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Soft and chewy iced oatmeal cookies are comforting and nostalgic! These classic cookies are a must bake when you crave old-fashioned oatmeal cookies made with rolled oats. Dipped in a simple vanilla icing made with powdered sugar, vanilla extract, and heavy cream, each cookie is perfectly chewy. Best of all, the dough comes together in under 30 minutes, no chilling required! Recipe yields 40 cookies.
With chewy edges, soft centers, and plenty of spice flavor, it’s easy to see why these oatmeal cookies with icing are one of my favorite homemade cookie recipes.
Filled with rich, buttery flavor and the best chewy texture, these cookies are so delicious and freeze perfectly too!
Love oatmeal cookies? You may also like my Small Batch Oatmeal Chocolate Chip Cookies!
Here’s what you need to make these frosted oatmeal cookies:
- Oats – I use and recommend old fashioned rolled oats. Briefly pulsing the oats to a coarse consistency gives the cookies a nice uniform texture.
- Flour – Use all-purpose flour.
- Baking powder – Makes the cookies less dense and a bit chewier.
- Baking soda – Gives the cookies a lift.
- Cornstarch – Ensures that the cookies don’t overspread in the oven and increases the chewiness.
- Salt – For flavor.
- Spices – Ground cinnamon and ground nutmeg add warm spice flavor that pairs perfectly with the vanilla glaze. For a seasonal twist, you can also flavor these cookies with pumpkin pie spice or apple pie spice.
- Butter – Use unsalted butter at room temperature (room temperature butter is slightly cool to the touch and your finger will make a shallow impression). Do not use softened butter – the cookies will overspread.
- Sugars – Dark brown sugar adds rich molasses flavor to the cookies (and adds softness). You’ll also use granulated sugar in the cookie dough.
- Eggs – Two large eggs add moisture and bring the dough together.
- Vanilla – Pure vanilla extract flavors both the cookie dough and the vanilla icing.
- Powdered sugar – For a smooth vanilla icing. No need to sift!
- Heavy cream – Thins out the icing to the perfect consistency for dipping the cookies.
How to Make Iced Oatmeal Cookies
Pulse oats: Place rolled oats in a food processor and pulse for about 20 seconds to reach a coarse consistency. You can also use a blender, or roll over them with a rolling pin (guidance included in the recipe card).
Make dough: Whisk together coarsely ground oats, all-purpose flour, baking powder, baking soda, cornstarch, salt, cinnamon, and nutmeg in glass bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat room temperature butter, dark brown sugar, and granulated sugar together until creamy, about 2 minutes.
Beat in eggs one at a time. Add vanilla, and beat to combine.
Gradually add dry ingredients, beating just until combined. Expect a thick cookie dough (scrape down the bowl as needed with a spatula).
Use a medium cookie scoop to scoop 1 1/2-inch balls of dough and place two inches apart on baking sheets. Bake cookies for 12 to 13 minutes, rotating pans halfway through. Cool cookies for 5 minutes on baking sheets, then transfer to wire racks to cool completely.
Icing for Oatmeal Cookies
Whisk together powdered sugar, 1 teaspoon vanilla extract, and 5 tablespoons heavy cream. If necessary, slowly and gradually whisk in remaining heavy cream until icing is thick and ribbony. Lightly dip the tops of each cookie in vanilla icing and place dipped cookies in a single layer on a wire rack to set before serving or storing.
Storage and Make Ahead Tips
Store these iced oatmeal cookies in an airtight container up to 3 days. You can also freeze these cookies (with icing or without icing). Freeze cookies flat on a baking sheet for 1 hour, then transfer to a freezer bag or airtight container for up to 2 months.
To make ahead, roll the cookie dough into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Bake frozen cookie dough balls as directed, adding 1-2 minutes to baking time.
More favorite homemade cookie recipes:
- Ginger Cookies with Molasses
- Small Batch Oatmeal Chocolate Cookies
- Salted Brownie Cookies
- Soft Chewy Snickerdoodle Cookies
- Red Velvet Crinkle Cookies
- Soft Molasses Spice Cookies
Did you try this Iced Oatmeal Cookie Recipe? Let me know by leaving a comment and rating below!Print
Soft and chewy iced oatmeal cookies are comforting and nostalgic! These classic cookies are a must bake when you crave old-fashioned oatmeal cookies dipped in vanilla icing. Recipe yields 40 cookies, no chilling required!
- 3 cups (240 g) old fashioned rolled oats
- 1 1/2 cups (210 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 3/4 tsp (5 g) salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup (224 g) unsalted butter, at room temperature
- 1 cup (200 g) dark brown sugar
- 3/4 cup (150 g) granulated sugar
- 2 large eggs (100 g)
- 1 1/2 tsp (6 g) vanilla extract
- 2 cups (240 g) powdered sugar
- 1 tsp (4 g) vanilla extract
- 5 to 7 Tbsp (75 to 105 g) heavy cream
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Pulse oats: Place oats in a food processor and pulse for about 20 seconds to reach a coarse consistency. If you don’t have a food processor, use a blender or place oats in a sturdy, sealable plastic bag and roll over them with a rolling pin until the oats reach a coarse consistency.
- Make dough: Whisk together pulsed oats, flour, baking powder, baking soda, cornstarch, salt, cinnamon, and nutmeg in a medium bowl. Beat butter and sugars in a large mixing bowl at medium speed until creamy, about 2 minutes. Beat in eggs one at a time. Beat in vanilla. Reduce speed to low and gradually add flour-oat mixture; beat just until incorporated. Cookie dough will be thick – scrape down bowl with a spatula as needed.
- Use a medium cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough (approximately 30 grams each) and place two inches apart on baking sheets.
- Bake cookies for 12 to 13 minutes, rotating pans halfway through, until edges are golden and set. Let cookies cool for 5 minutes on baking sheets. If desired, use a slightly larger round cookie cutter to scoot the warm cookies into a perfect round shape as they cool. Transfer cookies to a wire rack and let cool completely.
- Make icing: Whisk together powdered sugar, vanilla, and 5 tablespoons (75 grams) heavy cream in a medium bowl until smooth and thick. If necessary, slowly and gradually add remaining cream (while whisking) until icing is smooth, thick and ribbony. If icing is still too thick, whisk in additional cream 1 teaspoon at a time.
- Dip cookies: Start with one test cookie to check the consistency of the icing. Lightly dip the top of cookie into the icing and pull straight up, letting some of the excess drip off back into the bowl. Repeat with remaining cookies. Place dipped cookies in a single layer on wire racks and allow icing to set before serving or storing. If icing starts to thicken while working, whisk again as needed and add another 1/2 teaspoon of heavy cream.
- Store cookies in an airtight container at room temperature for up to 3 days, or in an airtight container in the refrigerator up to 1 week.
Oats: I use and recommend Quaker old-fashioned oats. Be sure to pulse the oats in a food processor or blender for 20 seconds (to reach a coarse consistency).
Brown sugar: I use and recommend dark brown sugar for the richest molasses flavor. You can also make these cookies with light brown sugar.
Make Ahead: Roll the dough into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Bake frozen cookie dough balls as directed, adding 1-2 minutes to baking time.