Molasses Iced Oatmeal Cookie Recipe

COOKIES

Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Add the rolled oats to a food processor and pulse about 15 times. Do not over process. You don't want the texture of quick oats for these cookies, but you do want them smaller than they come.
1 cup (120g) old fashioned oats
Pour the oats into a large bowl and add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until ingredients are combined. Set aside.
1 cup (120g) all-purpose flour, 1 and ½ teaspoons baking powder, ¼ teaspoon baking soda, 1 and ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and beat again until combined, scraping down the sides as necessary.
½ cup (113g) unsalted butter, ¾ cup (150g) firmly packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
Decrease the mixer speed to medium-low and slowly add the dry ingredients to the wet ingredients. Mix until batter just comes together.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop scoops of dough onto the baking sheet, no more than 6 balls of dough at a time. Bake cookies for 10-11 minutes or until the edges just begin to brown. Centers may look underdone. Remove from the oven and allow cookies to rest on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Do not ice warm cookies.

MOLASSES ICING

When the cookies are completely cool, in a small bowl, combine the cream or milk, water, and molasses. Stir or whisk until the molasses is incorporated. Add the powdered sugar and stir until a thick icing forms.
1 and ½ Tablespoons (22mL) heavy cream or milk, 1 Tablespoon (15mL) warm water, ½ Tablespoon (8mL) unsulphered molasses2, 1 cup (120g) powdered sugar
Working with one cookie at a time, quickly dip the tops of the cookies into the icing and let the excess drip off. The longer the icing sits, the thicker it gets, and the more cracks and spots will peek through the tops of the cookies. If you prefer smoother icing, heat the icing in the microwave for a few seconds to keep the desired consistency.
Set the dipped cookie on a cooling rack until the icing has set, about 1 hour. Cookies stay fresh in an airtight container up to 5 days. Baked cookies freeze well, up to 3 months. It is preferable you not ice them before freezing. Rolled cookie dough can be frozen, up to 3 months. Do not thaw and bake from frozen for 11-12 minutes.

Molasses Iced Oatmeal Cookie Recipe

Ingredients

COOKIES

MOLASSES ICING

Instructions

COOKIES

MOLASSES ICING

Notes

Nutrition Disclosure