These classic iced oatmeal cookies are the old-fashioned style that you know and love from your childhood. With soft centers, crisp chewy edges, and topped with vanilla icing, these will be favorite for friends and family!
These iced oatmeal cookies are old-fashioned style with soft centers, slightly crisp edges, tons of spice flavor, and topped with a light coating of vanilla icing that hardens has the cookies cool. Remember those packaged iced oatmeal cookies that you'd buy at the store? That's what these, but 100x better!
I'm certain that these cookies will make the cut for cookie trays this year. After 1 bite, I immediately was taken back to my childhood with the combination of oats, spices, molasses and icing— it produced something... glorious. And I'm so excited to share this recipe with you.
Tell Me About These Iced Oatmeal Cookies
- Flavor: We're combining the "powerhouse" ingredients— as I like to call them, together. Between the brown sugar, cinnamon, nutmeg and molasses these cookies pack a lot of comforting flavors. Truly– you could skip the icing and still be just as happy. I've done it a few times!
- Texture: These are mega chewy and slightly crisp on the edges. The trick is to pulse down the oats in a food processor or blender prior to using them, this help make a more compact oatmeal cookie.
- Ease: Making the dough doesn't take long, but the dough must be chilled prior to baking. At room temperature the dough is too sticky and will cause the cookies to over-spread while baking.
Iced Oatmeal Cookies Ingredients
- Oats: Like I mentioned above, puling the oats will completely transform the texture of the cookies. This allow the oats to compact down a bit more during the baking process.
- Flour: Using all oats the cookies will fall apart, so some flour is needed— not too much, we don't want cakey cookies.
- Eggs: There's 2 eggs in these cookies, not only does that help bind them together, it also helps keep them chewy.
- Spices: These cookies pack a punch with the cinnamon and nutmeg— all cozy flavors.
- Molasses: The molasses adds a rich, deep flavor to these cookies. SO GOOD!
- Sugar: There's a combination of white sugar and brown sugar, though more brown sugar not just to sweeten the cookies but it also adds addtional flavor, softness and moisture.
Overview: How To Make Iced Oatmeal Cookies
The full detailed instructions are in the recipe card below, but here's a quick overview of the process. Get your mixing bowls ready!
- Pulse the Oats: Pulse the oats in a food processor or blender 10 times until you have a variety of texture— some chopped oats, some oat flour and a few whole oats.
- Make the Dough: In a separate bowl, combine the dry ingredients and give them a stir together. Set aside. Using a stand mixer or hand mixer, cream together the wet ingredients. Then, add the dry ingredients.
- Chill the Dough: Cover the dough and chill for at least 45 minutes. During this time it also allows the flavors to develop within the dough.
- Bake the Cookies: Scoop the cookie dough, about 2 Tablespoons of dough per cookie. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft. Allow the cookies to cool completely.
- Ice the Cookies: Whisk together the powdered sugar, milk and vanilla until smooth. This is a very thick icing. Lightly dip the cookies into the icing.
- Allow Cookies to Set: It takes a few hours for the icing to set. Once set, you can stack the cookies.
Success Tip: Use a Cookie Scoop
I always recommend using a cookie scoop when making cookies but highly recommend it for these because of the textured and sticky dough. Using the cookie scoop not only prevents a mess, it also ensures that all cookies are the same size for even baking. Here's the cookie scoop that I own (I own all 3!) that is perfect for 2 Tablespoons worth of dough.
More Cookies To Try
- Double Chocolate Chip Cookies
- Brown Butter Pecan Cookies
- Chewy Brown Sugar Cookies
- Soft-Baked Chocolate Chip Cookies
- Soft & Thick Monster Cookies
- Flourless Peanut Butter Brownie Cookies
Iced Oatmeal Cookies
- 2 and 1/4 cups old fashioned rolled oats
- 2 and 1/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large large eggs, room temperature
- 3 Tablespoons unsulphured dark molasses
- 1 and 1/2 teaspoons vanilla extract
- 1 and 3/4 cups powdered sugar
- 1/4 teaspoon vanilla extract
- 2 and 1/2 Tablespoons milk
- Make the cookies: Pulse the oats in the food processor or blender 10 times until you have a variety of texture— some chopped oats, some oat flour and a few whole oats. Whisk together the oats, flour, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl. Set aside.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium-high speed until creamy, about 2 minutes. Add the eggs, molasses, and vanilla extract and beat on high speed until combined, about 1 minute. Scrap down the sides and bottom as needed.
- Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be thick and very sticky. Cover and chill the dough for at least 1 hour in the refrigerator or up to 3 days. If chilling for longer than 2 hours, allow the dough to sit at room temperature for 30 minutes before scooping.
- Bake the cookies: Preheat the oven to 350°F. Line baking sheets with silicone baking mats. Set aside. Scoop the cookie down, about 2 Tablespoons of dough per cookie, and place onto the baking sheet. Here's the cookie scoop that I own and love! Bake for 12 minutes or until the edges are lightly brown. The center will be soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
- Make the icing: Combine the powdered sugar, vanilla and milk together in a medium bowl. Whisk together until combined. It will be very thick, only add additional milk if needed. Lightly dip the tops of the cookies into the icing, a quick dip. The icing will set after 2-3 hours, then stack and store the cookies.
- The cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for up to 1 week.
- Make Ahead & Freezing Instructions: You can make the cookie dough in advance and chill in the refrigerator for up to 3 days. Allow the dough to come to room temperature for 30 minutes prior to scooping. You can also pre-scoop the cookie dough balls and freeze for up to 3 months. Bake frozen balls for an additional minute, no need to thaw.
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