Iced Oatmeal Cookies
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Filled with delicious fall flavors like cinnamon, brown sugar, and vanilla, with a complimentary sweet glaze on top, these chewy iced oatmeal cookies are easy to make and tasty to boot!
These old-fashioned iced oatmeal cookies will have you reaching for this recipe instead of reaching for the store-bought ones! Confession: iced oatmeal cookies are my weakness. I just love ’em. And although there are infinite types of cookies in the world, I think you can generally break cookie lovers down into two categories and you can determine which one people fit in by placing a plate of chocolate chip cookies and another of oatmeal cookies in front of them. My kids will reach for chocolate chips every time and I’m headed straight for the oatmeal.
Whichever direction you lean in, we are all likely situated right smack dab in the middle of fall baking season. I don’t do a ton of cookie baking in the summertime because we tend to fixate on fresh fruits of the season. But this time of year, when cooler temperatures draw us outside, we long for the smell of cinnamon and warm cookies when we return home. I also find great joy in giving cookies and other baked goods as gifts to friends, family, and neighbors, and these iced oatmeal cookies never disappoint.
They fit the brief as well, as they’re filled with those quintessential fall and holiday flavors, like old-fashioned and quick oats, cinnamon, vanilla, and brown sugar. With a sweet icing on top, these soft and chewy iced oatmeal cookies are sure to be a crowd-pleaser. Thankfully, they’re tasty and quick and easy to make, so let’s get baking!
Recipe Ingredients
- Old-fashioned and quick oats
- Self-rising flour
- Cinnamon
- Butter
- Brown sugar
- White
- Sugar
- Eggs
- Vanilla extract
In a large mixing bowl, with an electric mixer, beat together butter and sugars until well mixed.
Add eggs and beat again.
Add in oats, flour, vanilla extract, and cinnamon and beat again until fully incorporated.
Using a cookie dough scoop (they hold about two tablespoons), scoop out dough and place the cookies on the about two inches apart.
Bake for 10-12 minutes or until lightly browned.
Allow cookies to cool for about five minutes on the baking sheet after you remove them from the oven and then remove them from the cookie sheet.
In a small bowl, stir together the powdered sugar and milk until it forms a glue-like consistency.
Dip the top of each cooled oatmeal cookie into the icing and allow to dry before storing in an airtight container. The icing will harden once it dries.
Enjoy your delicious homemade cookies!
Storage
- Store cookies in an airtight container either at room temperature or in the fridge for up to one week. To ensure the cookies don’t stick together, layer them between parchment paper.
- To freeze, place unbaked dough in a gallon zipper seal bag. Flatten and remove as much air as you can and seal well. Freeze for up to six months. Thaw in refrigerator overnight and scoop out with cookie scoop onto a greased cookie sheet before baking according to instructions.
Recipe Notes
- If you prefer, you can double the old-fashioned oats and pulse them a few times in the food processor to break some up a bit instead of using two kinds. I always have old-fashioned and quick on hand so that’s just easier for me to do.
- Salted or unsalted butter works in this cookie recipe. Use what you’ve got.
- For extra spice, add 1/2 teaspoon of nutmeg or 1/4 teaspoon of ground cloves.
- If you can’t resist and want to indulge in some oatmeal raisin cookies instead, add 1/2 cup of raisins when you mix the rest of the ingredients together.
- Another great idea for your baking is to make a double batch of this iced oatmeal cookie dough. Or come to think of it, any and all cookie dough and freeze half. Once the holidays are in full swing and your life picks up to a faster pace than it already is, being able to thaw the dough a bit and do your holiday baking without all of the mess will be a huge sanity saver!
Recipe FAQs
Can you use oat flour instead?
No, oat flour won’t work in the recipe for oatmeal cookies, as it doesn’t have the same consistency and texture as old-fashioned and quick oats.
You might also enjoy these delicious cookie recipes:
World’s Best Chewy Sugar Cookies
White Chocolate Candy Corn Cookies
Thumbprint Cookies with Jam or Preserves
Chocolate Cookies with Marshmallow
Ingredients
- 1 cup old fashioned oats
- 1 cup quick oats
- 2 cups self-rising flour
- 2 tsp cinnamon
- 2 sticks unsalted butter
- 1 cup brown sugar light or dark
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Icing
- 2 cups powdered sugar
- 2-5 tbsp milk start with 2 and add more if needed
Instructions
- Spray one or two baking sheets with cooking spray and set aside. Preheat oven to 350.
- In a large mixing bowl, with an electric mixer, beat together the butter and sugars until well mixed. Add eggs and beat again. Add in oats, flour, vanilla, and cinnamon and beat again until fully incorporated.1 cup old fashioned oats, 1 cup quick oats, 2 cups self-rising flour, 2 tsp cinnamon, 2 sticks unsalted butter, 1 cup brown sugar, ½ cup granulated sugar, 2 eggs, 1 teaspoon vanilla extract
- Using a cookie dough scoop (they hold about two tablespoons), scoop out dough and place on baking sheets about two inches apart. Bake for 10-12 minutes or until lightly browned. Allow cookies to cool for about five minutes on the baking sheets after you remove them from the oven and then remove them from the baking sheet.
- In a small bowl, stir together the powdered sugar and milk until it forms a glue-like consistency. Dip the top of each cooled cookie into the icing and allow to dry before storing in an airtight container (the icing will harden once it dries).2 cups powdered sugar, 2-5 tbsp milk
Notes
Nutrition
Give advice to your kids while they’re young enough to think you know what you’re talking about.
~Anonymous
I can’t make these because I would eat everyone of them. I LOVE these cookies.
I understand that completely Kelly!!
They are perfection. just the right amount of “crunchewyness” I like in an oatmeal cookie. my fav cookie is a Dutch almond Windmill Cookie
48cookies
Ingredients
1/4 cup sour cream
1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup firmly packed brown sugar
1/2 cup Unsalted Butter, softened
Sliced almonds
STEP 1
Heat oven to 350°F.
STEP 2
Stir sour cream and baking soda together in bowl; set aside.
STEP 3
Combine flour, salt, cinnamon, nutmeg and cloves in another bowl; set aside.
STEP 4
Combine brown sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream mixture; beat at low speed until well mixed. Add flour mixture; continue beating until well mixed.
STEP 5
Divide dough in half. Wrap half in plastic food wrap; refrigerate. Roll out remaining dough, on lightly floured surface, to 8 3/4-inch square. Cut 7 (1 1/4-inch wide) strips horizontally. Cut strips vertically every 1 1/4 inches to create 49 squares. Cut each square diagonally to create 98 triangles.
(Or if you have a windmill cookie press use it and skip to step 7.)
STEP 6
Place 4 triangles (overlapping tips in middle) onto un-greased cookie sheets. Place sliced almonds in center, pressing down lightly. Repeat with remaining triangles.
STEP 7
Bake 7-11 minutes or until set. Let cool 2 minutes on cookie sheets; remove to cooling rack. Repeat with remaining dough.
Store covered in cookie jar when completely cool they will soften slightly over time. Keeps well 3-4 wks maybe longer but I eat them all before then.
Thank you for another delicious recipe. I gave them as a birthday gift, after taste testing a few.
Taste testing is the most essential part of the recipe!!
Love the cookies! I had never made Oatmeal Cookies because they aren’t necessarily our favorite but I couldn’t resist trying them. My daughter said, “Tell Christy Jordan, ‘Thanks for not putting raisins in them’.” So there you go. They were an absolute hit at my house!
I am so glad to hear they were a hit Ranee!!! Give that girl a hug for me!
Dear Christy, I made these yesterday and they never flattened out while they were baking, and I can’t quite figure out why. I did use salted butter, and I only had all purpose flour, so I added 1/2 tsp salt and 1 tsp baking powder per cup of flour. Any thoughts/suggestions as to what I may be doing wrong? Thanks in advance!
I read through the comments hoping to find someone who made this recipe with AP flour as I have no SR flour on hand. Maybe I should make a trip to the grocery store instead. I too am anxious to hear Christy’s thoughts on AP flour substitution.
Hey! Here is my general substitute for self rising flour using AP:To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour. Sift ingredients well to make sure it is uniform. 🙂
Gonna make these for my 7 and 3 yr old grandsons- and of course I’ll indulge too!
I admit I’ve never veered from this recipe so I can’t speak from personal experience as I make it exactly as written. However, my formula for making AP into SR flour is add 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of all purpose flour. Sift ingredients well to make sure it is uniform. It could be the temp was a little low, could be the cookie sheet you used, or perhaps the sub. Either way, I hope you still enjoyed them
Kristy jordan, thank you for your reply. I have made the cookies so good. Soft and chewy and delicious. Love this recipe. Tinted icing orange with dab of green for stem, for child’s fall party. Thanks again.
I love the Snickerdoodle cookies! Mine are soft and just love the cinnamon flavor!