Best Soft Old Fashioned Iced Oatmeal Cookie Recipe
Best Soft Old Fashioned Iced Oatmeal Cookie Recipe
The leaves are starting to change color and there is a crispness in the air which can mean only one thing: it is that baking time of year! What better way to begin than with a delicious homemade cookie to fill up your cookie jar? Soft old fashioned iced oatmeal cookies are a super nostalgic cookie recipe that will take you straight back to childhood memories of after school snacking. But instead buying a package at the grocery store, you can easily make this delicious homemade version. These super soft, slightly chewy cookies are the perfect cookies for dipping into a cold glass of milk or a cup of hot tea on a chilly day. And honestly, I’m not above eating one or two as breakfast. I mean, they are made of oatmeal!
Why You Should Give This Recipe a Try
Pulsed oats: Pulsing the oats in a food processor produces a super tender, slightly chewy cookie.
Warm spices: Cinnamon and nutmeg – plus just a touch of molasses – yield great warmth and depth of flavor.
A hint of sweetness: The super easy to make icing adds just a hint of sweetness without being overbearing.
You can relive your childhood memories and make your house smell great with very little effort.
Recipe Ingredients
Cookies:
All purpose flour
Old-fashioned/whole/rolled oats
Baking soda
Cinnamon
Nutmeg
Butter
Brown sugar
Granulated/white sugar
Eggs
Vanilla extract
Molasses
Icing:
Confectioners (powdered) sugar
Heavy cream
Ingredient Notes
For best results, you will use old-fashioned oats, also called rolled oats. Do not use quick cooking or instant oatmeal.
Use unsulphured molasses, not blackstrap molasses.
Be sure to let your butter warm to room temperature: This will allow the butter and sugar to cream more easily, adding air to your batter.
Step-by-Step Instructions
1. Preheat the oven to 350 degrees.
2. Line two baking sheets with parchment paper.
3. Place oats in the bowl of a food processor. Pulse lightly until the flakes of oatmeal are more like a powder.
4. In a large mixing bowl, whisk together the flour and pulsed oats.
5. Add the baking soda, cinnamon, and nutmeg. Set aside the dry ingredients.
6. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can use a hand mixer if necessary and even a wooden spoon will do in a pinch.
7. Add the granulated and brown sugar to the butter and mix until light and fluffy, about 2 minutes.
8. Add the eggs and mix until combined.
9. Add the vanilla extract and the molasses. Mix until combined.
10. Add the dry ingredients to the wet ingredients. Mix until just combined. Be sure to scrape down the sides and up from the bottom of the bowl with a spatula to ensure everything is incorporated. Remember not to over mix the dough to avoid making a tough cookie.
11. Using a cookie scoop, scoop out the cookie dough and place on the prepared baking sheets. Leave about 2 inches between the cookies for spreading.
12. Flatten the cookies slightly with the bottom of a glass.
13. Bake cookies for approximately 10-12 minutes or until golden brown. If using more than one cookie sheet, switch their positions midway through the baking time.
14. Let the baked cookies cool on the tray for 4 minutes, then remove to a wire rack to complete cooling. You must wait until the cookies are completely cool before icing.
15. Add the confectioners sugar and heavy cream to a small bowl, whisking to combine.
16. Prepare a dipping station (see Tips & Tricks).
17. Dip the tops of the cookies in the icing mixture, allowing the excess icing to run back into the bowl.
18. Let the icing dry before serving.
Storage
Storing:
The best method of storing the baked cookies is to place them in an airtight container at room temperature. Because these are iced cookies, you should separate each layer of cookies with a sheet of parchment paper. This will keep the cookies from sticking together. Cookies stored at room temperature will last 2-3 days.
Freezing:
If you would like to freeze the cookies, I recommend doing so before you ice them. Place the cookies in a freezer container remember to separate the layers with parchment paper. You can also freeze un-iced cookies in a Ziploc freezer bag. Frozen cookies can last up to 3 months.
Thawing:
Thaw your cookies at room temperature. You can also thaw them overnight in the fridge. You can Ice the cookies before serving.
Tips & Tricks
Pulse the oats a few times in a food processor. The finer oats will yield a more tender cookie.
Set up a dipping station before you begin icing the cookies. Leave the parchment paper on one of the baking sheets. Set a wire rack on the paper on the sheet. Dip the top of the cookie, swirl off the excess, and set it on the wire rack to dry.
FAQs
Do I need to grind the oats?
You do not need to grind the oats in a food processor, but the text will be very different.
Can I add raisins to these?
Absolutely! Add 1 cup of raisins right after mixing the wet and dry ingredients together.
Can I add chocolate chips?
I recommend using mini chocolate chips. One cup should do the trick. Add the chocolate chips right after mixing the wet and dry ingredients together.
Looking for another cozy, nostalgic treat? Try my mammoth chocolate chip cookies
