Iced Oatmeal Cookies Pressure Cooker Recipe
This recipe delivers soft, chewy oatmeal cookies with a luscious maple syrup icing glaze. Using a pressure cooker and quick release method ensures perfectly tender cookies packed with warm cinnamon and rich molasses flavors. Ideal for batch baking 24 delicious cookies that make every bite a comforting treat.
Ingredients
Main ingredients
- 175 grams Old-fashioned rolled oats
- 226 grams Unsalted butter room temperature
- 300 grams Granulated sugar
- 2 Eggs large, room temperature
- 21 grams Unsulphured molasses 1 tablespoon
- 2 teaspoons Vanilla extract
- 240 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 180 grams Powdered sugar
- 42 grams Maple syrup 2 tablespoons
- 0.25 teaspoon Vanilla extract
- 1.5-2 tablespoons Milk
Instructions
Instructions
- Preheat your oven to 350°F (175°C) so it's ready when the dough is done.
- Cream together the butter and granulated sugar in a big bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in molasses and vanilla extract.
- Whisk together flour, baking soda, salt, and cinnamon in a separate bowl.
- Gradually add the dry mix into the wet mixture, mix well but don't overdo it. Then stir in the rolled oats carefully until combined.
- Drop rounded tablespoons of dough onto ungreased baking sheets spaced about 2 inches apart.
- Bake the cookies for 10-12 minutes until edges turn golden brown but insides are still soft.
- Let cookies cool on the baking sheet for about 5 minutes before moving to wire racks to cool completely.
- Make the icing glaze by mixing powdered sugar, maple syrup, vanilla extract, and milk to desired consistency, then spread over cooled cookies.
Notes
Use room temperature ingredients for best mixing results. Chilling the dough for 10 minutes can help if it's too sticky to handle. Use quick release on your pressure cooker after steaming to save time. Do not grease baking sheets as the cookies have enough butter to prevent sticking.