These iced oatmeal cookies are incredibly scrumptious. With crisp edges, chewy centers and frosted tops, this is Grandma’s favorite oatmeal cookie recipe!
- 1 cup (2 sticks) butter, room temperature
- 1 cup light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon pure maple syrup
- 2 cups old-fashioned rolled oats (not quick-cooking oats!)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground mace (or 1/2 teaspoon nutmeg)*
- 1 1/2 cups powdered sugar (confectioners sugar)
- 1 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line 2-3 baking trays with parchment paper or silicone baking mats.
- In the bowl of a stand mixer, beat the butter, granulated sugar, and brown sugar for two minutes or until creamy. One by one, add in the eggs. Beat briefly after each addition. Add in the vanilla. Mix again.
- In a separate bowl, combine the dry ingredients for the oatmeal cookies: oats, flour, baking powder, baking soda, salt, cinnamon, and mace (or nutmeg). Mix with a spoon. Add the dry ingredients to the wet ingredients. Mix on low speed until fully incorporated. The cookie dough will be slightly sticky. If your mixing bowl is freezer safe, stick the bowl of cookie dough into the freezer for 15-20 minutes.
- In the meantime, whip up the frosting: Combine the powdered sugar, milk and vanilla. This is a very, very stiff icing. Once applied to the cookies the frosting will dry quickly, and the iced oatmeal cookies can be stacked!
- Pull the mixing bowl out of the freezer. With a cookie scoop or two spoons, form rounded balls of cookie dough. Place them on lined baking trays about 2 inches apart. Bake for 10-12 minutes or until the outer edges of the cookies are lightly browned but the centers are still soft. Allow cookies to rest for 1-2 minutes. With the bottom of a 1/2 measuring cup, gently press down on each cookie to flatten the surface. It’s easier to frost and stack flat cookies. Plus, the end result is a lovelier look! Transfer the cookies to a cooling rack. Allow them to cool completely.
- With a spoon or clean finger, drizzle frosting over the surface of each cookie. Once the icing dries, they’re ready to stack, serve and enjoy!
- HOW TO WORK WITH STICKY COOKIE DOUGH: With the cookie dough still inside the mixing bowl, stick it into the freezer for 15-20 minutes. When oatmeal cookie dough has a chance to get cold, it’ll harden up a bit and become much easier to work with! Just make sure your bowl is freezer safe.
- MACE VS NUTMUG FOR OATMEAL COOKIES: Mace is from the lacy thin covering that grows around the shell of the nutmeg seed. Nutmeg is the seed of the fruit. If you love childhood animal crackers, you’re familiar with the taste of mace. It’s also the predominant spice in donuts! Although they have similar flavor profiles, mace initially starts out more pungent; during the cooking process the flavor fades and becomes more delicate.
- HOW TO SUBSTITUTE NUTMEG FOR MACE: Mace is delicious in this oatmeal cookie recipe, but it can be pricey. If you don’t use it often for other recipes, simply use nutmeg instead! The common kitchen conversion: 1/4 teaspoon mace = 1/2 teaspoon nutmeg.
- HOW TO FREEZE COOKIE DOUGH
- With a cookie scoop, form cookie dough into little pucks. Place balls on a lined cookie sheet that can fit into your refrigerator or freezer. Refrigerate cookie dough for 1 hour, or freeze for 30 minutes.
- Transfer cold balls to a zip-top freezer bag. Label the bag with cookie type, cooking temperature and date. Put the bag into the freezer. Cookie dough can be frozen for up to 3 months!
- Category: Baking
- Method: Oven
- Cuisine: American
Keywords: Oatmeal Cookies, Iced Oatmeal Cookies