Introduction

Iced oatmeal cookies are a delightful treat that combines the heartiness of oats with a sweet, creamy glaze. With a perfect balance of texture and flavor, these cookies are perfect for any occasion, whether you’re treating yourself or sharing with friends. The recipe is simple and can be easily customized to suit various tastes. Enjoy these chewy cookies with a glass of milk or a cup of tea for a delicious snack.

Detailed Ingredients with measures

Oats – 1 ½ cups
All-purpose flour – 1 cup
Baking powder – 1 teaspoon
Baking soda – ½ teaspoon
Cinnamon – 1 teaspoon
Salt – ½ teaspoon
Butter (softened) – ½ cup
Brown sugar (packed) – ¾ cup
Granulated sugar – ¼ cup
Egg – 1
Vanilla extract – 1 teaspoon
Milk – 2 tablespoons
Powdered sugar – 1 cup
Heavy cream – 2 tablespoons

Prep Time

10 minutes

Cook Time, Total Time, Yield

Cook Time: 10-12 minutes
Total Time: 20-22 minutes
Yield: About 24 cookies

Detailed Directions and Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking.

Prepare Baking Sheets

Line two baking sheets with parchment paper to prevent the cookies from sticking.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly mixed.

Mix Wet Ingredients

In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until smooth.

Add Eggs and Vanilla

To the butter and sugar mixture, add the eggs and vanilla extract. Beat until fully combined.

Incorporate Dry Ingredients

Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined.

Add Oats and Raisins

Fold in the oats and raisins (or any desired add-ins), ensuring they are evenly distributed throughout the dough.

Shape the Cookies

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie.

Bake the Cookies

Place the baking sheets in the preheated oven and bake for approximately 10-12 minutes, or until the edges are lightly golden.

Cool the Cookies

Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prepare the Icing

In a separate bowl, whisk together powdered sugar and milk until smooth and drizzly.

Ice the Cookies

Once the cookies are completely cool, drizzle the icing over them using a spoon or a piping bag.

Notes

Storage

Store cookies in an airtight container at room temperature for up to one week.

Oat Variations

Feel free to substitute regular oats with quick oats for a different texture.

Add-Ins

You can customize your cookies by adding chocolate chips, nuts, or dried fruits as alternatives to raisins.

Chilling the Dough

Chilling the dough for at least 30 minutes can help prevent spreading during baking.

Don’t Overmix

Be careful not to overmix the dough once you add the flour, as this can lead to tough cookies.

Adjusting Sweetness

You can adjust the amount of sugar to make the cookies less sweet, depending on your preference.

Cook techniques

Mixing Creaming Method

Combine butter and sugar until light and fluffy to incorporate air into the mixture, which helps create a tender cookie texture.

Oatmeal Preparation

Use old-fashioned oats for a chewier texture, as they hold up better in the dough compared to quick oats.

Chilling the Dough

Refrigerate the cookie dough for at least 30 minutes before baking to prevent spreading and to enhance the flavors.

Baking Temperature

Bake cookies at a moderate temperature to ensure they cook evenly, allowing for a soft center while achieving a slightly crisp edge.

Using Icing

Drizzle icing over the cooled cookies for added flavor and a decorative touch that enhances the overall presentation.

FAQ

Can I use quick oats instead of old-fashioned oats?

Quick oats can be used, but they will result in a softer texture and may cause the cookies to spread more during baking.

How do I store leftover cookies?

Store cookies in an airtight container at room temperature for up to one week, or freeze for longer shelf life.

Can I add mix-ins to the cookie dough?

Yes, feel free to add chocolate chips, nuts, or dried fruit to customize your cookies to your liking.

What can I substitute for butter?

You can use coconut oil or margarine as a substitute for butter, although it may affect the flavor and texture slightly.

How do I know when the cookies are done baking?

Cookies are done when the edges are lightly golden and the centers look set; they will continue to firm up as they cool.

Conclusion

The iced oatmeal cookies are a delightful treat that combines a chewy texture with a sweet icing on top, making them perfect for any occasion. These cookies are not only easy to make but also a wonderful way to enjoy the classic oatmeal flavor. Whether served as a dessert or a snack, they are sure to satisfy your sweet tooth and bring joy to your gatherings.

More recipes suggestions and combination

Chocolate Chip Oatmeal Cookies

Combine traditional chocolate chips with oatmeal for a gooey, delicious cookie that offers the best of both worlds.

Oatmeal Raisin Cookies

A classic combination, oatmeal and raisins create a chewy cookie that highlights the wholesome flavors of oats.

Cinnamon Sugar Oatmeal Cookies

Add a hint of cinnamon to the icing or the cookie dough for a warm, comforting flavor profile.

Peanut Butter Oatmeal Cookies

Incorporate peanut butter into the dough for a rich and nutty twist that pairs perfectly with the oats.

Maple Glazed Oatmeal Cookies

Use a maple glaze instead of icing for a unique flavor that enhances the natural sweetness of the oats.

Oatmeal Coconut Cookies

Mix in shredded coconut to the cookie batter for an extra chewy texture and tropical flavor.

Oatmeal Chocolate Chunk Cookies

Swap out regular chocolate chips for large chocolate chunks for a more decadent experience.

Fruit Flavored Oatmeal Cookies

Add dried fruits like cranberries or apricots to the dough for a fruity addition that complements the oats.