Description
Delicious iced oatmeal cookies with a soft, chewy texture and a sweet vanilla glaze. These cookies combine the wholesome goodness of oats with warm spices and a shiny glazed finish for the perfect treat.
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, for a shiny sheen)
- 1/4 teaspoon vanilla or maple extract (optional)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F. Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Pulse oats: Place the rolled oats in a food processor and pulse 4–5 times until they are coarsely ground but not completely fine.
- Mix dry ingredients: In a large bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- Mix wet ingredients: In another bowl, whisk the melted and cooled butter with the brown sugar and granulated sugar until smooth. Stir in the beaten egg and vanilla extract until fully incorporated.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and mix gently with a wooden spoon until just combined. Avoid overmixing to keep cookies tender.
- Chill dough (optional): For thicker cookies, refrigerate the dough for 15–20 minutes. This step can be skipped if a thinner cookie is desired.
- Shape cookies: Scoop about 1 tablespoon of dough per cookie and roll into balls. Place them 2 inches apart on the prepared baking sheets. Press the balls gently with your fingers for flatter cookies.
- Bake: Bake the cookies in the preheated oven for 12 minutes, or until the edges are set and both tops and edges are slightly golden.
- Cool: Transfer the cookies to a wire rack and let them cool completely before glazing.
- Prepare glaze: In a small bowl, mix the powdered sugar with 3 tablespoons of milk. Add 1 teaspoon of light corn syrup and ¼ teaspoon vanilla or maple extract if using, stirring until smooth and glossy.
- Glaze cookies: Dip the tops of the cooled cookies into the glaze, then place them back on a parchment-lined baking sheet with a cooling rack on top to let excess glaze drip and set.
- Set glaze: Allow the glaze to fully set before stacking or serving the cookies.
Notes
- Chilling the dough helps prevent spreading and results in thicker cookies.
- Use light corn syrup in the glaze for a shinier finish, but it is optional.
- Adjust glaze thickness by adding more powdered sugar to thicken or more milk to thin.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For gluten-free version, substitute the all-purpose flour with gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg
