Iced Oatmeal Cookies evoke warmth and nostalgia, bringing back memories of cozy afternoons spent with family. These easy cookies are not only chewy and delicious but also feature a lovely vanilla glaze that enhances their sweetness. With a hint of spice from cinnamon and nutmeg, they’re reminiscent of the classic treats grandma used to make—only better! Let’s dive into how to make these delightful cookies.
Why You’ll Love This Iced Oatmeal Cookies
This recipe for Iced Oatmeal Cookies is sure to become a favorite for many reasons. First, they are incredibly easy to make, making them perfect for bakers of all skill levels. These cookies are also versatile; you can add various ingredients like chocolate chips or raisins for added flavor. The comforting texture and taste will remind you of Oatmeal Cookies with Icing from your childhood. Plus, they are great for special occasions and holidays, making them a wonderful addition to your dessert table. With their soft, chewy texture and stunning glaze, these cookies are sure to impress family and friends!
Ingredients for Iced Oatmeal Cookies
Gather these items:
- 1 1/2 sticks (170 grams) unsalted butter
- 2 cups (180 grams) old-fashioned rolled oats
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups (300 grams) lightly packed dark brown sugar
- 2 large eggs, at cool room temperature
- 1 large egg yolk, at cool room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup (125 grams) powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
How to Make Iced Oatmeal Cookies Step-by-Step
- Step 1: Preheat the oven to 350°F.
- Step 2: In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Set aside to cool to room temperature (about 70°F).
- Step 3: In a food processor, pulse the oats 15 times, or until broken up into the consistency of coarse crumbs. Add flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Pulse 2-3 times to combine.
- Step 4: To the large bowl containing the melted and cooled butter, whisk in the brown sugar. Add the eggs, egg yolk, and vanilla, and whisk until very well combined. Stir in the dry ingredients with a spatula until just combined.
- Step 5: Let sit for 5 minutes to hydrate (10-15 minutes in humid climates).
- Step 6: Line baking sheets with parchment paper. Using a medium, spring-loaded scoop, drop 1 1/2-tablespoon balls of dough onto baking sheets.
- Step 7: Bake for 10-11 minutes, or until the edges are lightly browned and the centers are set. Don’t underbake, or they will be too delicate to ice.
- Step 8: Right after removing from the oven, use a round cookie or biscuit cutter slightly larger than the cookies to swirl in circles around each cookie to gently reshape them into thick circles.
- Step 9: Let cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
- Step 10: In a medium shallow bowl or dish, combine all the icing ingredients with a small whisk or fork until a very thick icing forms. It should fall off the whisk in large ribbons. Add extra milk only a splash at a time if needed, so the icing doesn’t get too thin.
- Step 11: Lightly dab each cooled cookie into the icing, avoiding dunking completely so the cookie still peeks through. Place back onto the parchment-lined baking sheets.
- Step 12: Let icing set for about 1 hour before stacking, transporting, or storing. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Pro Tips for the Perfect Iced Oatmeal Cookies
Keep these in mind:
- Store cookies in an airtight container.
- Best enjoyed within 3 days.
- For extra flavor, consider adding chocolate chips or nuts to the dough for Iced Oatmeal Cookies with Chocolate Chips.
- Ensure your ingredients are at room temperature for better mixing.
Best Ways to Serve Iced Oatmeal Cookies
These cookies are delightful on their own, but you can elevate them further. Serve them with a cup of coffee or tea for an afternoon snack. They also make a great addition to dessert tables during holidays, showcasing their versatility as Frosted Oatmeal Cookies. You can even plate them with a selection of other cookies for a charming cookie platter!
How to Store and Reheat Iced Oatmeal Cookies
To store your cookies, place them in an airtight container at room temperature and consume within 3 days for the best taste. If you’d like to enjoy them later, you can freeze the unbaked dough in balls, which allows you to bake fresh cookies anytime. Just let them thaw before baking!
Frequently Asked Questions About Iced Oatmeal Cookies
What’s the secret to perfect Iced Oatmeal Cookies?
The secret lies in not overbaking them. Ensure the edges are lightly browned while the centers remain soft. This will give you that perfect chewy texture.
Can I make Iced Oatmeal Cookies ahead of time?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 48 hours before baking for fresh cookies.
How do I avoid common mistakes with Iced Oatmeal Cookies?
Common mistakes include overmixing the dough, which can lead to tough cookies. Also, ensure you measure your ingredients accurately for the best results.
Variations of Iced Oatmeal Cookies You Can Try
There are so many fun ways to customize your Iced Oatmeal Cookies. Consider trying Iced Oatmeal Raisin Cookies for a classic twist, or make them gluten-free by substituting the flour with a gluten-free blend. You can also try adding dried cranberries or nuts for a unique flavor!
For more delicious recipes, check out Irresistible Healthy Oat Cookies or Biscoff Stuffed Cookies. If you’re interested in baking tips, visit Old-Fashioned Ice Cream Recipes for some delightful ideas!
Print
Iced Oatmeal Cookies: 7 Steps to Perfectly Frosted Treats
- Total Time: 76 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Nostalgic, cozy, and chewy, these easy Iced Oatmeal Cookies have a hint of spice and a pretty vanilla glaze. Just like the ones grandma made, but even better!
Ingredients
- 1 1/2 sticks (170 grams) unsalted butter
- 2 cups (180 grams) old-fashioned rolled oats
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups (300 grams) lightly packed dark brown sugar
- 2 large eggs, at cool room temperature
- 1 large egg yolk, at cool room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup (125 grams) powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Set aside to cool to room temperature (about 70°F).
- In a food processor, pulse the oats 15 times, or until broken up into the consistency of coarse crumbs. Add flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Pulse 2-3 times to combine.
- To the large bowl containing the melted and cooled butter, whisk in the brown sugar. Add the eggs, egg yolk, and vanilla, and whisk until very well combined. Stir in the dry ingredients with a spatula until just combined.
- Let sit for 5 minutes to hydrate (10-15 minutes in humid climates).
- Line baking sheets with parchment paper. Using a medium, spring-loaded scoop, drop 1 1/2-tablespoon balls of dough onto baking sheets.
- Bake for 10-11 minutes, or until the edges are lightly browned and the centers are set. Don’t underbake, or they will be too delicate to ice.
- Right after removing from the oven, use a round cookie or biscuit cutter slightly larger than the cookies to swirl in circles around each cookie to gently reshape them into thick circles.
- Let cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
- In a medium shallow bowl or dish, combine all the icing ingredients with a small whisk or fork until a very thick icing forms. It should fall off the whisk in large ribbons. Add extra milk only a splash at a time if needed, so the icing doesn’t get too thin.
- Lightly dab each cooled cookie into the icing, avoiding dunking completely so the cookie still peeks through. Place back onto the parchment-lined baking sheets.
- Let icing set for about 1 hour before stacking, transporting, or storing. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Store cookies in an airtight container.
- Best enjoyed within 3 days.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.