Growing up, every once in a while my dad would bring home a bag of Archway’s iced oatmeal cookies and I totally fell in love with them…
I am actually a huge fan of oatmeal cookies in general, but traditional oatmeal cookies, like my soft and chewy chocolate chip oatmeal cookies are typically thicker and full of oats, which doesn’t work for duplicating the classic crispy texture that iced oatmeal cookies usually have. So, I changed things up a little and created a delicious oatmeal cookie with a wonderfully crispy, chewy texture that is just begging to be iced and frosting with something sweet.
You are going to love these cookies, so let’s get started…
The secret to giving these cookies their crisp, chewy texture is pulsing the oats until most of them are fine. You don’t them pulsed all the way down to oat flour, but you do want more than half of the oats broken down in order to allow the texture to reach the crisp consistency of a classic iced oatmeal cookie.
Transfer 2 1/2 cups of the pulsed oats into a large bowl along with 1 1/2 cups of bread flour, 1 teaspoon of baking soda, 1 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of all spice, 1/2 teaspoon of ground ginger, 1/4 teaspoon of nutmeg and 1/4 teaspoon of cloves. Whisk everything to combine and set this bowl aside for now.
In a separate bowl, beat together 1 cup (2 sticks) of room temperature butter with 3/4 cup of granulated sugar and 3/4 cup of brown sugar until fully combined. You can use an electric hand mixer, stand mixer or a stiff whisk to bring this dough together.
Add 2 large eggs and 2 teaspoons of vanilla extract and mix on medium speed until fluffy.
This cookie dough is a little sticky, so I recommend spraying a tablespoon cookie dough scoop with non-stick spray and use this to transfer equal portions of dough onto parchment paper lined baking sheets about 2 inches apart. I love using this method, because it is quick, clean and results in a batch of cookies that are all the same size and shape.
Bake the cookies in a 350 degree oven for about 10 minutes or until they have golden brown edges with slightly soft centers.
Allow the cookies to cool for a few minutes on the baking sheet before transferring them onto cooling racks to cool fully. While they are cooling, let’s talk about the frosting.
You have several options when it comes to topping these oatmeal cookies. My personal favorite is this spiced frosting, which pairs perfectly with the warm spices in the cookie dough. To make it, simply combine 2 cups of sifted confectioners sugar with 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of all spice, 1/2 teaspoon of vanilla extract and 2-3 tablespoons of whole milk. Using 2 tablespoons of whole milk with give you a thicker frosting that stays on top of the cookies, but adding a little more milk into the frosting will give you a thinner more drizzle like consistency that thinly coats the cookies similar to the way that the store bought cookies are iced.
If you prefer a vanilla glaze, simply omit the spices and if you want something thicker, melted white chocolate works great with these oatmeal cookies.
If you want a little variety in your cookie spread, do a little bit of everything! Today, I topped some of my cookies with the spiced frosting, some in melted white chocolate and some in a vanilla glaze. I drizzled a little extra white chocolate over some of them and dusted a few with extra confectioners sugar.
Cookies are so fun to dress up. There are no rules and you won’t know if it will look fabulous until you try it…
Once you glaze your cookies, let them hang out on the cooling rack until the frosting sets up and then enjoy!
Whatever you decide to frost these cookies with, one thing is for sure, you are going to love their warmly spiced flavor, crispy edges and wonderfully chewy centers. They have all of the comforting flavors of a classic oatmeal cookie complimented by a combination of cinnamon, ginger, all spice, nutmeg and cloves. It is such a delicious spice blend that really pushes these cookies to the next level.
These frosted spiced oatmeal cookies are wonderfully delicious and the perfect way to recreate those classic childhood favorites….
Frosted Spiced Oatmeal Cookies
Ingredients
Spiced Oatmeal Cookies
- 2 1/2 cups of oats, pulsed
- 1 1/2 cups of bread flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 1/2 teaspoons of ground cinnamon
- 1/2 teaspoon of all spice
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cloves
- 1 cup of butter, room temperature
- 3/4 cup of granulated sugar
- 3/4 cup of brown sugar, packed
- 2 large eggs
- 2 teaspoons of vanilla extract
Spiced Frosting
- 2 cups of confectioners sugar, sifted
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of all spice
- 1/2 teaspoon of vanilla extract
- 2-3 tablespoons of whole milk
Instructions
- Preheat your oven to 350 degrees
- Place 2 1/2 cups of old fashioned oats into a food processor and pulse until you have a fairly fine texture
- Transfer the pulsed oats into a bowl and add 1 1/2 cups of bread flour, 1 teaspoon of baking soda, 1 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of all spice, 1/2 teaspoon of ground ginger, 1/4 teaspoon of nutmeg and 1/4 teaspoon of cloves. Mix to combine and set aside
- In a large bowl, beat 1 cup of room temperature butter with 3/4 cup of granulated sugar and 3/4 cup of brown sugar until fully combined
- Add 2 eggs and 2 teaspoons of vanilla extract and beat until creamy
- Add the dry ingredients and mix until just combined
- Place heaping tablespoons of dough onto a non-stick or parchment lined baking sheet about 2 inches apart
- Bake the cookies in a 350 degree oven for about 10 minutes or until the outer edges are lightly golden
- Transfer the baking sheet onto a cooling rack to allow the cookies to set up a little before transferring them to the cooling rack
- Once the cookies are all baked and cooled, make the frosting by sifting 2 cups of confectioners sugar into a bowl and adding 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of all spice, 1/2 teaspoon of vanilla extract and enough milk to create a thick, but smooth frosting texture
- Dip the tops of each cookie into the frosting and return them to the cooling rack to allow the frosting to set
- Store leftover cookies in an airtight container at room temperature