Iced Oatmeal Cookies

      **Tessa’s Recipe Rundown**

      **Taste:** A delightful mix of sweetness and spice!

      **Texture:** Soft and chewy on the inside with a glossy icing on top that sets perfectly.

      **Ease:** Simple ingredients and no chilling time required.

      **Why You’ll Love This Recipe:** A revamped classic with improved flavor, texture, and a more straightforward recipe process.

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      You remember those classic iced oatmeal cookies from the store, packaged in crinkly bags with that delicious crystal glaze? As a child, I always wished they were softer, chewier, and to be honest… tastier.

      I aimed to recreate that nostalgia while incorporating my signature Handle the Heat soft and chewy texture.

      To achieve the ideal classic texture, it's essential to briefly process the oats in a food processor (or blender).

      Many traditional iced oatmeal cookie recipes require pulling out a food processor and stand mixer. Not this one! Once the oats are processed, everything can be mixed in a bowl by hand.

      These easy cookies bring back the comforting feeling of your childhood and are both simple and gratifying to bake.

      One of our recipe testers shared the cookies with her son’s volleyball coach, who became emotional and requested a second helping! That’s a sign this recipe is a hit.

      **A Touch of Science**

      **Key Ingredient Insights**

      The complete list can be found in the recipe card below, but here are some crucial notes to help you succeed.

      **Butter:** This recipe is designed to use melted butter for quicker and easier soft, chewy cookies. No need to wait for the butter to reach room temperature, and there’s no electric mixer required!

      **Old-Fashioned Oats:** Also known as rolled oats. Avoid instant oats as they will make the cookies mushy.

      **Cinnamon & Nutmeg:** These spices add a pleasant hint of warmth and spice. Ensure your spices are fresh for the best flavor; you can omit the nutmeg if you wish.

      **Dark Brown Sugar:** The additional molasses provides a deeper flavor and a soft, chewy texture. If you only have light brown sugar, that will work too.

      **Eggs + Egg Yolk:** These ingredients bind the dough, creating structure. The additional fat from the extra yolk enhances richness and chewiness in the final cookies.

      **How to Make Iced Oatmeal Cookies (Quick Overview)**

      1. **Pulse the oats.** Pulse about 15 times, or until they resemble coarse crumbs. You may need to adjust this based on your food processor’s speed and sharpness. A blender can also be used. Be careful not to over-process into oat flour.

      2. **Mix wet ingredients + sugar.** Whisk the cooled melted butter and brown sugar thoroughly to eliminate lumps. Add the eggs and vanilla, whisking vigorously to combine.

      3. **Let the dough rest for 5-15 minutes.** This step allows the dough to hydrate, making it easier to scoop. Shorter time in dry conditions, longer in humid environments. You’ll see how quickly the oats absorb moisture, which is why they shouldn’t just be added to recipes not designed for them.

      4. **Scoop & bake!** I like using a 1.5 tablespoon cookie scoop for this recipe. Bake at 350°F for 10-11 minutes. Avoid baking on dark nonstick sheets to prevent over-browning of the bottoms and edges. Also, don’t underbake, as the cookies may crumble when dipped in icing.

      5. **Reshape into perfect circles.** Immediately after removing from the oven, use a round cookie cutter larger than the cookies to reshape them into thicker, perfect circles.

      6. **Cool & ice.** Once completely cool, mix together the icing ingredients until you get a very thick icing. Lightly dip the tops of each cookie into the icing, ensuring some of the cookie is still visible. Allow to sit for 1 hour before stacking or storing.

      **Storage & Make Ahead**

      The finished iced cookies can be stored in an airtight container at room temperature for up to 3 days.

      You can also prepare the dough in advance. Scoop the dough and store it in an airtight container, or chill it in one mass for up to 2 days. When ready to bake, directly place the scoops in the oven. If chilled as a mass, let it sit at room temperature until easy to scoop, then bake as directed.

      **Freezing Instructions**

      You can freeze these cookies two ways for up to 6 weeks:

      - **Cookie Scoops:** Freeze the dough balls in an airtight container or zip-top bag. Bake directly from frozen at 330°F for about 13 minutes, or until the edges are lightly browned and the centers are set.

      - **Baked, Unglazed Cookies:** Freeze the baked, cooled cookies without glaze. Thaw at room temperature, then glaze them