ICED OATMEAL COOKIES FULL
ICED OATMEAL COOKIES TRIAL

ICED OATMEAL COOKIES FULL

The recipe calls for unsalted butter so you have full control over the saltiness of your cookie. If your butter is so hot that it warms up the overall temperature of your dough, your Iced Oatmeal Cookies may turn out a little thinner and crispier than you might like! It shouldn't be hot to the touch, but it doesn't necessarily need to be cooled all the way to room temperature. Note, the butter should be melted and slightly cooled before using. Once this texture is achieved, add in the egg and vanilla and mix once more. You want the mix to resemble wet sand (see the photo below) and it should look entirely combined. Mix the butter and sugars together at medium-high speed for about 2 minutes. If you don't have a stand mixer, you can use a large mixing bowl and a handheld mixer. Once your butter is no longer hot to the touch, add it to the bowl of a stand mixer along with the brown sugar and granulated sugar. Next up are the wet ingredients: unsalted butter, light brown sugar, granulated sugar, an egg, and vanilla extract. In a small mixing bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon.īe sure not to use any flour other than all-purpose and take care to use baking soda, and not baking powder! The cinnamon is optional but highly recommended. If you like this recipe you will love our Oatmeal Cranberry Cookies! 1. You will either need to use two cookie sheets or use one twice! The only time patience will really come into play is while you're waiting on your cookies to cool and for that icing to set!īefore you begin mixing up your cookie batter, be sure to preheat the oven to 350° Fahrenheit and have ready a large cookie sheet lined with parchment paper or a silicone baking mat. The batter for these oatmeal cookies comes together insanely fast and you'll find the icing a cinch to whip up. The chewy texture of old-fashioned oats in combination with a crunchy exterior is what makes these oatmeal cookies look and taste divinely homemade.īy simply adjusting the chemical leavener (i.e., baking soda), the size of the cookie dough ball, and leveling out the amount of granulated sugar to brown sugar ratio, the perfect texture was achieved.Īll the hard work has already been done for you, so now you can skip that extra oat flour step, follow this recipe to a 'T' and you're guaranteed the best Iced Oatmeal Cookie you've ever had.

ICED OATMEAL COOKIES TRIAL

Many other Iced Oatmeal Cookie Recipes out there will call for pulsing the oats and making what is referred to as an 'oat flour,' but in all my trial runs, I found this added step entirely unnecessary. Looking for more awesome cookie recipes to try? Bookmark these easy Sour Cream Cookies in your internet browser for next time! In comparison to most other Iced Oatmeal Cookie recipes, this one requires fewer steps, fewer ingredients, and guarantees flawless, addictively delicious results! The cookie itself is crunchy on the outside, just the right amount of chewy on the inside with all the buttery, vanilla goodness you'd expect from the best oatmeal cookie recipe!Ī bit of cinnamon adds warm and cozy vibes, while that white vanilla icing provides both a beautiful and delicious touch.Ĭonsider this nostalgic cookie recipe your new go-to for baking a walk down memory lane, gift-giving during the holiday season, or curing simply your sweet tooth cravings! Remember that striped carton of Mother's Oatmeal Cookies grandma used to keep stocked in her pantry? Well, these Iced Oatmeal Cookies taste just like them, only about 100 times better!

Iced oatmeal cookies