Delicious Iced Oatmeal Cookies
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.
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.