Filled with delicious fall flavors like cinnamon, brown sugar, and vanilla, with a complimentary sweet glaze on top, these chewy iced oatmeal cookies are easy to make and tasty to boot!
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookies, oatmeal
Servings: 36cookies
Calories: 355kcal
Ingredients
1cupold fashioned oats
1cupquick oats
2cupsself-rising flour
2tspcinnamon
2sticksunsalted butter
1cupbrown sugarlight or dark
½cupgranulated sugar
2eggs
1teaspoonvanilla extract
Icing
2cupspowdered sugar
2-5tbspmilkstart with 2 and add more if needed
Instructions
Spray one or two baking sheets with cooking spray and set aside. Preheat oven to 350.
In a large mixing bowl, with an electric mixer, beat together the butter and sugars until well mixed. Add eggs and beat again. Add in oats, flour, vanilla, and cinnamon and beat again until fully incorporated.
1 cup old fashioned oats, 1 cup quick oats, 2 cups self-rising flour, 2 tsp cinnamon, 2 sticks unsalted butter, 1 cup brown sugar, ½ cup granulated sugar, 2 eggs, 1 teaspoon vanilla extract
Using a cookie dough scoop (they hold about two tablespoons), scoop out dough and place on baking sheets about two inches apart. Bake for 10-12 minutes or until lightly browned. Allow cookies to cool for about five minutes on the baking sheets after you remove them from the oven and then remove them from the baking sheet.
In a small bowl, stir together the powdered sugar and milk until it forms a glue-like consistency. Dip the top of each cooled cookie into the icing and allow to dry before storing in an airtight container (the icing will harden once it dries).
2 cups powdered sugar, 2-5 tbsp milk
Notes
To freeze, place unbaked dough in a gallon zipper seal bag. Flatten and remove as much air as you can and seal well. Freeze for up to six months. Thaw in refrigerator overnight and scoop out with cookie scoop onto greased cookie sheets before baking according to instructions.