Iced Cinnamon Brown Sugar Oatmeal Cookies

I often find that oatmeal cookie recipes are lacking – either in texture or flavor. Sometimes they’re too dry or not sweet enough, or too sweet. This recipe came out just how I wanted them, a good balance of cinnamon with brown sugar and ultra chewy. Since you’ll use melted butter, there is also no equipment required and they come together easily with just a few hours to chill the scooped dough before baking, icing and enjoying.

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For the icing, I toyed with switching to a brown sugar based icing but it would’ve required melting the icing on the stovetop and I wanted to keep things simple. In the end, the icing I chose got rave reviews from my friends so I’m excited for both the flavor and the simplicity. It’s mostly powdered sugar and you will add a sprinkle of cinnamon and light brown sugar to round it out. It really brings a beautiful look to the cookies and just the right amount of sweetness too.

The ingredients in this recipe are simple, and of course a big part of this recipe is the oats. You’ll use old fashioned rolled oats in this recipe and they add the perfect texture to this thick and chewy cookie.

For scooping the dough, I used a 3 tablespoon or #20 scooper like this one. I like to weigh out each scoop to ensure they bake evenly, but the scooper really helps to portion the dough out and makes the process a bit smoother even if you don’t weigh each portion.

Iced Cinnamon Brown Sugar Oatmeal Cookies

Perfect for the colder months, these warm and cozy oatmeal cookies are full of brown sugar and cinnamon flavor with a soft and chewy texture all topped with a cinnamon glaze.

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Servings 12 cookies

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Chill Time 2 hours hrs

Equipment

• Spatula or large spoon
• Cookie sheets
• Parchment paper
• Large cookie scoop  (3 tablespoons)

Ingredients

For the best results, I highly recommend using the gram measurements provided

Oatmeal cookies

• 9 tablespoons (127g) unsalted butter
• 3/4 cup (144g) light brown sugar
• 1/4 cup (48g) granulated sugar
• 1 large egg + large egg yolk*
• 1 teaspoon vanilla extract
• 1 2/3 cups (200g) all purpose flour
• 1 1/2 cups (120g) old fashioned rolled oats
• 1 1/4 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Vanilla brown sugar cinnamon glaze

• 1/2 cup (60g) powdered sugar
• 1 teaspoon light brown sugar
• 1/4 teaspoon cinnamon
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract
• 1 pinch of salt

*I recommend taking your eggs out of the fridge about 30 minutes prior to starting

Instructions

• First melt your butter. I like to do this in a small separate bowl in the microwave. Then, add your melted butter, light brown sugar and granulated sugar into a large bowl. Use a spatula, or large spoon, to mix together. Keep mixing until they are fully incorporated, and your sugars have begun to dissolve.
• Next, add in your egg, egg yolk and vanilla extract. Continue mixing with speed until there are no streaks of egg and your mixture has thickened slightly.
• In a separate bowl, combine your dry ingredients – flour, oats, cinnamon, baking soda, baking powder and salt. Mix to combine and then add your combined dry ingredients to your wet mixture. Fold your dough together using your spatula.
• Onto a parchment lined cookie sheet, use a cookie scoop or large spoon to portion out your dough – it should make about 12 cookies, 3 tablespoons per cookie (about 57g each). Place your cookie sheet into the fridge to chill uncovered for 1-2 hours.
If you need to chill for longer before baking, I recommend chilling your dough unscooped and covered with plastic wrap.
• When you're ready to bake, preheat your oven to 350 degrees. Space your scoops out onto larger, parchment lined cookie sheets and lightly press down the top of each scoop to flatten slightly. Bake for around 11-13 minutes.
For the best results, I recommend baking one tray at a time and rotating partway through the bake time.
• While your cookies are cooling, make your glaze. Sift your powdered sugar if you notice there are a lot of clumps. Mix everything together in a bowl – your powdered sugar, light brown sugar, cinnamon, milk, vanilla extract and a pinch of salt until smooth. If your mixture is too thick, you can always add more milk by the half teaspoon. You want it to be thick but pourable.
• Once your cookies are completely cooled (at least 30 minutes) carefully dip the top of each cookie into your icing, shake off any excess and then let the icing set, and enjoy!
You can store your baked and iced cookies in an airtight container for 3-5 days, and I feel they stay freshest if stored in the fridge. They will be best within the first day or so of baking, but this is a very soft and chewy cookie so it will keep its texture well for a few days longer than some other chewy cookies, especially if stored in the fridge.
If you chose to save some or all of your scooped dough to freeze, keep a cookie sheet with the remaining scooped dough (be sure to lightly press and flatten the tops of the scoops first) in the freezer for 12-24 hours. Once fully frozen, you can transfer your dough into a plastic bag or airtight container and bake any time. From frozen, preheat your oven to 325 degrees and bake for 13-14 minutes.

Notes

Carb and serving info:

Servings: 12 cookies

Carbs per serving: 42

Carbs for full recipe: 500

Carbs from icing: 65

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.