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Iced Oatmeal Cookies

Iced Oatmeal Cookies Recipe

Sofy, chewy Iced Oatmeal Cookies with a simple sweet vanilla icing. Easy to make and always a hit!
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Course Dessert
Servings 21 Cookies

Ingredients
  

Cookie Dough

  • 2 cups old fashioned oats
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs

Icing

  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 splash vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Cookie Dough

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a food processor or blender, pulse the oatmeal until it has the texture of coarse meal. Be careful not to over-process it into flour. Pour into a large bowl and whisk in the salt, baking powder, baking soda, cinnamon and flour.
  • In a separate bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract until well mixed. Then, add the eggs one at a time, mixing well after each addition.
  • Now add the dry ingredients to the wet ingredients and mix well. Using a 1-ounce portion scoop or two rounded tablespoons, place the cookie dough onto the prepared baking sheet and bake for 14 minutes. Cool before icing.

Icing

  • In a bowl whisk together the powdered sugar, milk and vanilla extract until fully combined. 
  • Dip just the tops of each cookie lightly into the icing, allowing any excess to drip off before setting them on a cooling rack. Enjoy!

Notes

  • Use old fashioned oats. Quick oats will alter the texture of the cookies.
  • Use a food processor or blender to blitz the oats. Make sure to not over process the oats, you want chunky pieces, not flour.
  • Let the butter cool for 5-10 minutes at room temperature before mixing with the sugars. This helps prevent the butter from melting the sugars.
  • Cool the cookies completely before icing them.
  • The icing should be kind of thick, if to thin it will run off the cookie. Humidity can affect the icings consistency. I recommend starting off with 2 tablespoons of the milk and slowly whisk in more as needed to make the icing.
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