Perfect for the lunchbox or as an after school snack, these old fashioned Iced Oatmeal Cookies are a soft oatmeal cookie that is topped with a simple icing. They pack well and save well – and the whole family loves them!
Since you can never have too many oatmeal cookie recipes, also check out these Oatmeal Coconut Cookies, Oatmeal Pumpkin Chocolate Chip Cookies, or Peanut Butter Oatmeal Cookies with Chocolate Chips.
I think my love for these cookies started young. My grandma had this dog shaped cookie jar. She would always have it filled with cookies. Now, my grandma didn’t bake much. So most of the time it was filled with Oreos. But every now and again, it would be filled with iced oatmeal cookies.
To this day, I’ll still buy a package every now and again because I really do love them. But what is even better? Making them at home!
These iced oatmeal cookies really are reminiscent of those old fashioned cookies. But I’d go out on a limb and say that they are even better!
Ingredients
- Butter: I like to use unsalted butter. Make sure it is at room temperature.
- Sugar: I use both white granulated sugar and brown sugar. You could use all of one or the other, but it would change the outcome of the cookies so you may need to experiment.
- Eggs: Use large eggs. For the best results, have them at room temperature.
- Molasses: The molasses will not only contribute to flavor and sweetness, but it also helps to keep the cookies soft. I use a mild molasses.
- Vanilla: This is to add flavor, as well.
- Flour: I use all-purpose flour. I have not experimented with any other flours, but I would guess that half whole wheat flour would work.
- Cinnamon, Nutmeg & Salt: The cinnamon and nutmeg will add the warmth – I will sometimes add even more cinnamon because I love it so much! The salt helps to balance the flavors. Feel free to add in other spices (like ginger, cloves, etc) or use a pumpkin pie spice mix instead.
- Oats: I like old fashioned oats for this recipe. I have not tested with quick oats, and while I’m sure they would work, it would change the texture of the cookies.
- Powdered Sugar: This is for the icing. I don’t bother with sifting it first, but if you really want a smooth icing, you can sift it.
- Milk: I just use milk for the icing because it’s easy and I always have it, but cream or half and half would work, too.
How to Make Iced Oatmeal Cookies
1: Combine the butter and both sugars and beat them together. I like to use my stand mixer. You could use a hand mixer, but you’d want to switch to mixing by hand towards the end because the dough is really thick. You could also make this completely by hand.
2: Scrape down the bowl, then add the eggs and mix.
3: Add the molasses and 1 teaspoon of the vanilla and mix.
4: In another bowl, combine the flour, cinnamon, baking soda, nutmeg, and salt.
5: Add the flour mixture to the bowl and mix until everything is incorporated.
6: Add the oats to the dough.
7: Mix until incorporated. The dough will be pretty thick.
8: Scoop the dough into balls and place on a baking sheet lined with parchment paper or a silpat liner. I like to use a 1 1/2 inch cookie scoop to keep them all uniform.
9: Slightly press the cookies down. You don’t have to do this, but it creates that flat iced oatmeal cookie shape. I find that it is easiest to just do this with the heel of my hand. Bake the cookies until they are golden on the edges, then let them cool completely.
10: To make the icing, combine the powdered sugar, remaining vanilla, and the milk. Whisk it together until it is a consistency that flows off of the whisk. You don’t want a thick icing, just a thin layer, but if it is too thin it won’t stick to the cookie.
11: To ice the cookies, you can dip them into the icing or you can spoon it over the top. Let the cookies cool on a cooling rack until the icing has set and hardened.
Storing and Freezing
One thing I love about these cookies is that they store well, and are good for awhile. And not only do they last awhile, but I really thought they were just as good on day 4 as they were on day 1.
To store, place them in a container with a lid, or in a ziplock bag. Store at room temperature. They should be good for up to a week.
You can also freeze the cookies. If freezing the baked cookies, I would freeze them without the icing. Once the cookies are completely cooled, you can stack and freeze them in a freezer safe bag or container. Thaw at room temperature, then add the icing.
You can also freeze the cookie dough by scooping into balls and then freezing the balls.
More Oatmeal Favorites
No Bake Peanut Butter Oatmeal Balls
Oatmeal Cookies
Oatmeal Pancakes with Chocolate Chips
Oatmeal Muffins with Applesauce
No Bake Cookies
Oatmeal Cake
Oatmeal Fudge Bars
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Iced Oatmeal Cookies
Ingredients
- 1 cup (224 g) unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (144 g) light brown sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 1/2 teaspoons vanilla extract divided
- 2 1/2 cups (300 g) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups (178 g) old fashioned oats
- 2 cups (230 g) powdered sugar
- 3-4 tablespoons milk
Instructions
- Preheat the oven to 350ºF. Line 3 baking sheets with parchment paper or silpat liners.
- In a large bowl, or the bowl of a stand mixer, combine the butter and both sugars. Beat until combined, about 60 seconds.
- Add the eggs, molasses, and 1 teaspoon of the vanilla. Beat again until combined.
- In another bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt. Add this flour mixture to the bowl with the butter mixture and mix until combined.
- Add the oats and mix until combined. The dough will be thick.
- Using a cookie scoop, make balls about 1 1/2 tablespoons each and place 12 on each baking sheet. Use the heel of your hand to flatten the cookies to about 3/4” thick.
- Bake cookies, one sheet at a time in the center of the oven, just until the edges start to brown, about 12 minutes. (12 minutes will give you a soft cookie. For a crispier cookie, cook around 15 minutes.)
- Let the cookies cool completely.
- To ice the cookies, combine the powdered sugar, the remaining 1/2 teaspoon of vanilla, and 3 tablespoons of milk. Whisk until combined, adding more milk as needed to make the icing the right consistency. You want it to flow off of the whisk, but you don’t want it too loose or it won’t coat the cookies.
Barbara K says
Can pancake syrup be used instead of molasses in the oatmeal cookies?
Deborah says
Hi Barbara – I haven’t tried it, so I can’t say for sure. The amount is small, though, so I think it just might work!
Cynthia says
Hey Debbie, how are you? Hope your summer is going well. It seems like ages since I've visited.
kamailesfood says
Mmm…these make me think of Mother's Iced Oatmeal cookies. Yum!
Katie says
These look soooo delicious! I've starred to make. They have all my favorite ingredients! 🙂
Rosa's Yummy Yums says
What pretty cookies! A delightful combo!
Cheers,
Rosa