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Per serving
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- 1
Cream the butter and sugar
Preheat your oven to 350°F. In a large bowl, beat 1/2 cup softened butter with the brown sugar until light and fluffy, about 5 to 7 minutes. Don't rush this part! Really creaming the butter and sugar whips air into the dough, and that's what gives these cookies their soft, tender centers. Beat in the molasses and 1 teaspoon of the vanilla extract until smooth.
- 2
Mix the dry ingredients
In a separate bowl, stir together the quick-cooking oats, flour, baking soda, cinnamon, nutmeg, and salt. Whisking the dry ingredients on their own first means the baking soda and spices get evenly distributed, so every cookie rises the same and no one gets a bitter bite of concentrated soda.
- 3
Combine
Gradually add the dry mixture to the creamed butter, beating on medium-low just until combined, 1 to 2 minutes. Stop as soon as you don't see dry streaks. Overmixing here develops the flour and can toughen the cookies, and we want them tender.
- 4
Bake
Drop the dough by tablespoonfuls onto a parchment-lined baking sheet, spacing them a couple inches apart. Bake for 10 to 12 minutes, until the edges are just set. The centers will still look a touch soft, and that's exactly right, they finish setting as they cool. Pull them before they look done all the way through. Transfer to a wire rack to cool completely.
- 5
Make the glaze
While the cookies cool, whisk together the whole milk, the remaining 1/2 teaspoon vanilla extract, and the confectioners' sugar until smooth. If it runs too thin and soaks into the cookie instead of sitting on top, just whisk in a little more confectioners' sugar, a tablespoon at a time, until it coats the back of a spoon.
- 6
Glaze and set
Make sure the cookies are fully cool first, or the glaze will melt right off. Dip the top of each cookie into the glaze, then set it back on the rack. Let them sit until the icing is dry and set to the touch, that classic glossy white top is worth the wait.
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Iced Oatmeal Cookies
Created by: SugarAndButter
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 1/2 tsp vanilla extract
- 2 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 tbsp whole milk
- 1 cup confectioners' sugar
Instructions
- Cream the butter and sugarPreheat your oven to 350°F. In a large bowl, beat 1/2 cup softened butter with the brown sugar until light and fluffy, about 5 to 7 minutes. Don't rush this part! Really creaming the butter and sugar whips air into the dough, and that's what gives these cookies their soft, tender centers. Beat in the molasses and 1 teaspoon of the vanilla extract until smooth.
- Mix the dry ingredientsIn a separate bowl, stir together the quick-cooking oats, flour, baking soda, cinnamon, nutmeg, and salt. Whisking the dry ingredients on their own first means the baking soda and spices get evenly distributed, so every cookie rises the same and no one gets a bitter bite of concentrated soda.
- CombineGradually add the dry mixture to the creamed butter, beating on medium-low just until combined, 1 to 2 minutes. Stop as soon as you don't see dry streaks. Overmixing here develops the flour and can toughen the cookies, and we want them tender.
- BakeDrop the dough by tablespoonfuls onto a parchment-lined baking sheet, spacing them a couple inches apart. Bake for 10 to 12 minutes, until the edges are just set. The centers will still look a touch soft, and that's exactly right, they finish setting as they cool. Pull them before they look done all the way through. Transfer to a wire rack to cool completely.
- Make the glazeWhile the cookies cool, whisk together the whole milk, the remaining 1/2 teaspoon vanilla extract, and the confectioners' sugar until smooth. If it runs too thin and soaks into the cookie instead of sitting on top, just whisk in a little more confectioners' sugar, a tablespoon at a time, until it coats the back of a spoon.
- Glaze and setMake sure the cookies are fully cool first, or the glaze will melt right off. Dip the top of each cookie into the glaze, then set it back on the rack. Let them sit until the icing is dry and set to the touch, that classic glossy white top is worth the wait.