Do you keep in mind Mom’s Iced Oatmeal Cookies? The chewy oatmeal cookies with a candy, easy icing. They remind me of my childhood. I beloved dunking them in a glass of milk. So nostalgic! I feel Archway and some different retailer manufacturers make them now, however I don’t purchase them anymore as a result of I make do-it-yourself Iced Oatmeal Cookies…and they’re even BETTER!

Why You Will LOVE These Cookies:

• Chewy and hearty: The oatmeal base offers these cookies a dense, chewy texture!
• Delicate facilities: The cookies have a barely mushy, tender middle, with the oats offering simply sufficient chew to create a satisfying mouthfeel.
• Crispy edges: The perimeters are barely crispy, providing a pleasant distinction to the chewy inside.
• Heat, spiced undertones: The cookies embody cinnamon and nutmeg, which add a comfortable, comforting taste.
• Delicate Icing: The cookies are topped with a easy vanilla icing which enhances the wealthy, spiced taste of the oatmeal base. The icing is good however not overpowering, including simply the correct quantity of sweetness with out overshadowing the cookie.
• Nostalgic: These cookies will remind you of the well-known store-bought cookies, however they’re much more scrumptious!

I extremely advocate having fun with these hearty oatmeal cookies with a glass of chilly milk. Sit down, chill out, and dunk! The nice and cozy flavors and comforting texture will convey again fond reminiscences of the previous!

Ingredient Notes

• Oats– be sure you use old style oats rolled oats and never fast oats. Barely pulse them in meals processor for a finer texture, however don’t grind them right into a powder. You need a mixture of chopped oats and oat flour. This provides you with the proper steadiness of chewiness and construction for the cookies.
• Butter– use unsalted butter that’s at room temperature. Press your finger gently into the butter. It ought to go away a slight indentation however not really feel greasy or oily.
• Darkish Brown Sugar– Darkish brown sugar has the next molasses content material than gentle brown sugar. This offers the cookies a deeper, extra sturdy taste and provides a slight caramel-like richness. The extra molasses additionally provides somewhat extra moisture to the dough, which might help produce a softer, chewier texture in your cookies.
• Icing– the cookies are dipped in a thick icing that’s made with confectioner’s sugar, milk (or heavy cream), and vanilla. The icing needs to be fairly thick so it’s going to coat the cookies properly.

The best way to Make Iced Oatmeal Cookies

• Preheat the oven.
• Add the oats to a meals processor and pulse about 12 instances. You need a mixture of chopped oats and oat flour. Don’t course of them too finely.

• In a big, bowl mix the oats, flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir and put aside.

• Within the bowl of a stand mixer, beat the butter and sugars collectively till gentle and fluffy. Cease and scrape down the edges of the bowl with a spatula, as needed.
• Add the eggs and vanilla and beat till mixed.

• Add the dry components and blend till simply mixed. Don’t over combine.

• Scoop the cookie dough into balls, about 1 ½ tablespoons of dough per cookie. Place the cookie dough balls about 3 inches aside on baking sheets which were lined with parchment paper.
• You don’t have to sit back the dough, however you’ll be able to chill the dough for as much as 72 hours. Scoop and place in an hermetic container till able to bake.

• Bake for 10 to 12 minutes or till calmly browned on the perimeters, however nonetheless mushy within the facilities.

• In a medium bowl, whisk collectively the confectioner’s sugar, milk, and vanilla. Whisk till the icing is easy. You need the icing to be thick. If that you must add a tiny bit extra milk you’ll be able to, however don’t add an excessive amount of.

• Dip the tops of the cooled cookies into the icing and let the surplus drip off. To get the well-known “crackly” tops, be sure you calmly dip the tops of the cookies into the icing, don’t dunk the cookies. Simply do a fast dip!
• Set the dipped cookies on a wire cooling rack and let sit till the icing units up.

The best way to Retailer & Freeze

• Storing on Counter: As soon as the cookies are utterly cool, place them in an hermetic container to maintain them contemporary. You’ll be able to stack the cookies within the container, however to keep away from the icing sticking to the cookies on high, place a bit of parchment or wax paper between layers of cookies. The cookies will keep contemporary on the counter for as much as 5 days.
• Freezing: Place the cooled cookies on a baking sheet in a single layer (with the icing going through up) and freeze them for 1 hour, or till the icing hardens utterly. As soon as the icing is ready, switch the cookies to a freezer container. You’ll want to layer parchment paper between the cookies to stop them from sticking collectively. Freeze for as much as 3 months. If you’re able to eat them, permit the cookies to thaw at room temperature for half-hour to an hour, and they need to style simply as contemporary because the day they had been made.

Extra Oatmeal Cookie Recipes

Try extra COOKIE RECIPES!

Cookies

Iced Oatmeal Cookies

Iced oatmeal cookies- These traditional oatmeal cookies are mushy, chewy, completely spiced, and topped with a candy vanilla icing. Take pleasure in with a glass of chilly milk, these cookies provide a pleasant mixture of nostalgia, consolation, and deliciousness!

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For the icing:

• 2 cups confectioner’s sugar
• 3 tablespoons entire milk or heavy cream
• 1/4 teaspoon vanilla extract

• Preheat the oven to 350 levels F. Add the oats to a meals processor and pulse about 12 instances. You need a mixture of chopped oats and oat flour.

• In a big, bowl mix the oats, flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir and put aside.

• Within the bowl of a stand mixer, beat the butter and sugars collectively till gentle and fluffy. Cease and scrape down the edges of the bowl with a spatula, as needed. Add the eggs and vanilla and beat till mixed.

• Add the dry components and blend till simply mixed. Don’t over combine.

• Scoop the cookie dough into balls, about 1 ½ tablespoons of dough per cookie, and place about 3 inches aside on baking sheets which were lined with parchment paper.

• Bake for 10 to 12 minutes or till calmly browned on the perimeters, however nonetheless mushy within the facilities.

• In a medium bowl, whisk collectively the confectioner’s sugar, milk, and vanilla. Whisk till the icing is easy. You need the icing to be thick. If that you must add a tiny bit extra milk you’ll be able to, however don’t add an excessive amount of.

• Dip the tops of the cooled cookies into the icing and let the surplus drip off. Set the dipped cookies on a wire cooling rack and let sit till the icing units up.

Retailer the cookies at room temperature for as much as 3 days. 

Energy: 153kcal, Carbohydrates: 24g, Protein: 2g, Fats: 6g, Saturated Fats: 3g, Polyunsaturated Fats: 0.4g, Monounsaturated Fats: 2g, Ldl cholesterol: 23mg, Sodium: 102mg, Potassium: 45mg, Fiber: 1g, Sugar: 15g, Vitamin A: 173IU, Vitamin C: 0.004mg, Calcium: 16mg, Iron: 1mg

Key phrases cookies, oatmeal

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