Iced Oatmeal Cookies
By: Minda, Posted: 4/15/2024
Have a craving for some Iced Oatmeal Cookies like the ones from our youth? We got you covered with this recipe.
What some more cookie ideas? Try out our Black Forest Cookies, Pumpkin Snickerdoodles, or our Chewy Cocoa Cookies.
Our Iced Oatmeal Cookies
Any of my millennial and gen x friends remember Mother’s Iced Oatmeal Cookies? Well they were one of my favorites and I had a craving. What do I do when I have a craving? I run to the kitchen. Now, it’s been years since I had Mother’s cookies but I had an idea of where I wanted to start. From what I remember, they were a bit like a gingersnap with oatmeal. So we started with my Gingersnap Cookie recipe. Tweaked it a bit. Tossed in some oatmeal. Dipped them in icing and voilà! We got ourselves some awesome Iced Oatmeal Cookies reminiscent of the cookies from our childhood. Give them a try and let us know what you think.
Ingredients, Substitutions, and Additions
Butter – We buy unsalted butter in bulk and always have it on hand. The key to this recipe though is to make sure your butter is soft. If you are like me, you may have forgotten to leave your butter out to let it soften. It’s okay. There are lots of ways to soften up your butter in a jiffy. My favorite way is to preheat my oven and place the butter on top of the stove between the burners. The heat from the oven will soften the butter in about 5 minutes.
Sugar – We use a combo of Sugar and Brown Sugar in this recipe ,but go heavy on the Brown Sugar.
Molasses – I keep Dark Molasses on hand usually for my Gingersnap Cookies. But I’m going to have to keep in stock more at home after this recipe.
Eggs – After doing a bit of research about what eggs vs. egg yolks will do to your cookies I knew I wanted just egg yolks. They give you that crackly texture we are going for with these iced cookies. It works out well because we do need to save one egg white for our icing.
Dry Ingredients – It’s typical for cookies have Flour and Baking Soda so nothing new there. We are going to add a bit of cinnamon to our mixture and sift it all together before mixing in with the rest of our dough.
Icing – This is your typical icing mixture with Egg Whites, Powdered Sugar, Vanilla, and Water to get to the right consistency.
Tip: If don’t like the constancy of your icing, no worries. Add a little extra powdered sugar or water to the mixture until you are satisfied.
Baking Tips:
Softer cookie – If you like your cookies on the soft side (like Mike) bake them for 10 minutes. The cookies are fully cooked but take a little longer to cool before they can be iced. The end result is a deliciously soft and moist cookie.
Crunchy cookie – Like your cookies crunchy? Me too. Give them two extra minutes, 12 minutes total, in the oven for the perfect crunchy cookie. These cool a bit faster and are ready to be iced in about 10 minutes.
Preferred Pairings for Iced Oatmeal Cookies
Our Iced Oatmeal Cookies are the perfect treat after a great dinner. Our BBQ Chicken Wrap, Easy Cheesy Stuffed Bell Peppers, and One pan Chicken Fajita Pasta always hit the spot.
BBQ Chicken Wrap – If you are looking for a meal idea full of flavor, try our BBQ Chicken Wrap. This wrap is perfect for your lunch box or even a simple dinner.
Easy Cheesy Stuffed Bell Peppers – Need an easy dinner that delivers cheesy goodness. Our Easy Cheesy Stuffed Bell Peppers are the perfect idea for dinner that even the kids will love.
One pan Chicken Fajita Pasta – Nothing beats having a lite clean up after an amazing meal. Our One pan Chicken Fajita Pasta is a perfect combination of easy and tasty.
Ingredients for Iced Oatmeal Cookies
- 1 cup Unsalted Butter, softened
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1/4 cup Molasses
- 2 Egg Yolks (keep 1 Egg White for later)
- 2 cups Flour
- 2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 cup Quick Oats
Icing
- 1 Egg White
- 1 1/3 cup Powdered Sugar
- 1 tsp Vanilla
- 2 tbs Water
Directions
Preheat oven and measure out oatmeal cookie ingredients: Preheat oven to 350°. Measure out softened butter (1 cup), Brown Sugar (1 cup), Sugar (1/2 cup), Molasses (1/4 cup), and separate two egg yolks. Separately, measure Flour (2 cups), Baking Soda (2 teaspoons), and Cinnamon (1 teaspoon).
Sift dry ingredients together: Sift flour, baking soda, and cinnamon together. Set aside for later.
Combine ingredients in mixing bowl: Combine softened butter, brown sugar, and sugar in mixing bowl on medium. Once combined add molasses and egg yolks to the bowl and mix on medium until just combined. With the mixer on low, add flour mixture to the butter mixture, about 1/4 cup at a time allowing the flour to be mixed in between scoops. Add oatmeal (1/2 cup) into the cookie dough and mix on low until combined.
Scoop cookie dough onto cookie sheet and bake: Scoop cookie dough into 1.5 inch balls and space 2 inches apart on a lined cookie sheet. Bake for 10-12 minutes. Cookies will be puffy and very soft. Let cool for 3-5 minutes before transferring to cooling rack. Bake remaining cookies and allow to cool completely before icing, approx. 10-20 minutes.
Prepare icing: In a mixing bowl, whip one egg white on medium high until soft peaks form. Add Powdered Sugar (1 1/3 cup) and Vanilla (1 teaspoon). Stir on low until combined. Spoon in Water one tablespoon at a time until icing is runny. Refrigerate until ready to ice cookies.
Dip baked cookies into icing and enjoy: Once cookies have completely cooled dip tops of cookies in the icing and allow to dry on cooling rack for at least 30 minutes, or until icing has set. Enjoy!
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
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Iced Oatmeal Cookies
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minutesHave a craving for some Iced Oatmeal Cookies like the ones from our youth? We got you covered with this recipe.
Ingredients
1 cup Unsalted Butter, softened
1 cup Brown Sugar
1/2 cup Sugar
1/4 cup Molasses
2 Egg Yolks (keep 1 Egg White for later)
2 cups Flour
2 tsp Baking Soda
1 tsp Cinnamon
1/2 cup Quick Oats
- Icing
1 Egg White
1 1/3 cup Powdered Sugar
1 tsp Vanilla
2 tbs Water
Directions
- Preheat oven and measure out oatmeal cookie ingredients: Preheat oven to 350°. Measure out softened butter (1 cup), Brown Sugar (1 cup), Sugar (1/2 cup), Molasses (1/4 cup), and separate two egg yolks. Separately, measure Flour (2 cups), Baking Soda (2 teaspoons), and Cinnamon (1 teaspoon).
- Sift dry ingredients together: Sift flour, baking soda, and cinnamon together. Set aside for later.
- Combine ingredients in mixing bowl: Combine softened butter, brown sugar, and sugar in mixing bowl on medium. Once combined add molasses and egg yolks to the bowl and mix on medium until just combined. With the mixer on low, add flour mixture to the butter mixture, about 1/4 cup at a time allowing the flour to be mixed in between scoops. Add oatmeal (1/2 cup) into the cookie dough and mix on low until combined.
- Scoop cookie dough onto cookie sheet and bake: Scoop cookie dough into 1.5 inch balls and space 2 inches apart on a lined cookie sheet. Bake for 10-12 minutes. Cookies will be puffy and very soft. Let cool for 3-5 minutes before transferring to cooling rack. Bake remaining cookies and allow to cool completely before icing, approx. 10-20 minutes.
- Prepare icing: In a mixing bowl, whip one egg white on medium high until soft peaks form. Add Powdered Sugar (1 1/3 cup) and Vanilla (1 teaspoon). Stir on low until combined. Spoon in Water one tablespoon at a time until icing is runny. Refrigerate until ready to ice cookies.
- Dip baked cookies into icing and enjoy: Once cookies have completely cooled dip tops of cookies in the icing and allow to dry on cooling rack for at least 30 minutes, or until icing has set. Enjoy!
