Description

These Iced Oatmeal Cookies are a delightful treat combining the hearty texture of rolled oats with warm spices like cinnamon and nutmeg. Soft and chewy in the center with a lightly browned edge, they’re finished with a thick, sweet vanilla icing that sets beautifully, making them perfect for gifting or enjoying with a cup of tea.

Ingredients

Scale

Dry Ingredients

2 cups (170g) old-fashioned whole rolled oats
2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients for Cookies

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; preferred Grandma’s brand)
2 teaspoons pure vanilla extract

Icing Ingredients

1 and 1/2 cups (180g) sifted confectioners’ sugar
1/4 teaspoon pure vanilla extract
1.5 – 2 Tablespoons milk (divided)

Instructions

Pulse the oats: Place the rolled oats in a food processor and pulse 10-12 times until you achieve a variety of textures, including chopped oats and some oat flour. This enhances the cookie’s texture.
Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside for now.
Cream butter and sugars: Using a hand or stand mixer fitted with a paddle attachment, beat the softened unsalted butter, brown sugar, and granulated sugar together on medium-high speed for about 2 minutes until the mixture is creamy and well combined.
Add eggs and flavorings: Add the eggs, molasses, and vanilla extract to the butter and sugar mixture. Beat on high speed for about 1 minute until fully combined. Scrape down the sides and bottom of the bowl as needed and beat again to ensure even mixing.
Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until the dough comes together. The dough will be thick and sticky.
Chill the dough: Cover the dough and refrigerate for at least 45 minutes, up to 4 days. If chilling longer than a few hours, let the dough sit at room temperature for at least 30 minutes before scooping to soften.
Prepare for baking: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
Scoop and bake: Using about 1.5 tablespoons of dough per cookie, scoop the dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake for 11-12 minutes or until the edges are lightly browned and the centers look soft.
Cool the cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before icing.
Prepare the icing: In a medium bowl, place sifted confectioners’ sugar, vanilla extract, and 1 tablespoon of milk. Whisk with a fork until combined. Add a little more milk, about 1 additional tablespoon, to achieve a very thick icing consistency suitable for dipping.
Ice the cookies: Lightly dip the tops of the cooled cookies into the thick icing. The icing will set after a few hours, allowing you to stack or gift the cookies without mess.
Storage: Store iced cookies covered at room temperature for up to 3 days or refrigerate for up to 10 days to maintain freshness.

Notes

Do not use blackstrap molasses as it may have a bitter taste; unsulphured or dark molasses like Grandma’s brand is recommended.
Chilling the dough helps to develop flavor and makes scooping easier by firming up the dough.
If chilling the dough for more than a few hours, allow it to come to room temperature for about 30 minutes before baking.
The centers will appear soft when baked; cookies will firm up as they cool.
The icing is intentionally very thick to allow dipping without dripping too much; adjust milk quantity carefully.
Cookies keep well at room temperature covered for 3 days or refrigerated for up to 10 days.
Use parchment paper or silicone baking mats to prevent sticking and promote even baking.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: oatmeal cookies, iced cookies, cinnamon cookies, molasses cookies, homemade cookies, holiday cookies