Iced Oatmeal Cookies in Your Pressure Cooker
Perfectly chewy iced oatmeal cookies packed with cozy cinnamon and nutmeg flavor, blended oats, and topped with a sweet vanilla glaze. Comfort in every bite!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup old fashioned rolled oats
- 1 cup all-purpose flour plus 2 tablespoons
- 1 teaspoon cornstarch
- 0.5 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 1.25 teaspoon cinnamon
- 0.25 teaspoon ground nutmeg
- 8 tablespoons butter softened
- 0.5 cup brown sugar packed
- 0.25 cup sugar
- 1 egg
- 1 teaspoon vanilla extract for dough
- 1 cup powdered sugar for icing
- 0.25 teaspoon vanilla extract for icing
- 1.5 tablespoons milk
Instructions
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Pulse rolled oats in food processor to break them down slightly.
- In medium bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In large bowl, cream butter, brown sugar, sugar, and vanilla extract until light and fluffy.
- Add ground oats to butter mixture and mix until combined.
- Gradually add dry ingredients into wet and stir just until combined.
- Using tablespoon or cookie scoop, portion dough onto baking sheet spaced 2 inches apart.
- Bake 10–12 minutes until edges are lightly golden. Let cool 5 minutes on sheet then transfer to rack to cool completely.
- Whisk together powdered sugar, vanilla extract, and milk for glaze.
- Dip tops of cooled cookies into icing and let set for 30 minutes before serving.
Notes
Store cookies in airtight container to keep them soft. Freeze for longer storage and add icing after thawing for best texture.