Iced Oatmeal Cookies

5 from 1 vote

Old fashioned, soft and chewy, Iced Oatmeal Cookies! With a crisp edge and soft middle, this classic cookie is perfectly frosted with a simple icing and belongs in your regular baking rotation.

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Author Melissa Williams

Ingredients

For the oatmeal cookies

2 cups old fashioned oats
2 cups all purpose white flour
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground nutmeg
1 cup unsalted butter
1 cup light brown sugar
½ cup granulated white sugar
2 large eggs
1 teaspoon vanilla

For the icing

1 cup powdered sugar
1 ½ Tablespoons milk

Instructions

Preheat your oven to 350 degrees F and line two baking sheets with parchment paper or a silicone baking mat. Set aside.
In a food processor, add the rolled oats and pulse until coarse, about 10 seconds.
2 cups old fashioned oats
In a medium mixing bowl, whisk together the ground oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2 cups all purpose white flour, 1 Tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon ground nutmeg
In a large mixing bowl, add the butter and sugars and cream together with a hand mixer.
1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated white sugar
One at a time, add in the eggs, mixing in between each addition. Add in the vanilla and mix.
2 large eggs, 1 teaspoon vanilla
Gradually pour in the flour mixture while continuing to mix until well combined. The dough will be thick.
Use a medium cookie scoop to place 12 per baking sheet, evenly spaced.
Bake for 9-12 minutes until the edges begin to brown.
Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, make the glaze in a shallow bowl. Add the powdered sugar and milk and whisk until smooth.
1 cup powdered sugar, 1 ½ Tablespoons milk
Take a cooled cookie and quickly dip the top into the glaze and let the excess drip off. Let icing set before serving.

Notes

I used a medium (approximately 1 Tablespoon) cookie scoop.
Additional milk may be needed to thin the glaze. It should be thin but not runny.
Store baked cookies in an airtight container for up to a week.

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