Try this Iced Oatmeal Cookies recipe, or contribute your own.
Suggest a better descriptionMake the cookies: Pulse the oats in a food processor 10-12 times until you have a variety of texture—chopped oats with some oat flour. See photo above for a visual.
Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
Make the icing: Place sifted confectioners’ sugar in a medium bowl. Add the vanilla extract and 1 Tablespoon of milk. Use a fork to whisk until combined. It will be impossible to fully combine because this isn’t enough liquid. Add only enough extra milk to make a very very thick icing. I only add about 1 more Tablespoon of milk. Lightly dip the tops of the cookies into the icing. Icing will set after a few hours, so you can stack and gift the cookies.
Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.
Notes
Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 5. Baked cookies with or without icing freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
Oats: Pulsing the oats in step 1 is the trick to this recipe. If you don’t have a food processor, use a blender. Even if you’re using quick oats, pulsing the oats is necessary—you just won’t have to pulse them as much as whole oats.
Molasses: 1 Tablespoon of molasses helps give these cookies incredible flavor. Be sure to use unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand). If you don’t have any, use pure maple syrup instead.
Confectioners’ Sugar: Sift confectioners’ sugar before measuring.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (353g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1811 | ||
Calories from Fat: 1753 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 194.8g | 260 % | |
Saturated Fat 120.2g | 601 % | |
Monounsaturated Fat 51.6g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 912.3mg | 281 % | |
Sodium 1454.8mg | 50 % | |
Potassium 229.9mg | 6 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.1g | ||
Protein 15.1g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1811
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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