Iced Oatmeal Cookies
Delightfully soft and chewy cookies topped with a creamy icing, perfect for any cozy gathering or a delightful treat with tea.
Ingredients
Cookie Base
- 1 cup all-purpose flour Can substitute with gluten-free flour
- 1 cup rolled oats
- 1/2 cup brown sugar Can be replaced with coconut sugar for a lighter option
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened Ensure butter is softened, not melted
- 1/4 cup molasses Can be substituted with maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg, molasses, and vanilla extract.
- In another bowl, mix together the flour, oats, cinnamon, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are soft.
- While the cookies cool, prepare the icing by whisking together the powdered sugar, milk, and vanilla extract until smooth and creamy.
- Drizzle the icing over the cooled cookies, allowing it to set before serving.
Notes
These cookies pair wonderfully with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to one week, or freeze for up to three months.