Iced Oatmeal Cookies

Cookies, The Holidays, Winter

Iced Oatmeal Cookies

December is the month of cookies, cookies and more cookies! These iced oatmeal cookies are MY JAM. I usually favor soft cookies but these have the best of both worlds: a delightful little snap coupled with so much flavor and a soft-ish middle.

This recipe comes from my friend Midwest Made. If you know anything about Shauna, you know that she is a fierce recipe writer and super successful cookbook author. Her recipes not only work but they’re amazing. Every single one I’ve tried has been like DANG OK. Including these cookies. They are so delicious.

I’m going to be honest, I know VERY little about midwest cooking. Literally nothing. Haha. But I have eaten these cookies once before—in store-bought form. I’m pretty sure it was a bag of Mother’s Iced Oatmeal Cookies.

I honestly don’t really remember them but I’m pretty sure it was in college when I was super high and crushed a whole bag. Again, remember very little about them, except I remember looking down and being like whoa they’re all gone!


So I guess I liked them. And after making this, I stand by my opinions. These cookies are the type that I can eat by the dozen. I love me some chocolate chip cookies, I usually can only eat one or two, but not these. They’re truly glorious.

The History of Oatmeal Cookies

Baking with old fashioned oats was at first a health-driven idea. Quaker Oats first published an old fashioned oat recipe on its packaging in the late 1800s, encouraging its customers to bake with oats. It began then…and then obviously evolved into what we have today which is a myriad of different types of oatmeal cookies, including this one!

Iced Oatmeal Cookies

How to Make Iced Oatmeal Cookies

These cookies are known as “slice and bake.” Meaning, you roll the dough into a log, chill it and then when it’s nice and cold, you slice the cookies into 2-inch pieces and bake them up! Here’s how to make them:

  1. Make the oat flour. I would say that this isn’t EXACTLY like oat flour. It’s not as fine as store-bought oat flour and you don’t want it that fine. The best thing about the cookies is the texture and that comes from the oat flour being ground in the food processor (as opposed to a milling machine).
  2. Add all of the ingredients to the food processor. This recipe is SO easy because after you make the oat flour, you add the rest of the dough ingredients to the food processor (minus the egg yolk), process and then lastly, the egg yolk. Super simple and quick.
  3. Roll the dough. After the dough has been mixed together with no dry pockets, you add the dough to a sheet of plastic wrap. You form it into a log, wrap it and up and chill the dough for 3 hours.
  4. Slice the dough. When the dough is nice and chilled, you remove it from the fridge and cut it into 1/2-inch slices. Transfer the slices of cookies to a baking sheet.
  5. Bake. Transfer the cookies to a preheated oven and bake them for about 12 minutes. Cool them completely on a wire rack—this is when crispiness begins to form!
  6. Make the icing. The icing is super simple to whip together.
  7. Kiss the cookies with the icing. I learned this the hard way, but you don’t want to dip the cookies as in a full dunk into the icing. You want them to just kiss the icing. And then as it sets, you’ll see that craggily top!

Iced Oatmeal Cookies

After the icing sets, they’re ready to eat.

I’m also making these in a step-by-step on IG Stories, if you’re curious! I always find that a visual step-by-step helps everyone (including me).

Here’s another link to Shauna’s book Midwest Made!

Iced Oatmeal Cookies

Iced Oatmeal Cookies Recipe

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These crispy Iced Oatmeal Cookies are a slice and bake cookies with a hint of nutmeg, cinnamon, dipped in a glaze that gives it that craggily top!
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time 3 hours
Total Time: 3 hours 32 minutes
Serving Size: 30 cookies
Calories: 24kcal

Ingredients

Dough:

  • 1 1/2 cups / 150g old-fashioned rolled oats
  • 3/4 cup / 170g firmly packed dark or light brown sugar
  • 1/2 cup / 64g all-purpose flour, spooned and leveled
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup / 113g cold unsalted butter, cut into cubes
  • 1 large egg yolk

Icing:

  • 1 large egg white
  • 1 1/4 cups / 150 g powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt

Directions

To Make the Dough:

  • In the bowl of a food processor fitted with a steel S blade, grind the oats to a flour. Add the brown sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg and process briefly to blend. Toss in the butter cubes and process until the butter is well incorporated and the dough begins to clump and pull off the sides of the bowl. Add the egg yolk and pulse until the dough comes together with no dry pockets.
  • Line a work surface with a large sheet of plastic wrap. Turn out the dough onto the plastic wrap and form it into a log about 10-inches/25cm long and 1 1/2 inches/3.8 in diameter. Wrap the dough tightly. Chill the dough until firm, about 3 hours in the refrigerator.
  • Position a rack to the center of the oven and preheat it to 350 degrees F. Line 2 baking sheets with parchment paper. Use a thin, sharp knife to slice the dough log into 2 dozen rounds, each just shy of 1/2-inch/1.25 cm thick. Transfer the rounds, evenly spaced about 2 inches/5cm apart, to the prepared baking sheets. Bake until golden and firm on the edges with a bit of give in the centers, about 12 minutes. Transfer the cookies to a wire rack to cool completely—they will crisp all the way through as they cool.

To Make the Icing:

  • In a small bowl, combine the egg white, powdered sugar, vanilla and salt. Mix with a handheld electric mixer until smooth and thick. (Alternatively, you could also do this in a stand-up mixer or in a medium bowl by hand.) Blend in 1 teaspoon of water until smooth. To ice the cookies, working 1 at a time, kiss the tops lightly to the surface of the icing—you want to just show the cookie to the icing, not submerge it.
  • Let the excess icing drip off for a moment, and then set the iced cookie on a wire rack. If the icing begins to firm while you’re dipping, loosen it with a few drops of water. Allow the icing to dry completely before serving, about 1 hour.
  • Store in an airtight container for up to 1 week.

Notes

To Store: 
Store these cookies in an airtight container for up to 1 week! 
Equipment Used: 
Midwest Made Cookbook | Food Processor | Sharp Paring Knife | Electric Hand Mixer  
CourseCookies, Dessert
CuisineAmerican, Midwest, Midwestern
Keywordfrosted oatmeal cookies, iced oatmeal cookies, iced oatmeal cookies recipe, mother's iced oatmeal cookies
Nutrition Facts
Iced Oatmeal Cookies Recipe
Amount Per Serving
Calories 24 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 67mg3%
Potassium 3mg0%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Want more cookie recipes: 

Oatmeal Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Masala Chai Snickerdoodles 

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3 Comments

Leave a Reply

  • Reply Deborah December 4, 2019 at 11:08 am

    I would love to make these cookies but I don’t have a food processor. Is there another way to grind the oats and mix in the butter and egg? I have blenders (stick and jar types) and an electric mixer. Any chance one of those would work? Oh, and I do have a mini food processor (more like a chopper) that holds about 1-1/2 cups. Is it worth trying to wing it without a big processor? Gorgeous photography, by the way.

  • Reply Lindsay December 4, 2019 at 7:09 pm

    These look really yummy (and easy)! I haven’t thought about iced oatmeal cookies in a long time. They might be a nice addition to our work cookie exchange. If I were to make these over The cookie exchange is on Thursday of next week so I’ll have to do all the baking after I get home on Tues and/or Wed. I assume yes, but don’t want the dough to get too “chilled” if that’s a thing?? I am also glad you gave the tip not to dunk the whole cookie in icing because that’s definitely what I’d be prone to doing haha…the more frosting, the better!

    • Reply Adrianna Adarme December 5, 2019 at 9:32 am

      I did that at first, too! Haha. You can definitely make the dough the day before and stick it in the fridge and bake them off whenever you like. I don’t believe there’s a thing of “the dough being too cold.” They should work out just fine! Hope you love them! 🙂