A homemade classic that is so easy to make! This Iced Oatmeal Cookies recipe makes soft, chewy cookies with lightly crisp edges complete with a simple vanilla icing on top.
Is there a more nostalgic cookie than the iced oatmeal cookie? It has been one of my favorites since I was a kid and it never disappoints. I see this cookie disappear faster than any other cookie every time it makes an appearance at an event. This version is about as classic as it gets. It's soft, chewy and topped with the best simple icing, just like an iced oatmeal cookie should be!
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Related: Chai Spiced Oatmeal Cookies and Oatmeal Raisin Cookies.
How To Make Iced Oatmeal Cookies
These cookies come together quickly (no mixer required) and bake up with the perfect spread. Here's the process:
- Step 1: Mix together the oats, salt, baking powder, baking soda, cinnamon and flour until fully combined.
- Step 2: Stir together the melted butter, granulated sugar, brown sugar and vanilla extract until well combined.
- Step 3: Add the eggs one at a time, mixing well after each addition.
- Step 4: Combine the two bowls and stir until the cookie dough comes together.
- Step 5: Scoop the dough onto the parchment lined baking sheet using a 1-ounce scoop or two heaping tablespoons and bake for 14 minutes.
- Step 6: Cool completely before icing. Enjoy!
👉 Tips
- Use old fashioned oats. Quick oats will alter the texture of the cookies.
- Use a food processor or blender to blitz the oats. Make sure to not over process the oats, you want chunky pieces, not flour.
- Let the butter cool for 5-10 minutes at room temperature before mixing with the sugars. This helps prevent the butter from melting the sugars.
- Cool the cookies completely before icing them.
- The icing should be kind of thick, if to thin it will run off the cookie. Humidity can affect the icings consistency. I recommend starting off with 2 tablespoons of the milk and slowly whisk in more as needed to make the icing.
- For the classic iced look, dunk the tops straight into the icing and lift up, letting the excess drip off before placing on a rack.
These iced oatmeal cookies bring that perfect blend of nostalgia and homemade goodness, and they always seem to disappear quicker than I expect. I hope they make their way into your regular baking rotation and bring a little extra joy to your kitchen.
-Sky🩷
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If you tried this Iced Oatmeal Cookies recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
📖 Recipe
Iced Oatmeal Cookies Recipe
Ingredients
Cookie Dough
- 2 cups old fashioned oats
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
Icing
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 splash vanilla extract
Instructions
Cookie Dough
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a food processor or blender, pulse the oatmeal until it has the texture of coarse meal. Be careful not to over-process it into flour. Pour into a large bowl and whisk in the salt, baking powder, baking soda, cinnamon and flour.
- In a separate bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract until well mixed. Then, add the eggs one at a time, mixing well after each addition.
- Now add the dry ingredients to the wet ingredients and mix well. Using a 1-ounce portion scoop or two rounded tablespoons, place the cookie dough onto the prepared baking sheet and bake for 14 minutes. Cool before icing.
Icing
- In a bowl whisk together the powdered sugar, milk and vanilla extract until fully combined.
- Dip just the tops of each cookie lightly into the icing, allowing any excess to drip off before setting them on a cooling rack. Enjoy!
Notes
- Use old fashioned oats. Quick oats will alter the texture of the cookies.
- Use a food processor or blender to blitz the oats. Make sure to not over process the oats, you want chunky pieces, not flour.
- Let the butter cool for 5-10 minutes at room temperature before mixing with the sugars. This helps prevent the butter from melting the sugars.
- Cool the cookies completely before icing them.
- The icing should be kind of thick, if to thin it will run off the cookie. Humidity can affect the icings consistency. I recommend starting off with 2 tablespoons of the milk and slowly whisk in more as needed to make the icing.
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