Iced Oatmeal Cookies

By Angie Barrett

Prep Time:

10m

Bake/Cook Time:

10m

Yield:

34 cookies

Plan for:

2 hours dry time for icing

Recreate the taste of nostalgia with this authentic Iced Oatmeal Cookie recipe. As you bake these cookies, the kitchen fills with a heartwarming aroma, reminiscent of afternoons spent eagerly waiting by the oven for a special treat. And when they're just cool enough, a drizzle of powdered sugar glaze adds a final touch of sweetness, making these cookies not just a snack, but a cherished memory on a plate. Whether you're recreating a childhood favorite or starting a new tradition, Iced Oatmeal Cookies will whisk you back to the sweet simplicity of your childhood.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Oatmeal Cookies

1 cup unsalted butter, softened
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 cup Imperial Sugar Light Brown Sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour*
2 cups old fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt

Icing

3 tablespoons milk
1 1/2 cups Imperial Sugar Confectioners Powdered Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Cream together butter and both sugars in an electric mixer til smooth.
Add in eggs and vanilla extract, mix until combined.
In a bowl, whisk together flour, old fashioned oats, baking soda, and salt.
Slowly add dry ingredients to wet mixture and mix until well combined.
Take about 1 tablespoon of dough per cookie, roll dough into ball and place on a parchment paper-lined baking sheet.
Bake cookies for 10 minutes. Remove and let cool.
For icing, whisk together powdered sugar and milk.
Icing should be thick but not a paste.
Dip tops of cooled cookies into icing and place on a wire rack to let icing slightly harden.