Soft and chewy iced oatmeal cookies are comforting and nostalgic! These classic cookies are a must bake when you crave old-fashioned oatmeal cookies dipped in vanilla icing. Recipe yields 40 cookies, no chilling required!
- 3 cups (240 g) old fashioned rolled oats
- 1 1/2 cups (210 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 3/4 tsp (5 g) salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup (224 g) unsalted butter, at room temperature
- 1 cup (200 g) dark brown sugar
- 3/4 cup (150 g) granulated sugar
- 2 large eggs (100 g)
- 1 1/2 tsp (6 g) vanilla extract
- 2 cups (240 g) powdered sugar
- 1 tsp (4 g) vanilla extract
- 5 to 7 Tbsp (75 to 105 g) heavy cream
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Pulse oats: Place oats in a food processor and pulse for about 20 seconds to reach a coarse consistency. If you don’t have a food processor, use a blender or place oats in a sturdy, sealable plastic bag and roll over them with a rolling pin until the oats reach a coarse consistency.
- Make dough: Whisk together pulsed oats, flour, baking powder, baking soda, cornstarch, salt, cinnamon, and nutmeg in a medium bowl. Beat butter and sugars in a large mixing bowl at medium speed until creamy, about 2 minutes. Beat in eggs one at a time. Beat in vanilla. Reduce speed to low and gradually add flour-oat mixture; beat just until incorporated. Cookie dough will be thick – scrape down bowl with a spatula as needed.
- Use a medium cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough (approximately 30 grams each) and place two inches apart on baking sheets.
- Bake cookies for 12 to 13 minutes, rotating pans halfway through, until edges are golden and set. Let cookies cool for 5 minutes on baking sheets. If desired, use a slightly larger round cookie cutter to scoot the warm cookies into a perfect round shape as they cool. Transfer cookies to a wire rack and let cool completely.
- Make icing: Whisk together powdered sugar, vanilla, and 5 tablespoons (75 grams) heavy cream in a medium bowl until smooth and thick. If necessary, slowly and gradually add remaining cream (while whisking) until icing is smooth, thick and ribbony. If icing is still too thick, whisk in additional cream 1 teaspoon at a time.
- Dip cookies: Start with one test cookie to check the consistency of the icing. Lightly dip the top of cookie into the icing and pull straight up, letting some of the excess drip off back into the bowl. Repeat with remaining cookies. Place dipped cookies in a single layer on wire racks and allow icing to set before serving or storing. If icing starts to thicken while working, whisk again as needed and add another 1/2 teaspoon of heavy cream.
- Store cookies in an airtight container at room temperature for up to 3 days, or in an airtight container in the refrigerator up to 1 week.
Oats: I use and recommend Quaker old-fashioned oats. Be sure to pulse the oats in a food processor or blender for 20 seconds (to reach a coarse consistency).
Brown sugar: I use and recommend dark brown sugar for the richest molasses flavor. You can also make these cookies with light brown sugar.
Make Ahead: Roll the dough into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Bake frozen cookie dough balls as directed, adding 1-2 minutes to baking time.
Keywords: Iced Oatmeal Cookies, Frosted Oatmeal Cookies