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Published by: Priscilla Michele

Iced Oatmeal Cookies

Soft, chewy, and buttery old-fashioned oatmeal cookies topped with a sweet vanilla glaze. These homemade Iced Oatmeal Cookies are a nostalgic treat perfect for sharing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 15 cookies
Ingredients Equipment Method Notes

Ingredients
  

  • Cookies
  • 1 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 cup dark brown sugar, packed
  • 2 tbsp unsulfured molasses
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 cups rolled oats
  • Vanilla Glaze
  • 1 1/2 cups confectioners sugar
  • 1 tsp vanilla extract
  • 3-4 tbsp milk, or enough to reach desired consistency

Equipment

  • Large and Medium mixing bowl
  • Measuring cups and spoons
  • Whisk or Rubber spatula
  • Cookie scoop
  • Baking sheets
  • Parchment Paper
  • Cooling rack

Method
 

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. In a large bowl, combine melted butter, dark brown sugar, and granulated sugar.
  3. Add molasses, eggs, and vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together flour, cornstarch, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the instant oats until evenly distributed.
  7. Scoop dough onto the prepared baking sheets, leaving space between the cookies.
  8. Bake for 9–10 minutes, until the edges are set and the centers are still slightly soft.
  9. Allow cookies to cool for several minutes on the baking sheet before transferring them to a cooling rack.
  10. To make the glaze, whisk confectioners' sugar and vanilla with the milk, adding the milk gradually until the desired consistency is reached.
  11. Allow cookies to cool completely before spreading the glaze over the tops.
  12. Let the glaze set completely before serving or storing.

Notes

  • Do not overbake the cookies if you want a soft and chewy center.
  • The cookies should look set around the edges but still slightly soft in the middle when removed from the oven.
  • Allow cookies to cool completely before glazing.
  • Add the milk to the glaze gradually to control the consistency.
  • For a thicker icing, use less milk.
  • For a thinner drizzle, add a little more milk.
  • Let the glaze set completely before stacking the cookies.
  • Store in an airtight container once the glaze has fully set.