Iced Oatmeal Cookies Recipe

A vintage favorite, these old-fashioned iced oatmeal cookies are crispy outside and soft and chewy inside with buttery brown sugar flavor and crackly glazed tops.

Course Dessert

Cuisine American

Keyword Glazed Oatmeal Cookies, Iced Oatmeal Cookies, Iced Oatmeal Cookies Recipe, Old Fashioned Oatmeal Cookies

Prep Time 40

Cook Time 20

Cool Time: 30

Servings cookies

Calories 92kcal

Author Faith Gorsky

Equipment

Ingredients

Cookies:

1 cup old-fashioned rolled oats
1/2 cup unsalted butter melted and cooled slightly
3/4 cup light brown sugar lightly packed
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg

Glaze:

1 cup powdered sugar sifted
1 1/2 tablespoons milk plus more if needed
1/4 teaspoon pure vanilla extract

US Customary - Metric

Instructions

For the Cookies:

Prep the oats. Pulse the oats 10 times in a food processor. (TIP: Don’t over-pulse, we don’t want them too powdery or the cookies won’t have the right texture.)
Make and chill the dough. Add the butter, brown sugar, egg, and vanilla to a large bowl and whisk to combine. Add the pulsed oats, flour, cinnamon, salt, baking soda, baking powder, and nutmeg to the butter mixture. Stir to combine. (TIP: The dough will be wet at this point.)
Cover the bowl with plastic wrap, and chill for 15 minutes in the freezer. The dough will have stiffened up perfectly after chilling 15 minutes in the freezer.
Meanwhile, preheat the oven to 350F. Line 2 large baking trays with silpat liners or parchment paper.
Scoop, bake, and cool. Use a 1-tablespoon scoop to measure out the dough and scoop it onto the prepared baking trays, leaving a couple inches between each dough ball.
Bake the cookies until they’re golden and set along the outside, but still look a touch doughy in the center, about 10 to 12 minutes, rotating the trays once halfway through.
Let the cookies cool for 10 minutes on the trays, and then use a thin metal spatula to transfer them to a wire rack to finish cooling completely. Bake the remaining cookie dough the same way.

For the Glaze:

Stir together all ingredients in a bowl, adding more milk if needed to reach the right consistency. (TIP: The icing should be on the thin side so we can dip the tops of the cookies in it.)

To Glaze the Cookies:

Lightly dip each cooled cookie into the icing. (TIP: Just barely dip the cookie tops, so that they get a crackled look.) Place the glazed cookies onto a wire rack and let the icing set before serving.

Notes

Storage: Store these cookies in an airtight container at room temperature for up to 1 week. To freeze, layer the cookies between pieces of parchment paper in an airtight container and freeze for up to 3 months.

Nutrition