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Iced Oatmeal Cookies Recipe

Megan
Iced oatmeal cookies are soft and chewy cookies filled with cozy spices, topped with a vanilla icing.  What I love most about these frosted oatmeal cookies is that they require no chilling time and are super easy to make. These old-fashioned oatmeal cookies are the perfect cozy cookie everyone will love!
4.84 from 12 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 26 cookies

Equipment

  • 1 food processor
  • 2 mixing bowls
  • 1 whisk
  • 1 spoon or flexible spatula
  • 2 large baking sheets
  • 1 parchment paper

Ingredients
  

Oatmeal Cookies

  • 2 cups (172 g) old fashioned or rolled oats
  • 2 cups (240 g) all purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter melted and cooled
  • 1 cup (200 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg (US), room temperature
  • 1 large egg yolk (US), room temperature
  • 2 tablespoons (30 ml) molasses
  • 2 teaspoons (10 ml) vanilla extract

Icing for Oatmeal Cookies

  • 2 cups (240 g) powdered sugar
  • 3 - 4 tablespoons (45 - 60 ml) milk or water

Instructions
 

  • Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
  • In a small bowl, melt the butter and cool in the fridge for about 10 minutes.
    Process the rolled oats in a food processor for 8 - 10 pulses.
    2 cups (172 g) old fashioned or rolled oats
  • In another bowl whisk together the flour, processed oats, baking soda, ground spices and salt until well combined.
    2 cups (240 g) all purpose flour, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon salt, ¾ teaspoon baking soda
  • In a large mixing bowl, whisk in the cooled melted butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk, molasses vanilla extract until smooth and well combined.
    1 cup (226 g) unsalted butter melted and cooled, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 large egg (US), room temperature, 1 large egg yolk (US), room temperature, 2 tablespoons (30 ml) molasses, 2 teaspoons (10 ml) vanilla extract
  • Stir the dry ingredients into the wet a little at a time until just combined. I like to do this about ¼ of the dry ingredients at a time.
  • Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the oatmeal cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches ( 8 cm) apart.
  • Bake at 350 F (177 C) for 10 -12 minutes or until the edges of the cookies are set and the centers are slightly puffed.
    Cool the chewy oatmeal cookies on the baking sheet for 3 - 4 minutes. Then transfer to a cooling rack to cool completely to room temperature. Make the icing while the cookies cool.
  • Whisk milk or water into the powdered sugar until smooth and well combined. Add more liquid for a thinner glaze or more powdered sugar for a thicker icing.
    2 cups (240 g) powdered sugar, 3 - 4 tablespoons (45 - 60 ml) milk or water
  • Dip the top of each cookie in the icing. Gently shake the excess icing off the cookie. Return the cookie with icing to the cooling rack to fully set and enjoy!

Notes

Store: Place the frosted oatmeal cookies in an airtight container. Store at room temperature for up to 5 days.  Transfer the cookies to the fridge for up to another 5 days. If you would like to store the iced oatmeal cookies for longer, I recommend freezing them.
Keyword Frosted Oatmeal Cookies, Glazed Oatmeal Cookies, Iced Oatmeal Cookies, Iced Oatmeal Cookies Recipe, Oatmeal Cookies with Icing
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