Description
Delicious and chewy iced oatmeal cookies with a subtle spice blend, topped with a sweet vanilla glaze. Perfect for a cozy snack or dessert, these cookies combine the heartiness of oats with warm cinnamon and nutmeg, finished with a shiny, smooth icing.
Ingredients
Units
Scale
Cookie Dough:
- 1 cup rolled oats lightly pulsed in a food processor
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon light corn syrup (optional, for a shiny sheen)
- 1/4 teaspoon vanilla or maple extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking.
- Pulse Oats: Lightly pulse the rolled oats 4–5 times in a food processor until they are coarsely ground but not a fine flour.
- Combine Dry Ingredients: In a bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
- Mix Wet Ingredients: In another bowl, whisk the melted and cooled butter with brown sugar and granulated sugar. Then stir in the beaten egg and vanilla extract until smooth.
- Combine Dough: Gradually stir the dry ingredients into the wet mixture just until combined using a wooden spoon. Avoid overmixing for tender cookies.
- Chill Dough (Optional): For thicker cookies, chill the dough for 15–20 minutes before baking.
- Form Cookies: Scoop 1 tablespoon of dough per cookie and roll into balls. Place them 2 inches apart on the prepared baking sheets. For flatter cookies, gently press down the balls with your fingers.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges are set and the tops and edges are lightly golden.
- Cool Cookies: Transfer the baked cookies to a wire rack to cool completely before applying glaze.
- Prepare Glaze: Mix powdered sugar with 3 tablespoons milk until smooth. Add corn syrup and vanilla or maple extract if using, for shine and flavor.
- Ice Cookies: Dip the tops of the cooled cookies into the glaze, then place them on a baking sheet lined with parchment and a cooling rack set on top to allow the icing to set completely before stacking and serving.
Notes
- Lightly pulsing oats gives the cookies a nice texture without making them too fine.
- Chilling the dough helps prevent spreading for thicker, chewier cookies.
- If you prefer a stronger spice flavor, increase cinnamon to 1 teaspoon.
- Use light corn syrup in the glaze for a shiny finish, but you can omit it if unavailable.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg
