Iced Oatmeal Cookies

Do you remember Mother's Iced Oatmeal Cookies? The chewy oatmeal cookies with a sweet, smooth icing. They remind me of my childhood. I loved dunking them in a glass of milk. So nostalgic! I think Archway and a few other store brands make them now, but I don't buy them anymore because I make homemade Iced Oatmeal Cookies…and they are even BETTER!

Why You Will LOVE These Cookies:

• Chewy and hearty: The oatmeal base gives these cookies a dense, chewy texture!
• Soft centers: The cookies have a slightly soft, tender center, with the oats providing just enough bite to create a satisfying mouthfeel.
• Crispy edges: The edges are slightly crispy, offering a nice contrast to the chewy interior.
• Warm, spiced undertones: The cookies include cinnamon and nutmeg, which add a cozy, comforting flavor.
• Delicate Icing: The cookies are topped with a simple vanilla icing which complements the rich, spiced flavor of the oatmeal base. The icing is sweet but not overpowering, adding just the right amount of sweetness without overshadowing the cookie.
• Nostalgic: These cookies will remind you of the famous store-bought cookies, but they are even more delicious!

I highly recommend enjoying these hearty oatmeal cookies with a glass of cold milk. Sit down, relax, and dunk! The warm flavors and comforting texture will bring back fond memories of the past!

Ingredient Notes

• Oats– make sure you use old-fashioned oats rolled oats and not quick oats. Slightly pulse them in food processor for a finer texture, but don't grind them into a powder. You want a mix of chopped oats and oat flour. This will give you the perfect balance of chewiness and structure for the cookies.
• Butter– use unsalted butter that is at room temperature. Press your finger gently into the butter. It should leave a slight indentation but not feel greasy or oily.
• Dark Brown Sugar– Dark brown sugar has a higher molasses content than light brown sugar. This gives the cookies a deeper, more robust flavor and adds a slight caramel-like richness. The additional molasses also adds a little more moisture to the dough, which can help produce a softer, chewier texture in your cookies.
• Icing– the cookies are dipped in a thick icing that is made with confectioner's sugar, milk (or heavy cream), and vanilla. The icing should be pretty thick so it will coat the cookies nicely.

How to Make Iced Oatmeal Cookies

• Preheat the oven.
• Add the oats to a food processor and pulse about 12 times. You want a mix of chopped oats and oat flour. Don't process them too finely.

• In a large, bowl combine the oats, flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir and set aside.

• In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Stop and scrape down the sides of the bowl with a spatula, as necessary.
• Add the eggs and vanilla and beat until combined.

• Add the dry ingredients and mix until just combined. Don't over mix.

• Scoop the cookie dough into balls, about 1 ½ tablespoons of dough per cookie. Place the cookie dough balls about 3 inches apart on baking sheets that have been lined with parchment paper.
• You don't have to chill the dough, but you can chill the dough for up to 72 hours. Scoop and place in an airtight container until ready to bake.

• Bake for 10 to 12 minutes or until lightly browned on the edges, but still soft in the centers.

• In a medium bowl, whisk together the confectioner's sugar, milk, and vanilla. Whisk until the icing is smooth. You want the icing to be thick. If you need to add a tiny bit more milk you can, but don't add too much.

• Dip the tops of the cooled cookies into the icing and let the excess drip off. To get the famous “crackly” tops, make sure you lightly dip the tops of the cookies into the icing, don't dunk the cookies. Just do a quick dip!
• Set the dipped cookies on a wire cooling rack and let sit until the icing sets up.

How to Store & Freeze

• Storing on Counter: Once the cookies are completely cool, place them in an airtight container to keep them fresh. You can stack the cookies in the container, but to avoid the icing sticking to the cookies on top, place a piece of parchment or wax paper between layers of cookies. The cookies will stay fresh on the counter for up to 5 days.
• Freezing: Place the cooled cookies on a baking sheet in a single layer (with the icing facing up) and freeze them for 1 hour, or until the icing hardens completely. Once the icing is set, transfer the cookies to a freezer container. Be sure to layer parchment paper between the cookies to prevent them from sticking together. Freeze for up to 3 months. When you're ready to eat them, allow the cookies to thaw at room temperature for 30 minutes to an hour, and they should taste just as fresh as the day they were made.

More Oatmeal Cookie Recipes

• Oatmeal Cookies
• Peanut Butter Oatmeal Cookies
• Oatmeal Chocolate Chip Cookies
• Chewy Oatmeal Raisin Cookies
• Brown Butter Oatmeal Chocolate Chip Cookies

Check out more COOKIE RECIPES!

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Cookies

Iced Oatmeal Cookies

Iced oatmeal cookies- These classic oatmeal cookies are soft, chewy, perfectly spiced, and topped with a sweet vanilla icing. Enjoy with a glass of cold milk, these cookies offer a delightful mix of nostalgia, comfort, and deliciousness!

4.67 from 3 votes

PrintSave RecipeReview

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Cuisine American

Servings 36 cookies

Cook ModePrevent your screen from going dark

Ingredients

  

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For the cookies:

• 2 cups old fashioned oats
• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup unsalted butter, at room temperature
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract

For the icing:

• 2 cups confectioner's sugar
• 3 tablespoons whole milk or heavy cream
• 1/4 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350 degrees F. Add the oats to a food processor and pulse about 12 times. You want a mix of chopped oats and oat flour.
  
• In a large, bowl combine the oats, flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir and set aside.
  
• In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Stop and scrape down the sides of the bowl with a spatula, as necessary. Add the eggs and vanilla and beat until combined.
  
• Add the dry ingredients and mix until just combined. Don't over mix.
  
• Scoop the cookie dough into balls, about 1 ½ tablespoons of dough per cookie, and place about 3 inches apart on baking sheets that have been lined with parchment paper.
  
• Bake for 10 to 12 minutes or until lightly browned on the edges, but still soft in the centers.
  
• In a medium bowl, whisk together the confectioner's sugar, milk, and vanilla. Whisk until the icing is smooth. You want the icing to be thick. If you need to add a tiny bit more milk you can, but don't add too much.
  
• Dip the tops of the cooled cookies into the icing and let the excess drip off. Set the dipped cookies on a wire cooling rack and let sit until the icing sets up.
  

Notes

Store the cookies at room temperature for up to 3 days. 

Nutrition

Calories: 153kcal, Carbohydrates: 24g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 23mg, Sodium: 102mg, Potassium: 45mg, Fiber: 1g, Sugar: 15g, Vitamin A: 173IU, Vitamin C: 0.004mg, Calcium: 16mg, Iron: 1mg

Keywords cookies, oatmeal

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