Description
Delicious iced oatmeal cookies with a crunchy texture and a sweet icing.
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour (we use einkorn)
- 1 cup butter (room temperature)
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tbsp unsulphured molasses
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsp vanilla extract
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 4–6 tbsp milk
Instructions
- In a food processor or blender, pulse the oats until you have a variety of textures. You want some chopped oats and some oat flour. This process helps create that crunchy texture without a ton of whole oats in the mix!
- In a large bowl, mix the butter and sugar together until light and fluffy. A mixer is preferable, but a whisk will work as well.
- Add the eggs, molasses, and vanilla to the butter/sugar mix. Beat again until light and fluffy.
- Add the dry ingredients to the mix and combine on low. The dough will be sticky!
- Cover and chill in the fridge for about 45 minutes before scooping. You can chill for several days if needed. If chilled for longer than an hour, set the dough out for 30 minutes before scooping.
- Preheat the oven to 350°F and line 1-2 baking sheets with parchment paper.
- Using a heaping tablespoon to measure, scoop the cookie dough onto the baking sheets. Leave about 3 inches between each ball as these cookies spread! Flatten the balls with clean hands before baking.
- Bake each sheet for 10-12 minutes or until the edges are golden brown. Longer baking time yields a crunchier cookie.
- Set the cookies aside to cool before icing.
- In a small bowl, mix powdered sugar, vanilla, and milk until smooth. Be careful with the milk, add slowly to maintain a thick icing.
- Lightly dip the top side of each cookie into the icing. Shake to remove excess icing and allow it to drip off before placing on a flat surface. Icing will take a few hours to harden.
- If you want a crackly texture, dip the cookies very lightly into the icing until you achieve the desired effect.
Notes
- Let the icing harden before serving for the best texture.
- These cookies can be stored in an airtight container for several days.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg