Description
Delight in these classic Iced Oatmeal Cookies that combine the hearty texture of rolled oats with warm cinnamon and nutmeg spices, topped with a sweet vanilla glaze. Perfectly soft and slightly chewy, these cookies are an ideal treat for any occasion, offering a comforting homemade feel with every bite.
Ingredients
Scale
Cookie Dough
- ½ cup butter, softened
- â…“ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg, at room temperature
- 1 & ¼ cup old-fashioned whole rolled oats
- 1 cup all-purpose flour
- ¼ teaspoon cinnamon
- pinch of nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
Glaze
- ¾ cup powdered sugar
- 1.5 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Cream the butter and sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and well combined. This will help create a light and fluffy base for your cookies.
- Add egg and vanilla: Beat in the room temperature egg and vanilla extract until the mixture is light and fluffy, ensuring even distribution of flavors.
- Combine dry ingredients: In a separate bowl, stir together the rolled oats, all-purpose flour, cinnamon, nutmeg, baking soda, and salt. Gradually add this mixture to the wet ingredients, scraping the sides of the bowl as needed until everything is well combined.
- Shape the cookies: Using a cookie scoop, form 8 equal-sized dough balls. Place them on the prepared baking sheet with some space between each. Flatten each dough ball slightly to encourage even baking.
- Bake the cookies: Bake in the preheated oven for about 10 minutes or until the cookies are just set but still soft. Avoid overbaking to maintain a chewy texture.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 20 minutes to set properly before transferring them to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding a little more milk if needed for proper dipping.
- Glaze the cookies: Dip the tops of the completely cooled cookies into the glaze, then return them to the wire rack. Let the glaze set before serving to achieve a sweet, glossy finish.
Notes
- Make sure the egg is at room temperature to help the dough blend smoothly.
- Do not overbake the cookies; they will continue to firm up as they cool.
- For a thicker glaze, add less milk; for a thinner glaze, add a bit more.
- Store the glazed cookies in an airtight container to keep them fresh for up to 3 days.
- You can add raisins or chopped nuts to the dough for extra texture and flavor variations.
