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A soft and chewy oatmeal cookie topped with a generous layer of the most perfect vanilla buttercream frosting! These frosted oatmeal cookies taste like oatmeal cream pies!
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So anyway…. Boston and it seems like pretty much all of New England has been blanketed in snow. Thanks Jonas. So what’s a girl to do? Bake. Well ok, this girl does anyway. I totally took advantage of the whole blizzard thing this weekend and baked my tail off. Ok, so maybe I should thank Jonas after all because being snowed in was the perfect excuse to not leave my kitchen at all.
Ok so let’s talk oatmeal cookies. If you follow my blog (can I insert here a shameless plug?- if you don’t I would love for you to follow me on Bloglovin’) then you know I have been trying to bake more on a budget- and one of the items I had in my pantry I was trying to use up was a container of old fashioned oats. I like buying old fashioned oats for my baking, but if a recipe calls for quick cooking oats just throw your oats in the food processor and pulse a few times. I used up most of my oats by making these thin and crispy oatmeal cookies last week. I was aiming for oatmeal cream pies with those cookies,but ran out of white sugar and had to use more brown sugar in the recipe. Brown sugar results in a crispier cookies so oatmeal cream pies were out. So this was attempt #2. Again, fail on the oatmeal cream pie.
However, I had some leftover of the best buttercream frosting in my fridge I didn’t want to go to waste and thought these cookies would be perfect with a thick layer of this frosting spread on top. And I was right. So lo and behold, iced oatmeal cookies were born.
These cookies were made with a perfect hint of cinnamon, and have a great chewy texture. And with this fluffy vanilla buttercream frosting on top, they are hard to resist.
They are the perfect 3 pm snack with a second cup of coffee to keep you going in the afternoon. Or you know when you sneak one in the morning, or right before you go to bed. Ok they pretty much go anytime of the day, night, late night, whatever.
A few baking tips:
- Measure your flour correctly. I have stressed this in my last few posts, but let’s face it it’s seriously important. Too much flour can result in a dense cookie. Don’t just scoop the flour directly into your measuring cup. This can result in a major overmeasurement! After you have spooned the flour in, then use a knife to level off the flour. Don’t tap the sides of the measuring cup, or pack your flour down. Both can also result in too much flour.
- Room temperature ingredients- Does it matter? Yes, unfortunately it does. Room temperature ingredients trap air and when baked, result in a nice light airy texture. Cold ingredients do not play well together and trap air well. Ok, I always have an issue with this, however. I never remember to take my ingredients out early enough to get them to room temperature! Tell me, I’m not alone! If you are like me I have a few tricks for you. For your butter, you could defrost your butter on 20% power for a minute or two. Another trick? The one I use all the time. Cut your butter up into cubes and let it sit out for 30 minutes to an hour and it should be softened in no time. For your eggs (another thing I forget to take out in time), place in a bowl of warm water for 10 minutes and it will be at room temperature. Do not use hot water thinking it will take less time, it will result in uneven heating and possibly even cooking your eggs! Gross.
- Stirring your dry ingredients- just as it was important to measure your flour correctly, it’s also important to not over mix your flour (and oats) in this case. Once you have combined your wet ingredients, you want to stop using your mixer and bust out your spatula. Stir your dry ingredients and oats in. This will ensure you do not over mix your flour and oats which could result in one tough cookie.
So maybe everything doesn’t go accordingly to plan. Oatmeal cream pies may not have worked out. But hey, when does life go according to plan? You have to work with what is handed to you and make the best of it, right?
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To make you are going to need:
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Iced Oatmeal Cookies
For the cookies
- 1½ cups 7½ ounces unbleached all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinammon
- 16 Tablespoons 2 sticks unsalted butter, softened but still cool
- 1 cup packed 7 ounces light brown sugar
- 1 cup 7 ounces granulated sugar
- 2 large eggs
- 3 cups old fashioned oats
For the frosting
- 2 1/2 cups unsalted butter softened
- 2 1/2 confectioners sugar
- 2 Tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 1. Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
- 2. Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
- 3. Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time.
- 4. Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats.
- 5. Working with a generous 2 Tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.
- 6. Bake until the cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. Let cool at least 30 minutes.
- 7. To make the frosting: Combine the butter and confectioners sugar in the bowl of your stand mixer. Mix on low speed at first, then increase the speed until combined. Add in your heavy cream and vanilla extract, and mix on medium to high speed for 8 minutes until light and creamy. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy. Otherwise, spread a nice thick layer of frosting on each cookie and enjoy!