Description
These classic iced oatmeal cookies feature soft centers with crisp, chewy edges and a cozy spice blend. The oats are pulsed to create a uniform texture, and the cookies are topped with a thick vanilla icing that sets beautifully after a few hours, making them perfect for gifting or sharing.
Ingredients
Dry Ingredients
- 2 cups (170g) old-fashioned whole rolled oats
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand recommended)
- 2 teaspoons pure vanilla extract
Icing
- 1 1/2 cups (180g) sifted confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
- 1.5 – 2 Tablespoons milk
Instructions
- Pulse the oats: Using a food processor, pulse the oats 10-12 times so you get a mix of chopped oats and oat flour, creating a variety of texture in the final cookie.
- Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg. Set this bowl aside for later.
- Cream butter and sugars: In a large bowl, use a hand or stand mixer with paddle attachment to beat the butter, brown sugar, and granulated sugar on medium-high speed for about 2 minutes until light and creamy.
- Add eggs and flavorings: Beat in the eggs, molasses, and vanilla extract on high speed for about 1 minute until fully combined. Scrape down the bowl as needed to ensure even mixing.
- Combine wet and dry: Add the dry ingredients to the wet mixture and mix on low speed until just combined; the dough will be thick and sticky.
- Chill the dough: Cover and refrigerate the dough for at least 45 minutes, up to 4 days. If chilling longer than a few hours, let the dough sit at room temperature for 30 minutes before scooping.
- Preheat the oven: Set the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Scoop and bake: Using about 1.5 tablespoons of dough per cookie, place scoops 3 inches apart on the baking sheets. Bake for 11-12 minutes until the edges are lightly browned and centers still look soft.
- Cool the cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Prepare the icing: In a medium bowl, whisk sifted confectioners’ sugar, vanilla extract, and 1 tablespoon milk with a fork. Add just enough extra milk to make a very thick icing (about 1 more tablespoon). It should be thick and not runny.
- Ice the cookies: Lightly dip the tops of cooled cookies into the icing. Allow the icing to set for a couple hours before stacking or storing.
- Store: Keep iced cookies covered at room temperature for up to 3 days or refrigerate up to 10 days.
Notes
- Pulsing the oats creates a better texture by combining chopped oats and oat flour.
- Use unsulphured or dark molasses for best flavor; avoid blackstrap molasses as it is too strong.
- If the dough is too hard after chilling for multiple days, allow it to warm briefly before scooping.
- The icing is intentionally very thick to set nicely on the cookies without dripping.
- Cookies are best enjoyed after icing has set for a couple hours.
- Store cookies covered to maintain freshness and moisture.
- Prep Time: 1 hour 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
