Soft Oatmeal Cookies With Icing

5 from 1 vote

Soft Oatmeal Cookies With Icing

My iced oatmeal cookies are soft, chewy, and topped with a sweet vanilla glaze. This easy one bowl recipe is perfect for lunchboxes or enjoying with a tall glass of ice cold milk.

Course Dessert

Cuisine American

Prep Time 8

Cook Time 11

Total Time 19

Servings Cookies

Calories 221kcal

Author Krystle Smith

Ingredients

For the Cookies

2 Cups Rolled Oats
2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 ½ Teaspoons Cinnamon
2 Eggs Plus 1 Extra Egg Yolk
½ Teaspoon Nutmeg Optional
1 Cup Unsalted Butter
1 Cup Light Brown Sugar Packed
½ Cup Granulated Sugar
1 Tablespoon Molasses
2 Teaspoons Vanilla

For the Icing

1 ½ Cup Powdered Sugar
½ Teaspoon Vanilla
1-2 Tablespoons Whole Milk

Instructions

For the Cookies

Pulse oats in the food processor for 10-12 pulses. You should have a mixture of chopped oats and fine oat flour at this point.
Cream butter, brown sugar, and granulated sugar until light and fluffy. Stir in eggs, molasses, and vanilla. Put the oat mixture in a bowl adding the flour, baking soda, salt, cinnamon, and nutmeg, Whisk to combine. Set aside.
Stir in baking soda, salt, cinnamon, and nutmeg. Gradually stir in oats and all purpose flour until just combined. The dough will be thick and sticky.
Refrigerate dough for at least 45 minutes. You can actually store the dough in the fridge for up to 3 days if desired. When ready to bake, preheat oven to 350 degrees and line cookie sheets with parchment paper.
Use a cookie scoop to drop dough a few inches apart onto prepared pan. I used a #50 (1.5 tablespoons) scoop.
Bake at 350 degrees for 11-12 minutes or until the sides are browned and the center is just set.
Cool on cookie sheet for 3-4 minutes. Remove to wire rack to cool completely.

For the Frosting

Combine all icing ingredients. Add enough milk to reach your desired consistency. It will be thick.
Dip the top of each cookies into the icing. Allow to set for a few hours before storing.

Nutrition