I have to say, this Iced Oatmeal Cookies Recipe is one of my all-time favorites to bake. There’s something so comforting about the combination of chewy oatmeal texture with that sweet vanilla glaze on top—it’s like a cozy hug in cookie form. Whether you’re baking for a casual afternoon snack or a festive gathering, these cookies really hit the spot every time.
When I first tried making iced oatmeal cookies, I struggled to get the right balance of softness and crispness. But after experimenting, I discovered this recipe, and it’s been a keeper ever since. You’ll find that with just a bit of patience and the right ingredients, these cookies turn out golden, perfectly glazed, and unbelievably tasty.
Why You’ll Love This Recipe
- Perfect Texture: The blend of whole and ground oats gives a delightful chewy yet soft bite every time.
- Easy Glaze Finish: The simple vanilla glaze adds just the right amount of sweetness and shine without overpowering.
- Kid-Friendly and Crowd-Pleaser: Whether you’re baking for family or friends, these cookies are a guaranteed hit.
- No-Fuss Ingredients: You probably already have everything in your pantry, making it easy to whip up anytime cravings hit.
Ingredients You’ll Need
The ingredients for these iced oatmeal cookies come together in a way that balances spice, sweetness, and texture. Be sure to get old-fashioned rolled oats—not instant or quick oats—to retain that classic chewy feel.
- Old fashioned rolled oats: Using rolled oats gives you the best texture; I like to pulse them a bit so some are ground for a soft chew.
- All-purpose flour: Provides structure and ensures your cookies hold their shape nicely.
- Cornstarch: A little trick I love to keep cookies tender and soft.
- Baking powder and baking soda: These leavening agents give just enough lift without puffing up the cookie too much.
- Salt: Balances the sweetness and enhances all the flavors.
- Cinnamon and ground nutmeg: Classic warm spices that make oatmeal cookies taste like fall in your kitchen.
- Butter: I use softened unsalted butter for richness and flavor.
- Brown and granulated sugar: Brown sugar adds moisture and depth, while granulated sugar helps crisp up the edges.
- Egg: Binds everything together beautifully.
- Vanilla extract: Adds that cozy, sweet aroma you want in any cookie.
- Powdered sugar: For the glaze—make sure it’s finely sifted so the icing is smooth.
- Milk: Just a splash to thin the glaze to the perfect consistency.
Variations
I like to switch things up now and then with this Iced Oatmeal Cookies Recipe, depending on the season or what I have in the pantry. Feel free to customize to your taste—there’s so much room for creativity with oatmeal cookies.
- Add-ins: My family goes crazy for raisins or chopped walnuts stirred into the batter.
- Spice swap: Sometimes, I swap out nutmeg for ground ginger or add a pinch of allspice for a festive twist.
- Gluten-free option: You can experiment with gluten-free flour blends to make these cookies friendly for gluten-sensitive friends.
- Vegan adaptation: Replace butter with coconut oil and egg with a flax egg; the glaze can be done with plant-based milk.
How to Make Iced Oatmeal Cookies Recipe
Step 1: Prep Your Oats and Dry Mixture
Start by pulsing your old fashioned rolled oats in a food processor about 10-12 times. You want a mix of ground and whole oats to get that great texture variation. Then whisk together the oats with your flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. This ensures everything is evenly distributed before it meets the buttery goodness.
Step 2: Cream Butter and Sugars
In either a stand mixer or large mixing bowl, cream the softened butter with brown and granulated sugars until the mixture is light and fluffy—about 2 minutes on high speed. This step is key for that perfect cookie crumb, so don’t rush it! Add the vanilla extract during this step to let the aroma really develop.
Step 3: Combine Wet and Dry Ingredients
With your mixer on low, add the egg and mix until it’s just combined. Then slowly add the dry oat mixture, mixing only until everything is incorporated. The dough will feel soft and a bit sticky—that’s just right! I like to refrigerate it for 20-30 minutes before scooping; it makes handling the dough so much easier and helps control spreading during baking.
Step 4: Scoop and Bake
Use a standard cookie scoop to portion out the dough onto parchment-lined baking sheets. Space them well because these babies spread a bit. Bake at 350°F for 10-14 minutes—I prefer 14 minutes for that crisp edge, but if you’re after a chewier cookie, check them at 10. Let them cool on the sheet for 3 minutes before moving to a wire rack; this prevents them from breaking.
Step 5: Glaze and Set
For the icing, whisk together powdered sugar, vanilla, and milk until smooth. Dip the tops of cooled cookies in the glaze and swirl off the excess. It sets beautifully after about 30 minutes and adds that signature glossy finish with a bit of extra sweetness—my family always asks for that final touch.
Pro Tips for Making Iced Oatmeal Cookies Recipe
- Perfect Oat Texture: Pulsing your oats just enough to have some ground but also keep whole bits is the secret to that classic chewy oatmeal cookie feel.
- Chill the Dough: Refrigerating soft dough for 20-30 minutes makes scooping easier and helps cookies bake evenly without excessive spreading.
- Glaze Consistency: If your glaze is too thick, add a little more milk drop by drop for smooth dipping; too thin and it won’t set properly.
- Baking Time: If you want crispier cookies, bake closer to 14 minutes; for softer, chewy cookies, start checking at 10 minutes to avoid overbaking.
How to Serve Iced Oatmeal Cookies Recipe
Garnishes
I like to sprinkle a tiny bit of extra cinnamon or even some finely chopped toasted nuts on the glaze before it sets—it adds a nice crunch and a little visual interest that guests always notice. For a festive look, colored sugar crystals can be fun too!
Side Dishes
These iced oatmeal cookies pair wonderfully with a warm cup of chai or a big glass of cold milk. For a brunch spread, I often serve them alongside fresh fruit and cream cheese spreads—you’ll enjoy the balance of sweetness and freshness.
Creative Ways to Present
For holidays or parties, arranging the cookies on a rustic wooden board with sprigs of fresh herbs like rosemary or thyme adds a lovely aroma and a pretty pop of green. Stacking them with parchment paper in between also makes for an elegant gift presentation if you’re taking them somewhere special.
Make Ahead and Storage
Storing Leftovers
Leftover iced oatmeal cookies keep beautifully in an airtight container at room temperature for up to 4 days. I always line my container with parchment paper between layers to prevent sticking, especially because of the glaze.
Freezing
If you want to freeze these cookies, I recommend freezing them without glaze first. Flash freeze on a tray, then transfer to a freezer-safe container. When ready to enjoy, thaw completely, then dip in glaze and let set fresh.
Reheating
To warm cookies, pop them in the microwave for about 10 seconds or in a low oven (around 300°F) for 5 minutes to bring back that fresh-baked warmth without melting the glaze too much.
FAQs
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Can I use quick oats instead of old fashioned rolled oats?
Quick oats tend to break down too much during baking, resulting in a less chewy, almost gummy texture. For the best iced oatmeal cookies, stick to old fashioned rolled oats and pulse them slightly to get some ground bits while keeping texture.
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Why do I need to chill the dough?
Chilling the dough firms it up, which makes it much easier to handle and scoop without sticking to your hands. It also helps the cookies maintain their shape and prevents spreading too much while baking.
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Can I make the glaze ahead of time?
Yes! You can prepare the glaze a day ahead and keep it covered in the fridge. Before using, give it a quick stir and add a splash of milk if it has thickened too much.
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How long will glazed cookies stay fresh?
The glaze sets nicely but can become slightly sticky if stored too long at room temperature. I recommend eating glazed cookies within 2-3 days for best texture, or store unglazed and add glaze just before serving.
Final Thoughts
This Iced Oatmeal Cookies Recipe holds a special place in my baking rotation because it’s reliable and always delights everyone around the table. I love how approachable it is—you don’t have to be a seasoned baker for these to turn out perfectly. Give this recipe a try next time you want that wonderful homemade cookie feeling without the fuss. Trust me, you’ll be baking these again and again!
Print
Iced Oatmeal Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully crisp iced oatmeal cookies featuring a perfect blend of rolled oats, warm spices, and a sweet vanilla glaze. These cookies are easy to make, with a soft dough that chills before baking to perfection and a simple glaze that adds an extra touch of sweetness.
Ingredients
Cookie
- 1 cup old fashioned rolled oats
- 1 cup all-purpose flour plus 2 tbsp
- 1 tsp cornstarch
- 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 8 tbsp butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 1/2 tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or baking mats to prepare for baking.
- Prepare Oats and Dry Ingredients: Pulse the rolled oats in a food processor about 10-12 times until you achieve a mixture of ground and whole oats. In a medium bowl, whisk together the processed oats, all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, and ground nutmeg until well combined.
- Cream Butter and Sugars: In a large bowl or stand mixer, cream the softened butter, brown sugar, sugar, and vanilla extract on high speed until the mixture is light and fluffy, approximately 2 minutes.
- Add Egg and Dry Ingredients: Reduce mixing speed to low, add the egg, and blend until just incorporated. Gradually add the dry ingredients to the wet mixture, mixing only until combined to avoid overworking the dough.
- Chill Dough: Since the dough is soft, refrigerate it for 20-30 minutes to make it easier to handle and to allow the flavors to meld.
- Shape Cookies: Using a standard cookie scoop, place dough balls evenly spaced on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 10-14 minutes. For crispier cookies, bake for the full 14 minutes.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
- Prepare Glaze: Whisk together powdered sugar, vanilla extract, and milk in a small bowl until smooth.
- Ice Cookies: Once cookies are completely cool, dip the tops into the glaze and swirl to remove excess. Allow glaze to set for about 30 minutes before serving.
Notes
- Chilling the dough before baking helps control spread and makes shaping easier.
- Adjust baking time depending on desired cookie crispiness; less time for chewier cookies.
- You can substitute milk with almond or oat milk for a dairy-free glaze option.
- Store iced cookies in an airtight container at room temperature for up to 5 days.
- For a nuttier flavor, consider adding chopped walnuts or pecans to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 172 kcal
- Sugar: 17 g
- Sodium: 114 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 25 mg
