Go Back

Iced Oatmeal Cookies

Forget the hard, bland iced oatmeal cookies from the grocery store shelf. This version is soft and chewy, with a complex flavor from brown butter and molasses. The texture comes from a specific method - pulverizing half the oats into a flour before mixing the dough.
Print Pin
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill + Icing Set Time:: 6 hours
Total Time: 6 hours 32 minutes

Ingredients

For the Cookies

  • 1 cup unsalted butter
  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 1/2 tsp vanilla extract
  • 1 tbsp unsulphured molasses
  • 3/4 cup all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

For the Icing

  • 1 cup powdered sugar
  • 1 1/2 tbsp whole milk
  • 3/4 tsp vanilla extract

Instructions

  • Brown butter in saucepan over medium heat until nutty and golden. Cool to room temperature.
  • Pulse oats in food processor until half are finely ground.
  • Whisk cooled brown butter with both sugars for 1 minute.
  • Mix in egg, vanilla, and molasses.
  • Fold in ground oats, flour, baking soda, salt, cinnamon, and nutmeg until combined.
  • Scoop 2-tablespoon dough balls onto parchment-lined sheet. Freeze 4 hours or overnight.
  • Preheat oven to 350°F.
  • Arrange frozen dough balls 2 inches apart on parchment-lined sheet.
  • Bake 10-12 minutes until edges are golden but centers soft.
  • Cool completely on baking sheet.
  • Whisk powdered sugar, milk, and vanilla for icing until pourable.
  • Dip cookie tops in icing, let excess drip off.
  • Place on wire rack until icing sets.

Notes

Cookies must be completely cool before icing. Dough balls can be frozen for up to 3 months.
Tried this recipe?Leave a comment below & let me know!