Easy Iced Oatmeal Cookies
Whenever I think of Iced Oatmeal Cookies, I’m transported to a cozy kitchen filled with the comforting smell of cinnamon and vanilla.
Ingredients
COOKIE DOUGH
- 3/4 c. butter or refined coconut oil room temperature
- 1/2 c. granulated sugar
- 1 c. light brown sugar
- 2 eggs room temperature
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. vanilla extract
- 2 c. quick oats
- 1 1/2 c. all purpose flour
ICING
- 1 1/2 c. powdered sugar
- 4 tbsp. milk unsweetened almond milk for dairy free
Instructions
- Preheat oven to 375 degrees F. Line your baking sheet with parchment paper.
- Add butter (or coconut oil) to the bowl of a stand mixer followed by the sugars. Using paddle attachment, mix slightly. Add in both eggs. Mix again until smooth. Note - If you're using coconut oil, measure it as solid, not melted.
- Add in baking powder, soda, cinnamon, nutmeg, and vanilla. Mix.
- Mix in oats. Then add in flour and mix again until just combined.
- Scoop out dough and drop cookie dough balls about 2 inches apart on your prepared baking sheet. Flatten slightly. Bake for 8 - 10 minutes until edges are just golden brown. This allows for perfect texture of a light crisp to the outsides and a chewy center.
- Cookies will come out looking a little puffy. Let them rest on cookie sheet for 3 minutes before transferring to wire rack. Cool cookies completely before frosting.
- Once cookies have cooled completely, whisk together powdered sugar and milk in a shallow bowl until smooth. Dip tops of the cookies into icing. Set cookies aside in a single layer until the icing sets completely before storing them in an airtight container.