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A plate of eight iced oatmeal cookies made from a classic iced oatmeal cookies recipe, with white glaze, is arranged on a white scalloped dish atop a red and white striped cloth on a light marble surface.

Iced Oatmeal Cookies

Melissa Griffiths
This irresistible Iced Oatmeal Cookies Recipe results in amazing cookies with crunchy edges, soft centers, and a perfect sweet glaze topping. These nostalgic cookies are easy to make and guaranteed to become a family favorite!
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 45 minutes
Servings 36 cookies
Calories 173 kcal

Ingredients
  

  • 1 ½ cups old-fashioned oats
  • 1 cup butter (softened)
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg

For the icing:

  • 2 cups powdered sugar
  • 3 tablespoons milk

Instructions
 

  • Add the oats to a blender or food processor, and blend until the oats process into an oat flour, about 30 seconds. It's okay to have a few chunks left in the oats; they do not need to be ground into a super-fine flour.
  • In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. You can use a stand mixer with the paddle attachment, if you'd like.
  • Add the eggs and vanilla, and beat to combine.
  • Add the ground oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to combine well.
  • Let the dough rest for 10 minutes, giving the oats time to absorb some of the liquid.
  • Preheat the oven to 350°F, and line a baking sheet with parchment paper or a baking mat.
  • Scoop a generous tablespoon of dough into your hands, and roll it in to a ball. This will help your cookies to be very round when baked.
  • Place on the cookie sheet 2 inches apart, and repeat with remaining dough.
  • Bake for 11 to 13 minutes, or until the edges are light brown. If you like a crisper cookie, bake them a bit longer until the whole cookie is a light brown.
  • Remove from the oven, and let the cookies cool on a wire rack.
  • To make the icing, stir together the powdered sugar and milk to form a thin icing.
  • Hold onto the cookie, and dip just the top into the icing. Let the icing drip off, and then return the cookie to the cooling rack, icing side up. Repeat with remaining cookies.
  • Enjoy right away, and store extras in an airtight container in a single layer. The icing can make them stick together if you stack them.

Notes

Don't Over-Process the Oats: The key to the perfect texture is leaving some oat pieces larger than others. Pulse the oats in short bursts until they're coarsely ground with some visible pieces remaining. 
Icing Tips:
  • Make sure cookies are completely cool before applying the icing. If cookies are even slightly warm, the icing will become too thin and run off instead of creating that beautiful finish.
  • The perfect icing should be thin enough to dip but thick enough to set opaque. If it's too thick, add milk a few drops at a time. If it's too thin, add more powdered sugar. When dipped, you should be able to see the surface of the cookie through the wet icing, but it will dry solid white.
  • Allow at least 2 hours for the icing to fully set before storing. For faster setting, you can place the cookies in the refrigerator for about 30 minutes. Once set, the icing should be dry to the touch and not sticky.
 
How to Store Cookies: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Remember to place them in a single layer or separate layers with parchment paper to prevent the icing from sticking. For longer storage, freeze un-iced cookies for up to 3 months, then thaw and ice them when ready to serve.
 
Optional Add-Ins: This recipe is wonderfully adaptable. Add up to 1 cup of mix-ins like raisins, dried cranberries, chopped nuts, or even chocolate chips. Just fold them into the dough after all other ingredients have been mixed together. Note that additional ingredients may slightly alter the baking time.

Nutrition

Serving: 1 of 36 cookiesCalories: 173kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 95mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 175IUVitamin C: 0.004mgCalcium: 25mgIron: 1mg
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