These old school iced oatmeal cookies are smooth, chewy, and full of heat spice, with crisp buttery edges. Topped with creamy vanilla icing, they’re completely irresistible!
Why You’ll Love These Basic Iced Oatmeal Cookies
The subsequent time you’re tempted to select up a field of iced oatmeal cookies from the shop, make this selfmade model! These iced oatmeal cookies couldn’t be simpler to make. They’re full of tender oats and comfortable spices, sweetened with molasses and brown sugar. Right here’s why you’ll love them simply as a lot as we do:
Old style. These iced oatmeal cookies style similar to the type grandma used to make.
Good texture. They’ve wealthy, buttery edges wrapped round smooth, chewy facilities, topped with easy vanilla icing that melts in your mouth.
One bowl. Your oatmeal cookie dough comes collectively in a single bowl for fast and straightforward clean-up.
Are These Iced Oatmeal Cookies Exhausting or Tender?
These oatmeal cookies aren’t onerous and crunchy just like the boxed oatmeal cookies you’ll discover within the grocery retailer. As a substitute, my selfmade oatmeal cookies are chewy and smooth, made with a contact of molasses and darkish brown sugar for simply the correct quantity of sweetness.
Components You’ll Want
You solely want a number of widespread pantry gadgets to make one of the best oatmeal cookies dipped in creamy icing. Beneath are some ingredient notes, and don’t neglect to scroll to the recipe card for the complete measurements and directions.
Butter and Eggs – Ensure they’re at room temperature earlier than you begin.
Darkish Brown Sugar – Secret #1 for good candy and tender oatmeal cookies. See under for particulars.
Vanilla – Use actual vanilla extract and never synthetic vanilla.
Molasses – Secret #2 for cookies which can be smooth, chewy, and stuffed with taste. Ensure to make use of unsulfured or darkish molasses, and not bootstrap molasses.
Salt
Cinnamon – You can too use nutmeg or blended spice (pumpkin or apple pie spice).
Baking Soda
Oats – The perfect oats for oatmeal cookies are fast oats, or old school rolled oats for a extra textured cookie.
Flour
Powdered Sugar – Mixed with water and extra vanilla extract for the icing.
Darkish Brown Sugar vs. Mild Brown Sugar
Enjoyable reality of the day: brown sugar is simply granulated sugar with molasses added. So, what’s the distinction between darkish brown sugar and lightweight brown sugar, then? It comes all the way down to the quantity of molasses. Darkish brown sugar is just granulated sugar with extra molasses added to it. In these iced oatmeal cookies, the additional moisture in darkish brown sugar yields a extra tender, smooth cookie.
The best way to Make Iced Oatmeal Cookies
You’re only some fast steps away from scrumptious oatmeal cookies recent from the oven!
Make the dough. Begin by creaming collectively the butter and sugar till it’s good and blended. After, add the eggs, vanilla, molasses, cinnamon, baking powder, and a pinch of salt. Subsequent, slowly incorporate the oats and flour.
Chill. Cowl and chill the dough within the fridge for about half-hour.
Scoop the dough. Use a cookie scoop to portion the dough onto a parchment-lined baking sheet.
Bake. Bake the oatmeal cookies at 350ºF for 10-12 minutes after which transfer them to a wire rack to chill.
The best way to Ice Oatmeal Cookies
When your cookies have cooled fully, you’ll ice them the old school approach, with a candy and easy vanilla glaze.
Make the icing. Mix powdered sugar with a number of spoonfuls of water and a touch of vanilla extract, and whisk till easy.
Dip the cookies. Separately, *frivolously* dip the tops of the oatmeal cookies into the icing. Not a full dunk! Place the iced cookies again onto the wire rack. Wait till the icing has set earlier than storing your cookies (see the part afterward for storage directions).
Ideas and Variations for the Finest Oatmeal Cookies
What’s an ideal cookie recipe with no few useful ideas and pointers? Preserve the next in thoughts when making iced oatmeal cookies from scratch:
In the event you don’t have molasses, use maple syrup as an alternative.
Chill the dough. Chilling the oatmeal cookie dough within the fridge for at the least half-hour earlier than baking helps to stop the cookies from over-spreading within the oven.
Use a cookie scoop. It’s a game-changer for smooth, sticky cookie dough recipes like this one. Utilizing a cookie scoop ensures that your whole oatmeal cookies come out the identical measurement and form (I like to recommend a medium-sized scoop for this recipe).
Go away sufficient area for spreading. Ensure to depart about 2” between every dough ball on the baking sheet to account for the cookies spreading within the oven.
Modify the consistency of the icing. In case your vanilla icing is just too thick for dipping, add extra water one spoonful at a time. If it’s trying a bit runny, add further powdered sugar. You don’t need the icing too moist, although, in any other case, it received’t set.
In case your oatmeal cookies prove onerous and crumbly, it could possibly be resulting from over-measuring. Just be sure you’re appropriately measuring dry substances like oats and flour, utilizing a kitchen scale or the spoon-and-level methodology. As a substitute of “scooping” the substances from the bag utilizing the measuring cup, spoon them into the cup after which degree off the highest.
The best way to Retailer Iced Oatmeal Cookies
Selfmade oatmeal cookies will final about 1 week at room temperature. Make it possible for the icing has set fully after which retailer the cookies in an hermetic container.
Do Oatmeal Cookies Freeze Properly?
Sure! These cookies will be frozen with or with out the icing. Retailer the cookies hermetic and freeze them for as much as 3 months. You can too freeze the unbaked cookie dough balls, and bake them straight from frozen (add an additional minute to the baking time).
These old school iced oatmeal cookies have the proper chewy texture! They’re smooth within the center with crisp buttery edges, full of spice, and topped with creamy vanilla icing.
1 cup butter, room temperature
1 3/4 cups darkish brown sugar
2 massive eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons molasses
1 teaspoon kosher salt
1 1/2 teaspoons floor cinnamon
1/2 teaspoon baking soda
2 1/4 cups fast oats
2 cups all-purpose 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 put aside.
Within the bowl of your stand mixer fitted with the paddle attachment, combine the butter and darkish brown sugar collectively for two minutes. Add within the eggs, vanilla, molasses, salt, cinnamon, and baking soda and blend for an extra minute, scraping the perimeters of the bowl as essential.
Flip the mixer to low pace, add within the oats and flour, and blend till mixed.
Cowl the dough and place it into the fridge to relax for half-hour.
Utilizing a medium (2 tablespoon) cookie scoop, portion out the dough onto the ready baking sheet leaving 2 inches in between for spreading. Bake for 10-12 minutes.
Switch the cookies to a wire rack to chill fully.
Icing: Whisk the powdered sugar, water, and vanilla extract collectively in a medium bowl till easy.
Dip the tops of every cooled cookie into the icing and place again on the wire rack to set.
Key phrases: iced oatmeal cookies, oatmeal cookies recipe
