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Iced Oatmeal Cookies

Delightfully soft and chewy iced oatmeal cookies, perfect for sharing with friends and family.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1/2 cup butter (softened) Use room temperature butter for best results.
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 large egg (at room temperature)
  • 1 1/4 cup old-fashioned whole rolled oats
  • 1 cup all-purpose (AP) flour
  • 1/4 tsp cinnamon
  • 1 pinch nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
For the icing
  • 3/4 cup powdered sugar
  • 1.5 tbsp milk
  • 1/4 tsp vanilla Use in icing preparation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
  4. Add the egg and vanilla extract, mixing until light and fluffy.
  5. In a separate bowl, whisk together flour, oats, cinnamon, nutmeg, baking soda, and salt.
  6. Gradually add the dry mixture to the creamed mixture, mixing until just combined.
  7. Scoop out 8 equally sized cookie dough balls and place them on the lined baking sheet.
  8. Gently press down each cookie dough ball until about 1 inch thick.
Baking
  1. Bake the cookies in the preheated oven for 10 minutes. Make sure they remain soft and gooey in the center.
  2. Allow the cookies to cool on the baking sheet for about 20 minutes before transferring them to a cooling rack.
Icing
  1. In a small bowl, mix the powdered sugar, milk, and vanilla until smooth and creamy.
  2. Once the cookies are completely cooled, drizzle or spread the glaze over each cookie and allow it to set before serving.

Notes

Cookies can be stored in an airtight container for up to a week. For longer storage, freeze the cookies in a single layer before transferring to a freezer-safe container.