We’ve taken classic cookies to a whole new level! Dipped in vanilla icing and sprinkled with a touch of cinnamon, these old-fashioned iced oatmeal cookies are simply irresistible!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send the recipe straight to your inbox! (plus more new recipes sent weekly!)
Easy Oatmeal Cookies with Icing
Homemade cookies are always leaps and bounds tastier than anything you can buy at the store. And one of the easiest packaged cookies to recreate is the iced oatmeal cookie!
These iced cookies are tender, chewy, and infused with nutmeg and caramelized brown sugar aromas. The simple vanilla glaze enhances the cookie’s natural sweet flavors and altogether they are the definition of simple tasty cookies. With a little something extra!
Ingredients/ Shopping list
- Oatmeal: Use quick oats to give them a softer, chewy texture.
- Flour: Any kind of all-purpose flour will work. You can even use ½ oat flour and ½ all purpose flour if you’d like. As long as it’s measured correctly!
- Baking Soda: This is what helps the cookies rise.
- Cinnamon & Nutmeg: Warm spices add a depth of flavor and are a welcome addition to these iced oatmeal cookies.
- Salt: It naturally enhances all the other flavors.
- Butter: Use unsalted butter and let it soften a bit before you mix it in.
- Brown Sugar: This deepens the flavors of the cookies with a delightful molasses flavor. Brown sugar also adds moisture to the cookies. Use light or dark brown sugar.
- Granulated Sugar: This sweetens the cookies without the molasses flavor.
- Egg: Binds all the ingredients together.
- For the icing: Powdered sugar (aka confectioners’ sugar), milk, and vanilla.
1. For gluten-free cookies use gluten-free 1:1 baking flour.
2. Old fashioned oats can be used if you prefer a coarser, more textured cookie.
3. Any milk can be used including nondairy milk such as oat milk, almond milk, or soy milk for the icing.
4. Toss in some mix-ins. ½ cup of raisins, dried cherries, or dried cranberries would be great.
5. You could also do ½ cup of semi-sweet chocolate chips or milk chocolate chips.
6. Swap the vanilla extract for almond extract for a variation in flavor.
7. You can use all brown sugar or all granulated white sugar instead of the combination if preferred.
8. Replace the cinnamon and nutmeg with either apple pie spice or pumpkin spice for a different kind of fall flavor!
How to Make this Iced Oatmeal Cookies Recipe
If you have ever made a batch of drop cookies before, then these will be a breeze! Just mix the ingredients, bake the cookies, and drizzle with icing. They are done and ready to enjoy!
Step 1: In a large mixing bowl, cream the butter and sugar with an electric mixer until creamy. (start on low speed and increase to high speed as the sugar is blended) Keep blending them as you add the vanilla extract and egg until just combined, scraping down the sides of the bowl as you blend. (you can also use the bowl of a stand mixer with the paddle attachment).
Step 2: In a medium bowl, add the flour, oats, baking soda, and spices and blend. Then add the dry ingredients to the wet ingredients. Stir to combine well.
Step 3: Use a medium cookie scoop to place cookie dough balls on the baking sheet. Then, use your fingers to press down and flatten the cookies.
Step 4: Bake for 10-12 minutes until the cookies turn golden brown. Place them on a wire rack and let the cookies cool while you make the icing.
Step 5: Mix the powdered sugar, milk, and vanilla extract until smooth. Dip the tops of the cookies into the icing and let the excess icing drip back into the bowl.
Step 6: Sprinkle the cookies with cinnamon and let the icing harden.
- Use a silicone baking mat. This will help prevent too much spreading and make clean-up so much easier.
- Remember to flatten the dough. If you don’t flatten the cookie dough before you bake them, they will bake as round balls!
- Use a cookie scoop to keep all the cookies the same size. This will help them bake evenly. You can make smaller cookies by using a 1 ½ Tablespoon scoop.
- They are soft cookies, so place them on a wire rack to cool completely before you move them.
- If you only have old-fashioned oats on hand, you can simply pulse them in a food processor and pulse the oat a few times to create your own quick oats.
Store the cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week.
Yes, you can. Freeze them in a freezer-safe baggie or container with parchment paper between layers to keep them from sticking. Keep frozen for up to 2 months.
This recipe makes eight large cookies. Again, if you want more cookies, you can make them smaller!
Iced Oatmeal Cookies
For the cookies:
- 1 ¼ cup quick oats uncooked
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon extra for topping
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup butter unsalted, room temperature
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg room temperature
For the icing:
- ¾ cup powdered sugar
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
Make the Cookies
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- In a medium bowl, add the flour, oats, baking soda, cinnamon, nutmeg and salt and whisk together.1 ¼ cup quick oats, 1 cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt
- In a large mixing bowl, add the butter and both sugars and beat with an electric mixer on medium speed until creamy. (You can also use a stand mixer with a paddle attachment).½ cup butter, ⅓ cup brown sugar, ¼ cup granulated sugar
- Add the egg and vanilla extract in the bowl and blend until just combined.1 tablespoon vanilla extract, 1 large egg
- Then add the dry ingredients butter and sugar mixture and blend until just combined.
- Using a cookie scoop, scoop out 8 large cookie dough balls and place them on the lined cookie sheet 2 inches apart. (I like to use a, ice cream scoop for large equal sizes. (you can make smaller cookies if you’d like by using a 1 ½ tablespoon scoop).
- Using your fingers, gently press down the cookie dough to flatten the top slightly to about ½ inch thick.
- Bake for 10-12 minutes.
- Remove from the oven and allow the cookies to cool on the baking sheet for at least 15 minutes. Then transfer them to a wire cooling rack.
Make the icing:
- While the cookies are cooling, add the powdered sugar, milk, and vanilla extract to a small bowl and whisk together well.¾ cup powdered sugar, 2 tablespoons whole milk, ¼ teaspoon vanilla extract
- Dip the tops of the cookies into the icing. Allow excess icing to drip into the bowl.
- Then sprinkle the cookies with a small pinch of cinnamon and let the icing harden for about 5 minutes
Use old fashioned oats if desired.
Use any milk your’d like including non-dairy milk like oat milk, almond milk or soy milk for the icing.
Use pumpkin pie spice in place of the cinnamon and nutmeg.
Add ½ cup of raisins, dried cherries or dried cranberries.
Add ½ cup of semi-sweet chocolate chips or milk chocolate chips.
Use almond extract instead of vanilla extract.
Use all brown sugar or granulated sugar instead of the blend of both.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected