Crispy and lightly iced, these oatmeal cookies are anything but fussy.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookies, oatmeal
Servings: 24cookies
Author: Sam
Ingredients
Cookies:
1cupunsalted butterroom temperature
1cupsugar
1/2cupbrown sugar
1teaspoonvanilla extract
1large eggroom temperature
1 1/2cupall-purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
2 1/2cupsold-fashioned oatmeal
Icing:
2cupspowdered sugar
3tablespoonsmilk
Instructions
Cookies:
Preheat oven to 350 and line a large cookie sheet with parchment paper or a silicone baking mat.
In a large bowl with a hand mixer or the bowl of a stand mixer, cream butter, sugar, and brown sugar until light and fluffy. Add vanilla and egg and mix until combined.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the butter mixture and mix until just Stir in the oatmeal until just combined, you may need to switch to a wooden spoon for the final stir.
Using a medium cookie scoop, drop rounded balls of cookie dough onto the baking sheet. Cookies will spread a lot, so place 2-3 inches apart. See note.
Bake for 13-15 minutes, the edges will be brown and crispy, while the centers will still be pale. Cool on pan for 5 minutes. Remove to a wire rack to cool completely.
Icing:
In a mixing bowl whisk powdered sugar and milk until no lumps remain.
Dip the tops of cookies into the icing, allowing the excess to drip off. Return cookies to the wire rack and allow icing to set.
Notes
Usually, I can fit 12 cookies on my baking pan, but for these, I only fit 6-8 cookies per pan.Make sure you use old-fashioned oats, quick oats will not give the same texture to the cookies.Recipe based on these cookies.