Description
Delicious iced oatmeal cookies featuring a perfectly spiced dough with warm cinnamon and nutmeg, topped with a smooth, sweet glaze that adds a shiny finish and extra flavor. These cookies combine the heartiness of oats with classic cookie ingredients for a delightful treat.
Ingredients
Units
Scale
Cookie Dough:
- 1 cup rolled oats lightly pulsed in a food processor
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon light corn syrup for a shiny sheen (optional)
- 1/4 teaspoon vanilla or maple extract (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F. Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Pulse Oats: Place 1 cup rolled oats in a food processor and pulse 4 to 5 times until they are coarsely ground but still have some texture.
- Combine Dry Ingredients: In a large bowl, whisk together the pulsed oats, 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the ½ cup melted and cooled unsalted butter with ½ cup brown sugar and ¼ cup granulated sugar until smooth. Stir in 1 beaten large egg and 1 teaspoon vanilla extract until combined.
- Combine Dough: Add the dry ingredients to the wet mixture and gently stir with a wooden spoon until just combined—do not overmix to keep cookies tender.
- Optional Chill: For thicker cookies, chill the dough in the refrigerator for 15 to 20 minutes.
- Shape Cookies: Scoop 1 tablespoon of dough per cookie. Roll each scoop into a ball and place them about 2 inches apart on the prepared baking sheets. For flatter cookies, gently press the balls down with your fingers before baking.
- Bake: Bake the cookies for 12 minutes until the edges are set and both tops and edges have a slight golden color.
- Cool: Transfer cookies to a wire rack to cool completely before glazing.
- Prepare Glaze and Ice Cookies: In a bowl, mix 1 cup powdered sugar with 2 to 3 tablespoons milk until smooth. Optionally add 1 teaspoon light corn syrup and ¼ teaspoon vanilla or maple extract for a shiny and flavored glaze. Dip the tops of cooled cookies in the glaze, then place on a parchment-lined baking sheet with a cooling rack on top. Allow the glaze to set completely before stacking or serving.
Notes
- Lightly pulsing oats gives a better texture than fully ground oat flour for these cookies.
- Chilling the dough helps control spreading, resulting in thicker cookies.
- Pressing dough balls gently before baking creates a flatter cookie if preferred.
- The glaze can be flavored with vanilla or maple extract to complement the spices in the dough.
- Use parchment paper to avoid sticking and for easier cleanup.
- Store glazed cookies in an airtight container at room temperature for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg
