Description
Soft and chewy oatmeal cookies topped with a sweet strawberry icing for a cozy dessert with a fruity twist.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree (fresh or frozen strawberries blended)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the rolled oats, flour, baking soda, cinnamon, and salt.
- In a separate large bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the egg and 1 teaspoon vanilla extract to the butter mixture and mix until fully combined.
- Gradually stir the dry ingredients into the wet ingredients until a dough forms.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool completely.
- To make the icing, whisk together the powdered sugar, strawberry puree, and 1/2 teaspoon vanilla extract until smooth.
- Drizzle or spread the strawberry icing over the cooled cookies and let it set before serving.
Notes
- Add white chocolate chips for extra sweetness.
- Mix in chopped pecans or walnuts for more texture.
- Add small pieces of dried strawberries to the dough for a stronger strawberry flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week for longer storage.
- Freeze uniced cookies for up to 2 months and add icing after thawing.
- Use quick oats if needed, though the cookies will be softer and less chewy.
- For thicker icing, add more powdered sugar; for thinner icing, add more strawberry puree.
- To make them gluten-free, use a gluten-free flour blend and certified gluten-free oats.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg
