It’s the time of year for cookie exchanges. Have you ever been to one? The idea is, you bring a few dozen of your favorite cookies and all the other guests do as well. Everyone there shares their recipes and cookies with each other and you go home with a beautiful plate of assorted cookies and lots of yummy new recipes. I love this idea. It’s nice to go to an event during the holidays where you don’t feel pressure to bring a gift, but instead you all get to share something that you love with each other and all go home with delicious treats. I also really enjoy collecting recipes that are tried and true favorites. 🙂 Welcome if you are here visiting from Lucy’s blog! Did you get the recipe for her incredible Handpainted Snowglobe Christmas Cookies? I’m excited to share some my favorite Iced Oatmeal cookie recipe with you. A little bit crispy on the outside, chewy on the inside with warm spices and a sugary glaze on top. 

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INGREDIENTS YOU’LL NEED FOR ICED OATMEAL COOKIES

These iced oatmeal cookies get their amazing flavor from 4 key ingredients: molasses, cinnamon, nutmeg and brown sugar. The brown sugar adds not only to the sweetness of these cookies, but aids in the chewiness of the soft centers. Here’s everything you need to make these delicious cookies.

-Whole Rolled Oats (we’ll talk more about this in a minute)

-all purpose flour

-baking soda

-salt

-ground cinnamon

-ground nutmeg

-unsalted butter

-brown sugar (dark brown sugar is ideal, but light will work too!)

-granulated sugar

-2 eggs

-dark molasses

-pure vanilla extract

-milk

-powdered sugar

TOOLS YOU’LL NEED TO MAKE ICED OATMEAL COOKIES

I mentioned above that you need blended oats for this recipe. This is a crucial part of getting the texture just right. By pulsing the whole oats just a few times (10ish) in a food processor you end up with a mix of oat flour, tiny bits of oats and whole oats in your dough. This gives the cookie the perfect bite and chew. Here are the other tools you’ll need to make these cookies.

-food processor (this is the one I use)

-mixing bowl

-mixer (hand mixer or a kitchen aid mixer like mine)

–cookie scoop

–cookie sheet

–silpat or parchment paper

–cooling rack

HOW TO MAKE SOFT & CHEWY ICED OATMEAL COOKIES

I mentioned above that you need blended oats for this recipe. This is a crucial part of getting the texture just right. By pulsing the whole oats just a few times (10ish) in a food processor you end up with a mix of oat flour, tiny bits of oats and whole oats in your dough. This gives the cookie the perfect bite and chew. 

In a large mixing bowl or stand mixer, cream your butter, sugar and vanilla together until they are light and fluffy, about 2 minutes on high speed.

Next, adjust your mixer to a low speed and add the egg. Finally, add the dry ingredients a little bit at a time. Just mix until everything is combined.

Chill your dough for 30ish minutes, scoop onto cookie sheets 2-3 inches apart, and bake for 11 minutes at 350 degrees. Let the cookies cool completely before icing. 

Deep wonderful cracks form along the tops of the crunchy exterior of these iced oatmeal cookies which picks up the glossy white icing beautifully and gives a peek into their soft, chewy centers. 

Let the icing set for a few hours and these cookies are made for stacking, wrapping in cellophane and tying with a beautiful ribbon for gift giving. 

Yield: 24-30 cookies

Delicious Iced Oatmeal Cookie Recipe

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These iced oatmeal cookies are the perfect combination of soft and chewy centers with crisp edges and smooth, sweet vanilla icing.

Prep Time 30 minutes

Cook Time 11 minutes

Additional Time 2 minutes

Total Time 43 minutes

Ingredients

• For the Cookie Dough
• 2 Cups whole oats, blended
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt (omit if using salted butter)
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 sticks (1 cup) unsalted butter, softened
• 1 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 Tablespoon dark molasses
• 2 teaspoons pure vanilla extract
• optional (3/4 cup of raisins)
• For the Icing
• 2 cup powdered sugar
• 1/2 tsp vanilla extract
• 2 1/2 tbsp milk (add a touch more if needed)

Instructions

Preheat oven to 350°F. Prepare your cookie sheets by lining them with parchment paper or my favorite silicone baking mats.

Pulse the oats in the food processor 10-12 times -- you want it to be roughly an even mix of ground and whole oats.

Mix the dry ingredients (oats, flour, baking soda, salt, cinnamon, and nutmeg) together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer with a paddle attachment, beat your butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add in your eggs, molasses, and vanilla extract and beat on high until combined (about 1 minute). Add in the raisins if you are including them. Use a rubber spatula to scrape the sides of your mixing bowl to make sure everything is incorporated.

Mix the dry ingredients into the wet ingredients a little bit at a time and mix on low until combined. Your dough will be thick and super sticky. Cover your dough and pop it into the fridge for at least 30 minutes to help make it easier to work with. If you are going to let it chill longer, know that it will get quite hard when it's cold, so when you are ready to scoop it out onto the cookie sheets you will need to let it come back to room temperature first.

Scoop your cookie dough (about 1.5-2 Tablespoons per cookie), onto your prepared cookie sheet and space 2-3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft and glossy.

Remove from the oven and allow cookies to cool on the baking sheet for 4-5 minutes before transferring to a cooling rack. Let the cookie cool completely before icing.

For the Icing

Put the powdered sugar in a medium bowl. Add the vanilla extract and 1 Tablespoon of milk. Carefully mix your ingredients with a fork or small whisk until combined. It will be hard to mix it together because it will be dry. Continue to add little bits of extra milk a little at a time to make a really thick icing. The thicker the icing, the better it will set up. You'll really only need about one more tablespoon of milk. Lightly dip the tops of the cookies into the thick icing. Dipping them instead of spreading the icing on top gives these cookies a better more old fashioned look with the glaze able to find the cracks and crevices to highlight. Let your cookies sit and set for a few hours and the icing will harden to a beautiful glossy glaze that is tough enough to withstand stacking cookies on top of each other.

Store cookies in a covered air-tight container on the counter for up to a week, separate layers of cookies with parchment paper if storing.

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Don’t miss some of my other favorite cookie recipes here:

Soft & Chewy Ginger Molasses Cookies

Amazing Bakery Style Snickerdoodle Cookie Recipe

Incredible Fudgy Chocolate Chocolate Chip Cookies

The Best Gingerbread Cookie Recipe

The Best Christmas Sugar Cookie Cut-outs

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