Recipe courtesy of Rick Martinez
Recipe courtesy of Rick Martinez
Watch how to make this recipe.
Iced Oatmeal Cookies
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- Level: Easy
- Total: 2 hr 45 min (includes resting time)
- Active: 25 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 163
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 12 mg
- Sodium
- 114 mg
Iced oatmeal cookies remind me of home, family and baking on a cold winter's day. I love them because they are classic cookies--oatmeal, cinnamon and raisins--that have been dressed up for the holidays like mountains with freshly fallen snow.
- Level: Easy
- Total: 2 hr 45 min (includes resting time)
- Active: 25 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 163
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 12 mg
- Sodium
- 114 mg
Ingredients
Directions
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33m
Easy
CLASS
- Whisk together the flour, baking soda, cinnamon and 1 1/2 teaspoons salt in a small bowl until combined.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the maple syrup, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, about 3 minutes more. Add the flour mixture and mix on low speed, scraping the sides and bottom of the bowl to combine completely. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Let sit, uncovered, at room temperature for 1 hour to let the oats hydrate.
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Using a 1 1/2-ounce scoop (about 3 tablespoons), arrange 9 scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each.
- Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, then continue baking the remaining cookie dough.
- Whisk together the confectioners' sugar, milk (2 tablespoons for a thicker glaze, 3 tablespoons for a thinner glaze) and a large pinch of salt in a small bowl until smooth and creamy.
- Lightly dip the top third of each cooled cookie in the glaze. Transfer the cookies glaze-side up to a wire rack set inside a rimmed baking sheet to dry completely. Your cookies should look like snow-capped mountains with bits of unglazed cookie showing through.
- The cookies will keep in an airtight container at room temperature for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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