There’s something special about a classic treat like iced oatmeal cookies. With their chewy texture, warm spices, and sweet icing drizzle, they offer the perfect balance of nostalgia and indulgence. These cookies are a delightful addition to your dessert table, an excellent choice for gifting, or simply a way to satisfy your sweet tooth.
The best part? They’re simple to make at home, and the results are far better than anything you’ll find in a store. Let’s explore how to create these delightful cookies from scratch!
Why You’ll Love Iced Oatmeal Cookies
Classic Flavor
These cookies combine the comforting taste of oats with the warm spices of cinnamon and nutmeg. It’s like a hug in cookie form.
Chewy and Sweet
The texture is perfectly soft and chewy, while the icing adds a touch of sweetness that makes these cookies irresistible.
Simple Ingredients
You probably have most of the ingredients in your pantry, making these cookies an easy and accessible treat.
Ingredients for Iced Oatmeal Cookies
Here’s what you’ll need to make these cookies:
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Icing:
- 1 cup powdered sugar
- 2–3 tbsp milk (or as needed for consistency)
- ½ tsp vanilla extract
How to Make Iced Oatmeal Cookies
Step 1: Prepare the Oats
- Place the rolled oats in a food processor. Pulse 4–5 times until the oats are coarsely chopped. This step gives the cookies their signature texture.
Step 2: Mix the Dry Ingredients
- In a medium bowl, combine the processed oats, flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: Cream the Butter and Sugars
- In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Step 4: Add Eggs and Vanilla
- Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth and well combined.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing, as this can affect the texture of the cookies.
Step 6: Chill the Dough
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking.
Step 7: Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
- Scoop the dough into 1 ½-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers will look slightly underbaked, which keeps the cookies soft and chewy.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Make the Icing
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk (a few drops at a time) if the icing is too thick.
Step 9: Ice the Cookies
- Once the cookies are completely cool, drizzle the icing over the tops using a spoon or piping bag. Alternatively, dip the tops of the cookies into the icing for a thicker coating.
Step 10: Let the Icing Set
- Allow the icing to set for about 15–20 minutes before serving.
Tips for Perfect Iced Oatmeal Cookies
1. Don’t Skip Chilling the Dough
- Chilling the dough prevents the cookies from spreading too thin and helps enhance their chewy texture.
2. Use Old-Fashioned Oats
- Avoid quick-cooking oats, as they lack the texture needed for this recipe.
3. Customize the Flavor
- Add raisins, dried cranberries, or chocolate chips for a fun twist.
4. Keep an Eye on Baking Time
- Every oven is different, so check the cookies at the 10-minute mark. They should be slightly golden around the edges but soft in the center.
5. Make It Gluten-Free
- Substitute the all-purpose flour with a 1:1 gluten-free baking flour, and ensure your oats are certified gluten-free.
Why They’re a Crowd Favorite
- Timeless Appeal: The combination of oatmeal and icing is nostalgic and comforting.
- Perfect for Any Occasion: These cookies are great for holidays, bake sales, or a simple afternoon treat.
- Kid-Friendly: Kids love helping to drizzle or dip the icing. It’s a fun activity for the whole family!
Serving and Storing Iced Oatmeal Cookies
- Serving: Pair these cookies with a glass of cold milk, a cup of coffee, or hot tea for a cozy treat.
- Storing: Store in an airtight container at room temperature for up to a week. If stacking, place parchment paper between layers to prevent sticking.
- Freezing: These cookies freeze well. Place them in a freezer-safe container or bag, and enjoy within 3 months.
Conclusion
Iced oatmeal cookies are more than just a sweet treat—they’re a reminder of simpler times and warm memories. Their chewy texture, spiced flavor, and sugary icing make them a dessert that everyone loves.
Whether you’re baking for a holiday gathering, a casual get-together, or simply treating yourself, these cookies deliver every time. And with their easy preparation and simple ingredients, they’re a no-fuss recipe you can whip up whenever the craving strikes.
So grab your apron, preheat that oven, and enjoy the magic of homemade iced oatmeal cookies. You won’t be disappointed!
FAQs:
1. What are Iced Oatmeal Cookies?
Iced Oatmeal Cookies are classic, chewy cookies made with rolled oats and warm spices like cinnamon and nutmeg, topped with a sweet glaze. These cookies are soft in the middle with slightly crisp edges and offer a nostalgic, homemade flavor that’s perfect for snacking or dessert.
2. What ingredients do I need?
The main ingredients for Iced Oatmeal Cookies include rolled oats, all-purpose flour, brown sugar, granulated sugar, butter, eggs, vanilla extract, baking soda, cinnamon, nutmeg, and a pinch of salt. For the glaze, you’ll need powdered sugar, milk, and vanilla extract. These simple pantry staples come together to create the perfect cookie.
3. Can I use quick oats instead of rolled oats?
Yes, but the texture will differ slightly. Rolled oats provide a chewy, hearty texture, while quick oats result in a finer, softer cookie. Avoid using instant oats as they can make the cookies too soft and lose their characteristic texture.
4. How do I make the icing for these cookies?
The icing is made by whisking powdered sugar, milk, and vanilla extract until smooth. The consistency should be thick but pourable. Dip the top of each cooled cookie into the glaze or drizzle it over the cookies with a spoon. Allow the icing to set before serving or storing.
5. How long do I bake the cookies?
Bake the cookies at 350°F (175°C) for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they’ll continue to set as they cool. Overbaking can make the cookies too crispy, so keep an eye on them.
6. Can I make these cookies ahead of time?
Yes, Iced Oatmeal Cookies can be made ahead. You can bake the cookies and store them un-iced in an airtight container for up to 3 days. Add the icing closer to serving time for the freshest taste. Alternatively, freeze the un-iced cookies for longer storage.
7. Can I freeze these cookies?
Yes, these cookies freeze well. Place cooled, un-iced cookies in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw them at room temperature and add the icing before serving. Iced cookies can also be frozen, but the glaze may lose some of its shine.
8. Can I customize the flavor?
Absolutely! Add raisins, chopped nuts, or shredded coconut for extra texture and flavor. You can also experiment with spices like ginger or allspice for a spicier cookie. For a citrusy twist, add orange or lemon zest to the dough or icing.
9. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend and ensure the oats are certified gluten-free. The texture may vary slightly, but the cookies will still be delicious. Make sure all other ingredients are gluten-free as well.
10. How should I store the cookies?
Store Iced Oatmeal Cookies in an airtight container at room temperature for up to 3-4 days. To keep them soft, add a slice of bread to the container. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Allow iced cookies to set completely before stacking them.

Iced Oatmeal Cookies
Ingredients
1 cup (226 g) unsalted butter melted and cooled 10 minutes
1 cup (200 g) dark brown sugar tightly packed
½ cup (100 g) granulated sugar
2 large egg yolks
1 ½ teaspoons vanilla extract
2 cup (250 g*) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cinnamon
2 cups (190 g) old fashioned rolled oats
ICING
1 ½ cups (190 g) powdered sugar
1 ½ -2 Tablespoons milk
1 Tablespoons light corn syrup**
¼ teaspoon vanilla extract
Instructions
Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
Combine melted, cooled butter and sugars and stir until well-combined.
1 cup unsalted butter,1 cup dark brown sugar,½ cup granulated sugar
Add egg yolks and vanilla extract and stir well. Set aside.
2 large egg yolks,1 ½ teaspoons vanilla extract
In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
2 cup all-purpose flour,1 teaspoon baking soda,1 teaspoon baking powder,1 teaspoon salt,½ teaspoon cinnamon
Gradually stir dry ingredients into wet until completely combined.
Now you’ll need to prepare your oats. Add old fashioned oats to the basin of a food processor and pulse briefly (7-10 times, don’t over-do it or you’ll end up with oat flour!)
2 cups old fashioned rolled oats
Stir your oats into your cookie dough until well incorporated.
Scoop dough by heaping 2 teaspoon-sized scoops and gently roll between your palms to form a smooth round ball (dough may be crumbly). Place cookie dough at least 2″ apart on baking sheet and use your fingers to gently press down on each cookie to lightly flatten.
Bake on 350F (175C) for 12 minutes.
Allow cookies to cool completely before covering with icing.