Hamdi Saidani This Pioneer Woman Iced Oatmeal Cookies recipe is a chewy and old-fashioned recipe, which is made with ground oats and a simple sweet glaze. It’s the ultimate comfort food recipe, a classic, nostalgic cookie ready in about 1 hour and 30 minutes.
Pioneer Woman Iced Oatmeal Cookies Ingredients
A classic combination for a perfectly chewy, spiced, and iced cookie.
For the Cookies:
- 3 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 2 Tbsp. unsweetened cocoa powder
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 2 sticks (1 cup) salted butter, softened
- 1 3/4 cups packed dark brown sugar
- 2 Tbsp. molasses
- 1 tsp. vanilla extract
- 2 large eggs, room temperature
For the Icing:
- 2 1/2 cups powdered sugar
- 3 Tbsp. water
How To Make Pioneer Woman Iced Oatmeal Cookies
A step-by-step guide to these wonderfully chewy and sweet nostalgic cookies.
- Grind the Oats: In a food processor, pulse the rolled oats until they are mostly ground but still have some texture—not a complete powder. Add the flour, cocoa powder, cinnamon, baking soda, and baking powder to the food processor and pulse a few more times until just combined.
- Make the Cookie Dough: In the bowl of a stand mixer, beat the softened butter, dark brown sugar, molasses, and vanilla on medium speed until light and fluffy. Beat in the eggs one at a time.
- Combine and Chill: With the mixer on low speed, add the oat and flour mixture in two additions, mixing until just combined. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Shape and Bake: Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop the chilled dough (about 2 tablespoons each), roll it into smooth balls, and then press them into 2-inch disks, about 1/2-inch thick. Place them about 2 inches apart on the prepared baking sheets.
- Bake and Cool: Bake for 10 to 12 minutes, until the edges are golden brown but the centers are still a little shiny. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack to cool completely.
- Ice the Cookies: In a medium bowl, whisk together the powdered sugar and water until a smooth, thick but dip-able icing forms. Dip the top of each completely cooled cookie into the icing, letting any excess drip off. Place them back on the wire rack and let the icing harden completely, about 45 minutes.
Recipe tips
For the perfect chewy, not crispy, iced oatmeal cookie.
- How do I get the right texture for the oats? The key is to grind them, but not too much. Pulsing them in a food processor breaks them down just enough to create a chewier, more uniform cookie, which is characteristic of the classic store-bought iced oatmeal cookies.
- Why is there cocoa powder in an oatmeal cookie? The small amount of cocoa powder is a clever flavor trick. It doesn’t make the cookies taste chocolatey; instead, it deepens the color and enhances the rich, molasses flavor of the dark brown sugar.
- Do I have to chill the dough? Yes, this is an important step. Chilling the dough for at least 30 minutes makes it much easier to handle and helps to control the spread of the cookies, resulting in a thicker, chewier final product.
- Why did my icing just soak into the cookie? This happens if the cookies are still warm when you dip them. It is crucial to let the cookies cool completely to room temperature before you add the simple sugar icing. This allows the icing to sit on top and harden into a classic, opaque white shell.
What To Serve With Iced Oatmeal Cookies
The perfect accompaniment for this classic, comforting cookie.
These sweet and chewy cookies are a perfect treat on their own. They are a classic pairing with:
- A tall, cold glass of milk
- A hot cup of black coffee or tea
How To Store Iced Oatmeal Cookies
Keeping your cookies fresh and chewy.
- Room Temperature: Once the icing has completely hardened, store the cookies in an airtight container at room temperature. They will stay chewy and delicious for up to one week.
Pioneer Woman Iced Oatmeal Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 180 kcal
- Carbohydrates: 28 g
- Protein: 2 g
- Fat: 7 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
It’s not recommended. Old-fashioned rolled oats provide the chewy texture that is key to this recipe. Quick oats are much thinner and would result in a softer, cakier cookie.
My icing is too thin/thick. How can I fix it?
This simple glaze is very easy to adjust. If it’s too thin and transparent, whisk in a little more powdered sugar. If it’s too thick to dip the cookies into, add a tiny bit more water, just a few drops at a time, until you reach the perfect consistency.
Can I freeze these cookies?
Yes, they freeze very well. You can freeze them either before or after icing. Store them in a freezer-safe container with parchment paper between the layers for up to 3 months.
Try More Pioneer Woman Recipes:
- Pioneer Woman Peanut Butter Cookies Recipe
- Pioneer Woman Molasses Cookies Recipe
- Pioneer Woman Chocolate Chunk Cookies Recipe
Pioneer Woman Iced Oatmeal Cookies Recipe
Description
Classic, old-fashioned Iced Oatmeal Cookies that are perfectly soft and chewy, packed with warm spices, and topped with a simple, sweet vanilla glaze that hardens to a classic shell.
Ingredients
Instructions
- In a food processor, pulse the oats until partially ground. Add the flour, cocoa, cinnamon, baking soda, and baking powder and pulse to combine.
- Preheat oven to 350°F. In a stand mixer, cream the butter, brown sugar, molasses, and vanilla until fluffy. Beat in the eggs one at a time.
- On low speed, gradually add the oat mixture to the butter mixture until just combined. Chill the dough for 30 minutes.
- Scoop 2-tablespoon portions of the chilled dough, roll into balls, and press into 2-inch disks.
- Place on a parchment-lined baking sheet and bake for 10-12 minutes, until the edges are golden but the centers are still slightly shiny.
- Cool the cookies completely on a wire rack.
- Whisk the powdered sugar and water together to make the icing.
- Dip the tops of the completely cooled cookies into the icing. Let the icing set completely on the wire rack.
Notes
- u003cliu003eGrinding the oats is the secret to achieving the classic texture of a store-bought iced oatmeal cookie.u003c/liu003eu003cliu003eChilling the dough is an important step that prevents the cookies from spreading too much and ensures a chewy texture.u003c/liu003eu003cliu003eDo not over-bake the cookies! They should look a little soft in the center when they come out of the oven.u003c/liu003eu003cliu003eEnsure the cookies are completely cool before dipping them in the icing.u003c/liu003e
