The perfect winter (or anytime) cookie! These easy oatmeal cookies are lightly spiced and have crisp edges with slightly chewy centers. When glazed, the icing settles into the tops of the cookies, making them look like they’ve been dusted with snow.
You can freeze the cookies unbaked or baked, and as the icing dries hard, you can stack and ship them without worry.
Be sure to add these to your rotation!
Iced Oatmeal Cookies
- 16 tablespoons (2 sticks or 1/2 pound) unsalted butter, at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 2 cups old-fashioned (not quick cooking) rolled oats
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups confectioner’s sugar
- 3 tablespoons milk
Beat the butter, brown sugar and granulated sugar till light and fluffy. Scrape down the sides. Add the eggs, vanilla and molasses and beat again; scrape down the sides. Add the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg and beat till ingredients are just combined. If dough seems to soft to scoop, refrigerate till firm (45 – 60 minutes).
Pre-heat the oven to 350; line 4 baking sheets with parchment paper.
Scoop the dough by heaping tablespoons and space about 2” apart on your baking sheets. Bake till edges are golden brown and centers are slightly soft, 11 – 13 minutes. Transfer to wire racks to cool completely.
Whisk the confectioner’s sugar and milk till smooth. The icing should be thick but still pourable (you can add more milk – a tablespoon at a time – if necessary).
Working with one cookie at a time, lightly dip the tops into the icing, allow any excess to drip off, and return to the wire rack to set.