Iced oatmeal cookies are an old-fashioned recipe with soft centers and crisp edges. Each cookie is infused with molasses, cinnamon, and nutmeg then topped with a sweet glaze.
Prep Time 15 minutesminutes
Cook Time 16 minutesminutes
Total Time 31 minutesminutes
Servings 28
Ingredients
For the cookies
¾cup(170g)unsalted butter, softened
¾cup(150g)granulated sugar
¼cup(55g)light brown sugar
1large egg, room temperature
1large egg yolk, room temperature
1tablespoonunsulphured molasses
2teaspoonsvanilla extract
1cup(130g)Bob’s Red Mill Organic All-Purpose Flour
¾teaspoonbaking powder
½teaspoonbaking soda
1 ½teaspoonsground cinnamon
½teaspoonground nutmeg
½teaspoonsalt
2 ½cups(203g)Bob’s Red Mill Organic Regular Rolled Oats
For the icing
2cup(240g)confectioners’ sugar
3-5tablespoonswhole milk
½teaspoonvanilla extract
Instructions
Make the cookies
Preheat the oven to 350°F. Line 3 baking sheets with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the butter, granulated sugar, and brown sugar on medium-low speed until combined, about 1 minute. Stop to scrape down the sides and bottom of the bowl as needed.
Add the egg, egg yolk, molasses, and vanilla; continue to beat until well combined, about 30 seconds.
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together and add it to the butter mixture. Beat on low speed just until incorporated and smooth, about 10 seconds.
With the mixer on low speed, gradually add the oats and mix for about 20 seconds, until well incorporated.
Roll the dough into 1 and ½-tablespoon sized balls and place them 2 inches apart on the prepared baking sheet. Gently press down the balls to a ¾-inch thickness.
Bake for 13-16 minutes, or until the edges are crisp and the centers are almost fully set. Rotate the pan halfway through baking.
Place the pan on a wire rack and allow the cookies to cool completely before icing.
Make the icing
Whish the confectioners' sugar, milk, and vanilla together until the sugar is dissolved the icing is slightly thick. You may not need all the milk. Start with 3 tablespoons and add 1 to 2 tablespoons more as needed to get the right consistency.
Press the tops of each cookie into the icing and let the excess drip off. Set the cookies back on the cooling rack until the icing has set.
Notes
If you don't have molasses on hand you can use dark corn syrup or maple syrup in its place.
Make sure to properly measure the flour. Lightly spoon it into the measuring cup then level it off with the back of a knife. Or weigh it for more accurate measurements.
Make ahead tips
Store baked cookies with or without icing in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Baked cookies with or without icing will keep for up to 3 months stored in the freezer.