Iced Oatmeal Cookies
A little grocery haul turned into a batch of soft, chewy iced oatmeal cookies. 🍪🤎
Cookies
* 1 cup old-fashioned oats
* ¾ cup all-purpose flour
* ½ tsp baking soda
* ½ tsp cinnamon
* ¼ tsp nutmeg
* ¼ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup brown sugar, packed
* ¼ cup granulated sugar
* 1 large egg
* 1 tsp vanilla extract
* 1 tbsp molasses
Icing
* 1 cup powdered sugar
* 2–3 tbsp heavy cream or milk
* ½ tsp vanilla extract
* Pinch of salt
Instructions
1. Prep the oats: Pulse the oats in a food processor a few times. You want them broken down but not turned into flour.
2. Mix dry ingredients: Whisk together oats, flour, baking soda, cinnamon, nutmeg and salt.
3. Cream butter & sugars: Beat softened butter, brown sugar and granulated sugar for about 2–3 minutes, until creamy.
4. Add the egg, vanilla and molasses and mix until combined.
5. Slowly add the dry ingredients. Mix just until incorporated. Don’t overmix.
6. Cover the dough and refrigerate for 30–45 minutes. This helps keep the cookies thick and chewy.
7. Heat oven to 350°F. Scoop dough into roughly 2-tablespoon portions and place on a parchment-lined baking sheet.
8. Bake 9–11 minutes. The edges should look set, but the centers should still look slightly soft. Do not overbake.
9. Let them cool on the pan for 5–10 minutes, then transfer to a rack.
The Icing
Whisk powdered sugar, vanilla, salt and enough cream/milk to make a thick but spreadable icing.
Once cookies are completely cool, spread a thin layer over each cookie. Let the icing set for about 20–30 minutes.
Simple ingredients, a little baking, and something sweet for the fall season.
#GroceryToMeal #Lemon8Challenge #lemon8food #IcedOatmealCookies #oatmealcookies
When I first tried baking these iced oatmeal cookies, I was drawn to the combination of warming spices like cinnamon and nutmeg, which perfectly complement the hearty texture of old-fashioned oats. One tip I found invaluable was pulsing the oats lightly in a food processor before mixing—the oats stay chunky enough to give that classic chewiness rather than turning into a flour-like powder. This technique really makes a difference in texture! Another trick that helped my cookies come out perfectly thick and moist was refrigerating the dough for around 45 minutes before baking. This step prevents the cookies from spreading too thin in the oven and keeps them soft inside while yielding slightly crisp edges. For the icing, I recommend using heavy cream rather than milk if you want a richer, creamier glaze; just add it gradually to powdered sugar until it reaches a spreadable consistency. Adding a pinch of salt boosts the sweetness balance and enhances the vanilla flavor. I often bake a batch of these cookies for autumn gatherings or cozy afternoons with tea or coffee. The molasses gives a subtle depth of flavor that makes them more interesting than your typical oatmeal cookie. Plus, the icing adds just the right touch of sweetness without overpowering the spices. If you’re new to baking with oats or spices, don’t be afraid to adjust the cinnamon and nutmeg to your taste. A bit more cinnamon can add warmth, while nutmeg brings a subtle nutty undertone. These cookies are versatile, so you can even add nuts or raisins if you like. Overall, this recipe uses simple pantry ingredients yet delivers a nostalgic, comforting treat that’s perfect for fall or any time you crave a classic homemade cookie with a little extra flair.
❤️ yum