These ices oatmeal cookies are not the typical oatmeal cookies we all know. The most typical or best known oatmeal cookies in general are the ones with raisins or nuts in the mixture. The ones that are crunchy and are thicker. On the other hand, these iced oatmeal cookies are chewy and soft, with a creamy texture, not so thick and with a finer crumb.

In addition, the flavor is different. This recipe calls for ground cinnamon and nutmeg. It calls for molasses, which is an ingredient we love. Molasses is a byproduct of processing cane or beet sugar. It is a thick dark syrup, almost black in color. This ingredient, rather than adding sweetness to the mixture (which it does but only a little) what it does is it gives that chewy texture that we like so much in this recipe.

In the end, the result is a spiced, rich cookie with deep and interesting flavors. With a texture that drives us crazy. To finish we decorate these cookies are with a simple icing that is made with powdered sugar and a little bit of milk.

The way to decorate these cookies is to dip them in the icing, the way you would a doughnut. We dip and cover the top of each cookie and then place them on a cooling rack to let the excess icing drip off the cookies.

After a few minutes the icing hardens a bit and when biting into the cookies I really like the contrast of the almost crunchy icing, next to the cookie being soft and chewy. It almost melts in your mouth, and I particularly like that sensation.

If you like this recipe, you have to go check out our oatmeal whoopie pies, sandwich type cookies, which have a marshmallow filling. One of my favorite cookies of all time.

Iced oatmeal cookies

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Prep Time 25 minutes mins

Cook Time 12 minutes mins

Refrigeration Time: 1 hour hr

Total Time 1 hour hr 37 minutes mins

Servings: 15

Course: Breakfast, Dessert, Snack

Ingredients Equipment Method

Ingredients

  

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For the cookies:

• 1 C (3.20 oz) (90 gr) rolled oats
• 1 C (4.60 oz) (130 gr) all purpouse flour
• 1/2 tsp (0.088 oz) (2.5 gr) baking soda
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 1/2 tsp ground cinnamon
• 1 pinch ground nutmeg
• 1/2 C (3.95 oz) (112 gr) unsalted butter, at room temperature
• 1/2 C (3.53 oz) (100 gr) brown sugar
• 1/4 C (1.75 oz) (50 gr) white sugar
• 1 egg, big
• 1/2 tbsp (0.26 oz) (7.5 gr) molasses
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract

For the icing:

• 3/4 C (3.25 oz) (92 gr) confectioners sugar (powdered sugar)
• 1 tbsp (0.50 fl oz) (15 ml) whole milk
• 1/4 tsp (0.042 oz) (1.2 gr) vanilla extract

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Equipment

• 1 Baking sheet

Method

 

For the cookies:

1. In a blender or food processor, add the oat flakes and pulse pulsing 7-10 times until they are more ground but not like oatmeal, so don't over grind.
2. In a medium bowl sift the flour with the baking soda, salt, cinnamon and nutmeg. Mix with a spoon and set aside.
3. Separately, in a large bowl add the butter with the two types of sugar and beat with an electric mixer or a balloon whisk for 2-3 minutes until smooth, fluffy and lighter in color.
4. Add the egg, molasses and vanilla extract. Beat for 30 seconds more until the mixture is smooth and homogeneous. Finally, add the flour mixture together with the crushed oats and integrate with a rubber spatula to form a smooth dough.
5. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour to improve its consistency and flavor. Once the dough has been refrigerated, preheat the oven to 180°C (350°F). Also, place baking paper in two large molds.
6. With an ice cream scoop or spoon, portion the dough into 15 small balls the size of 2 tablespoons and place them in the baking pans at least 5 cm apart, as they will spread during baking.
7. Bake the cookies for 12 minutes until they are firm and lightly browned on the edges but not quite in the center. Remove them from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

For the glaze and finish:

1. In a medium bowl, add the powdered sugar with the milk and vanilla extract. Mix with a spoon until the frosting is neither too light nor too thick. The icing has reached the right consistency when you lift the spoon with a little of it and drizzle it back into the bowl, here it should hold its shape for only a second before dissolving into the rest of the icing.
2. To glaze the cookies, take each one by its base and dip only the surface into the glaze. Place them back on the rack to allow the glaze to dry completely.

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