Homemade Soft & Chewy Iced Oatmeal Cookies
These Homemade Soft & Chewy Iced Oatmeal Cookies are the ultimate nostalgic cookie! A brown sugar-rich cookie dough is loaded with oats, a touch of molasses and spices for mega flavor. The dough needs a short 20 minutes fridge rest prior to baking. The cooled cookies are dipped in a thick, vanilla glaze for the perfect old-fashioned iced oatmeal cookie!
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Servings: 36 Cookies
Ingredients
To Start
- 2 ¼ cups (180 g) old-fashioned rolled oats
For the Cookie Dough
- 16 tablespoons (226 g) unsalted butter (room temperature)
- 1¼ cups (275 g) light brown sugar (packed)
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (21 g) unsulphured molasses (I like Grandma’s brand for those in the US; do not use blackstrap molasses)
- 1 tablespoon (13 g) real vanilla extract
- 2 teaspoons (5 g) cinnamon
- ½ teaspoon nutmeg
- 2 large eggs (room temperature)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons (7 g) sea salt
- 2 1/3 cups (315 g) all-purpose flour
For the Vanilla Glaze
- 1½ cups (180 g) confectioners’ sugar (sifted)
- 2 tablespoons (38 g) whole milk
- ½ vanilla bean (split lengthwise and scraped (or use ½ teaspoon vanilla bean paste or vanilla extract))
Instructions
To Start
- In a high-speed blender or food processor fitted with the blade, pulse the old-fashioned oats until they are coarsely chopped. Some bits will be fine and dusty, others more substantial; this is fine.
For the Cookie Dough
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, sugar, molasses, vanilla, cinnamon and nutmeg and mix on medium speed until light and fluffy, about 4 to 5 minutes.
- Add in the eggs, one at a time. Making sure the first is well blended before adding the second. Add in the baking powder, baking soda and salt and mix for 1 minute more. Be sure to scrape the sides and bottom of the bowl to make sure everything is well combined.
- Add in the flour and mix on low for about 30 seconds or until barely combined and you still see streaks of flour. Add in the pulsed oats and mix on low for 1 minutes or until the oats are evenly distributed throughout. Set the dough in the fridge while you preheat the oven; about 15 to 20 minutes.
- Preheat your oven to 350°F (175°C). Cover several baking sheets with parchment paper.
- Scoop 1½ tablespoons of dough place on the prepared baking sheet 2 inches (5 cm) apart from each other. Bake cookies one sheet at a time in the center of the oven for 10 to 11 minutes. When the cookies are fresh-from-the-oven, use the edge of a spatula to nudge any misshapen cookies back into circles. They will be golden brown and puffy at first and then collapse a bit while they cool. Let the cookies cool on the baking sheet for 10 minutes, and then transfer to a cooling rack.
For the Vanilla Glaze
- To make the glaze, in a medium bowl, whisk together the powdered sugar, milk and vanilla bean seeds. Add more milk in small 1 teaspoon increments, if necessary, to get the desired consistency. You want the glaze pretty thick so that it shows up as opaque and sits on the top of the cookie rather than drizzles in all of the nooks and crannies.
- Lightly dip the very tops of the cookies into the glaze, taking care not to submerge the cookies—you want to see the crevasses. Hold the cookie upside down for a minute to let the excess fall back into the bowl. Place back on the cooling rack to let the glaze set before serving; this will take several hours.
Notes
Mixer vs Your Arms
I mention an electric mixer in the instruction. However, this perfect sugar cookie recipe is definitely a recipe that can easily be made with a large mixing bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome light cookie texture. Additionally, you can use a hand mixer if you have one handy!Grinding Your Oats
Getting the old fashioned oats the perfect consistency is really important to this recipe's success. You can use either a high speed blender or a food processor fitted with the blade attachment to pulse your oats. You want half of the oats to be fine (like oat flour) and the other half to be coarse oats. The oat flour will bind the cookies together. The coarser oat pieces will add texture to the cookies, giving the oatmeal cookies the perfect uneven surface for dipping.Brown Sugar
This recipe is great with light brown sugar, dark brown sugar and is an excellent recipe for muscoavdo sugar. Replace the light brown sugar with either 1:1.Cookie Dough
This is a GREAT make-ahead cookie dough! You can store the cookie dough in the freezer (wrapped tightly and stored in an air tight container) for up to three months. Defrost overnight in the fridge and bring closer to room temperature before portioning out the dough and baking. You can also store the unbaked dough in the fridge (wrapped tightly and stored in an air tight container) for 2 to 3 days.Vanilla Glaze
Using whole milk or cream will result in a thicker glaze. If you use low-fat milk, use less milk overall for the perfect glaze consistency. You may have excess icing. You can either serve (for cookie dipping) or store in the fridge (for up to one week) for your next batch of cookies (unless there are cookie crumbs in it, then throw the remaining glaze out). You can get more tips from my Vanilla Glaze Tutorial.Cookie Storage
Store the cookies in an airtight container at room temperature.Want More Cookie Tips?
Head over to My 10 Favorite Tips for Better Cookies! Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo