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Strawberry Iced Oatmeal Cookies: A Delightful Recipe!

Strawberry Iced Oatmeal Cookies – Soft, Chewy & Bursting with Berry Sweetness!
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Delicious strawberry iced oatmeal cookies that are soft, chewy, and full of flavor.

Ingredients

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  • 2 cups old fashioned rolled oats
  • 2 cups flour, spooned and leveled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ cups freeze dried strawberries
  • 1 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2/3 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp vanilla extract
  • 1 ½ cups powdered sugar
  • 2 ½ Tbsp freeze dried strawberry powder
  • 2–3 Tbsp whole milk
  • 1 Tbsp light corn syrup
  • ½ tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F and line baking sheets with parchment paper. Set aside.
  2. Pulse the oats in a food processor about 10 times until they have some texture but are not finely ground. Transfer to a mixing bowl and set aside.
  3. Pulse the freeze dried strawberries in a food processor until they become a fine powder with a few small pieces remaining. Set aside.
  4. Add 3 Tbsp of the strawberry powder to the oats and whisk in flour, baking powder, baking soda, and salt. Set aside.
  5. In a large bowl, whisk the melted and cooled butter with granulated sugar and brown sugar until smooth, ensuring all clumps are broken up.
  6. Whisk in the egg, egg yolk, and vanilla extract until fully blended.
  7. Add the dry ingredient mixture into the wet ingredients and stir until just combined.
  8. Allow the dough to chill for 10-20 minutes. If the dough feels too dry after chilling, add a small splash of milk to adjust the texture.
  9. Use a 2 Tbsp cookie scoop to portion the dough. Roll into balls and place on prepared baking sheets, keeping remaining dough in the refrigerator. Bake 6-8 cookies per batch.
  10. Bake cookies for 9-11 minutes. Avoid overbaking to maintain a soft and chewy texture. Immediately upon removal, use a circular cutter to gently spin and shape the cookies into perfect circles.
  11. Let the cookies rest on the baking sheet for a few minutes before transferring them to a parchment-lined wire rack to cool.
  12. In a mixing bowl, whisk together powdered sugar, 2 ½ Tbsp of strawberry powder, milk, corn syrup, and vanilla extract until smooth. The glaze should be thick.
  13. Dip the tops of cooled cookies into the glaze and set them on parchment paper to dry. Optionally, sprinkle with additional strawberry powder. The glaze will harden within 1-2 hours.
  14. Serve and enjoy the cookies! Store leftovers in an airtight container at room temperature for up to 5 days.

Notes

  • Ensure cookies are not overbaked for best texture.
  • Consider adding more freeze dried strawberry powder for extra flavor in the glaze.

Nutrition

Find it online: https://www.spiritsdrink.com/strawberry-iced-oatmeal-cookies-recipe/