These old-fashioned iced oatmeal cookies are soft, thick, chewy, and loaded with flavor. They’re topped in a thick glaze that’s the perfect finishing touch.
The day these cookies are baked, the warm spices are at their strongest. I prefer the cookies the day after they’re baked. All the flavors mingle and marry and the spices are what I would consider, just about perfect!
What I Love Most About This Recipe
- Thick and chewy
- Great warm spices
- Easy to double and triple for large crowds
- A perfect year-round cookie
Iced Oatmeal Cookies Ingredients
- Oatmeal: This recipe calls for old-fashioned oats, not quick oats.
- Flour: All-purpose flour. I use Gold Medal generally.
- Salt: Table salt.
- Sugar: Granulated.
- Brown Sugar: You can use dark or light.
- Egg: Use a large egg at room temperature.
- Cinnamon + Nutmeg: I love these warm spices in the cookies. I think the amounts are perfect. That said, you can adjust the amounts to your taste.
- Vanilla: I use real vanilla extract, not imitation stuff.
- Baking Soda: Gives the cookies their rise.
- Butter: I use unsalted butter.
- Powdered Sugar: It’s best to sift the powdered sugar before you make the glaze. That way you’ll avoid most lumps.
- Milk: Use only as much as necessary to create a thick glaze.
Storing + Freezing Tips
- How To Store: Allow them to cool completely before storing. These can be stored in an airtight container at room temperature. The less air around them, the fresher they will stay.
- I like to store them in a resealable plastic bag with as much air removed as possible. I think the flavor of the cookies is even the next day.
- They can be refrigerated for extended life.
- Freezing: These oatmeal cookies with icing freeze well. Store in a resealable plastic bag for up to 6 months.
- Food Safety: Here’s an article citing how long freshly baked cookies last, and here’s one regarding the cookie dough.
How To Make Iced Oatmeal Cookies
- Stir together oats, flour, and salt; set aside.
- Beat granulated sugar, brown sugar, egg, cinnamon, vanilla, and baking soda on high speed, for 2 minutes.
- Reduce mixer speed to medium and slowly drizzle melted butter. Continue to whisk until incorporated.
- Fold the oat mixture just until combined.
- Shape the dough into golf ball-sized rounds. Arrange on a prepared baking sheet, 2 inches apart. Bake in preheated oven until the edges are set but the centers are still gooey about 12-14 minutes. Cool on a baking sheet for 5 minutes.
- Whisk together the powdered sugar and milk until the mixture is totally smooth.
- Dip the tops of the baked cookies in the icing.
***See the full instructions below***
More Delicious Cookies
- Almond Joy Cookies
- Brownie Cookies
- Chocolate Chunk Cookies
- Strawberry Cheesecake Cookies
- Sour Cream Cookies
- Italian Wedding Cookies
Iced Oatmeal Cookies
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar firmly packed
- 1 large egg at room temperature
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- 4 tablespoons unsalted butter, melted
- 3/4 cup powdered sugar
- 5 teaspoons (plus more as needed) milk, plus more as needed
Make The Cookies:
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment or Silpat mats.
- In a medium mixing bowl, stir together oats (1 cup), flour (1 cup), and salt (1/4 teaspoon); set aside.
- In the bowl of a stand mixer, using the whisk attachment, beat granulated sugar (1/2 cup), brown sugar (1/4 cup), egg (1), cinnamon (1 1/2 teaspoons), nutmeg (1/4 teaspoon), vanilla (2 teaspoons), and baking soda (1/2 teaspoon) on high speed, for 2 minutes or until the mixture is thick and glossy.
- Reduce mixer speed to medium and slowly drizzle melted butter (4 tablespoons). Continue to whisk until incorporated.
- Gently, by hand, fold the oat mixture just until combined. Do not over-mix!
- Using a medium cookie scoop, shape the dough into golf ball-sized rounds. Arrange on the prepared baking sheet, 2 inches apart.
- Bake in preheated oven until the edges are set but the centers are still gooey about 12-14 minutes. Remove from the oven and immediately bang the baking sheet on the counter a couple of times. (This helps shape and flatten the cookies). Cool on the baking sheet for 5 minutes.
Make The Icing:
- In a small mixing bowl, whisk together the powdered sugar (3/4 cup) and milk (5 teaspoons) until the mixture is totally smooth. It should be very thick but still move when the bowl is moved. Gradually add more milk if needed.
- Dip the tops of the baked cookies in the icing. The deeper cracks in the cookie won't get covered. Allow any excess icing to drip back into the bowl. Flip cookies over and place on a baker's rack to let the icing set for about 10-15 minutes.
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