These delicious Iced Oatmeal Cookies will quickly become a family favorite. They’re comforting and straight-up yummy—no wonder I keep them in a tall cookie jar all year round.
These Iced Oatmeal Cookies, so perfectly coated with delicious vanilla sugar icing, are the perfect complement to a cup of tea, a glass of cold milk, or a dish of ice cream. So chewy and delicious, you’ll never want to lose this recipe. I make them so much, I have it bookmarked and printed and stuck right on the refrigerator!
Best of all, you can freeze whole batches of these with the icing right on them for up to three months without the flavor or texture being compromised one iota.
With These Cookies, Every Single Ingredient Is Needed
Oatmeal cookies might seem like they’d be a simple recipe to make, but the truly good ones actually require a lot of ingredients for that complex flavor and texture.
Molasses is a key ingredient in these cookies. Molasses is thickened cane sugar or beet sugar syrup. It has the rich sweetness of caramel because it has been reduced and reduced until it has become a syrup. Oh, and if you can, use organic syrup; you’ll notice the difference. Trust me.
Also important is the whole teaspoon of salt. So, to keep things balanced, go with unsalted, real cream butter. That way, the salt won’t overpower your cookies.
Last, sift your flour. Sifting allows the flour to meld completely with the other ingredients and create the perfect cookie crumb.
How do I prep and store these cookies?
You can freeze the un-iced dough for three months and the cookies iced or un-iced for three months as well. It’s a pretty forgiving dough.
Serving Suggestions
I serve these at parties with one of my delicious Vanilla Milkshakes, Triple Chocolate Cake Batter Milkshakes, or my spinoff on Seattle’s Best Iced Mocha recipe.
Iced Oatmeal Cookies
Ingredients
- 2 cups old-fashioned whole rolled oats
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter softened
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon unsulfured molasses
- 2 teaspoons pure vanilla extract
- 1 1/2 cups sifted confectioners’ sugar
- 1/4 teaspoon pure vanilla extract for icing
- 1.5 – 2 tablespoons milk for icing
Instructions
- Pulse oats in a food processor until varied in texture.
- Whisk together pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg.
- Cream butter and sugars, then add eggs, molasses, and vanilla extract.
- Combine wet and dry ingredients, then chill the dough.
- Preheat oven to 350°F and prepare baking sheets.
- Scoop dough onto baking sheets and bake until edges are lightly browned.
- Cool cookies on sheets, then transfer to a wire rack.
- Prepare icing and dip the tops of the cookies into it.
- Store cookies at room temperature or refrigerated.
Leave a Comment