Iced oatmeal cookies are soft and chewy on the inside, and crispy and crunchy on the outside. Tender oats are paired with sugar, vanilla, and cinnamon to bring you the perfect combination of flavors and textures. Topped with sweet homemade icing — they’re delicious!
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
In the bowl of a stand mixer, add butter, brown sugar, and white sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
Add in all purpose flour, cinnamon, baking powder, baking soda, and salt. Mix until combined. Add in the quick oats and mix until combined.
Scoop dough into 2 inch balls. Place onto prepared baking sheets, sprinkle with a kiss of sugar if desired. 12 per pan.
Bake in the 350 degree oven for 10-12 minutes, until tops are golden brown.
Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.
Icing
Mix powdered sugar, milk and vanilla together until all ingredients are smooth and desired consistency. Spread across cooled cookie.
Notes
For a crispier cookie, bake for 14 minutes. For chewy softer cookies, bake for 10 minutes.