Iced Oatmeal Cookies Recipe

Introduction

Iced oatmeal cookies are a delightful twist on a classic favorite, offering a soft, chewy texture with warming spices and a sweet vanilla glaze. Perfect for a cozy treat or sharing with friends, these cookies bring comfort with every bite.

Ingredients

• 2 cups (170g) old-fashioned whole rolled oats
• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred)
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (180g) sifted confectioners’ sugar*
• 1/4 teaspoon pure vanilla extract
• 1.5 – 2 Tablespoons milk

Instructions

1. Step 1: Pulse the oats in a food processor 10-12 times until you have a mix of chopped oats and oat flour. Set aside.
2. Step 2: Whisk together the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set this dry mixture aside.
3. Step 3: In a large bowl, beat the butter, brown sugar, and granulated sugar on medium-high speed until creamy, about 2 minutes.
4. Step 4: Add the eggs, molasses, and vanilla extract, then beat on high speed until fully combined, about 1 minute. Scrape down the bowl as needed.
5. Step 5: Mix the dry ingredients into the wet ingredients on low speed until just combined. The dough will be thick and sticky.
6. Step 6: Cover and chill the dough for at least 45 minutes or up to 4 days. If chilled longer than a few hours, let it sit at room temperature for 30 minutes before scooping.
7. Step 7: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
8. Step 8: Scoop about 1.5 tablespoons of dough per cookie and place them 3 inches apart on the prepared sheets.
9. Step 9: Bake for 11-12 minutes until the edges are lightly browned but the centers look soft.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Step 11: To make the icing, whisk sifted confectioners’ sugar, vanilla extract, and 1 tablespoon of milk in a medium bowl. Add milk gradually, about 1 more tablespoon, until very thick but spreadable.
12. Step 12: Lightly dip the tops of cooled cookies into the icing. Allow icing to set for a few hours before stacking or gifting.

Tips & Variations

• Pulse the oats to achieve a mix of textures for better chewiness.
• Use dark molasses for a richer flavor; avoid blackstrap molasses which is too bitter.
• If you prefer a sweeter icing, add a little more confectioners’ sugar instead of milk to thicken.
• For a nutty twist, add chopped walnuts or pecans to the cookie dough before baking.

Storage

Store iced oatmeal cookies covered at room temperature for up to 3 days or refrigerate for up to 10 days. If refrigerated, bring cookies to room temperature or warm slightly before serving. The icing hardens as it sets, making the cookies easy to stack and gift.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Quick oats can be used, but the texture will be softer and less chewy. The recipe works best with old-fashioned rolled oats for a heartier cookie.

How do I make sure the cookies don’t spread too much while baking?

Chilling the dough for at least 45 minutes helps prevent spreading. Also, make sure your butter is softened—not melted—when mixing the dough.

Iced Oatmeal Cookies Recipe

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★★★★★

4.8 from 114 reviews

These Iced Oatmeal Cookies are a delightful twist on the classic oatmeal cookie, featuring a mix of rolled oats pulsed for texture, warm spices like cinnamon and nutmeg, and a soft molasses hint. Topped with a lightly sweetened vanilla icing, these cookies balance chewy centers with crisp edges and a decadent finish perfect for gifting or enjoying with a cup of tea.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 17 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (170g) old-fashioned whole rolled oats
• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Wet and Other Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; preferred Grandma’s brand)
• 2 teaspoons pure vanilla extract

Icing

• 1 and 1/2 cups (180g) sifted confectioners’ sugar
• 1/4 teaspoon pure vanilla extract
• 1.5 – 2 Tablespoons milk

Instructions

1. Pulse the oats: Pulse the rolled oats in a food processor 10-12 times until you achieve a mix of chopped oats and fine oat flour for varied texture in your cookies.
2. Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined. Set this mixture aside.
3. Cream butter and sugars: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed for about 2 minutes until light and creamy.
4. Add wet ingredients: To the creamed butter and sugars, add the eggs, molasses, and vanilla extract. Beat on high speed for about 1 minute until fully combined, scraping down the bowl sides and bottom to ensure even mixing.
5. Combine wet and dry ingredients: Add the dry ingredient mixture to the wet mixture and mix on low speed until just combined. The dough will be thick and sticky.
6. Chill the dough: Cover and refrigerate the dough for at least 45 minutes and up to 4 days. If chilled longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before scooping, as it will be very hard.
7. Preheat and prepare baking sheets: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
8. Scoop and bake: Using about 1.5 tablespoons of dough per cookie, scoop and place the cookies 3 inches apart on the prepared baking sheets. Bake for 11-12 minutes until the edges are lightly browned and the centers appear soft.
9. Cool the cookies: Remove cookies from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Make the icing: In a medium bowl, combine sifted confectioners’ sugar, vanilla extract, and 1 tablespoon of milk. Whisk with a fork until mixed, then add a little more milk (up to 1 additional tablespoon) to achieve a very thick icing consistency.
11. Ice the cookies: Lightly dip the tops of the cooled cookies into the icing. The icing will set after a few hours, allowing you to stack and gift the cookies without mess.
12. Storage: Store iced cookies covered at room temperature for up to 3 days or refrigerate for up to 10 days to keep them fresh.

Notes

• Do not use blackstrap molasses; unsulphured or dark molasses gives the best flavor.
• If chilling dough for longer than a few hours, bring to room temperature before baking for easier scooping.
• The icing should be thick so it sets nicely on the cookies and makes them easy to stack and gift.
• Use parchment paper or silicone mats to prevent cookies from sticking during baking.
• Cookies will look soft in the center when removed from oven but will firm up as they cool.

Keywords: iced oatmeal cookies, oatmeal cookies with icing, spiced oatmeal cookies, molasses cookies, holiday cookies