Best Old Fashioned Soft & Chewy Iced Oatmeal Cookies
An easy, nostalgic recipe for the best old fashioned soft & chewy iced oatmeal cookies
Ingredients
Cookies
- 2 cups all purpose flour
- 2 cups old fashioned oats
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup butter room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/2 tsp unsulphured molasses
Icing
- 1 1/2 cups confectioners (powdered) sugar
- 1 1/2 -2 tbsp heavy cream
Instructions
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Place oats in the bowl of a food processor. Pulse lightly until the flakes of oatmeal are more like a powder.
- In a large bowl, whisk together the flour and pulsed oats.
- Add the baking soda, cinnamon, and nutmeg. Set aside the dry ingredients.
- 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.
- Add the granulated and brown sugar to the butter and mix until light and fluffy, about 2 minutes.
- Add the eggs and mix until combined.
- Add the vanilla extract and the molasses. Mix until combined.
- Add the flour mixture 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.
- 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.
- Flatten the cookie dough balls slightly with the bottom of a glass.
- 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.
- 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.
- Add the confectioners sugar and heavy cream to a small bowl, whisking to combine. You can make the icing a little thinner by adding more cream if necessary.
- Prepare a dipping station (see Tips & Tricks).
- Dip the tops of the cookies in the icing mixture, allowing the excess icing to run back into the bowl.
- Let the icing dry before serving.