These classic iced oatmeal cookies are old-fashioned style with soft centers, crisp chewy edges, and are topped with vanilla icing that sets after a couple hours. Pulsing the oats before adding to the cookie dough will give you a compact and uniform textured cookie.
These iced oatmeal cookies are old-fashioned style with buttery soft centers, crisp chewy edges, and plenty of cozy spice flavor. They’re topped with a light coating of vanilla icing that sets overtime, making cookies perfect for stacking and gift-giving. You know the packaged iced oatmeal cookies you can buy at the store? That’s what these are but, you know, fresh from your oven!
Video Tutorial
How to Make Iced Oatmeal Cookies
This recipe is adapted from my oatmeal chocolate chip cookies: soft & chewy oatmeal cookies from which you can make oatmeal raisin cookies, white chocolate chip cherry oatmeal cookies, and oatmeal scotchies. Since I love it so much, I used this recipe as my starting point today. I played around with the ingredients so that I could replicate the texture of store-bought iced oatmeal cookies with the taste of homemade.
Texture: We want a compact oatmeal cookie with soft centers and crisp edges. I switched up the oats to flour ratio in my original recipe. Less oats and more flour proved successful. I went even further and pulsed the oats a few times to gently break them down into a coarse powdery consistency. Ding ding ding! This was the winning answer.
Taste: Now that the texture is spot-on, what about the flavor? To instill that delicious old-fashioned oatmeal cookie flavor, make sure you reach for:
- brown sugar
- cinnamon
- nutmeg
- and a spoonful of molasses
Consider these 4 ingredients as flavor powerhouses. The brown sugar actually plays two roles: flavor and softness. Its soft and moist texture translates directly into the baked cookie.
The Trick Is Pulsing the Oats
This is an extra step, but—as mentioned above—taking an extra minute to pulse the oats will completely transform your iced oatmeal cookies. No matter if you’re using whole oats or quick oats, you must pulse them a few times in your food processor to obtain the correct consistency. This is the same trick we use for gingerbread oatmeal cookies and gingerbread latte cookies. I used my Ninja. Here’s the texture you want:
THIS COOKIE DOUGH SMELLS INCREDIBLE.
This is a soft cookie dough and will over-spread in the oven unless you chill it. Chill the cookie dough for about 45 minutes in the refrigerator before baking.
Use a cookie scoop. Can I admit something? I never use a cookie scoop when making chocolate chip cookies, but I swear by this tool for oatmeal cookies. Oatmeal cookie dough is sticky, textured, and soft. A cookie scoop not only prevents a mess, it helps ensure all cookies are the same size and shape. I recommend the medium cookie scoop, which holds 1.5 Tablespoons of cookie dough. The cookies spread nicely, so I recommend baking only 8 or 9 cookies on each baking sheet.
How to Ice Oatmeal Cookies
There are two tricks to icing oatmeal cookies.
- Thick icing. The thicker the icing, the more likely it will set. This vanilla icing is super thick. Start with sifted confectioners’ sugar and a splash of vanilla extract, then only add enough milk until you have a perfectly thick and creamy texture. Literally only 2 Tablespoons. Very little liquid.
- Light dip. Want to replicate the crackled icing appearance? The trick is to *lightly* dip the tops of the cookies into the icing. Don’t submerge the cookies; just a quick dip!
With every cookie recipe I test, I always set 6 or 7 cookies aside to see how they’ll taste a few days later. Results are often mixed—sometimes cookies lose their softness or just taste old… you get the idea. These iced oatmeal cookies? Still tasted fresh 1 week later. 1 WEEK.
As the days past, the spice flavor intensified. The centers were softer, the icing settled into the tops. By no means will your batch of iced oatmeal cookies last an entire week, but use my test as proof that these are damn good cookies!
One batch of these iced oatmeal cookies will launch you into cookie stardom. They evoke emotion. They’re the kind of nostalgic cookie that grandma used to make, which is why they’re so popular on store shelves. I’m confident that this recipe will result in marriage proposals, 1st-place medals, and sold-out signs at bake sales!!
Exaggerating? I would never.
If you love recreating nostalgic treats, be sure to check out these copycat desserts to make at home for more ideas!
Iced Oatmeal Cookies
- Prep Time: 1 hour, 25 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours
- Yield: 28 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These classic iced oatmeal cookies are old-fashioned style with soft centers, crisp chewy edges, cozy spice flavor, and are topped with vanilla icing that sets after a couple hours. Pulsing the oats before adding to the cookie dough will give you a compact and uniform textured cookie.
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; I prefer 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
- Make the cookies: Pulse the oats in a food processor 10-12 times until you have a variety of texture—chopped oats with some oat flour. See photo above for a visual.
- Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
- Make the icing: Place sifted confectioners’ sugar in a medium bowl. Add the vanilla extract and 1 Tablespoon of milk. Use a fork to whisk until combined. It will be impossible to fully combine because this isn’t enough liquid. Add only enough extra milk to make a very very thick icing. I only add about 1 more Tablespoon of milk. Lightly dip the tops of the cookies into the icing. Icing will set after a few hours, so you can stack and gift the cookies.
- Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 5. Baked cookies with or without icing freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Oats: Pulsing the oats in step 1 is the trick to this recipe. If you don’t have a food processor, use a blender. Even if you’re using quick oats, pulsing the oats is necessary—you just won’t have to pulse them as much as whole oats.
- Molasses: 1 Tablespoon of molasses helps give these cookies incredible flavor. Be sure to use unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand). If you don’t have any, use pure maple syrup instead.
- Confectioners’ Sugar: Sift confectioners’ sugar before measuring.
Reader Comments and Reviews
I love the recipe! The cookies were a big hit. I was wondering if I could add chopped apples and dried cranberries to the recipe to try something different. What do you think?
Hi Malika, you can add about 1.5 cups of add-ins to the batter. Or here are our recipes for oatmeal raisin cookies (you could use dried cranberries instead) and apple cinnamon oatmeal cookies that you might enjoy, too!
I tried your suggestion and they were delicious! My husband loved them. I will definitely keep your recipe. 🙂
This recipe is dangerous! So easy, and so so good!
I’ve made these before ( back in 2018) they were awesome! But I’m wondering can I do melted butter instead?
Hi Brandi, we don’t recommend melted butter here—the cookies would simply spread too much. Best to stick with the recipe for best results!
These are unbelievable. The flavor is sublime. The texture is so tender yet a bit crispy on the edges. I added raisins to mine. I chopped them up a bit so they would be like the raisins like the oatmeal cookies in stores which always seem chopped up to me. Anyway I like the chewiness they added and the traditional flavor too.
First try these are amazing!
Damn good cookies is right! You sent this recipe out in your email of recipes for the weekend, and they definitely made our weekend better! The icing makes an already superb cookie even better. Oatmeal cookies usually aren’t my favorite but these are sublime, and may be my new favorite cookie. Is it the molasses? Warm spices? Pulsed oatmeal? Thick icing? All the above? Whatever the reason, these cookies are insanely delicious! I’m glad I get your emails and you couldn’t have picked a better weekend bake.
All of the above is my vote!
I love oatmeal cookies and want to give this recipe a try. Has anyone tried adding raisins to this recipe?
Hi Mary, you can follow this recipe and add 1 and 1/2 cups of raisins.
These are so good! I didn’t have molasses so used maple syrup as suggested and they turned out great. Soft and chewy with just the right amount of flavour and sweetness. I was worried my dough would be too cold to spread in the oven after chilling, but had no problems!
These cookies made a second appearance on my Christmas cookie tray
These have wonderful flavor. But mine backed up very flat. I weighed my flour and followed the directions to the best of my ability (and I’m a seasoned baker). I will say I often have better results if I don’t weigh the flour. I don’t know why that is. Any ideas what I did wrong?
Hi Susan, we’re so glad you enjoyed these cookies! Did you chill the dough? Chilling is imperative to prevent cookies from spreading. Also make sure to use proper room temperature butter.
I don’t own a food processor or a blender. Should I just leave the oats as is or is there another way to “pulse” the oats? (P.S. I absolutely LOVE your recipes and I LOVE reading your emails every time!
Hi Lynn, you can give them a rough chop with a knife instead. Hope you enjoy the cookies!
May I swap out the regular flour and use Cup4Cup Gluten Free flour? How might I change the recipe to achieve the same/similar result? I love iced oatmeal cookies!!
Hi Kara, we haven’t tested this flour with gluten free all-purpose flour, so we’re unsure of the exact results or additional changes that may be needed. Please do let us know if you give it a try!
I noticed your Iced Oatmeal Cookies have two recipes that are different with various ingredient amounts. One contains 2 cups rolled oats; the other, 1-2/3 cups rolled oats, with subsequent changes in salt, butter, etc. I suppose the two recipes contain the appropriate amounts for that certain recipe, but I would like clarification, please.
Hi, what is the other recipe you are referring to? Is it the gingerbread or pumpkin iced oatmeal cookies? Those have additional ingredients so the recipes vary.
I wanted some store bought iced oatmeal cookies but as I’m on a budget, I decided to make these. They are truly better than the store bought thank you for sharing this recipe ♥️
I’ve never liked oatmeal cookies but my husband loves them. I figured I would try a new recipe, and came across yours. I am now an oatmeal cookie fanatic, they are so good, you are a genius, thank you Sally!!
I love your recipes! Why are my oatmeal cookies cookies flat and underbaked?
Hi Kathy, happy to help! Did you chill the dough? Chilling is imperative to prevent cookies from spreading. Also make sure to use proper room temperature butter.
Hi,
I’m excited to try this recipe bc my son just discovered he loves these store bought oatmeal cookies.
Do you think I could pulse the oats using my vitamix blender instead of using a food processor?
Thanks for your help.
Hi Whitney, that would probably work!
Can these be made into a cookie bar?
Hi Lori, We haven’t tested these as bars, but they should work. We would suggest a 9×9 pan and baking time may vary. Let us know if you give it a try!
I tried them as a cookie bar but my grands don’t do dairy so I made it with a plant based butter. I put it in a small half-sheet pan (12x9x1) and baked for 24 minutes. I made about 1/4 of the icing and just drizzled it on. We all loved them! Thank you.
My cookies came out yummy but didn’t spread much and were still more of a ball shape. Any ideas what I did wrong?
Hi Mackenzie, it sounds like the flour may be over measured, causing to absorb too much of the wet ingredients and preventing spread. Be sure to spoon and level (or use a kitchen scale) to ensure just the right amount of flour. This post on 5 tips to improve your next batch of cookies will also be a helpful resource to review! Thanks so much for giving these cookies a try.
Smell delicious easy to make and soooo tasty!!
Does anyone know if parchment paper should be used? recipe doesn’t say.
Hi Jeff! See step 5: Line baking sheets with parchment paper or silicone baking mats.
Came across this cookie recipe, seeing it had 5 stars I was intrigued and thought… really?? Can it be that good?? No.. it’s better.. SO much better!! This is the absolute BEST cookie I have ever made. Family, neighbors and husband’s co-workers were “wowed”. I’m going to try the next batch with golden raisins because my husband suggested it. I also made the icing a bit “runnier” than suggested. 10 stars for YOU, Sally!!
So glad you loved these cookies, Irene!
Delicious! I followed the recipe exactly as written. I used a 1 1/2 Tbsp. cookie scoop and got 45 cookies. I was afraid I wouldn’t have enough icing so I piped it on in zigzags. Just barely had enough – perfect. Great recipe though next time I will add raisins, a bit of extra cinnamon and maybe a tad less molasses.
great recipe
10/10! Makes the holidays complete!
Everyone went crazy over these
Hi! Do you think this recipe can be doubled, or would that be too much for a mixer to handle at once? 5qt mixer
Hi Joana, there’s a good bit of dough here, so for best results, I really recommend making 2 separate batches.
Thank you Sally! Also, if I store these in the fridge but then put them in tins for gifts and it’s left at room temp.. will this affect the freshness? How long will they stay good for at room temp after being in the fridge essentially?
Thank you Sally.I have always enjoyed everyone of your recipes I have tried.
Also speaking for all those who have enjoyed the benefits of eating them,
Thank you Sally, for everyone of the many recipes you have shared with so many.
Also a Thank you, from all who have enjoyed eating them….Happy Holidays
Do you have to use old fashion whole oats or can you substitute quick oats and not pulse? Thank you.
Hi Patti, you can use quick oats. You will still want to pulse the oats – you just won’t have to pulse them as much as whole oats.
I will keep this as one of my base favorites! I didn’t try the icing instead I threw in some white chocolate chips, little toffee bits, and mini marshmallows and I’m in heaven!
I had never found much success baking cookies but then I found this recipe! They turn out perfectly every time. Just the right amount of molasses and spices. My teenaged son requests these often so I consider that a win!