
Shop airtight at space temperature level for approximately 5 days. Freeze airtight for approximately 2 months. Defrost at space temperature level.
Keywords: iced oatmeal cookies, oatmeal cookies recipe
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