Get ready to experience a bite-sized slice of heaven that will transport you straight to grandma's kitchen! These Mini Iced Oatmeal Cookies are not just a dessert; they're a nostalgic journey packed with warm cinnamon, sweet vanilla, and a perfectly crisp-yet-chewy texture that will have everyone begging for more. Whether you're a baking novice or a seasoned pro, these cookies are so simple to make that you'll wonder why you haven't been baking them your entire life!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup powdered sugar (for icing)
- 1-2 tablespoons milk (for icing)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of rolled oats, 1/2 cup of all-purpose flour, 1/2 cup of brown sugar, 1/4 cup of granulated sugar, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Stir the dry ingredients together until well mixed.
- In another bowl, cream together 1/2 cup of softened unsalted butter with the sugars (brown and granulated) until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add 1 egg and 1 teaspoon of vanilla extract to the butter mixture. Beat until fully combined and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Using a tablespoon or a small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for about 10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the icing. In a small bowl, whisk together 1 cup of powdered sugar and 1-2 tablespoons of milk until smooth and the desired consistency is reached. If the icing is too thick, add a little more milk; if it’s too thin, add more powdered sugar.
- Once the cookies are completely cooled, drizzle or spread the icing over the tops of each cookie. Allow the icing to set for a few minutes before serving.
- Enjoy your delicious mini iced oatmeal cookies with a glass of milk or your favorite beverage!
Tips
- Use room temperature butter and egg for smoother mixing and better cookie texture.
- Don't overmix the dough - this can lead to tough cookies.
- For uniform cookies, use a cookie scoop or tablespoon for consistent sizing.
- Let cookies cool completely before icing to prevent melting.
- Adjust icing consistency by adding milk or powdered sugar gradually.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For extra flavor, try adding a pinch of nutmeg or using brown butter instead of regular butter.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 15g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
