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Iced Oatmeal Cookies

Delightful and nostalgic iced oatmeal cookies topped with a creamy icing, combining wholesome oats, butter, and spices for a comforting treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup Rolled Oats The star of the cookie, providing texture and chew.
  • 1 cup All-purpose Flour Forms the base of the dough.
  • 1/2 cup Butter, softened Adds richness and flavor.
  • 1/2 cup Granulated Sugar For sweetness and structure.
  • 1/2 cup Brown Sugar For deeper flavor.
  • 1 large Egg For binding and moistness.
  • 1 teaspoon Baking Powder Helps the cookies rise.
  • 1 teaspoon Cinnamon Common spice for flavor.
  • 1/4 teaspoon Nutmeg Common spice for flavor.
For the icing
  • 2 cups Powdered Sugar For the icing top layer.
  • 3-4 tablespoons Milk For adjusting icing consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add in the egg, mixing well after each addition.
  4. Stir in vanilla extract for added flavor.
  5. In a separate bowl, combine rolled oats, flour, baking powder, cinnamon, and nutmeg.
  6. Gradually blend the dry ingredients into the wet mixture until just combined.
  7. Drop spoonfuls of dough onto the prepared baking sheet, leaving adequate space between each cookie.
Baking
  1. Bake for 10-12 minutes or until the edges are lightly golden.
  2. Allow cooling on a wire rack before applying the icing.
Making the Icing
  1. In a bowl, whisk together powdered sugar and milk until smooth. Adjust the thickness by adding more sugar or milk if necessary.
  2. Drizzle or spread the icing over the cooled cookies.

Notes

Cool completely before icing to prevent melting. Customize icing flavor with almond extract or cocoa powder. Store in an airtight container for up to a week or freeze for longer storage.