Description
Delicious and chewy iced oatmeal cookies with a spiced oat base, topped with a sweet glaze for added flavor and shine. Perfect for a comforting treat or sharing with friends and family.
Ingredients
Units
Scale
Cookie Dough
- 1 cup rolled oats lightly pulsed in a food processor
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon light corn syrup (optional)
- 1/4 teaspoon vanilla or maple extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Oats: Pulse the rolled oats in a food processor 4–5 times until they are coarsely ground, creating a nice texture for the cookies.
- Mix Dry Ingredients: In a large bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt until well combined.
- Cream Butter and Sugars: In a separate bowl, whisk the melted and cooled unsalted butter with the brown sugar and granulated sugar until smooth. Then stir in the beaten egg and vanilla extract.
- Combine Dough: Gradually mix the dry ingredients into the wet ingredients using a wooden spoon until just combined. Avoid overmixing to keep cookies tender.
- Optional Dough Chill: For thicker cookies, chill the dough in the refrigerator for 15–20 minutes before baking.
- Shape Cookies: Scoop approximately 1 tablespoon of dough per cookie, roll into balls, and place them 2 inches apart on the prepared baking sheets. For flatter cookies, gently press the dough balls down with your fingers.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges are set and the tops and edges turn slightly golden brown.
- Cool Cookies: Transfer the baked cookies to a wire rack and let cool completely before glazing.
- Prepare Glaze: In a bowl, mix the powdered sugar with 3 tablespoons of milk until smooth. Add light corn syrup and vanilla or maple extract if using for a shiny finish and extra flavor.
- Glaze Cookies: Dip the tops of the cooled cookies into the glaze, then place them on a parchment-lined baking sheet with a wire rack on top to allow excess glaze to drip off. Let the icing set completely before stacking or serving.
Notes
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- For vegan cookies, replace the butter with coconut oil and the egg with a flax egg.
- If you prefer a thinner glaze, add a bit more milk; for a thicker glaze, reduce the milk slightly.
- Make sure the butter is cooled after melting to avoid cooking the egg when mixing.
- Chilling the dough is optional but recommended for thicker, chewier cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
