Introduction
There’s something incredibly nostalgic about oatmeal cookies, and when you add a sweet, creamy icing on top, they become an irresistible treat! These Iced Oatmeal Cookies are a delightful combination of chewy and soft, with a touch of spice from ground cinnamon and the heartiness of rolled oats. Perfectly baked and finished with a luscious icing, they are sure to bring smiles to everyone who takes a bite. Whether it’s for a cozy afternoon snack or a bake sale, these cookies are a true crowd-pleaser!
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract (for icing)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy clean-up.
- In a medium bowl, mix together the rolled oats, flour, baking soda, cinnamon, and salt. Set this mixture aside; it’s the base of our delightful cookies.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, filling your kitchen with a comforting aroma.
- Add the egg and 1 teaspoon of vanilla extract to the butter mixture, mixing until everything is well combined and creamy.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix!
- Drop tablespoon-sized scoops of cookie dough onto the prepared baking sheet, spacing each scoop about 2 inches apart. They will spread slightly as they bake.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers look set.
- Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and 1/2 teaspoon of vanilla extract until smooth. This will be our lovely icing.
- Once the cookies are completely cooled, drizzle the icing generously over the top of each cookie, allowing it to flow beautifully.
Notes or Tips
- Make sure your butter is softened to room temperature for easy creaming with the sugars.
- If you want a little extra texture, consider adding chopped nuts or chocolate chips to the dough.
- The cookies can be stored in an airtight container for up to one week, making them perfect for meal prep or quick snacks.
Cooking Techniques
This recipe utilizes basic baking techniques that are perfect for both novice and experienced bakers. From creaming butter and sugar to the method of dropping dough, each step builds towards the perfect cookie. Keep an eye on baking times as ovens can vary. A light golden edge is your cue that they are ready to come out!
FAQ
- Can I use quick oats instead of rolled oats? Yes, but the texture may differ slightly. Rolled oats give a chewier consistency.
- How can I adjust the sweetness? You can reduce the amount of brown sugar slightly if you prefer a less sweet cookie.
- Can I freeze these cookies? Absolutely! Freeze the baked cookies in an airtight container for up to three months. Just thaw and enjoy!
Conclusion
These Iced Oatmeal Cookies are more than just a treat; they’re a warm hug in cookie form. With each bite, you’ll savor the rich, buttery flavor, complemented perfectly by the velvety icing. Whether you’re sharing them with friends or enjoying them during a cozy night in, they are sure to bring joy and comfort. Happy baking!