Soft and chewy, these lightly spiced oatmeal cookies have a lovely texture. The sweetness of the icing compliments the oatmeal perfectly. Delicious with a tall glass of milk or a cup of coffee. They're addictive!
About these cookies
Guys, these cookies are REALLY delicious. Don't let the cinnamon in this recipe fool you - you don't taste the cinnamon. Instead, you have this blend of deliciousness and if you had to guess what was in it, it would be a mystery. It does, however add to the complexity of the flavour and pairs beautifully with the oatmeal.
These cookies stay soft and chewy and if they last, you will love them just as much in the next day or two. You know how some cookies taste amazing when they come out of the oven, but then not so much the next day? Well, these cookies just don't stop! 🙂
The thin layer of icing gives them a sweetness that you will love in every bite.
They're so easy to make!
This is a fool-proof recipe. This would be a great recipe to make with kids in the kitchen. It's quick to mix up and the icing isn't too messy to work with. A simple dip and drip and then the cookies sit until the icing sets.
Step-by-step instructions for making these delicious Iced Oatmeal Cookies
1. Using a food processor, process rolled oats 5 times. You want the oats to break down a little, but not completely or they will turn into oat flour. A quick burst will do it, press the button five times, then set aside.
2. In a large mixing bowl, or stand mixer with paddle attachment, beat butter, granulated sugar, and brown sugar until light and fluffy.
3. Add in eggs and vanilla and beat until well combined.
4. In a small bowl, combine all-purpose flour, cinnamon and salt.
5. Gradually add in flour and mix on low speed just until combined.
6. Add in oatmeal and blend on low speed just until combined. The mixture will be thick. Use a spatula to scrape down the sides and mix again once or twice by hand.
7. Using a heaping tablespoon, shape and roll into balls, press down to flatten slightly, then place on ungreased cookie sheet.
8. Bake in 350F oven for 10 to 12 minutes. Cookies will still be soft in the middle.
9. Cool on baking sheet for two minutes, then transfer to wire cooling rack. (cookies must be cooled completely before icing) At least one hour.
10. In a small mixing bowl, combine powdered sugar and milk. If mixture is still thick, add milk, one teaspoon at a time until the consistency is a little runny.
11. Take cooled cookies one at a time and dip the top of the cookie into the icing. Tilt the cookie from side to side and top to bottom to even out the coating. Hold upside down until the excess icing has dripped back into the bowl. Set on wire rack. (clean up will be easier if you place a piece of plastic wrap or paper towelling underneath the wire rack).
If you have little bubbles in the icing, use the tip of a sharp knife to gently pop them and they will disappear.
Allow the icing to set completely before stacking into a plastic storage container.