Iced oatmeal cookies are a delightful, nostalgic treat that appeals to both kids and adults, making them a lunchbox favorite and an ideal on-the-go dessert. Forget the store-bought versions; these homemade cookies are irresistibly soft, infused with heavenly spice, and topped with a thick white icing that hardens for convenient packing.
| Servings | Total | CALORIES |
| 24 | 55mins | 265 per serving |
Wondering about the texture?
Unlike the hard and overly sweet store-bought oatmeal cookies, these are melt-in-your-mouth soft. The magic lies in the combination of molasses and dark brown sugar, resulting in a chewy, soft cookie with the perfect touch of sweetness.
And What About The Difference Between Dark Brown Sugar And Light Brown Sugar?
Dark brown sugar, with its higher molasses content, imparts a richer flavor and tenderness to these cookies, setting them apart from their lighter counterpart.
Now, Let’s Talk About The Abundance Of Dough.
This recipe is freezer-friendly! After chilling and shaping the dough into 2-inch disks, freeze them on a parchment-lined cookie sheet until firm. Once frozen, transfer the cookies to a zip-top plastic bag or an airtight container, keeping them in the freezer for up to three months. Bake them off whenever the craving strikes!
Concerned About Longevity?
Stored in an airtight container, the baked and iced cookies can last about a week at room temperature.
Ingredients:
For the Cookies:
- 3 cups Old-fashioned rolled oats
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 sticks salted butter, softened
- 1 3/4 cups packed dark brown sugar
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
For the Icing:
- 2 1/2 cups powdered sugar
- 3 tablespoons water
Directions:
- Pulse oats in a food processor until slightly ground. Add flour, cocoa powder, cinnamon, baking soda, and baking powder; pulse until combined.
- In a stand mixer, beat butter, dark brown sugar, molasses, and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.
- On low speed, add the oat mixture to the butter mixture in two additions. Cover the dough and refrigerate for 30 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop chilled dough, roll into balls, press into 2-inch disks, and place on baking sheets. Bake until edges are golden brown but centers are still slightly shiny about 10 to 12 minutes.
- For the icing: Whisk together powdered sugar and water until fully combined. Dip cooled cookies into the icing and let excess drip off. Allow the icing to harden for about 45 minutes.
Tip:
Once the icing sets, store the cookies in an airtight container for up to one week at room temperature.
Delicious Iced Oatmeal Cookies
Ingredients
- 3 cups Old-fashioned rolled oats
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 sticks salted butter, softened
- 1 3/4 cups packed dark brown sugar
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 1/2 cups powdered sugar
- 3 tablespoons water
Instructions
- Pulse oats in a food processor until slightly ground. Add flour, cocoa powder, cinnamon, baking soda, and baking powder; pulse until combined.
- In a stand mixer, beat butter, dark brown sugar, molasses, and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.
- On low speed, add the oat mixture to the butter mixture in two additions. Cover the dough and refrigerate for 30 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop chilled dough, roll into balls, press into 2-inch disks, and place on baking sheets. Bake until edges are golden brown but centers are still slightly shiny, about 10 to 12 minutes.
- For the icing: Whisk together powdered sugar and water until fully combined. Dip cooled cookies into the icing and let excess drip off. Allow the icing to harden for about 45 minutes.
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!