Best Soft Old FashionedIced Oatmeal Cookie Recipe
The leaves are starting to change color and there is a crispness in the air which can mean only one thing: it is that bakingtime of year! What better way to begin than with a delicioushomemade cookieto fill up yourcookie jar? Softold fashioned iced oatmeal cookiesare a supernostalgic cookie recipethat will take you straight back to childhood memories of after school snacking. But instead buying a package at thegrocery store, you can easily make this delicious homemade version. These super soft, slightly chewy cookies are theperfect cookiesfor dipping into acold glass of milkor a cup of hot tea on a chilly day. And honestly, I’m not above eating one or two as breakfast. I mean, they are made of oatmeal!
Why You Should Give This Recipe a Try
Pulsed oats: Pulsing the oats in afood processorproduces a super tender, slightlychewy cookie.
Warm spices:Cinnamon and nutmeg – plus just a touch of molasses – yield great warmth and depth of flavor.
A hint of sweetness:The super easy to make icing adds just a hint of sweetness without being overbearing.
You can relive your childhood memories and make your house smell great with very little effort.
Recipe Ingredients
Cookies:
Allpurpose flour
Old-fashioned/whole/rolled oats
Baking soda
Cinnamon
Nutmeg
Butter
Brown sugar
Granulated/white sugar
Eggs
Vanilla extract
Molasses
Icing:
Confectioners (powdered) sugar
Heavy cream
Ingredient Notes
Forbest results, you will useold-fashioned oats, also calledrolled oats. Do not use quick cooking or instant oatmeal.
Use unsulphured molasses, not blackstrap molasses.
Be sure to let your butter warm toroom temperature:This will allow the butter and sugar to cream more easily, adding air to your batter.
Step-by-Step Instructions
1. Preheat the oven to 350 degrees.
2. Line two baking sheets withparchment paper.
3.Place oatsin the bowl of afood processor. Pulse lightly until the flakes of oatmeal are more like a powder.
4. In alarge mixing bowl, whisk together the flour and pulsed oats.
5. Add the baking soda, cinnamon, and nutmeg. Set aside thedry ingredients.
6. Add the softened butter to thebowl of a stand mixerfitted with thepaddle attachment. You can use ahand mixerif necessary and even awooden spoonwill do in a pinch.
7. Add the granulated and brown sugar to the butter and mix until light and fluffy, about 2 minutes.
8. Add the eggs and mix until combined.
9. Add the vanilla extract and the molasses. Mix until combined.
10. Add thedry ingredientsto thewet ingredients. Mix until just combined. Be sure to scrape down the sides and up from the bottom of the bowl with a spatula to ensure everything is incorporated. Remember not to over mix the dough to avoidmaking a tough cookie.
11. Using acookie scoop, scoop out thecookie doughand place on theprepared baking sheets. Leave about 2 inches between the cookies for spreading.
12.Flatten the cookies slightly with the bottom of a glass.
13. Bake cookiesfor approximately10-12 minutesor untilgolden brown. If using more than onecookie sheet, switch their positions midway through the baking time.
14. Let the baked cookies cool on the tray for 4 minutes, then remove to awire rackto complete cooling. You must wait until the cookies are completely cool before icing.
15. Add the confectioners sugar and heavy cream to asmall bowl, whisking to combine.
16. Prepare a dipping station (see Tips & Tricks).
17. Dip thetops of the cookiesin the icing mixture, allowing theexcess icingto run back into the bowl.
18. Let the icing dry before serving.
Storage
Storing:
Thebest methodof storing the baked cookies is to place them in anairtight containeratroom temperature. Because these areiced cookies, you should separate each layer of cookies with a sheet ofparchment paper. This will keep the cookies from sticking together. Cookies stored atroom temperaturewill last 2-3 days.
Freezing:
If you would like to freeze the cookies, I recommend doing so before you ice them. Place the cookies in a freezer container remember to separate the layers withparchment paper. You can also freeze un-iced cookiesin a Ziploc freezer bag. Frozen cookies can last up to 3 months.
Thawing:
Thaw your cookies atroom temperature. You can also thaw them overnight in the fridge. You can Ice the cookies before serving.
Tips & Tricks
Pulse the oats a few times in afood processor. The finer oats will yield a more tender cookie.
Set up a dipping station before you begin icing the cookies. Leave theparchment paperon one of the baking sheets. Set awire rackon the paper on the sheet. Dip thetop of the cookie, swirl off the excess, and set it on thewire rackto dry.
FAQs
Do I need to grind the oats?
You do not need to grind the oats in afood processor, but the text will be very different.
Can I add raisins to these?
Absolutely! Add 1 cup of raisins right after mixing the wet anddry ingredients together.
Can I add chocolate chips?
I recommend using mini chocolate chips. One cup should do the trick. Add the chocolate chips right after mixing the wet and dry ingredients together.
Looking for another cozy, nostalgic treat? Try my mammoth chocolate chip cookies
