Satisfy your sweet tooth cravings with these old-fashioned soft & chewy Iced Oatmeal Cookies! Perfect for any celebration!
Prep Time10 minutesmins
Cook Time12 minutesmins
Course: Dessert
Keyword: cookies, icing, oatmeal, vanilla
Servings: 20Servings
Calories: 112kcal
Author: Kim Lange
Ingredients
Oatmeal Cookies
¾cupall-purpose flourspooned and leveled
1 ½teaspoonsground cinnamon
½teaspoonbaking soda
¼teaspoonsalt
7tablespoonsunsalted buttersoftened
½cupbrown sugarpacked
1large egg
2teaspoonsvanilla extract
1 ¼cupsquick-cooking oats
Vanilla Icing
1cuppowdered sugar
1tablespoonwhole milk
¼teaspoonvanilla extract
Instructions
Oatmeal Cookies
Preheat the oven to 350°F. Line baking sheets with parchment paper, set aside.
Whisk together the flour, cinnamon, baking soda, salt, and nutmeg and set aside.
Using mixer, cream together the butter and brown sugar for 2 minutes until light and fluffy.
Mix in the egg and vanilla until fully combined.
Add the dry ingredients to the wet and mix until just combined.
Add the oats and mix in until evenly distributed.
Using a small, medium or large cookie scoop, place scoops on the baking sheets 2-inches apart. Bake cookies until lightly golden brown along the edges. (Small Cookies (1 tablespoon) Bake 9-10 minutes, Medium Cookies (2 tablespoons) 11-13 minutes, Large Cookies (¼ cup scoop) 14-18 minutes.
Let cool slightly on the trays for 2 minutes, then transfer to a wire rack to cool completely before icing.
Vanilla Icing
While the cookies cool make the icing by whisking together the powdered sugar, milk, and vanilla. (The icing should be really thick, yet pourable so you can dip the cookies into the icing.)
Once the cookies are completely cool, lightly dip the tops of the cookies into the icing and lay them back on the wire rack icing side up. Let them sit to allow the icing to fully set for several hours. To set icing quickly, place cookies in fridge for 5-10 minutes.
Notes
Small Cookies (1 tablespoon) Bake 9-10 minutes Medium Cookies (2 tablespoons) Bake 11-13 minutes Large Cookies (¼ cup scoop) Bake 14-18 minutes