Oh, the nostalgia of biting into a classic iced oatmeal cookie! It’s like a sweet hug from the past, bringing back memories of lazy afternoons with a cup of tea or that time you tried to bake them and ended up with a flour-covered kitchen. These cookies, with their delightful crunch and creamy vanilla glaze, remind me of the simple joys—like discovering a new favorite song or accidentally finding a long-lost sock.
Steps
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Pulse the rolled oats in a food processor a few times, ensuring you achieve a mix of textures and not a fine flour.
- In a large bowl, combine the processed oats with flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir these dry ingredients together and set the bowl aside.
- In a mixer, beat the butter on medium-high until smooth. Add both the brown and granulated sugars, mixing until the mixture is light and fluffy, then incorporate the eggs one by one, followed by the vanilla extract.
- Gradually mix in the dry ingredients with the wet mixture, ensuring everything is well combined without over-mixing. Scoop the dough using a 2-tablespoon-sized scoop, forming balls and placing them 2 inches apart on the baking sheets.
- Bake the cookies for 10-12 minutes until the bottoms begin to brown slightly. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- To make the icing, whisk the powdered sugar with milk or water until smooth and slightly thick. Dip the tops of the cooled cookies into the icing, allowing any excess to drip off, then place them back on the rack to set.
- Once the icing has hardened, store the cookies in an airtight container at room temperature or refrigerate them as desired. Enjoy your homemade old-fashioned iced oatmeal cookies!
Ingredients
- Fashioned Iced Oatmeal Cookies
- 2 cups old-fashioned rolled oats (160g)
- 2 cups all-purpose flour (252g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, room temperature (16 tablespoons or 226g)
- 1 cup packed light brown sugar (226g)
- 1/2 cup granulated sugar (110g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar (230g)
- 2 tablespoons milk, cream, or water (adjust as needed for desired consistency)
FAQ
- Can I freeze Old-Fashioned Iced Oatmeal Cookies?
- Yes, these cookies can be frozen effectively. Seal them in an airtight container, and they will last for up to three months in the freezer. You can freeze them with or without the icing. Place wax paper or parchment between layers to prevent sticking.
- What type of oats should I use for this recipe?
- It’s recommended to use old-fashioned rolled oats processed in a food processor to achieve a variety of textures. Avoid substituting quick oats or oat bran as they won’t provide the desired texture.
- Why didn’t my cookies spread or develop cracks like in the photos?
- If your cookies didn’t spread or develop cracks, it might be due to over-processing the oats into a fine flour. Ensure you just pulse the oats to maintain chunkier bits, which aids in achieving the right texture.
- How do I get the icing consistency right?
- The icing should be thick enough to coat the cookies but not runny. You may need to adjust the milk or powdered sugar depending on humidity or seasonal changes. The icing should stick to the cookie without dripping excessively.
- Can I use water instead of milk for the icing?
- Yes, water can be used in place of milk for the icing, but it may result in a thinner and less white appearance.
Tips
- For the best texture, avoid over-processing the oats in the food processor. Aim for a mix of textures rather than a fine oat flour to ensure the cookies have the right craggy appearance.
- When making the icing, adjust the milk or water to achieve a thick but pourable consistency. It should adhere well to the cookies without being too runny.
- Ensure that the cookies cool completely before dipping them in the icing. This helps the icing set properly and prevents it from becoming too runny.
- These cookies freeze well, with or without icing. To keep them fresh, use an airtight container with layers separated by parchment or wax paper.
Equipment
- Fashioned Iced Oatmeal Cookies recipe that you might consider purchasing if not already available at home:
- Food Processor – Needed to pulse the oats for a variety of textures.
- Stand Mixer – Useful for beating the butter and sugars until light and fluffy.
- Baking Sheets – Essential for baking the cookies, preferably lined with parchment paper.
- Parchment Paper – Used to line the baking sheets.
- Wire Rack – Necessary for cooling the cookies after baking.
- Ice Cream or Cookie Scoop – For portioning the dough into evenly sized balls.
