These craggly topped Iced Oatmeal cookies are old fashioned goodness at its finest. With chewy butter centers, crunchy oats, warm spices, and a vanilla icing, every bite is magical!
Whether you want to take a walk down memory lane or are just looking for a new oatmeal cookie recipe to try, you are going to love these amazing cookies!
Best Ever Iced Oatmeal Cookies
I have fond memories of my dad bringing home packaged oatmeal cookies with icing. They were sweet and crunchy, and I loved dipping them in milk.
But this homemade version is a hundred times better!
- Instead of being overly sweet, they are buttery and have great spicy flavor.
- They are made with high quality ingredients like real butter, brown sugar, and molasses, so every bite is delectable.
- Instead of being hard and crumbly, they are soft and chewy, and that’s a win for my cookie loving heart!
- They stay soft for days, but because the icing hardens, they are perfect for gift giving.
If you’ve never had a homemade oatmeal cookie with icing, you are in for a treat!
Frequently asked questions:
Blending the oats does add to the perfect texture of these cookies. Having some whole oats gives the cookies a nice crunchy texture, while some oat powder helps hold the cookies together and keeps them softer.
If you don’t blend the oats, your cookies will still taste good, but they will be more flat, and not as soft. They will also not have the same craggly appearance on top.
Packaged oatmeal cookies are hard and crunchy. This homemade version yields cookies that are soft, chewy, and simply irresistible! If you want a crunchier cookie, you can cook them longer. Baking them yourself means you can make them as hard or soft as you like!
Although oats do add healthy fiber and other nutrients, oatmeal cookies are still packed with sugar and fat. They are healthier than many cookies out there, but no, they should not be considered a healthy food. Enjoy them in moderation. 🙂
Absolutely! Most cookies freeze wonderfully, and these iced oatmeal cookies are no exception. Just make sure the icing is completely set before you freeze them. I like to use waxed paper in between the layers so the icing doesn’t get crumbs in it
HOW TO MAKE ICED OATMEAL COOKIES
- PREP – Let your butter sit at room temperature for a few hours until it is soft. Place the oats in a food processor or blender and pulse a few times, just until you have some oat chunks and some powder.
- DRY INGREDIENTS – Whisk together the blended oats, flour, baking soda, baking powder, salt, cinnamon and nutmeg in a small bowl.
- WET INGREDIENTS – In a large mixing bowl, beat the butter and sugars with a hand mixer until smooth and creamy. Add the molasses, eggs, and vanilla; mix well. Stir in the dry ingredients just until the flour is mixed in.
- CHILL – Cover the dough and let it chill for 30 minutes. While the dough chills, preheat your oven to 350 degrees. Line your baking pans with silicone liners, or spray with cooking spray.
- FORM – Scoop and roll the dough into balls (using about 1 1/2 tablespoon of dough for each ball). Place at least 2 inches apart on prepared cookie sheets.
- BAKE – Bake the cookies for 11-12 minutes, or until the edges are barely lightly browned. If you want soft cookies, don’t overbake! It’s ok if the middles seem slightly doughy.
- COOL – Let the cookies cool for 4-5 minutes on the pan, then transfer to wire racks to cool completely.
- MAKE ICING – Whisk together the icing ingredients, adding enough milk as needed to get a pourable consistency.
- ICE COOKIES – Gently dip just the very tops of the cookies into the icing, then place back on the cooling racks. It takes several hours for the icing to set.
Storing leftover oatmeal cookies with icing:
These cookies keep really well, and will stay soft for up to a week if stored in an airtight container. Just make sure you let the icing harden completely before trying to stack them.
For best results, place waxed paper between the layers to prevent crumbs from getting in the icing.
You can also freeze the oatmeal iced cookies. I like to flash freeze them on cookie sheets first, then transfer them to freezer ziplock bags. They will keep in the freezer for 5-6 months.
- If you want a crunchy cookie, simply increase the baking time to 15 or more minutes. Bake until the cookies are brown around the edges and the center is completely firm.
- A pinch of cinnamon or nutmeg (or both) is tasty in the icing. Just keep in mind that your icing won’t be bright white.
- If you don’t care about the traditional craggly top, you can just spread the icing on, or drizzle it over the cookies.
MORE OATMEAL COOKIE RECIPES:
SOFT ICED OATMEAL COOKIES RECIPE
1 hour 2 minutes
- 2 cups old fashioned oats
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg (or 1/4 for a less spicy cookie)
- 1 cup salted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 Tbsp molasses
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 cup powdered sugar
- dash salt
- 1/4 tsp vanilla extract
- 3 Tbsp milk (more or less)
- Let your butter sit out until it is soft.
- Place the oats in a food processor or blender. Pulse 8-10 times, until they are partially ground and have a bit of powder.
- In a small bowl, whisk together the ground oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream the soft butter and sugars with a hand mixer. Add the molasses, eggs, and vanilla. Mix well.
- Stir in the dry ingredients just until no streaks of flour remain.
- Cover dough and chill for about 30 minutes, or until you can roll balls without it sticking to your hands.
- Line baking sheets with silicone or spray with cooking spray. Preheat your oven to 350°.
- Roll dough into balls. I used 1 1/2 tablespoons for mine. Place at least 2 inches apart on prepared pans.
- Bake at 350 degrees for 11-12 minutes, or until the edges are just barely browned. The middles may appear a bit doughy, but that’s ok. They will set up as they cool.
- Let cookies cool on the pan for 4-5 minutes, then remove to wire racks to cool completely.
- For icing: Combine powdered sugar, salt, vanilla, and 2 tablespoons of the milk in a small bowl. Whisk until smooth, adding more milk as needed.
- Carefully dip just the tops of the cookies in the icing, then return to wire racks. It will take a few hours for the icing to completely set.
-Partially blending the oats is essential to get the best texture for these cookies. Just make sure you don’t over blend and end up with oat powder!
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Amount Per Serving:
Calories: 126Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 142mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g
You are going to want to make these cookies for potlucks, parties, and just to keep on hand in the pantry. They are even better than the oatmeal cookies from your childhood!