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Iced Oatmeal Cookies

These classic iced oatmeal cookies are the old-fashioned style that you know and love from your childhood. With soft centers, crisp chewy edges, and topped with vanilla icing, these will be favorite for friends and family!
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These classic iced oatmeal cookies are the old-fashioned style that you know and love from your childhood. With soft centers, crisp chewy edges, and topped with vanilla icing, these will be favorite for friends and family!

Ingredients

Units

Cookies

  • 2 and 1/4 cups old fashioned rolled oats
  • 2 and 1/4 cups all-purpose flour
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large large eggs, room temperature
  • 3 Tablespoons unsulphured dark molasses
  • 1 and 1/2 teaspoons vanilla extract

Icing

  • 1 and 3/4 cups powdered sugar
  • 1/4 teaspoon vanilla extract
  • 2 and 1/2 Tablespoons milk

Instructions

  1. Make the cookies: Pulse the oats in the food processor or blender 10 times until you have a variety of texture— some chopped oats, some oat flour and a few whole oats. Whisk together the oats, flour, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl. Set aside.
  2. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium-high speed until creamy, about 2 minutes. Add the eggs, molasses, and vanilla extract and beat on high speed until combined, about 1 minute. Scrap down the sides and bottom as needed.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be thick and very sticky. Cover and chill the dough for at least 1 hour in the refrigerator or up to 3 days. If chilling for longer than 2 hours, allow the dough to sit at room temperature for 30 minutes before scooping.
  4. Bake the cookies: Preheat the oven to 350°F. Line baking sheets with silicone baking mats. Set aside. Scoop the cookie down, about 2 Tablespoons of dough per cookie, and place onto the baking sheet. Here's the cookie scoop that I own and love! Bake for 12 minutes or until the edges are lightly brown. The center will be soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
  5. Make the icing: Combine the powdered sugar, vanilla and milk together in a medium bowl. Whisk together until combined. It will be very thick, only add additional milk if needed. Lightly dip the tops of the cookies into the icing, a quick dip. The icing will set after 2-3 hours, then stack and store the cookies.
  6. The cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: You can make the cookie dough in advance and chill in the refrigerator for up to 3 days. Allow the dough to come to room temperature for 30 minutes prior to scooping. You can also pre-scoop the cookie dough balls and freeze for up to 3 months. Bake frozen balls for an additional minute, no need to thaw.

Find it online: https://runlifteatrepeat.com/iced-oatmeal-cookies/