ICED OATMEAL COOKIES
ICED OATMEAL COOKIES
Soft and chewy Iced Oatmeal Cookies, perfect with a tall glass of milk!
Iced Oatmeal Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 dozen
Ingredients
- 2 cups old-fashioned rolled oats
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup 2 sticks butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Glaze
- 2 cups confectioners sugar
- 3 tablespoons milk
Instructions
- Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
- Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
- Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Using an electric mixer cream butter and sugars.
- Add in eggs one at a time then vanilla extract.
- Gradually add in flour mixture until combined.
- Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.
- Bake for 10-12 minutes until the bottoms begin to brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Glaze
- Mix confectioners sugar and milk together in a medium bowl.
- Quickly dip tops of cookies into glaze and let excess drip off.
- Place back on wire rack until glaze sets.
- Store cookies in an airtight container.
- Recipe Notes
- To have these cookies turn out flat, you don't want to over ground the oats, just a couple quick pulses in the food processor to break them up a bit. If the oats are finely ground, the cookies won't spread. You want to keep the oats in tact as they create texture.
