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Iced Oatmeal Cookies
Chewy and crispy oatmeal cookies that are covered in a vanilla snow top sugar icing glaze. I meant eggless oatmeal cookies. They keep well for over a week, a great treat this time of season with a cup of milk or hot chocolate.
Oatmeal cookies are one of those where you either like them or hate them. Honestly, chocolate chips/raisins or not I have not been a fan of the cookie. Until I met this beauty. Don’t get wrong, I love blending the oats to make a powder and using it in baking cookies or cakes all the time. I have used oat flour as a substitute in many recipes of mine but oatmeal cookies, an entire cookie dedicated to the texture and flavor of oats didn’t sound appetizing to me.
This recipe definitely did a magic trick on me as I not only like oatmeal cookies now I am intrigued to try out other variations and see what I can come up with. These don’t have any nuts, chocolate chips, peppermint candy etc. It really doesn’t need any of it. Also, I must admit, quite guiltily, this vanilla icing does everything for me. Apart from looking like a snow covered terrain it adds a soft marshmallow like but crackly top texture to the cookie. It balances out the spices and the chewiness in cookie itself, making for a pleasurable bite.
What ingredients do you need?
To make the cookies you need shortening/margarine, white sugar, brown sugar, water, flour, oats and cinnamon powder. The glaze requires icing sugar, milk and vanilla. You could add some chopped walnuts/any nuts you like or white chocolate chips as well. My dad loves the addition of crushed candy canes.
How to make the cookies?
I think the other reason why I am biased towards this recipe is its simplicity. You need a bowl and spatula to bring the cookie dough together, I like using an ice cream scoop to portion out the dough evenly on the baking tray but you don’t have to. Also, the icing comes together in a bowl and using a whisk you will have a smooth icing from the get go. The cookie dough itself doesn’t require any chilling time making for a fast and easy recipe in no time. It takes no more than 12 mins to bake. However I would recommend checking them after 10 mins. They will need to cool for a few minutes before transferring to a wire rack. You can ice once they are completely cooled down.
Storing the cookies?
You can store the uncooked cookie dough that’s been portioned in the freezer for 2 weeks. I store the cookie dough in zip lock bags or sometimes in an air tight container. When I am ready to bake I preheat the oven and leave the cookie dough out for 15-30 mins to thaw before baking. If you are storing the cookies that have no icing they will last longer, for up to 10 days at room temperature in an air tight container. If the cookies are iced they will last at room temperature for 4-5 days in a Nair tight container.
Points to keep in mind while making this recipe:
- Mix the butter and sugar well before add the egg.
- I like using rolled oats to make this recipe but you can use instant oats as well.
- Scoop the dough out with an ice cream scoop for even portions.
- Don’t smooth out the dough as the cracks give a rustic look once baked.
- Bake for 10-12 mins and no longer. The cookies will be a little soft when they come out of the oven and that’s fine as they will firm up as they cool down.
- To achieve the right consistency of the icing, make sure to sift your icing sugar powder. Add more powder if its too thin or more milk if it is too thick. The icing itself should have a thickness to it.
- Allow the cookies to cool completely before icing the cookies.
- When you are dipping the cookies don’t dunk them alll the way in like you would a doughnut the trick to achieve those snowy tops is gently introducing the cookies to the icing and immediately pulling away. A light kiss between the cookie and the icing if you must.
I would suggest serving the cookies a little warm or with warm milk. It also pairs well with hot chocolate, coffee or even some tea. They are very easy to pack and make for travel friendly edible gifts for this time of the year.
Now that we have talked about these cookies in detail, let us make them. Happy Baking Ninjas!
Iced Oatmeal Cookies
- Large mixing bowl
- Baking tray
- Baking paper
- Small mixing bowl
- Wire rack
- 1/2 cup Shortening/Margarine
- 1/4 cup Butter
- 1/4 cup Brown sugar
- 2 tbsp White sugar
- 1 cup Flour
- 2 cups Oats divided
- 1 tsp Cinnamon
- 1 tsp Baking soda
- Pinch of Salt
- 2 cups Icing sugar
- 2-3 tbsp Milk
- 1 tsp Vanila
- Preheat the oven to 180℃. Line a baking tray with baking paper.
- In a large bowl add the shortening and butter. Using a spatula stir together until combined.
- Add the white and brown sugar into the bowl. Beat together with the spatula until creamed together.
- Add the water and beat well.
- Add the dry ingredients and stir until combined, you will have a stick dough consistency.
- Using an ice cream scoop, portion the dough onto the baking tray. I would recommend 6 on a tray as they will spread as they bake.
- Bake for 10-12 mins until dry to the touch. Let them cool on the baking tray for a couple of minutes before transferring to a wire rack.
- While the cookies are cooling down let us make the icing, sift the sugar to remove any lumps.
- In another bowl mix the icing sugar with 1 tbsp milk and vanilla. Stir thoroughly and be patient. Use a whisk to avoid any lumps. Add more milk if needed.
- Gently dip the cookie, top side down into the icing and immediately pull away, you will have a snowy top looking cookie top. Be gentle while dipping and don’t leave the cookie in the icing for too long we are merely introducing the two.
- Place on the wire rack icing side up and let the icing set for 5-10 mins.
- Serve with coffee or hot chocolate.
- You can use all butter or all margarine if you like. But the combination makes for good flavor and texture.
- Bake the cookie dough in batches if you have a small oven or not enough trays.
- I like baking my cookies on the middle rack of the oven. Ideally with the bottom heat.
- I like using a flat metal spatula/scraper to transfer the cookies from the baking tray to the wire rack.