Iced Oatmeal Cookies! The foods that can take you back in time are some of the best. They are the classics that just don’t fade.
These sweetly spiced oatmeal cookies covered with a doughnut-like glaze will likely remind you of something your Grandma used to make.
The Best Iced Oatmeal Cookies
The deliciously chewy texture of these frosted oatmeal cookies comes from the partially processed oats, which build their structure while also contributing to that old fashioned flavor. These cookies can be baked up more chewy or more crisp, whichever you prefer.
If you’d like these iced oatmeal cookies to be more soft and chewy, then bake them near the lesser amount of time, and for a crispier cookie bake them for the greater amount of time.
This oatmeal cookie recipe is one you’re going to want to hang on to. After trying these, my husband said “I normally hate oatmeal cookies, but I love these!” It’s true, these cookies just have something special to them. Enjoy!
Iced Oatmeal Cookie Ingredients
These old fashioned oatmeal cookies require very few ingredients. Here’s what you need for this easy cookie recipe:
- Old-fashioned oats
- All-purpose flour
- Baking powder and baking soda
- Ground cinnamon and ground nutmeg
- Granulated sugar
- Brown sugar
- Vanilla extract
- Powdered sugar
How to Make Iced Oatmeal Cookies
- Pulse oats in a food processor until partially ground.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats.
- In a separate bowl, whip the butter and sugars until pale and fluffy.
- Add the eggs and vanilla and mix until combined.
- Slowly add in the dry ingredients and mix until just combined.
- Let cookie dough rest at room temperature.
- Scoop dough onto cookie sheet and bake.
- Whisk together powdered sugar and milk. Dip tops of cooled cookies in the icing.
Do I Have to Use Old-Fashioned Oats?
Yes, old-fashioned oats are a must for this oatmeal cookie recipe. You should not use steel cut or instant oats for this recipe.
What Type of Milk is Best for the Icing?
You can use any milk you have on hand to make the vanilla icing. If you’re using a non-dairy milk, make sure it’s unsweetened and unflavored.
How to Store Cookies
Once the icing is fully set on these frosted oatmeal cookies, you can store them in an airtight container at room temperature.
Tips for the Best Iced Oatmeal Cookies
- Let the cookies cool completely before icing them. If you ice them warm, the icing will slide right off the cookie.
- The butter should be room temperature before you whip it with the sugar.
- Let the cookie dough rest for 10 minutes before scooping it into balls.
More Easy Cookie Recipes You’ll Love:
- Neiman Marcus Chocolate Chip Cookies
- Lemon Sugar Cookies
- Flourless Chocolate Cookies
- No-Bake Cookies
- Soft and Chewy Snickerdoodles
- Carrot Cake Cookies with Cream Cheese Frosting
Follow Cooking Classy
These iced oatmeal cookies are covered with a doughnut-like glaze that will likely remind you of something your Grandma used to make.
- 1 1/2 cups old fashioned oats
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup unsalted butter , softened
- 3/4 cup granulated sugar
- 3/4 cup light-brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups powdered sugar
- 3 Tbsp milk
Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.
In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes.
Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla.
With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature.
- Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 - 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.
In a mixing bowl whisk together powdered sugar and milk and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies.
Return to wire rack and allow icing to set. Store in an airtight container at room temperature.