Description
These Iced Oatmeal Cookies are soft, chewy, and topped with a sweet vanilla glaze. Nostalgic and bakery-style, they’re perfect for lunchboxes, coffee breaks, or holiday trays!
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups powdered sugar
- 2–4 tbsp milk (adjust for icing consistency)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Pulse oats in a food processor until slightly broken up but not powdery.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla extract until combined.
- Gradually add the dry ingredients, then mix in the pulsed oats until fully combined.
- Scoop dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden. Let cool completely.
- For the icing, whisk together powdered sugar and milk until smooth and drizzle-able.
- Dip the tops of the cooled cookies into the icing or drizzle with a spoon. Let excess drip off and allow icing to set before serving.
Notes
- Add a pinch of ginger for extra warmth.
- Mix in raisins for a classic oatmeal cookie twist.
- Use maple extract instead of vanilla for a fun flavor variation.
- Sprinkle coarse sugar on top before baking for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg