Iced Oatmeal Cookies Recipe

Iced oatmeal cookies are the perfect combination of chewy, crispy, sweet, and warm. Just like grandmom used to bake, they’ve become a holiday cookie staple at Christmastime.

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It’s Baking Season!

Around this time of year, my kitchen becomes a mini factory. I pull out not just boxes of Christmas decorations and lights, but also boxes of Christmas baking supplies.

Cookie cutters, Christmas aprons, cookie press, cookie stamps, packaging for treats, ribbon, bows, treat bags, cookie tins, you name it.

I love love love to bake – it’s a special memory I have with my mom from when I was young. She’s no longer with us so it’s nice to bake up a storm and remember her sweet smile this time of year.

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What I Bake:

I like to bake several favorites each year and then experiment with new recipes here and there. The proven favorites are:

Iced Oatmeal Cookies
Peanut Butter Blossoms
Biscotti
Apricot Pinwheels
Lemon Snowballs
GingerBread Cookies

The iced oatmeal cookies are one of my personal favorites. I love the deep flavor of extra rich and gooey molasses combined with warm cinnamon. This recipe makes the perfect cookie. It’s a dense, chewy cookie that’s crispy only on the very edges.

They’re easy to whip up a batch and then lightly dip in icing. Dipping them face down in the icing without pressing too hard will create the iconic look with nooks and crannies.

Once they’re ready, your kitchen will smell heavenly and you can go snuggle up to a fire with a good book, a cold glass of milk, and a plate of these delicious iced oatmeal cookies!

Iced Oatmeal Cookie Recipe:

Ingredients

2 cups rolled oats
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
1 1/2 cups sugar
1/2 cup butter
1/3 cup molasses
2 eggs
1 teaspoon vanilla extract
Optional: 1/2 cup walnuts, chopped and/or 1/2 cup raisins

Directions

Preheat the oven to 350. Next, line 2 baking sheets with parchment paper.
Pulse the oats in a blender or food processor a few times for a smoother texture.

After being pulsed, you notice oats on the right have a finer texture.

Then, in a large bowl, whisk together the first six ingredients and set aside.

In a mixer, beat the sugar and butter until combined. Add the molasses, eggs, and vanilla and mix until combined.

Add the dry ingredients and mix. Finally, fold in the optional walnuts and raisins if you like.

Using a scoop, portion the dough onto the baking sheets, 1″ apart and press down with the bottom of a glass to flatten. Then, bake until the edges are crispy, about 15 minutes. Cool before icing.

Iced Oatmeal Cookie Recipe:

Ingredients

2 cups rolled oats
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
1 1/2 cups sugar
1/2 cup butter
1/3 cup molasses
2 eggs
1 teaspoon vanilla extract
Optional: 1/2 cup walnuts, chopped and/or 1/2 cup raisins

Directions

Preheat the oven to 350. Next, line 2 baking sheets with parchment paper.
Pulse the oats in a blender or food processor a few times for a smoother texture. Then, in a large bowl, whisk together the first six ingredients and set aside.

In a mixer, beat the sugar and butter until combined. Add the molasses, eggs, and vanilla and mix until combined. Add the dry ingredients and mix. Finally, fold in the optional walnuts and raisins if you like.

Using a scoop, portion the dough onto the baking sheets, 1″ apart and press down with the bottom of a glass to flatten. Then, bake until the edges are crispy, about 15 minutes. Cool before icing.

Icing

6 tablespoons heavy cream
2 cups confectioner’s sugar

First, sift the confectioner’s sugar into a shallow bowl.  Use a fork or a whisk to mix the cream into the sugar until mixture is smooth and thick.  You can add a few drops of water if it is too thick.  Dip cookies, top side down, into the icing.  Do not press too hard for the “old fashioned” look with the nooks and crannies.  Finally, let the icing dry and you can dip again for a thicker icing top.

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