Strawberry Iced Oatmeal Cookies
Delightful cookies combining rolled oats and fresh strawberries, drizzled with cream icing—perfect for any occasion.
Ingrédients
Cookie Dough Ingredients
- 1 cup rolled oats Provides texture and a hearty base.
- 1/2 cup all-purpose flour Can be substituted with gluten-free flour.
- 1/2 cup unsalted butter, softened Use coconut oil for a dairy-free alternative.
- 1/2 cup brown sugar Adds moisture and a rich flavor.
- 1/4 cup granulated sugar
- 1 large egg Substitute with a flax egg for vegan option.
- 1 teaspoon vanilla extract Enhances flavor.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped Can be replaced with freeze-dried strawberries.
Icing Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk Use almond milk for a dairy-free icing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and gather all ingredients.
Making the Dough
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In another bowl, combine rolled oats, all-purpose flour, baking soda, and salt.
- Gradually mix the dry ingredients with the wet ingredients until just blended.
- Fold in the chopped strawberries gently.
Baking
- Drop spoonfuls of dough onto a lined baking sheet, leaving space between each.
- Bake for 10 to 12 minutes or until the edges are lightly golden.
- Allow cookies to cool on a wire rack before icing.
Icing
- Mix powdered sugar with milk in a bowl until smooth.
- Drizzle or spread the icing over the cooled cookies before serving.
Notes
Store cookies in an airtight container at room temperature. These cookies can also be frozen for longer storage.