Iced oatmeal cookies

Iced oatmeal cookies

Based on 10 ratings

Difficulty

Easy 👌
35
min.
Preparation
17
min.
Baking
30
min.
Resting

Ingredients

Servings2
33⅓ g
rolled oats
20⅞ g
confectioner’s sugar
9⅛ g
sweetened shredded coconut
11⅔ g
pitted dates
33⅓ g
unsalted butter (soft)
25 g
raw sugar
25 g
sugar
eggs
tsp
vanilla extract
41⅔ g
flour
¼ tsp
ground cinnamon
tsp
nutmeg (ground)
¼ tsp
salt
tsp
baking soda
10 ml
whole milk
salt
MetricImperial

Utensils

2 ovens, 2 baking sheets, hand mixer with beaters, 2 bowls, 2 whisks, parchment paper, ice cream scoop

How-To Videos

homemade-vanilla-extract

Homemade vanilla extract

quick-sugar-icing

Quick sugar icing

Nutrition per serving

Cal462
Protein6 g
Fat20 g
Carb65 g
  • Step 1/4

    Preheat oven to 180°C/350°F. Spread coconut flakes on a baking sheet and toast for approx. 7 min. or until just golden brown. Remove and set aside to cool. Increase oven temperature to 190°C/375°F. Chop dates into small pieces and set aside.
    • 9⅛ g sweetened shredded coconut
    • 11⅔ g pitted dates
    • oven
    • baking sheet

    Preheat oven to 180°C/350°F. Spread coconut flakes on a baking sheet and toast for approx. 7 min. or until just golden brown. Remove and set aside to cool. Increase oven temperature to 190°C/375°F. Chop dates into small pieces and set aside.

  • Step 2/4

    Cream butter, cane sugar, and sugar in a stand mixer with the paddle attachment. Beat for approx. 3 min. or until light and fluffy. Add eggs, one by one, and then add the vanilla extract.
    • 33⅓ g unsalted butter (soft)
    • 25 g raw sugar
    • 25 g sugar
    • eggs
    • tsp vanilla extract
    • hand mixer with beaters

    Cream butter, cane sugar, and sugar in a stand mixer with the paddle attachment. Beat for approx. 3 min. or until light and fluffy. Add eggs, one by one, and then add the vanilla extract.

  • Step 3/4

    In a large bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, rolled oats, chopped dates, and toasted coconut. Add mixture to the stand mixer and beat until just combined.
    • 41⅔ g flour
    • ¼ tsp ground cinnamon
    • tsp nutmeg (ground)
    • ¼ tsp salt
    • tsp baking soda
    • 33⅓ g rolled oats
    • bowl
    • whisk

    In a large bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, rolled oats, chopped dates, and toasted coconut. Add mixture to the stand mixer and beat until just combined.

  • Step 4/4

    Line a baking sheet with parchment paper and use an ice cream scoop to add mounds of cookie batter to the sheet, keeping plenty of room between each. Bake at 190°C/375°F for approx. 10 min. Let cool completely. Meanwhile, to make the icing, whisk confectioner’s sugar and milk with a little salt until smooth. Hold the cookie with all five fingers and carefully dip the top into the icing. Flip right side up and let dry for approx. 30 min. Enjoy!
    • 20⅞ g confectioner’s sugar
    • 10 ml whole milk
    • salt
    • baking sheet
    • parchment paper
    • ice cream scoop
    • oven
    • bowl
    • whisk

    Line a baking sheet with parchment paper and use an ice cream scoop to add mounds of cookie batter to the sheet, keeping plenty of room between each. Bake at 190°C/375°F for approx. 10 min. Let cool completely. Meanwhile, to make the icing, whisk confectioner’s sugar and milk with a little salt until smooth. Hold the cookie with all five fingers and carefully dip the top into the icing. Flip right side up and let dry for approx. 30 min. Enjoy!

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