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Iced Oatmeal Cookies

by Chris Salicrup and Claire Nolan

Inspired by


for 8 servings

  • 2 cups
    old fashioned rolled oat, pulsed in food processor x10 (200 g)
  • 2 cups
    flour (250 g)
  • ½ teaspoon
    baking powder
  • 2 teaspoons
  • ½ teaspoon
  • 1 cup
    unsalted butter, room temperature and softened (230 g)
  • ½ cup
    sugar (100 g)
  • 1 cup
    brown sugar (220 g)
  • 1 teaspoon
    vanilla extract
  • 2 eggs
  • ½ cup
    raisin (75 g)


  • 2 cups
    powdered sugar (320 g)
  • 1 ½ tablespoons
  • 1 tablespoon
    warm water



  1. Preheat oven to 350˚F (180˚C)
  2. Pulse oats in a food processor or blender 10 times.
  3. Add pulsed oats, flour, baking powder, cinnamon, and nutmeg into a bowl.
  4. In a large bowl, beat softened butter with a hand mixer until creamy, add brown and white sugars, then beat until fluffy. Next beat in vanilla and eggs 1 at a time.
  5. Pour the dry ingredients into the wet ingredients ⅓ at a time until it’s gone and dough forms.
  6. Fold in raisins or chocolate chunks.
  7. Take 1 tablespoon of dough and roll it into a ball. Then flatten into a cookie shape and put on a well-greased parchment-lined baking sheet.
  8. Bake 12-15 minutes. (Top rack = no brown bottoms, bottom rack = browned bottoms and a little more crispy).
  9. Cool completely and make the icing in the meantime. Combine powdered sugar, milk, and warm water in a shallow bowl. Once the cookies have cooled, dip into the icing or dab icing on with a pastry brush. Dry for 10 minutes or until icing has hardened.
  10. Enjoy!




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