Why is my icing too thin and running off the cookies? Your icing needs more powdered sugar - whisk it in a tablespoon at a time until it is thick enough to coat the back of a spoon. With 2 cups powdered sugar and 2-3 tablespoons milk, start with just 2 tablespoons of milk. It should seem thicker than you expect; dip the cookie top and let excess drip off.
Can I make these iced oatmeal cookies ahead? Yes - bake the cookies up to 2-3 days ahead and store airtight at room temperature, or freeze un-iced for up to 3 months. Ice them the day you serve so the vanilla glaze stays glossy. The dough also freezes well; thaw overnight in the fridge before portioning and baking.
Why did my cookies turn out flat or dry? Flat usually means warm dough, so chill it 30-60 minutes to firm the butter and let the oats hydrate. Dry means overbaking - pull the cookies when the edges are set but the centers still look slightly glossy. They finish firming on the hot pan as they cool.
I am a huge fan of all things pastry! The creation of new sweets is something I have always been fascinated by, but the look on someone's face when you share a taste of the mastered creation is why I bake!
The drive in my passion for baking is all about the consumer. I aim to please, not just in my career but in all facets of life. It is just how I have always been, and it most definitely isn't a trait I will be shaking any time soon. I understand with all things in life, you can't always make everyone happy but heck if I won't try! Even with the toughest of crowds I have found that you can usually catch a smile or smirk when you share something delectable with a person.
My family and I owned a bakery/bistro for many years in Carefree, AZ. Every day we had a wonderful selection of pastries displayed in our bakery case. That bakery case was the focal point for everyone who entered those doors. First thing they looked at when they came in, and typically during the experience they contemplated what else they NEEDED from that glass framed stand.
My favorite additions to the bakery case each week were the rotating cookies. Each day I would let my inspiration lead me to a new variety of cookie flavors. Of all the sweets in the world, my favorite will always be COOKIES! I can eat them anytime, anywhere, any flavor, any shape, any size... you get the picture. My sister Ashley had quite the influence on certain flavors she thought we needed each day around the holidays. This post is dedicated to Ashley, because today I share with you her most requested flavor: Iced Oatmeal Cookies (or as Ashley refers to them, Iced Oaties).
These cookies are something magical. They are soft, yet a touch of crunch, chewy, perfectly spiced, and finished with a lovely vanilla icing. These are in my top ten favorite cookies ever list. Yes, I have a list and I intend to share many of these incredible cookie recipes with you.
I hope these cookies soothe your soul! I know the first bite of something wonderful can give you all the feels, so I hope you can enjoy a moment of bliss and even though it may be hard, share some with your loved ones!
Ingredients
Instructions
- 1In an electric mixer with the paddle attachment, cream together the butter, brown sugar, granulated sugar, and vanilla until well incorporated. Then add in the eggs and mix well. Be sure to scrape down the bowl well in between mixing.
- 2Sift together the flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, and ginger. Add sifted the dry ingredients and oats to the creamed butter mixture. Mix well, scrape the bowl from top to bottom and do one final mix.
- 3Line a sheet pan with parchment paper and using a small cookie scoop, scoop cookies on to pan. You can fit about 6-8 cookies on a sheet pan, so they have room to spread.
- 4Bake cookies at 350 for about 11-13 minutes. The edges will be very lightly golden and centers soft but slightly puffed. While they bake prepare the vanilla icing.
- 5In a bowl whisk together the powdered sugar, vanilla, and milk. The icing should be thick, not too runny. Once cookies cool slightly, spoon icing on the top of each cookie and spread it all over the surface. Allow the icing to firm up slightly, and then enjoy!
Make it yours
- Tips for Success
- Room Temperature Butter: Ensure the butter is softened for easier mixing and better incorporation with the sugars.
- Scrape the Bowl: Regularly scrape down the sides of the mixing bowl to ensure all ingredients are well combined.
- Even Scooping: Use a cookie scoop for evenly sized cookies that bake uniformly.
- Thick Icing: Make sure the icing is thick enough to stay on top of the cookies without running off.
- Variations
- Add Nuts: Mix in 1/2 cup of chopped nuts, like walnuts or pecans, for extra crunch.
- Chocolate Chips: Stir in 1/2 cup of chocolate chips for a chocolaty twist.
- Raisin Addition: Add 1/2 cup of raisins for a classic oatmeal raisin flavor.