Description
These classic iced oatmeal cookies feature an old-fashioned style with soft centers and crisp, chewy edges. Infused with cozy spices like cinnamon and nutmeg, they are topped with a smooth vanilla icing that sets perfectly after a couple of hours. Pulsing the oats before mixing creates a compact, uniform texture that enhances each bite.
Ingredients
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
- 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; recommended Grandma’s brand)
- 2 teaspoons pure vanilla extract
Icing
- 1 and 1/2 cups (180g) sifted confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
- 1.5–2 Tablespoons milk
Instructions
- Pulse the oats: Using a food processor, pulse the old-fashioned oats 10-12 times until you achieve a variety of textures, including some chopped oats and some oat flour. This gives the cookies a uniform, compact 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 aside.
- Cream butter and sugars: In a large bowl with a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until creamy and well combined, about 2 minutes.
- Add wet ingredients: Add the eggs, molasses, and vanilla extract to the butter mixture and beat on high speed until fully incorporated, roughly 1 minute. Scrape down the bowl’s sides and bottom as needed to ensure even mixing.
- Combine dry and wet ingredients: With the mixer on low speed, add the dry ingredients to the wet mixture and mix until just combined. The dough will be thick and sticky.
- Chill the dough: Cover the dough and refrigerate for at least 45 minutes or up to 4 days. If chilled longer than a few hours, allow the dough to sit at room temperature for about 30 minutes before baking to soften.
- Preheat oven and prepare baking sheets: Set the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and bake: Scoop approximately 1.5 tablespoons of dough per cookie, spacing them 3 inches apart on the prepared baking sheets. Bake for 11 to 12 minutes until edges are lightly browned, and centers remain soft.
- Cool the cookies: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool completely before icing.
- Make the icing: In a medium bowl, combine sifted confectioners’ sugar with vanilla extract and 1 tablespoon of milk. Whisk with a fork; since liquid is minimal, add just enough milk (about 1 more tablespoon) to form a very thick icing.
- Ice the cookies: Lightly dip the tops of cooled cookies into the icing. Allow icing to set for a few hours before stacking or gifting.
- Store: Store iced cookies covered at room temperature for up to 3 days or refrigerate for up to 10 days.
Notes
- Do not use blackstrap molasses; unsulfured or dark molasses like Grandma’s brand is preferred for flavor.
- Chilling the dough helps the cookies hold their shape and improves flavor development.
- Allow dough to soften slightly after chilling if it becomes too hard to scoop.
- Icing sets after a few hours, making these cookies suitable for gifting and stacking.
- Use parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Prep Time: 1 hour 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
