Oatmeal Iced Cookies

5 from 5 votes

Oatmeal Iced Cookies are soft in the middle and chewy on the outsides. The craggy tops of these cookies, combined with a thick icing, produce the prettiest cookies!

Course Dessert

Cuisine American

Keyword oatmeal iced cookies

Prep Time 15

Cook Time 13

Total Time 27

Servings cookies

Calories 169kcal

Author Sue Ringsdorf

Ingredients

Wet ingredients:

1 cup unsalted butter - at room temperature
¾ cup granulated sugar
¾ cup brown sugar
2 large eggs - at room temp
1 Tablespoon vanilla extract - I like Watkin's brand

Dry ingredients:

2 ½ cups old fashioned oatmeal
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon

For the icing:

1 ½ cup powdered sugar
1 teaspoon vanilla extract
1 ½ Tablespoons milk - add a bit at a time

Instructions

Mix the wet Ingredients. In a mixing bowl, combine the butter and sugars and mix until creamy. Add the eggs and vanilla, and mix well.
1 cup unsalted butter, ¾ cup granulated sugar, ¾ cup brown sugar, 2 large eggs, 1 Tablespoon vanilla extract
Pulse the dry ingredients. To a food processor, combine two cups (reserving 1/2 cup) of the old fashioned oatmeal, the flour, baking soda, salt, and cinnamon. Pulse for about 8 seconds. You want most of the oatmeal to be smaller in size.
2 ½ cups old fashioned oatmeal, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon cinnamon
Add dry to wet. Add the dry ingredients, including the reserved 1/2 cup of oatmeal, to the wet ingredients, and mix until combined.
Roll into balls. Roll the dough into about 30 balls. The dough may be sticky, so you can chill it for 20 mins or so, or use cold water on your hands to roll.
Chill. Chill the cookie dough balls for at least two hours. I normally chill overnight.
Bake. Bake in a preheated 350 degree oven for about 13-14 minutes, or until the cookies are fairly brown on top. You want the cookies to be firm and easy to handle.
Make icing. In a small mixing bowl, make the icing by combining the powdered sugar, vanilla, and milk. Check consistency. It should be thick. You may need to adjust ingredients as needed (more powdered sugar to make it thicker, more milk to make it thinner). Add just a little bit at a time.
1 ½ cup powdered sugar, 1 teaspoon vanilla extract, 1 ½ Tablespoons milk
Dip cookies. Take the completely cooled cookies and dip them in the icing. Don’t push or turn, just dip and pull straight out. The icing should set and make the prettiest little “snowflake” design on top, if dipped properly.
Let icing harden. Keep the cookies on the cooling racks to let the icing harden. It shouldn’t take more than a couple of hours for it to firm. up. Then you can stack and store them.
NOTE: If your cookies are spreading too much while baking, you can remove the pan toward the end of baking time, fix the edges with a spoon, and place back in the oven.

Notes

FAQs

How long do I bake these cookies?

All ovens vary greatly, so keep that in mind. You want these cookies to be quite firm so they can be properly dipped in the icing. Don’t under-bake!

How do I get the right consistency when making the icing?

Make sure you measure the ingredients VERY carefully. If the icing is too thick or thin, you can fix it. If it’s too thick, add a few drops of milk. If the icing is too thin, add a bit of powdered sugar.

Does the icing harden enough to stack?

Yes, the icing will harden. Leave them sit on the cooling racks until it sets up completely.

Can you freeze Iced Oatmeal Cookies?

These cookies freeze beautifully (with the icing!) and will keep well in an airtight container for up to three months.

Nutrition