Iced Oatmeal Cookie Recipe

Oatmeal cookies. You either love them or you hate them. I truly love them!

I have shared my favorite Oatmeal Chocolate Chip cookie recipe in the past, but this one is a close 2nd. I’m not sure why, but these cookies have always seemed like a holiday staple to me.

Don’t skip the glaze, it’s what truly makes the cookie. Oh, and don’t forget to drink a glass of ice cold milk with these cookies. It’s mandatory!

See how my cookies are kind of flat on one side? These spread a decent amount, so don’t skip chilling the dough first and leave plenty of room for spreading if you want perfectly round cookies.

(This recipe is part of my 7 Days of Cookies series. Check back every day this week for a NEW cookie recipe!)

Iced Oatmeal Cookie Recipe

Ingredients:

• 1 cup butter brought to room temperature
• 1 cup light brown sugar
• ½ cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups old-fashioned rolled oats (crush in food processor)
• 2 cups all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon ground nutmeg
• 2 cups powdered sugar
• milk

 

Directions: 

1. Cream butter and sugar together until creamy

2. Add eggs and vanilla and continue to beat until creamy

3. Mix your crushed oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Slowly add combined dry ingredients to wet ingredients until fully combined.

4. Refrigerate the dough for at least 30 minutes, meanwhile preheat oven to 350 degrees

5. Roll cookie dough into 2 inch balls and slightly smush them down on your cookie sheet

6. Bake for 8-10 minutes (I like to underbake my cookies slightly and let them finish baking a bit on the pan after they come out of the oven!).

7. Mix the confectioners sugar with a bit of milk (start with 1 tablespoon and increase to get the texture you desire) and once the cookies cool a bit, spread the glaze over the tops.

Enjoy!

 

Adapted from Lil Luna