Description

These scientifically crafted iced oatmeal cookies feature a unique texture achieved by pulsing whole oats and incorporating dark molasses. The result is a perfectly spiced, chewy treat finished with a signature crackled vanilla icing.

Ingredients

2 cups old-fashioned whole rolled oats
1.5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground Ceylon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 tablespoon dark molasses
1 tablespoon vanilla bean extract
2 cups confectioners’ sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Pulse the oats in a food processor 10-12 times until you have a mix of fine flour and small oat pieces to modify the particle size distribution.
In a medium bowl, whisk together the pulsed oats, all-purpose flour, baking soda, salt, cinnamon, and nutmeg to ensure even leavening.
In a large bowl, beat the softened butter with brown and granulated sugars on medium-high speed for 2 minutes to create a stable air matrix.
Add the eggs, molasses, and vanilla to the butter mixture and beat on high for 1 minute until the emulsion is smooth.
Slowly add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid excessive gluten development.
Cover and refrigerate the dough for at least 45 minutes to allow the starches to hydrate and the fats to solidify.
Preheat oven to 350°F (177°C) and place 1.5 tablespoon scoops of dough 3 inches apart on prepared baking sheets.
Bake for 11-12 minutes until the edges are lightly browned, then allow them to cool completely.
Whisk the confectioners’ sugar, extra vanilla, and milk into a thick icing and lightly dip the tops of the cooled cookies.

Notes

To ensure the iconic crackled icing look, wait until the cookies are entirely cool before dipping. Using room temperature eggs is vital for maintaining the stability of the emulsion, which prevents the cookies from spreading too thin or becoming greasy during the bake.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American