Name: Oatmeal Cookies with Classic Cinnamon and Nutmeg Icing Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups (170g) old-fashioned whole rolled oats; 2 cups (250g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1 teaspoon salt; 1 and 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 1 cup (200g) packed light or dark brown sugar; 1/2 cup (100g) granulated sugar; 2 large eggs, at room temperature; 1 Tablespoon (15ml) unsulphured or dark molasses; 2 teaspoons pure vanilla extract; 1 and 1/2 cups (180g) sifted confectioners’ sugar; 1/4 teaspoon pure vanilla extract; 1.5 – 2 Tablespoons milk

Ingredients

2 cups (170g) old-fashioned whole rolled oats

2 cups (250g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

1 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

2 large eggs, at room temperature

1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap)

2 teaspoons pure vanilla extract

1 and 1/2 cups (180g) sifted confectioners’ sugar

1/4 teaspoon pure vanilla extract

1.5 – 2 Tablespoons milk

Instructions

Step 1: Pulse the oats in a food processor 10-12 times to create a mix of chopped oats and oat flour. In a medium bowl, whisk together the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 2: In a large bowl, beat the butter, brown sugar, and granulated sugar on medium-high speed until creamy, about 2 minutes. Add the eggs, molasses, and vanilla extract, and beat on high until combined, about 1 minute. Scrape the bowl as needed to mix evenly.

Step 3: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be thick and sticky. Cover and refrigerate for at least 45 minutes, or up to 4 days. If refrigerated long, let dough sit 30 minutes at room temperature before baking.

Step 4: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 5: Scoop about 1.5 Tablespoons of dough per cookie and place 3 inches apart on the baking sheets. Bake 11-12 minutes until edges are lightly browned and centers are soft.

Step 6: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Step 7: For the icing, whisk sifted confectioners’ sugar with vanilla extract and 1 Tablespoon milk. Add just enough extra milk to create a very thick icing (about 1 more Tablespoon). Lightly dip cookie tops in icing. Allow icing to set for a few hours before stacking or gifting.

Tips & Variations

Use old-fashioned rolled oats rather than quick oats to keep the cookies’ delightful texture.

You can substitute maple syrup for molasses for a different but equally rich flavor.

If you prefer nutty additions, fold in chopped walnuts or pecans before chilling the dough.

For a dairy-free version, use plant-based butter and milk alternatives in the dough and icing.

FAQs

Can I use quick oats instead of old-fashioned oats?

Quick oats absorb more moisture and bake differently, resulting in a softer, less textured cookie. It’s best to use old-fashioned rolled oats for the intended chewy and rustic texture.

Why do I need to chill the dough before baking?

Chilling firms the dough, which helps prevent spreading during baking. It also allows the flavors to develop fully, enhancing the overall taste of the cookies.