You must know by now that I kind of love cookies. Chocolate Chip are my go-to most of the time (because I know my recipe by heart and can make them in a jiff) but I love trying knew recipes, constantly. I was rearranging my shelves the other day and I kept moving around a giant container of old-fashioned oats. I instantly thought about how I hate oatmeal but I love oatmeal cookies. Especially, iced oatmeal cookies. The one thing I don’t like about them though, it that they are always hard. They break apart when you bite into them and you try to catch the crumbs but they end up all over your shirt and the floor. Then you have to clean up the mess. And I’m sure you all know how much I loathe messes too. I just had to make a soft iced oatmeal cookie.
I must say, these are pretty damn good! You will love these too because they look just like the old-fashioned hard cookies you remember but they are soft and chewy with that yummy icing on the top. Minimal crumbage! These would be so fun to make with kids too. They can help mix the batter and then dip the tops in the icing when they are done!
I’ve included this picture to give you an idea of how the butter and sugars will look when pale and fluffy. Don’t stop mixing until they look something like this.
- 1 1/2 cups old-fashioned oats
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg, plus 1 extra generous pinch
- 1 cup butter, softened (I used salted)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups powdered sugar
- 4-5 Tbsp milk
- Preheat oven to 350°. Pour oats into a food processor and pulse until partially ground, about 15 times. In a medium mixing bowl, whisk together ground oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed until pale and fluffy, about 3 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla.
- With mixer set on low speed, slowly add in dry ingredients and mix just until combined, scraping bottom and sides of bowl as needed. Allow cookie dough to rest 10 minutes at room temperature.
- Using a cookie scoop or heaping tablespoon, scoop dough and drop onto baking sheet about 2 inches apart. Bake for 12-14 minutes or until edges look set; tops will look a bit puffy. Allow cookies to rest on baking sheet about 5 minutes before transferring to a wire rack to cool completely. (Cookies will deflate a bit once removed from the oven but will remain soft in the middle.)
- When cookies have cooled, whisk together powdered sugar and milk in a small mixing bowl. Dip tops of cookies in icing and allow excess to run off. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.