Gayla’s Iced Oatmeal Cookies

Chewy. Soft. Drizzled with icing. It’s not surprising these have been a staple in the Miller household. In fact, the margins of the cookbook have the glowing indorsement of crinkled edges and butter stains from tiny helping hands throughout the years.

Gayla’s Iced Oatmeal Cookies have been shared around the kitchen table, passed out to kids running in the yard, dropped off on doorsteps, and wrapped up for teacher gifts. They’ve united our little community, and we are so excited to share them with you.

The recipe is uncomplicated. If you need to make dessert in advance or don’t want to eat a batch at once, place cookies in a sealed container and freeze until needed. They’re even delicious straight out of the freezer.

The hardest part of this recipe? Waiting for these babies to cool so you can eat them with icing. But if we’re being honest, a warm oatmeal cookie with a cup of coffee does not disappoint.

Tag @creatingrefuge on Instagram to show off your version of Gayla’s Iced Oatmeal cookies!

Cookies:

1 cup butter
2 cups sugar
2 eggs
1 ½ tbsp honey
2 tsp vanilla
2 cups flour
1 ½ tsp baking soda
2 tsp cinnamon
½ tsp salt
2 cups quick oats

Icing:

2 cups powdered sugar
4-6 tbsp milk

Let’s bake!

Preheat your oven to 350 degrees.
Beat together butter and sugar then add eggs, honey, and vanilla. Set aside.
Combine flour, baking soda, cinnamon, and salt. Add to the wet ingredients and stir in oats. If you are adding anything else to the mixture (raisins, dried cranberries, chocolate chips, nuts) now would be the time.
Scoop teaspoons of batter onto an ungreased cookie sheet and bake for 8-10 minutes.
Cool on a wire rack.

Ice, ice, baby:

Combine powdered sugar with 4 tbsp milk. Whisk until smooth, adding milk a tablespoon at a time as needed.
Drizzle over fully cooled cookies. Pro Tip: place wax paper under the drying rack for quick and easy clean up.

Enjoy!

This recipe was adapted from With Heart & Soul, by Roxie Kelley.