Iced Oatmeal Cookies Recipe | Little Luna
Iced Oatmeal Cookies Recipe | Little Luna
Old-fashioned iced oatmeal cookies are a nostalgic cookie recipe! The perfect texture, the combination of whole oats and mixed oats, seasoned with spices and sweet frosting-they are amazing!
There are some dessert recipes that can evoke memories, and this is one of them. I still remember my mother and grandma making popcorn balls, especially when I was growing up making lemon bars.
Old-fashioned oatmeal cookies
Hello Lil’ Luna readers! It’s me, Natalie, from Life Made Simple.
Today I am going to share these old-fashioned iced oatmeal cookies. They taste a lot like my mom’s classic oatmeal cookies, only 100 times better! When my mother was growing up, we always made oatmeal chocolate cookies for us, so I naturally like any cookies that contain a lot of oatmeal.
A few months ago, I was even a little crazy and made some oatmeal cookies with rice crackers (by the way, they were great)! However, I have always liked those iced oatmeal cookies, so I decided to try making them myself.
I can’t believe how easy it is, and they are so delicious! This recipe is definitely a goalkeeper, you will want to make it again and again!
How to make iced oatmeal cookies
There is only one small problem with this cookie recipe. Don’t worry, this is just a small step in the process of making oats the perfect texture.
Pulse oats. You will need a food processor or blender to grind some old-fashioned oats. It’s almost like we are making a combination of oatmeal and oatmeal. Just pour them in and pulse or grind 10-12 times. That’s it!
Dough. In a large mixing bowl or the bowl of a stand mixer, whisk together the butter, sugar, and vanilla extract until light and fluffy. Mix on high speed for about 2 minutes. Stir at low speed, add eggs, and mix well. Gradually add the dry ingredients and mix until combined.
notes: When you mix the dough, it will be very soft and sticky. You may want to let it sit in the refrigerator for about 20-30 minutes so that your hands will not get dirty and the oatmeal has a little time to absorb some moisture.
bake. Use a standard-size cookie scoop to place them on a lined sheet and bake anywhere for 10-15 minutes. If you like softer oatmeal cookies, stick for 10-11 minutes, if you like crispy like me, stick for 14-15 minutes!
glaze. Mix the frosting ingredients together while the cookies cool. After cooling, dip each biscuit into the glaze from top to bottom to let it harden.
Once the glaze hardens, they can be swallowed… believe me, they will!
Production and storage skills
Can you just use oatmeal flour? Using pure oatmeal with a different texture will not make the biscuits bake properly. Merely the powdery texture of oatmeal will not give the biscuit a bite or the correct texture required.
Why do you dip cookies in icing instead of frosting? When you dip them in the glaze, you let it enter the small nooks and crevices of the biscuits. So in general, it just gives it a more old-fashioned look.
You can Put these on the counter In a sealed container. Separate the layers with parchment or wax paper.
if you want Frozen dough, Be sure to divide them into portions and roll them into balls before freezing. Arrange them on a baking sheet and freeze until solid. After freezing, transfer them to a freezer-safe container.
For more oatmeal cookies, try:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 10 minutes
Total time 20 minutes
16 servings
Calories 172 kcal
Author Little Luna
cookies
- 1 cup old-fashioned oatmeal
- 1 cup all-purpose flour and 2 tablespoons
- 1 teaspoon cornstarch
- 1/2 tbsp baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 8 tablespoons butter softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
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Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat.
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Pour the oats into a food processor and pulse about 10-12 times (you want it to be a homogeneous mixture of ground and whole wheat). In a medium bowl, mix the oats, flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg and stir together.
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In a large mixing bowl or the bowl of a stand mixer, whisk together the butter, sugar, and vanilla extract until light and fluffy. Mix on high speed for about 2 minutes. Stir at low speed, add eggs, and mix well. Gradually add the dry ingredients and mix until combined. The dough is quite soft, so I prefer to refrigerate it for 20-30 minutes before rolling, so that my hands will not mess up and give it time to rest.
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Using a standard-size cookie scoop, place the dough balls on each sheet of paper. Bake in the oven for 10-14 minutes. I prefer crisp iced oatmeal cookies, so I kept mine for a full 14.
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Remove from the oven, let the sheets cool for 3 minutes, then transfer to a metal rack to cool completely.
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Once the cookies have cooled, whisk all the glaze ingredients together in a small mixing bowl. Dip the top of the biscuit and rotate to remove excess biscuit. Let stand for 30 minutes.
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