Iced Oatmeal Cookies

Introduction

These Iced Oatmeal Cookies are perfectly chewy on the inside with a crisp edge and topped with a sweet, simple glaze. They're packed with warm spices and make for a nostalgic, cozy treat.

Detailed Ingredients with measures

200g rolled oats

150g all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

170g unsalted butter, softened

150g light brown sugar

100g granulated sugar

1 large egg

1 teaspoon vanilla extract

60ml whole milk

150g powdered sugar (for icing)

2 tablespoon milk (for icing)

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 18 cookies

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.

Step 2: Prepare the Oats

In a food processor, pulse the rolled oats a few times until they are coarsely ground.

Step 3: Combine Dry Ingredients

In a medium bowl, whisk together the ground oats, all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.

Step 4: Cream Butter and Sugars

In a large bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy.

Step 5: Add Egg and Vanilla

Add the large egg and vanilla extract to the butter and sugar mixture, and mix until well combined.

Step 6: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Step 7: Portion the Dough

Using a cookie scoop, place dough balls onto the prepared baking sheet, spacing them about 5 cm apart.

Step 8: Bake the Cookies

Bake the cookies for 12-14 minutes or until the edges are golden brown. Allow them to cool completely on a wire rack.

Step 9: Prepare the Icing

For the icing, whisk together the powdered sugar and 2 tablespoons of milk until smooth.

Step 10: Ice the Cookies

Dip the tops of the cooled cookies into the icing and let them set before serving.

Notes

Storage

Store cookies in an airtight container at room temperature for up to a week.

Consistency Adjustments

Adjust the amount of milk in the icing for desired thickness; add more for a thinner glaze, or less for a thicker icing.

Flavor Variations

Consider adding chocolate chips, raisins, or nuts for extra flavor and texture.

Serving Suggestions

These cookies pair wonderfully with tea or coffee for a cozy treat.

Storage Instructions

Room Temperature

Iced Oatmeal Cookies can be stored at room temperature in an airtight container for up to one week. Ensure that the icing has fully set before stacking the cookies to prevent them from sticking together.

Refrigeration

For longer storage, you can refrigerate the cookies for up to two weeks. However, keep in mind that refrigeration may slightly alter the texture of the icing.

Freezing

These cookies can also be frozen for up to three months. Place them in a single layer in a freezer-safe container, separating layers with parchment paper. For best results, freeze the cookies without icing, and apply the icing after thawing.

Serving Suggestions

Iced Oatmeal Cookies are delightful on their own, but they can also be paired with a variety of beverages. Serve them with a cup of tea or coffee for a cozy afternoon treat. They are also fantastic alongside a glass of cold milk, enhancing the nostalgic feeling. For added flair, consider placing them on a decorative platter for gatherings or special occasions, and garnishing with additional spices or a sprinkle of oats for an elegant touch.

Nutritional Information

Each Iced Oatmeal Cookie contains approximately:
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 130mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 2g
Please note that these values may vary depending on specific ingredients and portion sizes.

Ingredient Substitutions

If you're looking for alternatives or adjustments, consider the following substitutions:
- Rolled oats can be replaced with quick oats, though the texture may vary slightly.
- All-purpose flour can be substituted with whole wheat flour for a heartier flavor and added fiber.
- Unsalted butter can be swapped for salted butter; just reduce the added salt in the recipe.
- Brown sugar may be replaced with coconut sugar for a more caramel-like taste.
- For a dairy-free version, replace whole milk with almond milk, oat milk, or any preferred non-dairy milk.
- If you prefer a healthier glaze, you can use a mixture of honey or maple syrup with powdered sugar instead of conventional icing.

Cook Techniques

Grinding Oats

Pulverizing rolled oats in a food processor gives the cookies a delightful texture. Be careful not to grind them too finely; you want them coarsely ground for the best chew.

Mixing Techniques

When mixing the butter and sugars, ensure they are beaten until light and fluffy. This incorporates air and contributes to the cookies' texture, making them chewy with a crisp edge.

Measuring Ingredients

Accurate measurements are crucial for cookie baking. Use a kitchen scale for dry ingredients like flour and oats for precise results.

Spacing Cookies

When using a cookie scoop, maintain a distance of about 5 cm between each dough ball on the baking sheet. This helps the cookies spread evenly without merging together.

Cooling Cookies

Allow the cookies to cool completely on a wire rack after baking. This step prevents them from becoming soggy and enhances their texture.

Creating the Icing

For a smooth icing, whisk the powdered sugar and milk until well combined. Adjust the milk quantity to achieve your desired consistency for dipping.

Dipping Technique

Dip the tops of the cooled cookies into the icing, ensuring an even coat. Let them set on the wire rack before serving for a glossy finish.

FAQ

Can I substitute rolled oats with instant oats?

While you can use instant oats, they may result in a different texture. Rolled oats provide a chewier bite, which is essential for these cookies.

What can I use instead of all-purpose flour?

You can use whole wheat flour for a nuttier flavor, but it may alter the texture. Almond flour is another option, though it will make the cookies denser.

How should I store the iced oatmeal cookies?

Store them in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze them with parchment paper between layers.

Can I make the dough ahead of time?

Yes, the dough can be prepared in advance and refrigerated for up to 2 days before baking. Just let it soften slightly before scooping and baking.

Can I add chocolate chips or nuts?

Absolutely! Feel free to add chocolate chips or chopped nuts to the dough for extra flavor and texture. Adjust the amount to your liking.

Conclusion

These Iced Oatmeal Cookies offer a delightful combination of chewy texture and crisp edges, enhanced by the warm spices that evoke feelings of nostalgia. Topped with a sweet glaze, they are not only a treat for the taste buds but also a comforting dessert that can be enjoyed any time of year.

More recipes suggestions and combination

Chocolate Chip Oatmeal Cookies

Combine rolled oats with chocolate chips for a classic twist on the oatmeal cookie. The melted chocolate adds a rich flavor that pairs beautifully with the chewy oats.

Spiced Pumpkin Oatmeal Cookies

Incorporate pumpkin puree and pumpkin spice into your cookie dough for a fall-inspired treat that is moist and flavorful.

Cranberry Walnut Oatmeal Cookies

Mix dried cranberries and chopped walnuts into your oatmeal cookie dough to add a delightful combination of tartness and crunch.

Peanut Butter Oatmeal Cookies

Introduce creamy peanut butter into the dough for a nutty flavor. Pair with chocolate chips for a decadent treat.

Maple Pecan Oatmeal Cookies

Use maple syrup as a sweetener and add chopped pecans for a unique twist that offers a taste of autumn in every bite.