These iced oatmeal cookies are soft, crunchy and perfectly seasoned with caramelized cinnamon and brown sugar flavors. They are a million times better than what you get in the store..and much healthier!
The perfect healthy soft chewy iced oatmeal cookie
i love cookies My kids love cookies. We all love cookies. They’re quick and easy to make, freeze well, and are the perfect bite-sized treat for when you need something sweet. But oatmeal cookies? those are my favourites. You’ll have to take a quick look at my cookie recipe to see what I mean!
These Iced Oatmeal Cookies were inspired by the popular store-bought variety..but they are soft, flavorful and much better for you! But believe me. No one notices.. or cares. They are so delicious. They gather quickly and are perfect for a quick snack or lunchbox treat. You will be happy to give them to your family and they will think you are pretty awesome to make them.
Ingredients for iced oatmeal cookies:
- oats– Use rolled oats and oat flour for these cookies
- flour– I used regular all-purpose flour
- butter– I used salted butter for these cookies. I haven’t tried it in this recipe, but coconut oil probably works too.
- brown sugar– Adds richness and helps make these cookies super soft and crunchy
- apple sauce– Applesauce can substitute for extra butter and also helps add moisture.
- egg・I used a big egg
- molasses– Add caramel flavor to cookies
- vanilla extract
- cinnamon– Add warm spices to cookies
- baking soda– Makes moist and fluffy cookies
- salt– Can be adjusted as needed. If you use unsalted butter, we recommend adding a little more.
How to make iced oatmeal cookies:
- whisk dry ingredients. Combine the flour, cinnamon, baking soda, and salt in a large bowl and whisk to combine.
- Beat the wet ingredients. Separately mixing bowl, Mix butter and sugar well until light and fluffy. Add eggs one at a time and whisk until completely dissolved. Stir in applesauce, molasses and vanilla extract.
- Add flour and oats. Mix flour and oats together.
- bake. Scoop dough onto parchment-lined baking sheet, about 2 tablespoons per cookie. Bake in 350-degree oven for 10 to 12 minutes or until edges start to brown but are still tender.
- cool. Cool on a sheet for 5 minutes, then cooling rack Cool completely.
- make the icing. Meanwhile, mix the milk and powdered sugar to make the icing. You want it thicker, but it can still drizzle.
- Sprinkle the icing on the cookies. When the cookies are completely cool, sprinkle the icing with a fork or use a small bag or pastry bag to squeeze the icing onto the cookies.
- allow it to be set. Allow the icing to set before storing the cookies in an airtight container.
Tips and Suggestions
Why did my cookies spread?
Cookies spread for a variety of reasons, including altitude, temperature, or not properly measuring ingredients. Chilling the dough before baking helps. If the cookies are out of the oven and unrolled, you can use the backing right away. Spatula Shape the cookie by tucking the edges. You can also place a glass on top of the cookie to create a swirl. This will transform the shape into a nice thick cookie.
How to make oat flour:
To make the oat flour for this recipe, pulse rolled oats in a blender or food processor until finely chopped. You’ll need about 2/3 cup rolled oats to match the 1/2 cup oat flour required for this recipe.
How long do iced oatmeal cookies stay fresh?
In an airtight container at room temperature, the cookies will stay fresh for about 4 days. Or separate layers with parchment and freeze for 2-3 months.
variation:
This recipe makes a great, healthy oatmeal cookie base! Here are some delicious variations..with or without drizzle.
- chocolate chips
- crushed fruit
- crushed freeze dried apples
- raisins
- Let’s make sandwich cookies! Spread marshmallow cream, Nutella, or nut butter on the bottom of the cookie and place another cookie on top.
More delicious cookie recipes to try:
Soft and crunchy iced oatmeal cookie
These iced oatmeal cookies are soft, crunchy and perfectly seasoned with caramelized cinnamon and brown sugar flavors. They are a million times better than what you get in the store..and much healthier!
Serving: twenty four cookie
calorie: 141kcal
- 1/2 cup Unsalted butter
- 1/2 cup Packed brown sugar
- 2 big egg
- 1/3 cup sugar-free applesauce
- 1 tablespoon vanilla extract
- 1 1/2 tablespoon molasses
- 1 cup all purpose flour
- 1/2 cup oat flour
- 1 tea spoon baking soda
- 1/2 tea spoon salt
- 1 1/2 tea spoon cinnamon
- 3 cup barley
icing
- 1/2 cup icing sugar
- 2 tea spoon milk more if needed
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Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners.
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In a large mixing bowl equipped with a stand mixer or hand mixer, whisk the softened butter and brown sugar for 1 to 2 minutes or until light and fluffy. Add applesauce, molasses and vanilla. Beat until smooth.
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In another mixing bowl, whisk together all purpose flour, oat flour, baking soda, salt, and cinnamon.
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Add flour mixture to wet ingredients and stir over low heat until combined. Add the oats and mix again over low heat until combined. The dough is really sticky. Chill the dough for 30-60 minutes to prevent the cookies from spreading too much.
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Using a 2 tablespoon cookie scoop, drop the cookies into the prepared molds. Bake 10 to 12 minutes or until edges begin to brown. Be careful not to overcook it. It’s okay if it’s still a little soft. Continue baking on the sheet even after you take it out of the oven. Cool on baking sheet for 5 minutes, then transfer to cooling rack.
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While the cookies are baking, you can make the icing. Place powdered sugar and milk in a small bowl and whisk until smooth. Spoon into a plastic ziplock bag and poke small holes in the corners. fun!
You can make your own oat flour by pulsing oats in a food processor or blender to a flour consistency.
calorie: 141kcal | | carbohydrates: twenty oneg | | protein: 3g | | obesity: Fiveg | | saturated fat: 3g | | Polyunsaturated fat: 1g | | Monounsaturated fat: 1g | | Trans fat: 0.2g | | cholesterol: 26mg | | sodium: 104mg | | potassium: 87mg | | fiber: 1g | | sugar: 8g | | Vitamin A: 143IU | | Vitamin C: 0.04mg | | calcium: 19mg | | iron: 1mg
www.superhealthykids.com
Soft and crunchy iced oatmeal cookie
Natalie Monson
I am a registered dietitian, mother of four, a food lover and a strong promoter of healthy habits. Here you’ll find delicious, fruit- and veg-rich recipes, tips to help your kids eat better and more intuitively, and tons of resources to feed your family.
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