Description
These classic iced oatmeal cookies feature a perfectly spiced dough made with molasses and pulsed oats for a hearty yet tender texture. Finished with a sweet vanilla glaze that catches on every crinkle, they offer a nostalgic taste of home-baked comfort.
Ingredients
- 2 cups old-fashioned whole rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon dark molasses
- 1 tablespoon pure vanilla extract
- 2 cups confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract (for glaze)
- 3-4 tablespoons milk
Instructions
- Place the oats in a food processor and pulse 10 to 12 times until you have a mixture of fine oat flour and small chopped oats.
- In a medium bowl, whisk together the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg.
- Using a mixer, cream the softened butter with the brown and granulated sugars on medium-high speed for about 2 minutes until light and fluffy.
- Beat in the eggs, molasses, and vanilla extract on high speed for 1 minute, scraping down the sides of the bowl as needed.
- Turn the mixer to low and gradually add the dry mixture, mixing until just combined into a thick, sticky dough.
- Cover the bowl and refrigerate the dough for at least 45 minutes to ensure the oats hydrate and the butter firms up.
- Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
- Scoop approximately 1.5 tablespoons of dough for each cookie and place them 3 inches apart on the prepared sheets.
- Bake for 11-12 minutes until the edges are lightly golden; let them cool on the sheet for 5 minutes before moving to a wire rack.
- Whisk the sifted confectioners’ sugar, vanilla, and enough milk to create a very thick icing, then lightly dip the tops of the completely cooled cookies and let set for 2 hours.
Notes
To achieve the signature look, ensure your icing is thick enough to sit on the peaks of the cookie ridges rather than soaking into the base. Always pulse your oats rather than using them whole or buying pre-ground flour to get the specific textural balance that makes these cookies unique.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American