Description
Delight in these soft and chewy Iced Oatmeal Cookies, featuring a perfectly balanced blend of cinnamon and nutmeg, topped with a sweet vanilla glaze. With wholesome oats and a simple glaze, these cookies are a comforting treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- ½ cup butter, softened
- â…“ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg, at room temperature
- 1 & ¼ cup old-fashioned whole rolled oats
- 1 cup all-purpose flour
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
Glaze
- ¾ cup powdered sugar
- 1.5 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Cream the butter and sugars: In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and well combined.
- Add egg and vanilla: Add the room temperature egg and the tablespoon of vanilla extract to the creamed butter and sugars. Mix thoroughly until the batter is light and fluffy, ensuring even incorporation.
- Combine the dry ingredients: In a separate bowl, stir together the oats, all-purpose flour, cinnamon, nutmeg, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, scraping the sides of the bowl to mix everything evenly.
- Shape the dough: Use a cookie scoop or tablespoon to portion out 8 equal dough balls. Place them onto the prepared baking sheet and gently flatten each ball slightly for even baking.
- Bake the cookies: Bake in the preheated oven for about 10 minutes or until the cookies are just set. Be careful not to overbake to maintain a soft texture.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 20 minutes before transferring them to a wire cooling rack to cool completely. This helps them set nicely without breaking.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until you achieve a smooth, pourable consistency. If the glaze is too thick, add a little more milk to thin it.
- Glaze the cookies: Dip the tops of the cooled cookies into the glaze, then place them back on the cooling rack to allow the glaze to set before serving. This adds a sweet, flavorful finish to the cookies.
Notes
- For softer cookies, avoid overbaking and remove from oven as soon as edges are set.
- Use room temperature ingredients for better mixing and texture.
- Adjust glaze thickness with milk as needed to prevent it from being too runny or too thick.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optionally, add raisins or chopped nuts to the dough for extra texture and flavor.
