Iced Oatmeal Cookies

Iced Oatmeal Cookies


1 cup quick-cooking oats

1 cup all purpose flour

1/2 Tablespoon baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1/2 cup butter, melted

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 egg


1 cup powdered sugar

2 Tablespoons milk

Line two sheet trays with parchment paper. In a food processor, pulse oats until they are ground into a coarse meal. Combine with flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. In a large bowl, cream together melted butter and sugars until smooth. Mix in egg until light and fluffy. Add dry ingredients and mix until just combined. Refrigerate dough until firm, about 2 hours. Preheat oven to 350 degrees F. Scoop dough using a ½ fl oz scoop and set them two inches apart on the cookie sheets. Bake for 7 minutes, then rotate your sheet and continue baking for an additional 6 minutes, or until cookies are a golden brown. Allow to cool slightly, then transfer onto wire rack and cool completely. Whisk together powdered sugar and milk until completely smooth. Brush icing over cooled cookies. Allow glaze to harden before serving or storing in an airtight container for up to one week.

*Recipe adjusted from The Novice Chef’s Old Fashioned Iced Oatmeal Cookie Recipe



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