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Iced Oatmeal Cookies | Cookies and Cups

These old school iced oatmeal cookies are tender, chewy, and crammed with heat spice, with crisp buttery edges. Topped with creamy vanilla icing, they’re completely irresistible!

A stack of iced oatmeal cookies on a white plate, with the top cookie broken in half.

Why You’ll Love These Traditional Iced Oatmeal Cookies

The subsequent time you’re tempted to choose up a field of iced oatmeal cookies from the shop, make this selfmade model! These iced oatmeal cookies couldn’t be simpler to make. They’re crammed with tender oats and comfortable spices, sweetened with molasses and brown sugar. Right here’s why you’ll love them simply as a lot as we do:

  • Old school. These iced oatmeal cookies style identical to the sort grandma used to make.
  • Good texture. They’ve wealthy, crispy, buttery edges wrapped round tender, chewy facilities, topped with easy vanilla icing that melts in your mouth.
  • One bowl. Your oatmeal cookie dough comes collectively in a single bowl for fast and simple clean-up.

Traditional iced oatmeal cookies are excellent for the vacations, bake gross sales and gifting! Spherical out a cookie plate with extra old-timey favorites like my soft and chewy snickerdoodles, chocolate sugar cookies, and these easy butter cookies

Are These Iced Oatmeal Cookies Exhausting or Mushy?

These oatmeal cookies will be both! The bake time within the recipe will provide you with tender chewy cookies, however add a couple of minutes onto the time and you’ll get crispy edges with a barely chewy heart! My selfmade oatmeal cookies are chewy and tender, made with a contact of molasses and darkish brown sugar for simply the correct quantity of sweetness.

Ingredients for iced oatmeal cookies.

Elements You’ll Want

You solely want a number of frequent pantry gadgets to make the perfect oatmeal cookies dipped in creamy icing. Under are some ingredient notes, and don’t neglect to scroll to the recipe card for the total measurements and directions. 

  • Butter and Eggs – Ensure that they’re at room temperature earlier than you begin.
  • Darkish Brown Sugar – Secret #1 for excellent candy and tender oatmeal cookies. See under for particulars.
  • Vanilla – Use actual vanilla extract and never synthetic vanilla.
  • Molasses – Secret #2 for cookies which might be tender, chewy, and filled with taste. Ensure that to make use of unsulfured or darkish molasses, and not bootstrap molasses.
  • Salt
  • Cinnamon – You may as well use nutmeg or combined spice (pumpkin or apple pie spice).
  • Baking Soda
  • Oats – One of the best oats for oatmeal cookies are fast oats, or old school rolled oats for a extra textured cookie.
  • Flour
  • Powdered Sugar – Mixed with water and extra vanilla extract for the icing.

Darkish Brown Sugar vs. Gentle Brown Sugar

Enjoyable reality of the day: brown sugar is simply granulated sugar with molasses added. So, what’s the distinction between darkish brown sugar and lightweight brown sugar, then? It comes right down to the quantity of molasses. Darkish brown sugar is solely granulated sugar with extra molasses added to it. In these iced oatmeal cookies, the additional moisture in darkish brown sugar yields a extra tender, tender cookie.

The right way to Make Iced Oatmeal Cookies

You’re just a few fast steps away from scrumptious oatmeal cookies contemporary from the oven!

  • Make the dough. Begin by creaming collectively the butter and sugar till it’s good and combined. After, add the eggs, vanilla, molasses, cinnamon, baking powder, and a pinch of salt. Subsequent, slowly incorporate the oats and flour.
  • Chill. Cowl and chill the dough within the fridge for about half-hour. 
  • Scoop the dough. Use a cookie scoop to portion the dough onto a parchment-lined baking sheet. 
  • Bake. Bake the oatmeal cookies at 350ºF for 10-12 minutes after which transfer them to a wire rack to chill. OR add 2 – 3 minutes to the bake time to get a extra crisp cookie!

The right way to Ice Oatmeal Cookies

When your cookies have cooled fully, you’ll ice them the old school method, with a candy and easy vanilla glaze. 

  • Make the icing. Mix powdered sugar with a number of spoonfuls of water and a splash of vanilla extract, and whisk till easy.
  • Dip the cookies. One after the other, *evenly* dip the tops of the oatmeal cookies into the icing. Not a full dunk! Place the iced cookies again onto the wire rack. Wait till the icing has set earlier than storing your cookies (see the part in a while for storage directions).
Overhead view of assorted iced oatmeal cookies scattered on a lined baking sheet.

Suggestions and Variations for the Greatest Oatmeal Cookies

What’s an ideal cookie recipe with no few useful ideas and pointers? Maintain the next in thoughts when making iced oatmeal cookies from scratch:

  • For those who don’t have molasses, use maple syrup as a substitute.
  • Chill the dough. Chilling the oatmeal cookie dough within the fridge for not less than half-hour earlier than baking helps to forestall the cookies from over-spreading within the oven. 
  • Use a cookie scoop. It’s a game-changer for tender, sticky cookie dough recipes like this one. Utilizing a cookie scoop ensures that your whole oatmeal cookies come out the identical dimension and form (I like to recommend a medium-sized scoop for this recipe).
  • Depart sufficient house for spreading. Ensure that to depart about 2” between every dough ball on the baking sheet to account for the cookies spreading within the oven.
  • Alter the consistency of the icing. In case your vanilla icing is just too thick for dipping, add extra water one spoonful at a time. If it’s trying a bit runny, add further powdered sugar. You don’t need the icing too moist, although, in any other case, it gained’t set.
  • Add-ins. Make a batch of oatmeal chocolate chip cookies or oatmeal raisin cookies and dip them in icing as a substitute.
  • For those who’re searching for extra enjoyable oatmeal cookie variations, attempt these banana oatmeal cookies or my peanut butter oatmeal cookies.
A stack of iced oatmeal cookies on a white plate with a glass of milk in the background.

Why Are My Do-it-yourself Oatmeal Cookies Exhausting?

In case your oatmeal cookies end up laborious and crumbly, it could possibly be because of over-measuring. Just be sure you’re accurately measuring dry elements like oats and flour, utilizing a kitchen scale or the spoon-and-level methodology. As an alternative of “scooping” the elements from the bag utilizing the measuring cup, spoon them into the cup after which stage off the highest.

Close up of an iced oatmeal cookie broken in half, leaning against a stack of cookies on a plate.

The right way to Retailer Iced Oatmeal Cookies

Do-it-yourself oatmeal cookies will final about 1 week at room temperature. Ensure that the icing has set fully after which retailer the cookies in an hermetic container.

Do Oatmeal Cookies Freeze Effectively?

Sure! These cookies will be frozen with or with out the icing. Retailer the cookies hermetic and freeze them for as much as 2 months. You may as well freeze the unbaked cookie dough balls, and bake them straight from frozen (add an additional minute to the baking time). Right here is my full publish on How To Freeze Cookie Dough.

Extra Simple Cookie Recipes


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These old school iced oatmeal cookies have the proper chewy texture! They’re tender within the center with crisp buttery edges, crammed with spice, and topped with creamy vanilla icing.

  • 1 cup butter, room temperature
  • 1 3/4 cups darkish brown sugar
  • 2 massive eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons floor cinnamon
  • 1/2 teaspoon baking soda
  • 2 1/4 cups fast oats
  • 2 cups all-purpose flour
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 45 tablespoons water

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and put aside.
  2. Within the bowl of your stand mixer fitted with the paddle attachment, combine the butter and darkish brown sugar collectively for two minutes. Add within the eggs, vanilla, molasses, salt, cinnamon, and baking soda and blend for a further minute, scraping the edges of the bowl as mandatory.
  3. Flip the mixer to low pace, add within the oats and flour, and blend till mixed.
  4. Cowl the dough and place it into the fridge to sit back for half-hour.
  5. Utilizing a medium (2 tablespoon) cookie scoop, portion out the dough onto the ready baking sheet leaving 2 inches in between for spreading. Bake for 10-12 minutes (see notice).
  6. Switch the cookies to a wire rack to chill fully.
  7. Icing: Whisk the powdered sugar, water, and vanilla extract collectively in a medium bowl till easy.
  8. Dip the tops of every cooled cookie into the icing and place again on the wire rack to set.


Add 2 – 3 minutes to the bake time in case you favor a crisper, crunchy cookie.

Retailer hermetic at room temperature for as much as 5 days. Freeze hermetic for as much as 2 months. Thaw at room temperature. 

Key phrases: iced oatmeal cookies, oatmeal cookies recipe

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