Iced Oatmeal Cookies

Delicious, copycat Iced Oatmeal Cookies. Crunchy on the outside, chewy on the inside, these glazed Oatmeal cookies are a hit!

Iced Oatmeal Cookies recipe #oatmeal #cookie #copycatrecipe #dessert

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Do you ever make something and think to yourself, “Oh my gosh this is the best thing I’ve ever eaten.”

The day I made these cookies, that’s how I felt. And the next day too. And on the third day, they were gone, and I cried.

These cookies taste very similar to the iced oatmeal cookies you get at the grocery store. I don’t even know if there is a brand name, it may just be the store brand that I enjoy so much.

But no more. No more will I buy those when I know how to make them at home. And, hellooooo, they are oatmeal. Healthy.

How to make Iced Oatmeal Cookies:

  • First, you’ll want to create a powder (or flour) with your oatmeal. You can use either a food processor or a blender, and pulse it several times. You don’t want a “fine” powder, so leaving small pieces is perfect. I pulsed mine 6 times, for 1 second each time. Set this aside.
  • In a mixing bowl, blend your butters with sugars. Add in eggs and remaining cookie ingredients. Blend until thoroughly combined.
  • Next, you’ll drop your cookie dough by large tablespoons (I use a medium sized cookie scoop), and place it onto a parchment paper lined baking sheet.
  • Bake in a 350 degree oven for about 14-16 minutes. I like mine a little crunchier so I go closer to 16018 minutes. Remove from pan and cool completely on a wire rack.
  • Once cooled, you can make your glaze. Whisk your powdered sugar with cream and cinnamon until smooth. Frost your cookies and allow to harden. ENJOY.

More Oatmeal Cookie recipes:

Iced Oatmeal Cookies recipe #oatmeal #cookie #copycatrecipe #dessert

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Iced Oatmeal Cookie recipe and food video tutorial:

Iced Oatmeal Cookies

Yield: 4 dozen

Delicious, copycat Iced Oatmeal Cookies. Crunchy on the outside, chewy on the inside, these glazed Oatmeal cookies are a hit!

Ingredients:

For the Cookie:

  • 1 cup butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 Tbsp baking powder
  • 2 cup quick oats
  • 2 cup flour

For the Icing:

  • 2 cup powdered sugar
  • 1/2 cup heavy cream
  • 1/2 tsp cinnamon

Directions:

  1. In food processor, add oatmeal and pulse until partly ground. Don’t make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.
  2. In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.
  3. Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake in a 350 degree oven for 14-16 minutes. I like mine a little bit crunchier, so I went closer to 16 minutes. Remove and cool.
  4. To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden. You can put them in refrigerator to speed up process (about 30 minutes).
  5. Enjoy!

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This Iced Oatmeal Cookie recipe was originally published on Shugary Sweets on February 6, 2012 and has been updated with new photos in November 2017 and republished in May 2018

 

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45 comments on “Iced Oatmeal Cookies”

  1. Alicia

    Can you use steel cut oats instead?

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