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Pioneer Woman Iced Oatmeal Cookies

Pioneer Woman Iced Oatmeal Cookies - recipe card
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These soft and chewy iced oatmeal cookies are packed with warmly spiced oats and drizzled with a glossy vanilla glaze. The cookies have a tender, slightly crisp edge and a moist center, while the sweet icing sets to a smooth, crackly finish.

Ingredients

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  • 1/2 cup unsalted butter, softened to room temperature (65-68°F / 18-20°C)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 3/4 cup rolled oats (old-fashioned, not instant)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup powdered sugar
  • 1 tablespoon whole milk (plus more as needed for consistency)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and promotes even browning.
  2. In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat on medium speed for 2 to 3 minutes until the mixture is light, fluffy, and uniform in color. Proper creaming incorporates air for a tender cookie.
  3. Add the egg and 1/2 teaspoon vanilla extract to the butter-sugar mixture. Beat on medium speed until fully combined, about 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure no streaks of butter or egg remain.
  4. In a separate medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground cinnamon, kosher salt, and ground nutmeg. Whisking thoroughly distributes the leavening and spices evenly throughout the dry ingredients.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or folding with a spatula just until no streaks of flour remain. Do not overmix, as that can develop gluten and make the cookies tough.
  6. Using a 1.5-tablespoon cookie scoop or a tablespoon measure, portion out 12 equal mounds of dough (about 1.5 inches in diameter). Place them 2 inches apart on the prepared baking sheet, as the cookies will spread slightly.
  7. Bake the cookies in the preheated oven for 10 to 12 minutes, rotating the sheet halfway through, until the edges are lightly golden and the centers appear just set and slightly puffed. The cookies will be soft in the center; they will continue to set as they cool.
  8. Remove the baking sheet from the oven and allow the cookies to rest on the hot sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely, about 20 minutes. Do not ice while warm, or the glaze will melt and run off.
  9. While cookies cool, prepare the icing: In a small bowl, whisk together the powdered sugar, 1 tablespoon whole milk, and 1/4 teaspoon vanilla extract until smooth and pourable. If the mixture is too thick, add milk 1 teaspoon at a time until it ribbons off the whisk. The glaze should coat the back of a spoon.
  10. Using a small offset spatula or the back of a spoon, spread about 1/2 teaspoon of glaze onto the top of each completely cooled cookie, letting it drip slightly over the edges. Alternatively, dip the top of each cookie directly into the glaze for an even coating.
  11. Allow the glaze to set at room temperature for at least 15 minutes, until firm and no longer sticky. For a faster set, refrigerate the cookies for 5 minutes.
  12. Serve the iced oatmeal cookies at room temperature. They are best enjoyed within 24 hours, but can be stored in an airtight container.

Notes

Storage: Keep in an airtight container at room temperature for up to 3 days. For longer storage, freeze the un-iced cookies (after cooling completely) in a single layer in a freezer bag for up to 3 months. Thaw at room temperature, then ice and let the glaze set. Avoid refrigerating iced cookies, as moisture can make the glaze sticky.

Nutrition

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