Description
Delight in these classic Iced Oatmeal Cookies featuring a perfect blend of warm spices and a sweet, creamy glaze. Soft and chewy oats combined with cinnamon, nutmeg, and a luscious powdered sugar icing make these cookies an irresistible treat perfect for any occasion.
Ingredients
Cookies
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 2 cups oats (quick cooking or old fashioned)
Glaze
- 4 tablespoons milk
- 2 cups powdered sugar (sifted)
- Water (as needed, approximately 1-3 teaspoons)
Instructions
- Cream the fats and sugars: In a large bowl, cream the shortening, brown sugar, and sugar together until the mixture is light and fluffy, ensuring a smooth base for the cookie dough.
- Add liquids and dry ingredients: Beat in the 1/4 cup water and vanilla extract to the creamed mixture. In a separate bowl, combine the flour, baking soda, salt, nutmeg, and cinnamon. Gradually add these dry ingredients to the creamed mixture, mixing well at each addition.
- Fold in oats: Gently fold the oats into the batter to evenly distribute them without overmixing, maintaining a chewy texture.
- Form cookies: Using a medium cookie scoop, drop the dough onto greased baking sheets, spacing them evenly to allow for spreading.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until they are golden brown around the edges. After baking, allow the cookies to rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Prepare the glaze: While the cookies cool, stir together the milk and sifted powdered sugar until smooth. Gradually add water, about 1 teaspoon at a time, until the glaze reaches a dip-friendly consistency that is neither too runny nor too thick.
- Glaze the cookies: Quickly dip the top of each cooled cookie into the glaze and allow the excess to drip off. Place the glazed cookies back on the wire rack to let the glaze set before serving.
Notes
- Use quick cooking or old-fashioned oats based on your texture preference; old-fashioned oats yield chewier cookies.
- Ensure the glaze is at the right consistency to avoid dripping off excessively – it should coat the cookies smoothly.
- Cookies can be stored in an airtight container for up to one week to maintain freshness.
- For a richer flavor, consider substituting half of the shortening with butter.
- Nutmeg and cinnamon can be adjusted to taste or substituted with pumpkin pie spice blend for variation.
