A classic old-fashioned iced oatmeal cookie recipe that you'll love to make over and over again. Soft and crispy at the same time and a sweet icing layer, simply delicious. The best part about this recipe, you'll have so many cookies leftover!
Growing up I used to love buying store brand iced oatmeal cookies. It was that type of cookie you can't stop eating. I could finish the whole pack in one sitting and I didn't have one regret about that. I've make oatmeal cookies before and some variations of iced oatmeal cookies and I loved every single one. But this recipe is so good you'll love to share it with your friends.
The key is...
Pulsing the rolled oats before you add the dry ingredients to the wet ingredients. I used Bob's Red Mill rolled oats and they pulsed perfectly in the blender. My Ninja has the pulse setting and you can also use a food processor. If you blend rolled oats you'll make oat flour by accident. When I started this recipe I blended it too much and made this mistake. We want there to be a mix of soft pulsed oats and full oats like the picture here.
All of the dried ingredients need to be whisked together so you can make sure everything is blended evenly with the wet ingredients. I like this step because it ensures the flour mix is properly sifted before you add it in. You can also buy pre-sifted flour to skip this step and just make sure you give the dry ingredients a good mix.
Here are the Iced Oatmeal Cookies ingredients
The sticks of butter and eggs need to be room temp. Cooking the iced oatmeal cookies properly depends on this step. If you don't have time to take out the butter you can pop it in the microwave for a few seconds or sit in a warm cut of water. Just make sure it doesn't melt. Follow the additional steps below to make the cookies. Make sure you follow the instructions!
How many of you like these iced oatmeal cookies? Leave me a comment and rate the recipe if you try it. Check out my additional desserts here.
Iced Oatmeal Cookies
Equipment
- KitchenAid Mixer (with paddle attachment)
Ingredients
- 2 cups Bob's Red Mill rolled oats
- 2 cups Flour
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 2 Sticks of butter (softened) unsalted
- 2 Eggs (room temp)
- 1 ½ teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 cup Brown sugar
- ½ cup Sugar
- 1 teaspoon Molasses
Icing
- 2 tbs Buttermilk
- 1 teaspoon Vanilla extract
- 1 ½ cups Powdered Sugar
Instructions
- Mix the oats, flour, baking soda, and spices together. Set aside.
- In your mixer (if you don't have a mixer you can use a spoon and a bowl), add the butter and both sugars (brown and regular). Mix this together until soft. Follow this up with vanilla extract and eggs. Last, add the molasses. Make sure you scrape down your mixer as this is mixing together.
- Add the flour mix to the wet mixture. Make sure you scrape down while everything is mixing.
- Cover the dough in a bowl and chill for 30 minutes. Heat your oven to 350 and cook for 12 minutes. While the cookies are in the oven make the icing.
- When the cookies are done, leave them on the baking sheet for a few minutes and move them to a wire rack. Dip in the icing once they cool down. The icing takes a while to harden so place some paper towels down underneath your wire rack when you start the icing process.
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