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Home » Type » Desserts » Cookies » Iced Oatmeal Cookies For When You Need a Cookie Everyone Loves

Iced Oatmeal Cookies For When You Need a Cookie Everyone Loves

March 6, 2022 by Faith 5 Comments

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Old-fashioned Iced Oatmeal Cookies are crispy outside and soft and chewy inside with rich buttery brown sugar spiced flavor and crackly iced tops.

old fashioned iced oatmeal cookies

If you remember your mom or grandmother making these or if you pick up a box of Iced Oatmeal Cookies at the grocery store every so often, give these a try!

These cookies are everything you love about the classic favorite. They’re crisp on the outside, and soft and chewy in the center.

soft iced oatmeal cookies

But they come with the added bonus of delicious homemade cookie flavor. Rich and buttery with brown sugar notes and a touch of spice – yum!

And let’s not forget the icing on the top because those craggy crackled tops are iconic.

chewy iced oatmeal cookies

These cookies are easy to make and perfect for any time of year. Pair them with an iced tea in the summer, latte in the fall, or add them to a cookie platter for the holidays!

iced oatmeal cookies with description

In This Article

  • Why You’ll Love This Recipe
  • The Best Iced Oatmeal Cookies
  • Tips for Making Iced Oatmeal Cookies
  • Iced Oatmeal Cookies FAQs
  • More Baked Goods with Oats to Make
  • Iced Oatmeal Cookies

Why You’ll Love This Recipe

  • Perfect texture: they’re crispy along the outside and chewy in the middle. You won’t find dry, crumbly oatmeal cookies here!
  • Delicious buttery brown sugar flavor with a touch of spice. These cookies are just sweet enough without being overly sweet, and they have a well-balanced spice level.
  • Easy to make! Iced Oatmeal Cookies are a type of drop cookie, which means that you make the dough, and then drop it onto a cookie sheet to bake.
the best iced oatmeal cookies

The Best Iced Oatmeal Cookies

Ingredients

Cookies:

iced oatmeal cookies ingredients
  • Old-fashioned rolled oats
  • Unsalted butter
  • Light brown sugar
  • Egg
  • Vanilla
  • All-purpose flour
  • Ground cinnamon
  • Salt
  • Baking soda
  • Baking powder
  • Ground nutmeg

Icing:

icing ingredients
  • Powdered sugar
  • Milk
  • Vanilla

Step by Step Instructions

how to make iced oatmeal cookies
  1. Pulse the oats 10 times in a food processor. Don’t over-pulse, we don’t want them too powdery or the cookies won’t have the right texture.
  2. Add the butter, brown sugar, egg, and vanilla to a large bowl and whisk to combine.
  3. Add the pulsed oats and other dry ingredients to the butter mixture. Stir to combine.
  4. The dough will be wet at this point. Cover the bowl with plastic wrap, and chill for 15 minutes in the freezer.
  5. Use a 1-tablespoon scoop to measure out the dough and scoop it onto the silpat or parchment paper-lined baking trays, leaving a couple inches between each dough ball.
  6. Bake the cookies at 350F until they’re golden and set along the outside, but still look a touch doughy in the center, about 10 to 12 minutes, rotating the trays once halfway through. Let the cookies cool for 10 minutes on the trays, and then transfer them to a wire rack to finish cooling.
  7. Stir together all ingredients for the icing in a bowl, adding more milk if needed to reach the right consistency.
  8. Lightly dip each cooled cookie into the icing. I like to just barely dip the cookie tops, so that they get a crackled look. Place the glazed cookies onto a wire rack and let the icing set before serving.

How to Store These Cookies

Store these cookies in an airtight container at room temperature for up to 1 week.

Or you can layer the cookies between pieces of parchment paper in an airtight container and freeze them for up to 3 months.

homemade iced oatmeal cookies

Tips for Making Iced Oatmeal Cookies

  • Melt the butter and let it cool slightly. There is no need to remember to pull out the butter an hour early to let it come to room temperature. Simply melt the butter, and let it cool a little before making this cookie dough.
  • Don’t skip chilling the dough. Iced Oatmeal Cookie dough is very wet and sticky, which is normal. But we need to chill it so the cookies don’t spread too much while baking. Just a 15 minute stint in the freezer (or 2 hours in the fridge) is all this dough needs.
  • Just slightly dip the cookie tops in icing. This is so you get the gorgeous craggy iced cookie tops!
iced oatmeal cookies graphic

Iced Oatmeal Cookies FAQs

Can I Use Quick Oats Instead of Regular Oats to Make These Iced Oatmeal Cookies?

I recommend using old-fashioned rolled oats that are pulsed briefly in a food processor for this recipe.

Additionally, I tested these Iced Oatmeal Cookies with instant oats, and they had more of a cakey rather than chewy texture.

iced oatmeal cookies

How do You Make Chewy Oatmeal Cookies?

There are a few tricks that we use in this recipe to make these Iced Oatmeal Cookies chewy:

  • Rolled oats that are briefly pulverized. Leave the oats mostly intact and be careful not to over-process.
  • Melted butter. Let it cool for about 2 minutes before making the dough.
  • Brown sugar. The molasses in brown sugar compared to white sugar lends a delicious caramel aroma and flavor, as well as a chewy texture.
iced oatmeal cookies recipe

How do You Keep Oatmeal Cookies From Getting Hard?

Cookies have the tendency to dry out quicker if they’re not stored correctly. Make sure to store these in an airtight container (not in a cookie jar) at room temperature (not in the fridge) for best results.

stack of cookies

More Baked Goods with Oats to Make

  • Oatmeal Cream Pies with Rum-Raisin Brown Sugar Buttercream Frosting
  • Cranberry Oatmeal Bars
  • Oatmeal Muffins
old fashioned oatmeal cookies with icing

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

iced oatmeal cookies featured image

Iced Oatmeal Cookies

By: Faith Gorsky
Old-fashioned Iced Oatmeal Cookies are crispy outside and soft and chewy inside with rich buttery brown sugar spiced flavor and crackly iced tops.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 20 mins
Cool Time 30 mins
Course Dessert
Cuisine American
Servings 30 cookies
Calories 92 kcal

Equipment

  • Food processor or blender
  • Mixing bowls
  • Wire whisk
  • Wooden stirring spoon
  • Large baking tray
  • Silpat baking mat or parchment paper
  • 1-tablespoon scoop
  • Thin metal spatula
  • Wire cooling rack
  • Air tight container

Ingredients
 
 

Cookies:

  • 1 cup old-fashioned rolled oats
  • 1/2 cup unsalted butter melted and cooled slightly
  • 3/4 cup light brown sugar lightly packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg

Icing:

  • 1 cup powdered sugar sifted
  • 1 1/2 tablespoons milk plus more if needed
  • 1/4 teaspoon pure vanilla extract

Instructions
 

For the Cookies:

  • Pulse the oats 10 times in a food processor. Don’t over-pulse, we don’t want them too powdery or the cookies won’t have the right texture.
  • Add the butter, brown sugar, egg, and vanilla to a large bowl and whisk to combine.
  • Add the pulsed oats, flour, cinnamon, salt, baking soda, baking powder, and nutmeg to the butter mixture. Stir to combine. The dough will be wet at this point.
  • Cover the bowl with plastic wrap, and chill for 15 minutes in the freezer. The dough will have stiffened up perfectly after chilling 15 minutes in the freezer.
  • Preheat the oven to 350F. Line 2 large baking trays with silpat liners or parchment paper.
  • Use a 1-tablespoon scoop to measure out the dough and scoop it onto the prepared baking trays, leaving a couple inches between each dough ball.
  • Bake the cookies until they’re golden and set along the outside, but still look a touch doughy in the center, about 10 to 12 minutes, rotating the trays once halfway through.
  • Let the cookies cool for 10 minutes on the trays, and then use a thin metal spatula to transfer them to a wire rack to finish cooling. Bake the remaining cookie dough the same way.

For the Icing:

  • Stir together all ingredients in a bowl, adding more milk if needed to reach the right consistency.

To Glaze the Cookies:

  • Lightly dip each cooled cookie into the icing. I like to just barely dip the cookie tops, so that they get a crackled look.
  • Place the glazed cookies onto a wire rack and let the icing set before serving.

Faith’s Tips

  • Storage: Store these cookies in an airtight container at room temperature for up to 1 week. Or you can layer the cookies between pieces of parchment paper in an airtight container and freeze them for up to 3 months.

Nutrition

Nutrition Facts
Iced Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 92 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg5%
Sodium 62mg3%
Potassium 33mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 104IU2%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Iced Oatmeal Cookies, Iced Oatmeal Cookies Recipe, Old Fashioned Oatmeal Cookies
Tried this recipe?Let me know how it was!
iced oatmeal cookies pin

Filed Under: Cookies Tagged: Iced Oatmeal Cookies, Iced Oatmeal Cookies Recipe, Old Fashioned Iced Oatmeal Cookies

Comments

  1. Barbie says

    January 14, 2023 at 9:24 pm

    5 stars
    Really good recipe I added raisins! Lol soooo good! I guess there isn’t a tab where you can post a picture! Mine turned out beautiful! Thank you for the recipe!

    Reply
  2. Ms M says

    December 10, 2022 at 7:58 pm

    5 stars
    Cookies are great! Recipes says it makes 30, I got 14.

    Reply
    • Faith says

      December 11, 2022 at 9:47 am

      Ms M, Thank you so much, I’m so happy you liked them! Did you use a 1-tablespoon scoop to measure out the dough?

      Reply
  3. Natalie says

    August 15, 2022 at 10:13 pm

    5 stars
    These were awesome. Super simple and tastes amazing. I will make these many more times! Thank you for sharing!

    Reply
  4. Dean says

    March 6, 2022 at 9:40 am

    5 stars
    These are damn good cookies!

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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