Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Iced Oatmeal Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

A classic Iced Oatmeal Cookies recipe featuring chewy oatmeal cookies topped with a sweet, smooth glaze. This easy-to-make cookie combines the hearty texture of oats with a perfectly balanced cinnamon flavor and a delightful vanilla glaze for an irresistible treat that is perfect for sharing or enjoying with a cup of tea or coffee.

  • Total Time: 22 minutes
  • Yield: 24 servings

Ingredients

Cookie Dough

  • 3/4 cup shortening
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 teaspoon vanilla bean paste
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 2 cups oats (quick cooking or old fashioned)

Glaze

  • 4 tablespoons milk
  • 2 cups powdered sugar (sifted)
  • Water, as needed (1 teaspoon increments)

Instructions

  1. Cream the sugars and shortening: In a large bowl, use an electric mixer to cream the shortening, brown sugar, and white sugar together until the mixture is light and fluffy, ensuring a smooth texture for your cookies.
  2. Add liquids and dry ingredients: Beat in the water and vanilla bean paste until incorporated. In a separate bowl, combine the flour, baking soda, salt, and cinnamon; gradually add this dry mixture to the creamed mixture, mixing well to form the cookie dough. Then, fold in the oats evenly.
  3. Shape the cookies: Using a medium cookie scoop, drop portions of the dough onto greased baking sheets, spacing them evenly to allow for spreading during baking.
  4. Bake the cookies: Preheat the oven to 350°F (175°C) and bake the cookies for 10-12 minutes, or until they turn golden brown around the edges. Let the cookies stand on the baking sheet for 2 minutes to settle before transferring them to a wire rack to cool completely.
  5. Prepare the glaze: While the cookies cool, make the glaze by stirring together the milk and sifted powdered sugar until smooth. Add water in 1 teaspoon increments until the glaze reaches your desired dipping consistency.
  6. Dip and glaze cookies: Quickly dip the top of each cooled cookie into the glaze, ensuring an even coating, and allow the excess glaze to drip off back into the bowl.
  7. Set the glaze: Place the glazed cookies back on the wire rack and allow the glaze to harden completely before serving or storing.

Notes

  • For best results, use old-fashioned oats for a chewier texture or quick-cooking oats for a softer cookie.
  • Ensure cookies are completely cooled before glazing to prevent melting the icing.
  • You can substitute vanilla bean paste with pure vanilla extract if unavailable.
  • Store cookies in an airtight container at room temperature for up to one week.
  • If glaze thickens too much, add a little more water to adjust the consistency.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/iced-oatmeal-cookies-recipe/