Description
Delight in these soft and chewy Iced Oatmeal Cookies, perfectly spiced with cinnamon and molasses, topped with a smooth vanilla icing. These classic cookies combine wholesome oats with a rich, buttery dough and a sweet glaze, making them a perfect treat for any occasion.
Ingredients
Scale
Cookie Dough
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 1/2 sticks unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 1 egg yolk
- 1 egg
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups old fashioned oats
Icing
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Instructions
- Prepare baking sheets and preheat oven: Line two large baking sheets with parchment paper to prevent sticking, and preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
- Mix sugars and butter: In a large bowl, combine the sugar, brown sugar, and softened unsalted butter. Using a hand mixer, beat the mixture until the butter is fully incorporated and smooth, creating a creamy base for your dough.
- Add wet ingredients: To the sugar-butter mixture, add 2 teaspoons vanilla extract, molasses, the egg, and egg yolk. Beat thoroughly until everything is well combined and smooth.
- Combine dry ingredients: In a separate small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and spices.
- Mix dry and wet ingredients: Gradually add the dry ingredient mix into the wet mixture, mixing with the hand mixer until fully incorporated. Then slowly add in the old fashioned oats while continuing to beat until the dough is well mixed.
- Form cookie dough balls: Roll the dough into approximately 1 1/2 tablespoon-sized balls using your hands or a cookie scoop for even sizing.
- Arrange cookies on baking sheets: Place the dough balls on the prepared parchment-lined baking sheets, spacing them about 2 inches apart. Lightly press each ball down with your hand or the bottom of a measuring spoon to flatten them to about three-quarters of their original thickness.
- Bake the cookies: Bake in the preheated oven for 13 to 15 minutes or until the cookies turn a golden brown color. This ensures a perfect chewy texture with a slightly crisp edge.
- Cool the cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack, which helps them set and prevents sogginess.
- Make the icing: In a medium bowl, whisk together the powdered sugar, vanilla extract, and milk until the mixture is smooth and free of lumps, creating a sweet glaze for the cookies.
- Ice the cookies: Dip just the tops of the cooled cookies into the icing. Let excess icing drip back into the bowl, then place the cookies back on the wire rack to let the icing harden slightly.
- Serve: Once the icing has set, your iced oatmeal cookies are ready to be enjoyed. Serve and savor the perfect balance of chewiness, spice, and sweetness!
Notes
- For best results, ensure the butter is soft but not melted before mixing.
- Use old fashioned oats for the best texture; quick oats may result in a different consistency.
- The molasses adds a rich, deep flavor but can be omitted if unavailable.
- Allow cookies to cool completely before icing to prevent melting.
- The icing can be adjusted in thickness by adding more milk or powdered sugar for desired consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend.
