Iced Oatmeal Cookies (Print Version)
# Ingredients:
01 -
2 cups old-fashioned oats.
02 -
2 cups all-purpose flour.
03 -
1 tablespoon baking powder.
04 -
½ teaspoon baking soda.
05 -
½ teaspoon salt.
06 -
2 teaspoons ground cinnamon.
07 -
½ teaspoon ground nutmeg.
08 -
1 cup unsalted butter, room temperature.
09 -
1 cup brown sugar, packed.
10 -
½ cup granulated sugar.
11 -
2 large eggs, room temperature.
12 -
1 teaspoon vanilla extract.
13 -
2 cups powdered sugar (for the glaze).
14 -
¼ teaspoon vanilla or almond extract (for the glaze).
15 -
2-3 tablespoons milk or heavy cream (for the glaze).
# Instructions:
01 -
Heat your oven to 350°F. Line baking sheets with parchment paper or silicone mats.
02 -
Put oats in food processor. Pulse 3-5 times just to break them up a bit - don't turn them into flour.
03 -
Mix oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
04 -
Beat butter and both sugars in a stand mixer with paddle attachment until creamy. Add eggs and vanilla, mix well. Scrape bowl.
05 -
Add dry ingredients to butter mixture. Mix until everything's well combined.
06 -
Drop 2-tablespoon scoops of dough onto prepared sheets, leaving 3 inches between each cookie.
07 -
Bake 9-10 minutes until edges start browning. Let rest a few minutes, then move to cooling rack.
08 -
Whisk powdered sugar and vanilla extract. Slowly add milk until it's thick but pourable.
09 -
Quickly dip tops of cooled cookies in glaze, immediately lift straight up. Let excess drip off. Place on rack until glaze sets.
# Notes:
01 -
These cookies have a perfect balance of chewiness from the oats and sweetness from the glaze. The quick dipping technique creates beautiful crackled tops that make them look like bakery cookies.