Recipe Overview
Why you’ll love it: Old-fashioned iced oatmeal cookies are a hearty whole grain cookie, warmly spiced with cinnamon and nutmeg, and very lightly frosted. Everyone loves this easy recipe!
How long it takes: 20 minutes to prep, a few hours to chill, and 12 minutes per batch to bake
Equipment you’ll need: large mixing bowl, electric mixer (optional), cookie sheet
Servings: makes 54 cookies
Classic Iced Oatmeal Cookies
These iced oatmeal cookies are a family favorite. If you like store-bought iced oatmeal cookies (Archway is a popular brand), I’d definitely recommend trying this recipe because, you know I’m going to say it!, homemade cookies are so much BETTER!
Chewy AND crispy. Should oatmeal cookies be chewy (try oatmeal raisin cookies) or should they be crispy (try coconut oatmeal cookies)? People tend to like one or the other, but not both. These iced oatmeal cookies are soft and chewy, AND the thin layer of frosting gives them a sugary crunch. It’s the best of both worlds! Even my husband loves these cookies and he’s not a big oatmeal cookie fan (he prefers my chewy chocolate chip cookies).
Whole grain cookies. Oatmeal cookies are a fairly healthy choice because they are made with rolled oats and whole wheat flour. Whole grains make them hearty and filling, with extra nutritional value. However, sometimes whole wheat flour can make the cookie a little too dense and heavy. I like to combine all-purpose flour with the whole wheat to lighten things up a bit.
A good lunchbox treat. While freshly made cookies are welcome anytime of the year, these cookies are nice for the approaching cooler months. They are perfect for lunchboxes! Oatmeal cookies also go great with a glass of milk or a cup of coffee or tea.
Extra for sharing. Iced oatmeal cookies are easy to make and this recipe makes a pretty big batch of cookies, four and a half dozen. Consider bringing a plate of cookies to someone who needs a little cheering up or a neighbor who you haven’t seen in awhile. The cookies freeze well too.
Ingredient Notes
- Quick Oats: We’ve tested this recipe with both quick oats and rolled oats. Both are fine but we thought the texture of the cookies was slightly better with quick oats. Don’t use instant oatmeal or steel-cut oats.
- Whole Wheat Flour & All-Purpose Flour: Use a 1:1 ratio (half and half) for the best textured cookies. If you prefer to use all whole wheat flour or no whole wheat flour, that’s up to you. The cookies will turn out fine. I usually store my whole wheat flour in the fridge so it stays fresh longer.
- Granulated White Sugar & Brown Sugar: Again, a half and half combination of sugars yields the best oatmeal cookies. They each have unique qualities that contribute to good flavor and texture.
- Butter: Choose unsalted butter for baking and remember to take it out of the refrigerator an hour or two in advance so it has a chance to soften. Rock hard butter is impossible to blend into cookie dough.
- Eggs: You’ll need a couple of eggs.
- Vanilla Extract: Look for pure vanilla extract in the baking aisle. It is vanilla in liquid form.
- Cinnamon: Ground cinnamon enhances the sweet warm flavor of oatmeal cookies.
- Nutmeg: If you can, use freshly grated nutmeg not pre-ground nutmeg. Do it once and you’ll never go back, I promise. All you need is a microplane and nutmeg. It has the best smell and taste ever, so worth the small extra step it requires.
- Baking Powder, Baking Soda, and Salt: These are typical cookie ingredients that are added for leavening and seasoning.
- Confectioners’ Sugar/Powdered Sugar: This finely ground sugar is used for the icing.
- Milk: You’ll need just a couple tablespoons of milk to get the right consistency for the icing.
How To Make Iced Oatmeal Cookies
Mix dry ingredients. Measure out the oats, both kinds of flour, baking powder, baking soda, salt, cinnamon and nutmeg, placing them into a medium-sized mixing bowl. Whisk lightly until combined.
How To Measure Flour
A common mistake is to use the measuring cup to scoop the flour out of the storage container. The flour packs into the cup, resulting in too much flour added to the dough. Instead, lightly spoon the flour into the measuring cup, leveling it off with a flat edge, such as a table knife. Don’t shake the flour down to level it. Be sure to use a measuring cup that is made for dry measure, not liquid.Beat butter and sugar. Measure out the white sugar and the brown sugar. Brown sugar should be packed down into the measuring cup. Place the sugar in a large mixing bowl along with the softened butter. Using an electric mixer, whip the sugar and butter together until the mixture is light and fluffy. You can do this by hand if you prefer.
Add eggs and vanilla. Add the eggs, one at a time, and beat them into the mixture until they are completely incorporated. Stir in the vanilla.
Combine with dry ingredients. Add the flour ingredients to the bowl and stir well until just combined. Over mixing the dough may result in tough cookies. Cover the dough and refrigerate it for a few hours.
Why Refrigerate Cookie Dough?
Refrigerating cookie dough before baking it is a common practice. Two things happen: the butter solidifies so the cookies don’t spread too much; and the flour is hydrated. In the case of oatmeal cookies, the dry oats have a chance to become hydrated as well.
Make dough balls. When you’re ready to bake the cookies, preheat the oven. Use a cookie scoop or tablespoon to form the dough balls. Place them evenly spaced on the cookie sheet, allowing room for them to spread.
Bake. Bake the cookies just until they are firm in the centers, 12 to 13 minutes for a chewy cookie. If you prefer a crispier cookie, bake them a couple of minutes longer. Cool the cookies on the baking sheet for a few minutes before using a spatula to transfer them to a wire rack to cool completely.
Make icing. Meanwhile, blend the powdered sugar with the milk, adding the milk in small increments, until the icing is just the right consistency. It should be fairly thin.
Ice the cookies. There’s a little trick to icing the cookies if you want to get the signature look of iced oatmeal cookies. Hold each cookie upside down in your fingers and gently dip the top side into the icing. After you dip the cookie, give the cookie a half turn and lift it out of the icing, letting any excess drip off.
Don’t worry if you don’t get the trick right away. It’s not a deal-breaker. If you dip the top of the cookie in too far, the surface will be completely covered with frosting (but it will have more icing, so it’s not a terrible thing!).
Let icing harden. Return the cookie to the wire rack until the icing solidifies completely.
Easy Recipe Variations
Give your cookies a non-traditional twist by adding a flourish or two of your own!
- Add citrus flavor. Substitute a couple of teaspoons of finely grated orange zest for the spices.
- Possible stir-ins: Add a half cup of raisins or currants to the dough or stir in mini chocolate chips.
To store baked cookies: When cookies have completely cooled, transfer them to an airtight container. They will keep on the counter for at least a week, in the refrigerator for a couple of weeks, or in the freezer in a freezer safe container for up to six months.
To store cookie dough: Wrap it securely and refrigerate for three to five days. To freeze, wrap and put into a freezer safe container for up to 2 months. If you prefer, roll the dough in balls before freezing. Freeze the individual dough balls separately on a tray for an hour or until they are firm, then transfer to a freezer safe container. You can bake them right from the freezer, adding a minute or two to the baking time.
Iced Oatmeal Cookies
Ingredients
Cookies:
- 1 ½ cups quick oats (rolled oats will work too)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon freshly grated nutmeg (or ground nutmeg)
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar (lightly pack into measuring cup)
- 2 large eggs
- 1 teaspoon pure vanilla extract
Icing:
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- In a mixing bowl, mix together oats, flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg until combined.1 ½ cups quick oats, 1 cup all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, 2 teaspoons ground cinnamon, ¾ teaspoon freshly grated nutmeg
- Using a stand mixer and paddle attachment or electric mixer, whip butter, granulated sugar, and brown sugar until pale and fluffy (about 3 minutes). Add eggs one at a time; mix until incorporated, add vanilla.1 cup (2 sticks) unsalted butter, softened, ¾ cup granulated sugar, ¾ cup light brown sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the dry ingredients and mix until just combined. Cover and refrigerate dough for at least 3 hours or up to 24 hours.
- When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper, if desired.
- Scoop dough by heaping tablespoons and roll (roughly) into a ball. Place on baking sheet and bake for 12 to 13 minutes. Cookies will not be browned. If you prefer a crispier cookie, bake 1 to 2 minutes longer.
- Cool on baking sheet for a few minutes before moving to a wire rack to cool completely.
- Make Icing: In a shallow bowl, blend together powdered sugar and milk. Add just enough milk so that you’re able to dip the cookies in and have the icing stick to the cookies. It should be thick but not too thick.2 cups powdered sugar, 2 tablespoons milk
- Dip tops of cookies lightly in icing, giving them a little twist, and return them to wire rack. Tops of cookies should be lightly iced, with some cookie showing through. Allow icing to set before storing in an airtight container.
Notes
- Flour: The all-purpose flour and whole wheat flour can be added in any ratio. You can use 100% of either type of flour.
- To store baked cookies: Cookies can be stored at room temperature for up to a week; in the refrigerator for a couple of weeks, or in the freezer for up to 6 months.
- To store cookie dough: Wrap it securely and refrigerate for three to five days. To freeze, wrap and put into a freezer safe container for up to 2 months. If you prefer, roll the dough in balls before freezing. Freeze the individual dough balls separately on a tray for an hour or until they are firm, then transfer to a freezer safe container. You can bake them right from the freezer, adding a minute or two to the baking time.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
any cookie with frosting is a winner in my book. looks delish!
These cookies look so comforting and perfect for an after school snack! I will be heading over to check out the recipe!
one of my all-time favorite cookies
Those cookies looks amazing, the icing makes the difference. “Baker Javi” Just love it
that icing makes these so much better than a regular cookie!
These cookies just look PERFECT, my friend! I wish I had a dozen right here, right now!
Thanks Ashley!