These iced oatmeal cookies are a delightful treat that combines the hearty texture of oats with a sweet, creamy icing. Perfect for any occasion, they offer a nostalgic taste that will remind you of classic homemade cookies.
Most of the ingredients in this recipe are common pantry staples. However, you might need to check if you have old-fashioned oats and powdered sugar on hand. These are essential for achieving the right texture and sweetness in the cookies. If you don't have them, a quick trip to the supermarket will be necessary.
Ingredients for Iced Oatmeal Cookies
Butter: Provides richness and helps create a tender texture.
Brown sugar: Adds moisture and a deep, caramel-like flavor.
Granulated sugar: Contributes to the sweetness and helps with the cookie's structure.
Eggs: Bind the ingredients together and add moisture.
Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
All-purpose flour: Forms the base of the dough, providing structure.
Baking soda: Acts as a leavening agent, helping the cookies rise.
Ground cinnamon: Adds a warm, spicy flavor that complements the oats.
Salt: Balances the sweetness and enhances the other flavors.
Old-fashioned oats: Give the cookies their hearty texture and nutty flavor.
Powdered sugar: Used for the icing, providing a smooth, sweet finish.
Milk: Helps achieve the right consistency for the icing.
Vanilla extract: Adds flavor to the icing, making it more delicious.
Technique Tip for This Recipe
When creaming together the butter, brown sugar, and granulated sugar, make sure the butter is at room temperature. This ensures a smooth and fluffy mixture, which is crucial for the texture of the cookies. If the butter is too cold, it won't incorporate well with the sugars, leading to a denser dough. Conversely, if the butter is too warm, the mixture can become greasy and affect the final bake.
Suggested Side Dishes
Alternative Ingredients
butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in baking, providing a similar texture and moisture content.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and moisture content, with a slight caramel flavor that complements oatmeal cookies.
granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the texture and flavor.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This mixture acts as a binder and adds a slight nutty flavor.
vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor that can enhance the taste of the cookies.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies denser.
baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every teaspoon of baking soda. This will help the cookies rise similarly.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a richer flavor.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.
old-fashioned oats - Substitute with quick oats: Quick oats can be used, though they may result in a slightly different texture.
powdered sugar - Substitute with granulated sugar blended into a powder: Blend granulated sugar in a blender until it reaches a powdered consistency.
milk - Substitute with almond milk: Almond milk provides a similar liquid content and a slight nutty flavor.
vanilla extract - Substitute with maple syrup: Maple syrup adds a different but complementary sweetness and flavor.
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How to Store / Freeze These Cookies
Allow the cookies to cool completely on wire racks before storing. This ensures that the icing sets properly and doesn't become sticky.
Store the cookies in an airtight container at room temperature. Layer them with parchment paper to prevent them from sticking together. They will stay fresh for up to a week.
For longer storage, freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to three months.
When ready to enjoy, thaw the cookies at room temperature. If you prefer a warm cookie, you can reheat them in a preheated oven at 300°F (150°C) for about 5 minutes.
If you plan to freeze the dough, scoop it into individual portions and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. Bake the frozen dough directly from the freezer, adding a couple of extra minutes to the baking time.
Avoid storing cookies in the refrigerator as it can cause them to dry out and lose their delightful texture.
For an extra touch of freshness, place a slice of bread in the container with the cookies. The bread will help maintain the moisture of the cookies.
If you find the icing has softened after storage, you can let the cookies sit uncovered at room temperature for a short period to allow the icing to firm up again.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). This low temperature ensures that the cookies warm up without becoming too crispy or overcooked.
Arrange the iced oatmeal cookies on a baking sheet in a single layer. Make sure they are not touching each other to allow even heating.
Cover the cookies loosely with aluminum foil. This helps to retain moisture and prevent the icing from melting too quickly.
Place the baking sheet in the oven and heat for about 5-7 minutes. Keep an eye on them to ensure they don't overheat.
Remove the cookies from the oven and let them cool for a minute or two before enjoying. This allows the icing to set again slightly.
If you prefer using a microwave, place a damp paper towel over the cookies to keep them from drying out.
Microwave on medium power for 10-15 seconds. Check the cookies and add more time in 5-second increments if needed. Be cautious, as microwaving too long can make the cookies rubbery.
For a quick and easy method, you can use a toaster oven. Preheat the toaster oven to 300°F (150°C).
Place the cookies on the toaster oven tray, ensuring they are not touching.
Heat for about 3-5 minutes, checking frequently to avoid overheating.
If you have an air fryer, preheat it to 300°F (150°C).
Place the cookies in the air fryer basket in a single layer.
Heat for 2-3 minutes, checking halfway through to ensure they are warming evenly.
For a stovetop method, use a non-stick skillet over low heat.
Place the cookies in the skillet and cover with a lid.
Heat for about 2-3 minutes, flipping halfway through to ensure even warming.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Large mixing bowl: Essential for creaming together the butter, brown sugar, and granulated sugar, and for mixing in the other ingredients.
Hand mixer: Helps to cream the butter and sugars until light and fluffy, and to beat in the eggs.
Whisk: Used to whisk together the dry ingredients like flour, baking soda, cinnamon, and salt.
Measuring cups: Necessary for accurately measuring the ingredients such as flour, oats, and sugars.
Measuring spoons: Used to measure smaller quantities of ingredients like baking soda, cinnamon, salt, and vanilla extract.
Spatula: Useful for scraping down the sides of the mixing bowl and for stirring in the oats.
Baking sheets: Used to drop the cookie dough onto for baking.
Wire racks: Essential for cooling the cookies completely after baking.
Small bowl: Used to mix the icing ingredients together.
Spoon: Useful for drizzling the icing over the cooled cookies.
Cooling rack: Allows the cookies to cool evenly and completely before icing.
How to Save Time on Making These Cookies
Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.
Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugars and mix the dough.
Batch baking: Use multiple baking sheets to bake more cookies at once, reducing overall baking time.
Quick cooling: Place cookies on a wire rack immediately after baking to speed up the cooling process.
Prepare icing in advance: Mix the icing while the cookies are baking so it's ready to drizzle once they cool.
Iced Oatmeal Cookies Recipe
Ingredients
Cookie Dough
- 1 cup Butter softened
- 1 cup Brown sugar packed
- ½ cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- ½ teaspoon Salt
- 3 cups Old-fashioned oats
Icing
- 1 cup Powdered sugar
- 2-3 tablespoon Milk
- ½ teaspoon Vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add to the creamed mixture and mix well.
- Stir in the oats until just combined.
- Drop by rounded tablespoonfuls onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown. Cool on baking sheets for 1 minute before removing to wire racks to cool completely.
- For the icing, combine the powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over cooled cookies.
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