Description
Delicious homemade soft and chewy iced oatmeal cookies perfect for sharing.
Ingredients
Scale
- 2 1/4 cups (180 g) old-fashioned rolled oats, ground to a mix of fine and coarse textures
- 16 tablespoons (226 g) unsalted butter, room temperature
- 1 1/4 cups (275 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (21 g) unsulphured molasses
- 1 tablespoon (13 g) real vanilla extract
- 2 large eggs, room temperature
- 21/2 teaspoons (5 g) cinnamon
- 1/21/2 teaspoon nutmeg
- 11/2 teaspoon baking powder
- 11/2 teaspoon baking soda
- 1 1/21/2 teaspoons (7 g) sea salt
- 2 1/3 cups (315 g) all-purpose flour
- 1 1/2 cups (180 g) confectioners’ sugar, sifted
- 2 tablespoons (38 g) whole milk
- 1/2 vanilla bean, split lengthwise and scraped
Instructions
- Scoop & Shape Dough: Start by scooping out tablespoon-sized portions of your dough. Ensure uniform sizes for even baking. Rolling them into balls will make them look smooth, which is satisfying. Avoid over-scooping, as larger portions may spread more than desired.
- Chill the Dough: Place the dough balls in the fridge until firm. They should feel solid and maintain their shape when baking. Chilling is crucial to avoid flat cookies—warm dough leads to spread-out results.
- Bake to a Soft Finish: Bake cookies until edges turn a light golden brown, about 11 minutes. They may seem soft initially, but this is ideal for a chewy texture. Resist overbaking, as they will firm up as they cool.
- Cool & Glaze Cookies: Allow cookies to cool on a wire rack. Once cooled, drizzle a thick glaze over the tops for added sweetness. If the glaze runs off, it may be too thin—add more confectioners’ sugar for thickness.
- Enjoy Your Creation: Share these cookies with family and friends. The soft texture and sweet glaze make a delightful treat. Keep portion control in mind, especially when monitoring sugar intake.
Notes
- Storage Tips: Store cookies in an airtight container at room temperature for freshness.
- Expert Tips: If the dough is too sticky, add a bit more flour for manageability. To create a thicker glaze, increase confectioners’ sugar by two tablespoons if icing runs off the cookies. For cookies that spread too much, rest the dough in the refrigerator for at least 30 minutes before baking. If cookies are too soft to handle, let the dough chill for an hour for easier shaping. When grinding oats, a food processor can achieve a mix of fine and coarse textures to enhance the cookie’s bite.
- Reheating Instructions: Reheat cookies at 350 degrees F for about 5 minutes until they are warm and soft.
- Serving Suggestions: Serve with a glass of milk or tea. Pair with a scoop of vanilla ice cream. Use as a dessert for holiday gatherings.
- Recipe Variations: Add raisins or chocolate chips for extra flavor. Substitute brown sugar instead of granulated for richer caramel notes. Experiment with spices like ginger or cardamom for variety.
- Ingredient Notes: Use high-quality ingredients for the best flavor, especially the vanilla extract. If unavailable, substitute oats with gluten-free oats if following gluten-free dietary needs. Ensure all spices are fresh for the best taste and flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg