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Iced Oatmeal Cookies

Iced Oatmeal Cookies with Chocolate Chips

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We’re big fans of the oatmeal cookie, but always find ourselves missing the decadent sweetness of chocolate chips. So, we re-wrote the rules with these supremely snackable mini cookies perfect for sharing (or not). And, just because we can’t resist upping the ante, we’ve added an easy, no-fail icing to make all your cookie dreams come true.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy

    Ingredients & Equipment

    What we send

    • mini semisweet chocolate chips
      • 1/4 cup
      • mini semisweet chocolate chips
    • parchment paper
      • 1
      • parchment paper
    • unsalted butter
      • 1/4 cup
      • unsalted butter
    • ground cinnamon
      • 1/2 teaspoon
      • ground cinnamon
    • light brown sugar
      • 1/4 cup
      • light brown sugar
    • flour
      • 1/2 cup
      • flour
    • baking powder
      • 1/2 teaspoon
      • baking powder
    • granulated sugar
      • 2 tablespoons
      • granulated sugar
    • oats
      • 1/2 cup
      • oats
    • powdered sugar
      • 1/4 cup
      • powdered sugar
    • vanilla extract
      • 1/2 teaspoon
      • vanilla extract

    What You’ll Need

    • kosher salt
    • eggs
    • water
    • baking sheet

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 375°F. Allow butter to soften at room temperature. Separate 1 egg, reserving yolk. Save egg white for your morning scramble.
    2. Cream Sugar and Butter

      Cream Sugar and Butter

      In a large bowl, combine softened butter and sugar mix. Whisk until mixture is pale and fluffy.
    3. Make Cookie Dough

      Make Cookie Dough

      Add vanilla extract and egg yolk to bowl with butter mixture and whisk to combine. In a separate large bowl, stir together oats, flour, baking powder, cinnamon, and ¼ teaspoon salt to combine. Add flour mixture to bowl with butter mixture and stir until fully combined. Fold in chocolate chips.
    4. Bake Cookies

      Bake Cookies

      Using a spoon, scoop out cookie dough and roll into 10 even balls, about 2 tablespoons each. Place on a parchment-lined baking sheet about 2 inches apart. Flatten dough balls slightly using the back of a fork and bake until edges are golden and centers are set, about 10 minutes.
    5. Make Icing

      Make Icing

      While cookies bake, whisk together powdered sugar and 1 teaspoon water in a small bowl. Whisk until fully combined, pourable, and no lumps remain. If icing is too thick, add more water, ½ teaspoon at a time, as needed. Set aside.
    6. Plate Cookies

      Plate Cookies

      Remove cookies from oven and allow to cool for 10 minutes. Dunk in icing and return to baking sheet to harden. Serve at room temperature and enjoy! Store any leftovers at room temperature in an airtight container for up to 3 days.
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