Description
These old-fashioned iced oatmeal cookies have the perfect chewy texture! They’re soft in the middle with crisp buttery edges, filled with spice, and topped with creamy vanilla icing.
Ingredients
Scale
- 1 cup butter, room temperature
- 1 3/4 cups dark brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons molasses
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 2 1/4 cups quick oats
- 2 cups all-purpose flour
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 4–5 tablespoons water
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and dark brown sugar together for 2 minutes. Add in the eggs, vanilla, molasses, salt, cinnamon, and baking soda and mix for an additional minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low speed, add in the oats and flour, and mix until combined.
- Cover the dough and place it into the fridge to chill for 30 minutes.
- Using a medium (2 tablespoon) cookie scoop, portion out the dough onto the prepared baking sheet leaving 2 inches in between for spreading. Bake for 10-12 minutes (see note).
- Transfer the cookies to a wire rack to cool completely.
- Icing: Whisk the powdered sugar, water, and vanilla extract together in a medium bowl until smooth.
- Dip the tops of each cooled cookie into the icing and place back on the wire rack to set.
Notes
Add 2 – 3 minutes to the bake time if you prefer a crisper, crunchy cookie.
Store airtight at room temperature for up to 5 days. Freeze airtight for up to 2 months. Thaw at room temperature.
