Iced Oatmeal Cookies

Soft and chewy oatmeal cookies generously topped with a sweet vanilla glaze, offering a comforting, nostalgic treat perfect for snack time or dessert.

Why You’ll Love This Recipe

These Iced Oatmeal Cookies combine the hearty texture of oats with a luscious, glossy icing that adds subtle sweetness and visual appeal. They’re easy to make, store well, and are ideal for sharing or enjoying with a warm beverage.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Old‑fashioned rolled oats
• All‑purpose flour
• Baking soda
• Ground cinnamon
• Salt
• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Milk or cream
• Powdered sugar (for icing)

Directions

1. Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
2. In a bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
3. In a separate bowl, cream butter with brown and granulated sugars until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla.
5. Gradually add the dry mixture, mixing until just combined.
6. Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
7. Bake 10–12 minutes or until edges are lightly golden.
8. Let cookies cool on sheet for 5 minutes, then transfer to a wire rack.
9. Prepare glaze by whisking powdered sugar with milk or cream until smooth.
10. Once cookies are fully cooled, drizzle or spread glaze over each.
11. Allow glaze to set before serving.

Servings and timing

• Yield: Approximately 24 cookies
• Prep time: 15 minutes
• Bake time: 11 minutes (average)
• Cooling + icing time: 15 minutes
• Total time: Around 45 minutes

Variations

• Spiced up: Add ½ tsp nutmeg and a pinch of cloves.
• Citrus zest glaze: Stir in 1 tsp lemon or orange zest into the icing.
• Raisins or dried fruit: Fold in ¾ cup raisins, dried cranberries, or chopped apricots with the dough.
• Chocolate drizzle: Replace vanilla icing with melted dark or white chocolate drizzled over cooled cookies.

Storage/Reheating

• Room temperature: Store iced cookies in a single layer or separated by parchment in an airtight container for up to 4 days.
• Freezing: Freeze un-iced cookies in a sealed bag for up to 2 months; ice after thawing.
• Reheating: Warm a cookie briefly (5–7 seconds) in the microwave to soften before icing or serving.

FAQs

What type of oats work best?

Old‑fashioned rolled oats give the best chew and texture. Quick oats will work but yield a softer cookie.

Can I make the glaze thicker?

Use less milk or cream—start with 1–2 tsp—to achieve a thicker consistency.

Are these cookies crisp or chewy?

They’re soft and chewy in the center with slightly crisp edges when fresh.

Can I skip the icing?

Yes—these cookies are lovely plain. You can also dust them with powdered sugar instead.

How do I keep the glaze from cracking?

Make sure cookies are fully cooled before icing and allow glaze to dry at room temperature, not in the fridge.

Can I add nuts?

Absolutely—try chopped pecans, walnuts, or almonds (about ½ cup) stirred into the dough.

Do they travel well?

Yes—iced oatmeal cookies travel nicely for picnics or lunch boxes when stored flat in a container.

Can I double the recipe?

Yes—double ingredients and bake on two sheets, rotating halfway through.

Can I make this gluten‑free?

Yes—use a 1:1 gluten‑free flour blend safe for baking and certified gluten‑free oats.

Can I substitute honey or maple syrup for sugar?

Not recommended in this recipe, as it will affect texture and moisture balance significantly.

Conclusion

Classic and comforting, these Iced Oatmeal Cookies offer a delightful blend of oat-chewiness and sweet, silky glaze. Easy to customize and wonderful for sharing, they’re a dependable favorite for any occasion.

Iced Oatmeal Cookies

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Soft and chewy oatmeal cookies topped with a sweet vanilla glaze, offering a nostalgic, comforting treat perfect for any time of day.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 45 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 2 cups old-fashioned rolled oats
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2–3 tbsp milk or cream (for icing)
• 1 1/2 cups powdered sugar (for icing)

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Instructions

1. Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
2. In a bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
3. In a separate bowl, cream butter with brown and granulated sugars until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
7. Bake for 10–12 minutes, or until edges are lightly golden.
8. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. In a small bowl, whisk powdered sugar with milk or cream until smooth to form a glaze.
10. Once cookies are fully cooled, drizzle or spread glaze over each and allow to set before serving.

Notes

• Ensure cookies are fully cooled before glazing to prevent melting.
• Store in a single layer or with parchment between layers to preserve icing.
• Add citrus zest or spices to glaze for a flavor twist.
• Freeze un-iced cookies for up to 2 months; glaze after thawing.
• To make gluten-free, use certified gluten-free oats and flour blend.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 14g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg