Name: Iced Oatmeal Cookies
Prep time: 15 min
Cook time: PT-487275H32M37S
Total time: 55 min
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp salt; 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 2 tsp vanilla extract; 2 cups powdered sugar; 2–4 tbsp milk (adjust for icing consistency)

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Why You’ll Love This Recipe

Iced Oatmeal Cookies are soft, chewy, and topped with a sweet vanilla glaze that sets perfectly. With warm spices and hearty oats, these nostalgic cookies are just like the classic bakery version—only better homemade! They’re easy to make, comforting, and perfect for lunchboxes, coffee breaks, or holiday trays.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

old-fashioned rolled oats all-purpose flour baking powder baking soda ground cinnamon ground nutmeg salt unsalted butter granulated sugar brown sugar eggs vanilla extract powdered sugar milk

directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Pulse oats in a food processor until slightly broken up but not powdery.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.

Add eggs and vanilla extract, mixing well.

Gradually add the dry ingredients and then the pulsed oats until fully combined.

Scoop dough onto the prepared baking sheet, spacing about 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden. Let cool completely.

For the icing, whisk together powdered sugar and milk until smooth. Dip the tops of cooled cookies into the icing and let excess drip off.

Allow icing to set before serving.

Servings and timing

This recipe makes about 24 cookies.Preparation time: 15 minutesBaking time: 10-12 minutesCooling and icing time: 30 minutesTotal time: 55 minutes

Variations

Add a pinch of ginger for extra warmth.

Mix in raisins for a classic touch.

Use maple extract instead of vanilla for a twist.

Sprinkle a bit of coarse sugar on top before baking for crunch.

storage/reheating

Store Iced Oatmeal Cookies in an airtight container at room temperature for up to 5 days.For longer storage, freeze cookies (un-iced or iced) for up to 2 months.

FAQs

Can I make these ahead?

Yes! Bake and ice them up to 2 days in advance.

Why pulse the oats?

It gives the cookies a classic texture that’s chewy but not too coarse.

Can I make them gluten-free?

Use certified gluten-free oats and a 1:1 gluten-free flour blend.

Can I adjust the sweetness?

Use less powdered sugar in the icing if you prefer.

What’s the best way to ice them?

Dip the tops of the cookies or drizzle the icing with a spoon.

Conclusion

Iced Oatmeal Cookies are a timeless, cozy treat with the perfect balance of chewy oats and sweet glaze. Simple to make and so satisfying, they’ll remind you of the best old-fashioned bakery cookies. Enjoy them with a cup of coffee or share them with friends and family—they’re sure to disappear fast!

Iced Oatmeal Cookies

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Author: israa
Total Time: 55 minutes (including cooling & icing)
Yield: 24 cookies 1x

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Description

These Iced Oatmeal Cookies are soft, chewy, and topped with a sweet vanilla glaze. Nostalgic and bakery-style, they’re perfect for lunchboxes, coffee breaks, or holiday trays!

Ingredients

Scale

2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups powdered sugar
2–4 tbsp milk (adjust for icing consistency)

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Pulse oats in a food processor until slightly broken up but not powdery.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs and vanilla extract until combined.
Gradually add the dry ingredients, then mix in the pulsed oats until fully combined.
Scoop dough onto prepared baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, or until edges are lightly golden. Let cool completely.
For the icing, whisk together powdered sugar and milk until smooth and drizzle-able.
Dip the tops of the cooled cookies into the icing or drizzle with a spoon. Let excess drip off and allow icing to set before serving.