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Chewy Berry Iced Oatmeal Cookies

A stack of four berry iced oatmeal cookies topped with a sweet white glaze, showcasing visible oats and dark berries.
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Make these chewy oatmeal cookies packed with mixed berries and topped with a simple vanilla glaze. These are best served chilled for a firm, satisfying texture.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup mixed berries (fresh or frozen, do not thaw)
  • For the Icing: 2 cups powdered sugar
  • 4 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Stir in the rolled oats. Gently fold in the mixed berries. If using frozen berries, mix quickly to prevent the dough from turning too blue.
  5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake for 10 to 12 minutes, or until the edges are golden brown. The centers will look slightly soft.
  7. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the icing: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if the icing is too thick.
  9. Once the cookies are completely cool, drizzle or spread the icing over the tops.
  10. Allow the icing to set for at least 30 minutes before serving. For the best texture, chill the cookies in an airtight container for 1 hour before enjoying them as chilled oatmeal treats.

Notes

  • If you use frozen berries, do not rinse them first. The slight frost helps prevent the color from bleeding too much into the dough.
  • For the chewiest cookies, slightly underbake them by one minute. They will firm up as they cool.
  • This recipe makes excellent make ahead cookie recipes; store them in the refrigerator for up to one week.

Nutrition

Find it online: https://cookerycommand.com/berry-iced-oatmeal-cookies/