Description
These Iced Oatmeal Cookies are a delightful Crumbl copycat recipe featuring soft, chewy oatmeal cookies topped with a sweet vanilla glaze. Perfectly spiced with cinnamon and nutmeg, these treats combine rolled oats and classic cookie ingredients for a comforting and nostalgic dessert that’s easy to make at home.
Ingredients
Scale
Cookie Dough
- 1/2 cup softened butter
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg (room temperature)
- 1 ¼ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Icing
- 3/4 cup powdered sugar
- 1.5 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing well until fully combined and smooth.
- Add Dry Ingredients: Stir in the all-purpose flour, old-fashioned rolled oats, cinnamon, nutmeg, baking soda, and salt just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Shape Cookies and Bake: Using a cookie scoop, drop rounded portions of dough onto the prepared baking sheet. Flatten each dough ball slightly to help them bake evenly. Bake for about 10 minutes until the cookies are soft but set and not overbaked.
- Cool and Ice: Allow the cookies to cool on the baking sheet for about 20 minutes before transferring them to a cooling rack. Meanwhile, prepare the icing by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing generously over the cooled cookies and let it set before serving.
Notes
- Ensure the egg is at room temperature for better mixing.
- Don’t overbake; cookies should remain soft.
- For a thicker icing, add less milk; for thinner, add a bit more.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Use parchment paper or a silicone mat to prevent sticking.
