Description

These scientifically-perfected iced oatmeal cookies feature a chewy, spiced center and a crisp edge, achieved by pulsing oats for the ideal texture. Finished with a thick vanilla glaze, they offer a professional-grade balance of sweetness and warmth.

Ingredients

170g (2 cups) Old-Fashioned Whole Rolled Oats
250g (2 cups) All-Purpose Flour
226g (1 cup) Unsalted Butter, softened
200g (1 cup) Brown Sugar
100g (1/2 cup) Granulated Sugar
2 Large Eggs, room temperature
15ml (1 Tablespoon) Unsulphured Molasses
2 teaspoons Vanilla Extract
1.5 teaspoons Ground Cinnamon
0.5 teaspoon Ground Nutmeg
1 teaspoon Baking Soda
1 teaspoon Salt
180g Confectioners’ Sugar, sifted
1-2 tablespoons Milk

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Instructions

Pulse the oats in a food processor 10-12 times until you have a mixture containing both fine oat flour and small oat pieces.
In a medium bowl, whisk together the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
Using a mixer, cream the butter with the brown and granulated sugars on medium-high for 2 minutes until pale and fluffy.
Add the eggs, molasses, and 2 teaspoons of vanilla to the butter mixture and beat on high for 1 minute to emulsify.
Mix in the dry ingredients on the lowest setting just until combined, then cover and refrigerate the dough for 45 minutes.
Preheat oven to 350°F (177°C) and scoop 1.5-tablespoon portions of dough onto parchment-lined baking sheets spaced 3 inches apart.
Bake for 11 to 12 minutes until edges are lightly browned, then cool on the pan for 5 minutes before moving to a wire rack.
Whisk the sifted confectioners’ sugar with the remaining vanilla and milk to create a thick glaze, then dip the tops of the cooled cookies into the icing.

Notes

To ensure your cookies do not spread too thin, avoid over-softening the butter; it should be cool to the touch but yield to slight pressure. Always use room temperature eggs to maintain a stable emulsion for the most consistent, tender crumb.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American