Iced Oatmeal Cookies

Iced oatmeal cookies are a classic, old-fashioned favorite. These cookies are tender and chewy with a sweet vanilla icing on top. The cookie dough is made with brown sugar, molasses, a hint of cinnamon, and vanilla for a super flavorful oatmeal cookie.

Prep Time30

Cook Time12

Total Time1

Course: Dessert

Cuisine: American

Keyword: Iced Oatmeal Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

Oatmeal Cookies

2 ¼ cup all-purpose flour (281 grams)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter (226 grams) softened but not starting to melt
1 cup brown sugar (210 grams)
1 cup granulated sugar (200 grams)
1 tablespoon molasses or honey
2 teaspoons vanilla extract
2 large eggs
1½ cup quick oats (about 135 grams)
1½ cup large rolled oats (about 135 grams)

Vanilla Icing

2-2½ cup powdered sugar (220 - 275 grams) sifted
2-2½ tablepsoons milk
¼ teaspoon vanilla extract

Instructions

Oatmeal Cookies

Preheat the oven to 350℉ (180℃) and line cookie sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
In a large bowl, beat together the butter, brown sugar and granulated sugar until creamed.
Beat the molasses, vanilla and 2 eggs into the butter mixture.
Mix the dry ingredients into the butter mixture until smooth.
Mix the oats into the butter mixture until evenly combined.
Scoop the dough into balls with about 1½ tablespoons of dough each (I use a cookie scoop for this) and place 2 inches apart on the lined cookie sheets.
Bake 1 cookie sheet at a time in the middle of the preheated oven for about 10-12 minutes, or until the tops look just set.
Cool the cookies on the cookie sheet.

Icing

In a medium bowl, whisk together 2 cups powdered sugar, 1½ tablespoons milk and the vanilla. If the frosting seems too thin, whisk in a little extra powdered sugar. If it seems too thick, whisk in a little extra milk. It should be opaque in color, but still thin enough to drizzle.
Be sure that the cookies are 100% cool before icing. Dip the top of each cookie in the glaze and set on a cooling rack or back on the cookie tray for the icing to harden.

Notes

Molasses: Molasses can also be substituted with honey.
Quick Oats and Large Oats: I prefer using the combination of both quick oats and large rolled oats. If you only have 1 variety, you can use a total of 3 cups of quick oats or 3 cups of large rolled oats. Do not use steel cut oats.
Storage: Store cookies in an airtight container for up to 5 days. Be sure that the icing has completely hardened before stacking.
Nutrition: Details provided are an estimate only based on 1 cookie with icing, assuming 40 uniform cookies and all the icing is used.

Nutrition