2️⃣ Chill the Dough (Important!)
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Cover the bowl and refrigerate for 30 minutes.
Chilling helps the cookies stay thick, chewy, and prevents spreading.
3️⃣ Bake the Cookies
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Preheat your oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
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Scoop about 1.5 tablespoons of dough per cookie and place them evenly apart.
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Bake for 10–12 minutes, or until the edges are lightly golden while the centers look slightly under-baked.
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Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
4️⃣ Make the Vanilla Icing
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In a small bowl, whisk together:
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powdered sugar
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vanilla extract
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milk (1 tablespoon at a time until the icing is smooth and spoonable)
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The icing should be thick but able to drip slowly from a spoon.
5️⃣ Ice the Cookies
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Dip the tops of the cooled cookies lightly into the icing and lift straight up.
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Let excess drip off.
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Place cookies on a rack until icing sets completely (about 20–30 minutes).
✨ Tips for the Best Iced Oatmeal Cookies
⭐ Use rolled oats, not quick oats
This gives the iconic texture.
⭐ Do not over-bake
Remove when edges are golden — the centers finish setting as they cool.
⭐ Add-ins if you like:
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White chocolate chips
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Raisins or cranberries
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Toasted pecans
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A pinch of nutmeg for winter flavor
⭐ For thicker cookies
Chill the dough up to 1 hour.
🍪 Storage
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Room temperature: 5–6 days in an airtight container
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Refrigerator: up to 10 days
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Freezer (iced or un-iced): up to 3 months
