Simple and Easy Iced Oatmeal Cookies Recipe
Nothing beats these simple and easy Old Fashioned Iced Oatmeal Cookies. Made with basic ingredients, these cookies are delightfully chewy with soft centers and flavored with warm cinnamon. Topped off with sweet vanilla icing, these cozy cookies are filled with childhood nostalgia in every bite!
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These are everyone’s favorite cookies on the blog right now, and it’s easy to see why! Inspired by the classic Mother’s Iced Oatmeal Cookies that we all loved as kids, my version is way softer, way chewier, and let’s be honest – has a lot more icing. Packed with more sweet and cozy goodness than any store bought variety, these cookies are not just a treat, they’re a tasty trip down memory lane.
If you’re looking for more nostalgic cookie recipes or looking for something new to go with a glass of milk, try my cinnamon pinwheel cookies or soft and chewy snickerdoodles.
Why You’ll Love This Recipe
- Homemade iced oatmeal cookies are perfect for any time of year! Whether you’re looking for a classic cookie recipe or want to add an old fashioned treat to your baking rotation during the holiday season, these simple cookies are perfect for any occasion.
- No chilling and no resting time is required. This iced oatmeal cookie recipe can be baked as soon as the cookie dough is ready! This means you can have a homemade cookie in under an hour.
- No special equipment is required. Other recipes will have you running the oats through the food processor, but not this one! This recipe is designed for rolled oats to create a chewy cookie with the perfect texture.
Ingredients
- Unsalted Butter
- White Sugar and Brown Sugar: I like dark brown sugar, but light will work too! I like the combination of the two sugars to give these cookies a better flavor and chewy texture.
- Large Eggs
- Rolled Old Fashioned Oats: Rolled oats give the oatmeal cookie its signature texture and flavor. They absorb a lot of moisture to give the cookies an extra chewy texture and keep them from spreading too much in the oven.
- All-purpose Flour
- Baking powder and Baking Soda: The baking powder will help the cookies rise, while the baking soda will tenderize and promote browning. This keeps the cookies chewy but cakey.
- Ground Cinnamon and Salt: For flavor and balance.
- Vanilla Extract: The vanilla will flavor the cookie dough and the icing.
- Powdered Sugar and Milk: for making a super easy and delicious icing for the cookies.
Full ingredient amounts can be found on the recipe card at the bottom of the post.
Instructions
Preheat the oven to 375 degrees Fahrenheit and line three baking sheets with parchment paper.
Step 1: In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter until smooth and fluffy.
Step 2: Add in sugars and mix on medium-low until well blended, scraping down the sides of the bowl with a rubber spatula.
Step 3: Add in eggs one at a time, making sure the first egg is mixed in before adding the second one. Then add in the vanilla. Mix until fully combined.
Step 4: With the mixer on low, add the flour, cinnamon, salt, baking soda, and baking powder to the wet ingredients.
Step 5: Mix for a few seconds just to get dry ingredients incorporated, then add in the oats and mix on low, scraping down the sides of the bowl once with a rubber spatula.
Finish mixing until ingredients are just combined and there are no white streaks of flour showing.
Step 6: Scoop tablespoon sized mounds of cookie dough onto each parchment-lined cookie sheet.
With two fingers, slightly flatten the cookies in the center.
Tip: Flattening the middles will help the cookies bake evenly. Press lightly, do not flatten the cookie completely.
Step 7: Bake cookies for 10-12 minutes, until the edges are lightly golden brown and the centers have puffed slightly.
Let cookies cool completely before transferring to a wire rack and icing.
Step 8: Prepare the vanilla icing.
Combine the powdered sugar, milk, and vanilla in a small bowl. Stir until very smooth. The icing should be thick but still drizzle off a spoon easily. Add more milk a teaspoon at a time if necessary, to reach the desired consistency.
Step 9: Use a spoon to spread a thin layer of icing over the tops of the cookies.
Allow the icing to dry before enjoying!
Hint: I like to lay a sheet of parchment paper under the cooling rack so that the icing drips onto the paper. This makes cleanup a breeze!
Video
Substitutions
- You can substitute low-fat milk or dairy-free milk for the whole milk in the icing. I do not recommend using half-and-half or heavy cream. The icing sets better with milk.
I have not tried this recipe with quick oats or instant oats, but if you give it a try let me know how they come out!
Variations
- For Chocolate Lovers – Add chocolate chips to the cookie dough for oatmeal chocolate chip cookies.
- New England Flair – Add maple extract or maple syrup to the icing.
- Go Nuts – Add chopped, toasted walnuts or pecans to the tops of the iced cookies.
Equipment
- Electric Mixer – I use a stand mixer for this job. You can use an electric hand mixer as well, but may need to switch to a wooden spoon after adding the oats since the cookie dough can be stiff.
- Small Cookie Scoop – A cookie scoop is a great tool for portioning out cookies of equal size.
Storage
After the icing has dried completely, the oatmeal cookies will store well in an airtight container at room temperature for up to 3 days.
Pro Tips
- Use cold butter, but not rock-hard butter. Depending on how warm your house is, I let my butter sit out for 30 to 60 minutes. You want the edges of the butter sticks soft, but the middle firm. This will keep the cookies from spreading and becoming thin and crispy.
- Remove the cookies from the oven when the bottom edges are just lightly browned. This will ensure soft and chewy oatmeal cookies that are not overbaked.
- For best results, make sure cookies are completely cooled before icing, otherwise, the icing will just melt into the cookie.
FAQs
Yes! Freezing cookie dough is a great way to have homemade oatmeal cookies at the ready at all times!
Scoop raw cookie dough balls onto prepared baking sheets, in a single layer, and freeze them solid. Transfer the frozen dough to a freezer-safe bag and store in the freezer for up to a month. When you’re ready to bake, take out the quantity needed and let them thaw at room temperature for 30-40 minutes. Bake as directed in the recipe.
No. They do contain oats, which are nutritious on their own, but these cookies do contain a fair amount of sugar–in the cookie and in the icing. These are cozy treats!
No. Oatmeal cookies can be stored at room temperature in an airtight container.
Related
Pairings
These are my favorite dishes to serve with Iced Oatmeal Cookies:
Old Fashioned Iced Oatmeal Cookies Recipe
Soft and Chewy Oatmeal Cookies, lightly spiced with cinnamon and topped with a sweet vanilla icing. This is a simple and easy recipe that the whole family will love!
Ingredients
- 1 cup (2 sticks) butter, softened but still cold
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 1/4 cups rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
For The Icing
- 1 1/2 cups of confectioners' sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375° and Line 3 baking sheets with parchment paper.
- In the bowl of a stand mixer, beat butter until smooth and fluffy. Add in sugars and mix on medium low until well blended, scraping down the sides of the bowl with a rubber spatula. Next, add in eggs one at a time, making sure the first egg is mixed in before adding the second one. Then add in vanilla.
- With the mixer on low, add in flour, cinnamon, salt, baking soda and powder. Mix for a few seconds just to get dry ingredients incorporated. Add in oats and mix on low, scraping down the sides of the bowl once with a rubber spatula. Finish mixing until ingredients are just combined and there are no white streaks of flour showing.
- Scoop a tablespoon sized mound onto your parchment lined pans.
- With two fingers, slightly flatten the cookies in the center. Don't completely flatten the cookie, just flatten the centers a little.
- Bake for 10-12 min, until the edges are lightly browned and the centers have puffed slightly.
- Let cookies cool completely before icing.
To Make The Icing:
Combine the confectioners' sugar, whole milk, and vanilla in a small bowl. Stir until very smooth. Spread a thin layer of icing over the top of the cooled cookies and allow excess icing to drip down the sides. Once icing is dry, store cookies in an airtight container.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 98Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 60mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 2g
These look so good! The kids are going to love making these. Thanks for sharing!
So fun!! While the icing is still wet, my daughter likes to decorate the cookies with sprinkles!!