Description
These Iced Oatmeal Cookies are a delightful twist on a classic favorite, featuring a soft, chewy texture with warm spices and a sweet vanilla glaze. Perfectly balanced with rolled oats and a hint of cinnamon and nutmeg, these cookies are easy to make and ideal for enjoying with a cup of tea or coffee.
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
- 1¼ 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 Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and combined. This creates a light, fluffy base for your cookie dough.
- Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the creamed butter and sugars. Mix thoroughly until the batter becomes light and fluffy, ensuring all ingredients are well incorporated.
- Combine Dry Ingredients: Stir in the rolled oats, all-purpose flour, cinnamon, nutmeg, baking soda, and salt. Scrape the sides of the bowl as needed and mix until the dough is evenly combined without overworking it.
- Form Dough Balls and Bake: Use a cookie scoop to form 8 evenly sized dough balls. Place them on the prepared baking sheet spaced apart, slightly flatten each ball to help them bake evenly. Bake for 10 minutes or until the cookies are set but still soft to the touch. Avoid overbaking to maintain softness.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 20 minutes; this lets them firm up. Then, carefully transfer 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. If the glaze is too thick, add a little more milk, a few drops at a time, to achieve a dip-able consistency.
- Glaze the Cookies: Once the cookies are fully cooled, dip the tops of each cookie into the glaze. Return them to the wire rack and let the glaze set completely before serving.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- Do not overbake the cookies; they should be soft and slightly underdone when removed from the oven.
- For a thicker glaze, use less milk; for a thinner glaze, add a bit more milk gradually.
- Store cookies in an airtight container at room temperature for up to 3 days to preserve freshness.
- Optional: Add raisins or chopped nuts for extra texture and flavor.
