These Iced Oatmeal Cookies are crispy and full of cinnamon and nutmeg flavor! There’s no chilling required, making these perfect for last-minute cravings!
Line two baking sheets with parchment paper or baking mats.
Use a food processor to give the oats a course chopping (about 10 times). You just want to break them up, not grind them fine.
In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk to combine and set aside.
In the bowl of a stand mixer, beat the softened butter until creamy, about 30 seconds.
Add the brown and white sugars and mix on medium-high until light and fluffy.
Add the eggs, one at a time, beating just until the yolk disappears into the batter.
Lightly beat in the vanilla.
Slowly add the oat and flour mixture to the butter and egg mixture, mixing on a low speed just until blended. Continue until everything is fully incorporated.
Use a large cookie scoop to place the dough on the prepared baking pans. (Scoops should be leveled, not heaping, and be sure to leave room between each cookie for baking.)
Bake for 10-12 minutes, be careful not to over-bake.
Allow the cookies to rest on the pans for five minutes before transferring to a wire rack to cool completely.
To prepare the icing: combine the confectioners' sugar with cream and water.
Whisk until the sugar is dissolved and the icing is somewhat thick.
Quickly dip the tops of the cooled cookies into the icing and let the excess drip off.
Set the dipped cookies back on the rack until the icing has set.
Notes
Store the cookies in an airtight container or refrigerator.