Chewy Iced Oatmeal Cookies
Unassuming and understated, these chewy iced oatmeal cookies aren't all dressed up and fancy, but boy are they probably my number one fave of my Christmas cookie box this year!
Chewy Iced Oatmeal Cookies
My Christmas cookie boxes each year are always filled with colorful, drizzly, magical, and sparkly treats! Matcha here, raspberry there, black sesame filled macarons, and edible gold leaf!
So why should you make these little iced oatmeal cookies?
Because they’re literally the FREAKIN BEST.
So chewy, slightly crispy all around the edges, rich yet simple notes of toffee, the warmth of a dash of cinnamon, and that classic oatmeal bite. They’re iced with a super simple vanilla glaze just to add another layer of magic!
They don’t look like much, but oh boy, I’d pick these out and eat them allll up ANY TIME.
INGREDIENTS
makes about 26 cookies (2.5 inch)
for cookies
1 1/4 c (160g) all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp ground cinnamon
1/2 tsp kosher salt
1 c (80g) old fashioned rolled oats
1/2 c (113g) unsalted butter, softened
1 c (200g) light or dark brown sugar
1 large egg
1 tsp vanilla extract
for icing
1 c (120g) powdered sugar
1 1/2 tb milk, more if needed
1/2 tsp vanilla extract
INSTRUCTIONS
In a large bowl, combine flour, baking soda, baking powder, cinnamon, salt, and oats. Whisk to combine well and set aside.
In a large bowl or bowl of stand mixer with paddle attachment (or using hand held mixer), beat the butter and brown sugar together on high speed for 4-5 minutes, until light and fluffy. Scrape down sides of bowl.
Add egg and vanilla, mix on medium speed for 30 seconds to a minute, until well combined. Scrape down the sides of bowl and mix again if needed. Dump in the dry ingredients and mix on low until a cookie dough comes together.
With a 1 to 1.5 tablespoon cookie scoop, scoop out all the dough and place scoops of dough on a parchment lined baking sheet. Cover tightly with plastic wrap and let cool in fridge for 2 hours or overnight. Letting the dough chill out in the fridge gives it time to hydrate and lets the flavors really develop and marry together. The flavors deepen and become more complex. I always prefer to make cookie dough the night before— they taste better AND less clean up and mess. :)
bake
When ready to bake, preheat oven to 350 degrees F.
Place cookie dough scoops (straight from the fridge) onto a parchment lined baking sheet a few inches apart. Bake for 8 minutes, then bang the baking sheet a couple times on the oven rack to deflate the cookies and rotate the baking sheet. Bake for an additional 3-4 minutes, until the edges are golden. Upon removing from oven, immediately bang the baking sheet again. Let cool completely and bake the rest of the cookies.
icing the cookies
When cookies are completely cooled, make the icing by combining powdered sugar, milk, and vanilla into a medium bowl. Mix well to form a thick but pourable glaze.
I like to lightly brush the glaze onto my cookies, but you can also dip your cookies directly into the icing. No need to try to submerge the entire cookie— they look nice when some spots are iced, and other spots aren’t.
Let the icing set completely and enjoy! Keep cookies in an airtight container, best enjoyed within 3 days.