About the Recipe
If you think oatmeal cookies are boring, these are about to change your mind. Soft, warmly spiced, packed with oats, and topped with smooth vanilla icing - these iced oatmeal cookies prove that "classic" doesn't mean basic. Gluten free, full of flavor, and absolutely bakery-worthy.
Ingredients
Cookies
170g Old-Fashioned Oats
250g Gluten-Free Flour Blend (I like King Arthur 1:1 Flour)
226g Unsalted Butter; Room Temperature
200g Light Brown Sugar
100g Granulated Sugar
2 Large Eggs; Room Temperature
1 tbsp Dark Molasses
2 tsp Vanilla Extract
1.5 tsp Ground Cinnamon
1 tsp Baking Soda
1 tsp Salt
0.5 tsp Ground Nutmeg
Icing
180g Powdered Sugar
0.25 tsp Vanilla Extract
2 - 3 tbsp Milk
Preparation
Step 1
Pulse the oats in a food processor 8-10 times until a mixture of textures is present.
Step 2
Mix dry ingredients: In a large bowl, combine the flour, oats, and baking soda.
Step 3
Mix the wet ingredients: In a stand mixer, or using a hand mixer, combine the butter and sugars, creaming them until light and fluffy. Add in the eggs individually until combined. Follow with the vanilla and molasses.
Step 4
Add the dry ingredients into the wet ingredients. Mix until blended.
Step 5
Chill the dough in the refrigerator for at least 20 minutes. While resting the dough, preheat the oven to 350F.
Step 6
Portion out the dough using a 1oz scoop and arranging on a baking sheet lined with parchment paper. Allow for 2in of space between the dough. Bake for 11 minutes.
Step 7
Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Icing
Step 1
Combine the icing ingredients in a bowl and whisk together. This is a very thick icing!
Step 2
Dip cookies into the icing and allow to dry. They will take a few hours to fully dry.