Description
Dive into the delightful world of homemade iced oatmeal cookies inspired by the Pioneer Woman, Ree Drummond. These cookies beautifully blend sweet and spicy flavors with a chewy texture, topped with a silky, creamy icing. Perfect for any occasion, they’re sure to be a hit with family and friends!
Ingredients
Scale
Cookies:
- 2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Icing:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Toast the Oats: Preheat your oven to 350°F (175°C). Spread oats on a baking sheet and toast for 10 minutes to enhance their flavor.
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well.
- Cream Butter and Sugars: Using an electric mixer, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, followed by vanilla extract.
- Combine Ingredients: Gradually mix dry ingredients into the wet ingredients. Stir in toasted oats.
- Prepare Baking Sheets: Line sheets with parchment paper and scoop dough onto them using a tablespoon, spacing each scoop a few inches apart.
- Bake: Bake for 10-12 minutes until edges are golden brown. Transfer cookies to a cooling rack.
- Make Icing: In a small bowl, whisk powdered sugar, milk, and vanilla extract. Adjust consistency as needed.
- Ice the Cookies: Once cookies are cool, drizzle icing over each one. Let it set before serving.
Notes
– Use room temperature butter for smoother mixing.
– Keep an eye on baking time to maintain the chewy texture.
– Customize the icing by adding a pinch of cinnamon or almond extract for a flavor twist.
- Prep Time: 20minutes
- Cook Time: 12minutes