Iced Oatmeal Cookies
These soft and chewy Iced Oatmeal Cookies are lightly spiced, perfectly sweet, and irresistibly nostalgic — just like grandma used to make! With a tender center, crisp edges, and a simple vanilla glaze, they’re the best oatmeal cookies we have ever made for holiday cookie trays, cozy baking days, or gifts from the kitchen.
Try my easy oatmeal cookies, banana oatmeal chocolate chip cookies and date filled oatmeal cookies next!
Old-Fashioned Iced Oatmeal Cookies – Soft, Spiced & Delicious
These cookies are the best oatmeal cookies recipe we have ever tried, so delicious in fact people in the family have been known to hide them so they do not have to share them! Yes they are that good and irresistible!
Don’t let the cinnamon in this recipe fool you, you don’t taste the cinnamon at all. Instead, you have this blend of deliciousness and if you had to guess what was in it, it would be a mystery.
The thin layer of icing gives them a perfect sweetness that you will love in every bite. If you enjoyed my Mother’s Iced oatmeal cookies recipe, give this oatmeal recipe with icing a try, it will not disappoint.
Why you’ll love this recipe
- Easy to make grandma’s oatmeal iced cookies is a fool proof recipe
- Must bake, full of oatmeal flavor to enjoy all year long especially for oatmeal cookie lovers
- Another great cookie for cookie exchanges and food gifts
Ingredients
- Granulated sugar
- Brown sugar
- Butter, room temperature
- Quick Rolled oats, processed 5 times
- Eggs at room temperature
- Vanilla extract, pure vanilla extract will give the best flavor, but using artificial is fine if you have it in your pantry
- All-purpose flour
- Baking powder
- Baking soda
- Cinnamon spice
- Salt
- Powdered icing sugar for the icing
- Milk for the icing
Step-by-step instructions
How to make the oatmeal cookie
1. Using a food processor, process rolled oats 5 times. You want the oats to break down a little, but not completely or they will turn into oat flour. A quick burst will do it, press the button five times, then set aside.
3. Add in eggs and vanilla and beat until well combined.
4. In a small bowl, combine all-purpose flour, cinnamon and salt.
5. Gradually add in flour and mix on low speed just until combined.
6. Add in oatmeal and blend on low speed just until combined. The mixture will be thick. Use a spatula to scrape down the sides and mix again once or twice by hand.
7. Using a heaping tablespoon, shape and roll into balls, press down to flatten slightly, then place on ungreased cookie sheet.
2. In a large mixing bowl, or stand mixer with paddle attachment, beat butter, granulated sugar, and brown sugar until light and fluffy.
8. Bake in 350F oven for 10 to 12 minutes. Cookies will still be soft in the middle.
9. Cool on baking sheet for two minutes, then transfer to wire cooling rack. (cookies must be cooled completely before icing) At least one hour.
Making the icing for oatmeal cookies
10. In a small mixing bowl, combine powdered sugar and milk. If mixture is still thick, add milk, one teaspoon at a time until the consistency is a little runny.
11. Take cooled cookies one at a time and dip the top of the cookie into the icing. Tilt the cookie from side to side and top to bottom to even out the coating. Hold upside down until the excess icing has dripped back into the bowl. Set on wire rack. (clean up will be easier if you place a piece of plastic wrap or paper towelling underneath the wire rack).
If you have little bubbles in the icing, use the tip of a sharp knife to gently pop them and they will disappear.
Allow the icing to set completely before stacking into a plastic storage container.
Variations
You can make an iced oatmeal raisin cookies with this recipe by adding 3/4 of a cup of raisins to the oatmeal cookie dough.
To make mini iced oatmeal cookies simply make them smaller to your desired size and reduce the cooking time.
Sandra’s tips for making the best iced oatmeal cookies
- Using room temperature butter and eggs is important for baking oatmeal cookies
- Cool oatmeal cookies completely before icing
- If you have little bubbles in the icing, use the tip of a sharp knife to gently pop them and they will disappear
- To make these oatmeal cookies ahead of time, freeze the baked cookies without icing them, thaw and ice them when ready to enjoy
How to keep my oatmeal cookies soft?
Keeping them stored in an airtight container with a piece of white bread thrown in the container will help to help these oatmeal cookies soft and delicious.
Storage
Store cooled set cookies in an airtight container for 3 to 5 days or in the fridge for 7 days with parchment paper between the iced cookie layers.
To freeze I recommend freezing the cookies without icing them, in a freezer-safe container for 2 to 3 months. Thaw at room temperature and then ice when ready to enjoy.
Iced Oatmeal Cookies
- Total Time: 22 minutes
- Yield: 30
Description
Soft and chewy, these lightly spiced oatmeal cookies have a lovely texture. The sweetness of the icing compliments the oatmeal perfectly. Delicious with a tall glass of milk or a cup of coffee. They are hard to resist!
Ingredients
Cookies
1/2 cup granulated sugar
1 cup brown sugar
1 cup butter, room temperature
2 cups rolled oats, processed 5 times
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Icing
2 cups powdered icing sugar
3 tbsp. milk
Instructions
Cookies
1. Using a food processor, process rolled oats 5 times. You want the oats to break down a little, but not completely or they will turn into oat flour. A quick burst will do it, press the button five times for one second. Set aside.
2. In a large mixing bowl, or stand mixer with paddle attachment, beat butter, granulated sugar, and brown sugar until light and fluffy.
3. Add in eggs and vanilla and beat until well combined.
4. In a small bowl, combine all-purpose flour, baking powder, baking soda, cinnamon and salt.
5. Gradually add in flour mixture and mix on low speed just until combined.
6. Add in oatmeal and blend on low speed just until combined. The mixture will be thick. Use a spatula to scrape down the sides and mix again once or twice by hand.
7. Using a heaping tablespoon, shape and roll into balls, press down to flatten slightly, then place on ungreased cookie sheet.
8. Bake in 350F oven for 10 to 12 minutes. Cookies will still be soft in the middle.
9. Cool on baking sheet for two minutes, then transfer to wire cooling rack. (cookies must be cooled completely before icing) At least one hour.
Icing
10. In a small mixing bowl, combine powdered sugar and milk. If mixture is still thick, add milk, one teaspoon at a time until the consistency is a little runny.
11. Take cooled cookies one at a time and dip the top of the cookie into the icing. Tilt the cookie from side to side and top to bottom to even out the icing. Hold upside down until the excess icing has dripped back into the bowl. Set on wire rack. (clean up will be easier if you place a piece of plastic wrap or paper towelling underneath the wire rack).
If you have little bubbles in the icing, use the tip of a sharp knife to gently pop them and they will disappear.
Allow the icing to set completely before stacking into a plastic storage container.
Notes
Storing: Store cooled set cookies in an airtight container for 3 to 5 days or in the fridge for 7 days with parchment paper between the iced cookie layers.
Can your freeze oatmeal cookies that are iced? Yes and no, I recommend freezing the cookies without icing them, in a freezer-safe container for 2 to 3 months.
Thaw at room temperature and then ice when ready to enjoy.
Icing can lose it’s consistency when placed in the freezer and ‘melt’ so we recommend not freezing these iced cookies for the best results.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 153
- Sugar: 9.9 g
- Sodium: 68 mg
- Fat: 6.5 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20.9 g
- Fiber: 0.9 g
- Protein: 2.1 g
- Cholesterol: 28.7 mg
These cookies are yummy but the dough is very difficult to work with. I drizzled the icing over the cookie rather than dunking it.
Thanks for your feedback! Drizzling over the cookie is a great idea too!
What does it mean after rolled oats, when it says processed 5 times?
As per the instructions below the ingredients, you would use a food processor to pulse/chop the oats a few times. It breaks them down a little. Hope that helps! Thanks 🙂 Sandra
Thank you .
Thank you for stopping by! 🙂
In the oven now
Can’t wait to try
I hope you enjoy them! They are a family favourite 😉
I bet raisins added to it would be good
Yes, that’s a great idea!! 🙂 Sandra
You have so many amazing cookie recipes on your blog it’s hard to pick a favourite because they are all so good. But these iced oatmeal cookies are a personal favourite. The texture and flavour with the icing is out of this world delicious!! Best oatmeal cookies ever. We have never had any problems making them. People in the family actually hide them when they get them from us!!