These Iced Oatmeal Cookies are a beloved classic for good reason--they're soft, chewy with a cozy spiced flavor and topped with a sweet vanilla icing. They are quintessentially divine!
Plus these oatmeal cookies are easy to make. Once you bake up a batch, you'll see why they'll become part of your standard cookie recipe repertoire.
Oats: Oats are the star of this cookie. It's what gives them their great chewy texture and nutty flavor. The recipe calls for quick-cooking oats, don't use instant oats for these.
Butter: You can use either salted or unsalted butter for this recipe. If you use salted butter, reduce the amount of salt by ¼ teaspoon.
Spices: The cookies use a blend of the warming spices including cinnamon, allspice and nutmeg which add the quintessential spicy flavor to these cookies.
How to make the cookies
1. In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, beating well after each addition and scraping does the sides of the bowl when necessary. Beat in the vanilla (1). Reduce the mixer speed to low and beat in the baking soda, salt, cinnamon, allspice, and nutmeg just until blended (2), then beat in the oats and flour just until combined (3). Using a wooden spoon, stir in the nuts (4).
2. Drop the batter by heaping tablespoonfuls onto the greased (or line with parchment or silicone liner) baking sheets, spacing about 2-inches apart. Using the back of a spoon, flatten the dough mounds slightly.
3. Bake at 350F until browned around the edges, about 10 minutes. Transfer the cookies to a wired rack to set over a sheet of waxed paper or parchment and let cool completely.
4. Make the icing: In a small bowl, mix the powdered sugar and butter. Add the vanilla, then the milk, and blend until smooth and mixture has a good spreading consistency. Spread the cookies lightly with the icing.
Place sheets of wax paper or parchment between the cookie layers to prevent them from sticking together because of the icing.
Yes, these cookies will freeze nicely and will keep well sealed in an airtight container for up to 3 months. You can freeze them with or without the icing.
There are plenty of other items you can add to customize these cookies, such as raisins or dried cranberries or other chopped dried fruit, chocolate chips.
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Iced Oatmeal Cookies
- ¾ cup (1 ½ sticks) butter, softened
- 1 ½ cups packed brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- ½ tsp. cinnamon
- ½ tsp. allspice
- ¼ tsp. grated nutmeg
- ¼ tsp. salt
- 2 cups quick-cooking oats
- 1 ½ cups all-purpose flour
- ¾ cup finely chopped walnuts
- 1 cup powdered sugar
- 1 Tbs. butter, softened
- ½ tsp. vanilla extract
- 1 ½ to 2 Tbs. milk, plus more as needed
- Preheat the oven to 375°F. Grease two large baking sheets orline with parchment paper.
- In a large bowl, beat the butter and brown sugar with anelectric mixer on medium speed until light and fluffy, about 3 minutes. Beat inthe eggs, one at a time, beating well after each addition and scraping does thesides of the bowl when necessary. Beat in the vanilla. Reduce the mixer speedto low and beat in the baking soda, salt, cinnamon, allspice, and nutmeg justuntil blended, then beat in the oats and flour just until combined. Using a woodenspoon, stir in the nuts.
- Drop the batter by heaping tablespoonfuls onto the preparedbaking sheets, spacing about 2 inches apart. Using the back of a spoon, flattenthe dough mounds slightly.
- Bake until browned around the edges, about 10 minutes.Transfer the cookies to a wired rack to set over a sheet of waxed paper orparchments and let cool completely.
- Make the icing: In a small bowl, mix the powdered sugar andbutter. Add the vanilla, then the milk, and blend until smoot and mixture has agood spreading consistency. Spread the cookies lightly with the icing.