How to Make Iced Oatmeal Cookies: The Chewiest Treat

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Iced oatmeal cookies – are they a classic or what? They’re like the perfect blend of chewy, sweet, and a little bit wholesome. I remember baking these with my grandma on rainy afternoons, the scent of cinnamon and nutmeg filling the kitchen. It’s a memory I treasure, and today, I get to share our secret family recipe with you!

Gather Your Ingredients

Before we dive into baking, let’s gather our ingredients. It’s always good to have everything prepped and ready:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 cups old-fashioned rolled oats

For the Icing:

  • 3 cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon pure vanilla extract
  • Food coloring (optional)
  • Sprinkles (optional)

Expert Tip: I always recommend using high-quality vanilla extract for a richer flavor. It makes a difference, trust me! – Chef Emily, Pastry Chef

Tools You’ll Need

  • Baking sheets
  • Parchment paper
  • Mixing bowls (large and medium)
  • Electric mixer
  • Measuring cups and spoons
  • Whisk
  • Spatulas
  • Cooling rack

Baking Time: Let’s Get Started!

Now comes the fun part – let’s bake some cookies!

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.

  2. Cream Together: In a large bowl, cream together the softened butter and both sugars until the mixture is light and fluffy. You can use an electric mixer for this step.

  3. Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined.

  4. Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix the dough.

  6. Oat Time: Gently fold in the oats until they’re evenly distributed throughout the dough.

  7. Scoop and Bake: Drop the cookie dough by rounded tablespoons onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges of the cookies are golden brown.

  8. Cool Down: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Article by Family Cuisine

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