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Cassidy Morris

Chocolate Cinnamon Iced Oatmeal Cookies

These Chocolate Cinnamon Iced Oatmeal Cookies are a spin off of the classic old fashioned iced oatmeal cookies. The Chocolate and cinnamon pair so well together for a festive spin. These Christmas cookies are so soft, chewy and delicious. The oats add the perfect texture and the glaze tops them off perfectly.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup butter 2 sticks, unsalted
  • 3/4 cup sugar
  • 3/4 cup dark brown sugar
  • 2 eggs
  • 2 tsp vanilla bean paste or extract
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/3 cup cocoa powder
  • 2 1/2 cups flour all purpose
  • 1 1/4 cups oats
For Glaze:
  • 2 cup powdered sugar
  • 3-5 tbsp water or milk

Method
 

  1. Pre-heat your oven to 350℉ and line your baking sheets with parchment paper.
  2. In a large bowl add your butter, sugar and brown sugar. Stir until well combined.
  3. Add your eggs and vanilla and stir until light and fluffy.
  4. Next, add in your dry ingredients which includes your cornstarch, baking soda, baking powder, salt, flour, cocoa powder and oats. Stir until just combined.
  5. Using a large cookie scoop, scoop your cookie dough into 1-2 inch balls and place on your baking sheets lined with parchment paper a few inches apart to prevent from spreading into each other.
  6. Bake in the oven at 350℉ for 8-10 minutes. Remove from oven and using a round cookie cutter or glass, scoot the edges of your cookies in to make them all round and to help out with spreading.
  7. In a large measuring cup, add 2 cups of powdered sugar and 3 tbsp of water (add more if needed) and whisk until well combined.
  8. Once your cookies have cooled completely, dip tops of them in your icing and then let them set on a cooling rack for the glaze to set.
  9. Serve, Share & Enjoy!!