Iced Oatmeal Cookies
Cook
25 mins
Prep Time
20 mins
Total Time
45 mins
Serves
24 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1/2 cup chopped walnuts or pecans (optional)
For the Icing:
- 2 cups powdered sugar
- 3-4 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Food coloring (optional)
Kitchen Tools Needed:
- Large mixing bowl
- Electric mixer (hand or stand)
- Medium mixing bowl
- Baking sheets
- Parchment paper
- Wire cooling racks
- Measuring cups and spoons
- Cookie scoop or spoon
- Whisk
Steps
- Preheat and Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- Cream Butter and Sugars: In a large bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract, mixing until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture, mixing until just combined.
- Fold in Oats: Stir in rolled oats and nuts (if using) until evenly distributed throughout the dough.
- Shape and Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are lightly golden but centers still look slightly soft. Let cool on baking sheet for 5 minutes before transferring to wire racks.
- Make the Icing: While cookies cool completely, whisk together powdered sugar, milk, vanilla, and salt until smooth. Add more milk if too thick, or more powdered sugar if too thin. The consistency should coat the back of a spoon.
- Ice the Cookies: Once cookies are completely cool, dip the top of each cookie into the icing or drizzle icing over cookies using a spoon. Let icing set for 15-20 minutes before serving.
Macros:
Total Calories: 240
Carbs: 28g
Proteins: 3g
Fats: 6g