Iced Oatmeal Cookies Recipe
These Iced Oatmeal Cookies are soft, chewy, and packed with warm cinnamon flavor, then finished with a sweet and creamy vanilla icing for the perfect classic touch. This easy homemade frosted oatmeal cookie recipe is simple to make and delivers the old fashioned bakery-style flavor everyone loves.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 food processor (optional if using rolled or old fashioned oats)
- 1 spoon or flexible spatula
- 2 large baking sheets
- 1 parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
Oatmeal Cookies
- 2 cups (160 g) quick cooking, old fashioned or rolled oats
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (226 g) cold unsalted butter, cubed
- 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
- ½ teaspoon vanilla extract
- 3 - 4 tablespoons (45 - 60 ml) milk or water
Instructions
- In a large mixing bowl whisk together the flour, oats, baking soda, ground cinnamon, ground nutmeg and salt until well combined.2 cups (160 g) quick cooking, old fashioned or rolled oats, 2 cups (240 g) all purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon salt
- Heat the slices of cold butter in the microwave for 30 seconds. The butter should have slightly melted edges, but should still remain largely in a sliced form. Add the butter to a large mixing bowl of a stand mixer fitted with paddle attachment (or mixing bowl to be mixed with a handheld mixer) along with the light brown and granulated sugars. Cream the butter with the light brown and granulated sugars on medium high speed for 3 - 4 minutes.1 cup (226 g) cold unsalted butter, cubed , 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar
- Cream in the egg, egg yolk, molasses and vanilla extract until smooth and well combined. Mix 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.1 large egg (US), room temperature, 1 large egg yolk (US), room temperature, 2 tablespoons (30 ml) molasses, 2 teaspoons (10 ml) vanilla extract
- Cover the cookie dough with plastic wrap. Chill the cookie dough in the fridge for 45 - 60 minutes. 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.
- 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 5 minutes. Then transfer to a cooling rack to cool completely to room temperature. Make the icing while the cookies cool.
- Whisk milk or water and vanilla extract 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, ½ teaspoon vanilla extract , 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 iced 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.
Recipe updated to reflect a softer, chewier and thicker cookie that shouldn't spread too thin than the one published in 2023. To make the original recipe make these changes to the recipe above:
- ½ cup (113 g) melted and cooled butter (cool for 10 minutes)
- ¾ teaspoon baking powder
- process the oats for about 10 pulses in a food processor
- omit the chilling time before baking
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