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Iced Oatmeal Cookies Recipe
If you’re craving something cozy, nostalgic, and just a little bit fancy, this Iced Oatmeal Cookies Recipe gives you soft, chewy, gently spiced cookies with a sweet vanilla glaze that looks like they came straight from a bakery box.
What Makes These Iced Oatmeal Cookies So Special?
These iced oatmeal cookies are the kind that take you right back to school lunchboxes and holiday cookie trays, but with a homemade twist: soft centers, crisp edges, warm cinnamon and nutmeg, and that pretty, crackly vanilla icing glaze on top.
They’re made with old fashioned oats for hearty texture and a bit of wholesome fiber, but they still feel like a classic dessert cookie—not a health food project. I bake these all year long, but they especially shine in the fall and winter, when warm spices feel like a hug.
As a 50-year-old mom and long-time home baker, I reach for this iced cookie recipe anytime:
- I want something that feels comforting but not fussy.
- I need a reliable holiday cookie tray favorite.
- I’m filling gift boxes for neighbors.
- Or, honestly, when the cookie jar looks a little too empty and sad.
This Iced Oatmeal Cookies Recipe is also very forgiving. You don’t need a mixer the size of Texas, you don’t need special flours, and you don’t need pastry school skills. If you can stir, scoop, and drizzle, you’re in great shape.
And for those of you paying attention to ingredients, oats bring fiber and a bit of protein, while we control the sweetness and spices ourselves. Are these health food? No. Are they better than a mystery store-bought box? In my opinion—absolutely.
Why You’ll Love This Iced Oatmeal Cookies Recipe
- Soft and chewy, never dry – These are soft oatmeal cookies with just enough crisp on the edge to feel like a bakery treat.
- Classic flavor with a cozy twist – Cinnamon spice cookies with a whisper of nutmeg give you that warm, old-fashioned flavor.
- Simple pantry ingredients – Old fashioned oats, flour, butter, sugar, eggs—nothing fancy or hard to find.
- Perfect for holiday cookie trays – The shiny vanilla icing glaze makes them look extra special on a dessert table.
- Kid-approved and grandparent-approved – Familiar, nostalgic flavors that appeal across generations.
- Easy cookie recipe for beginners – No chilling overnight, no rolling pins, no cookie cutters. Scoop, bake, drizzle, done.
- Customizable – You can add raisins, chocolate chips, or nuts, or keep them classic.
- Great for gifting – These homemade iced cookies stack and pack well in boxes, tins, or bags.
- Freezer-friendly – Freeze the baked cookies (iced or not) for a quick dessert whenever you need it.
Ingredients for the Best Iced Oatmeal Cookies
Let me walk you through the ingredients and a few little tricks I’ve picked up while testing this recipe again and again.
For the Chewy Oatmeal Cookies
- 1 ½ cups (135 g) old fashioned rolled oats
- Use old fashioned oats, not quick oats; they give you chewy oatmeal cookies with great texture and those nice oat flecks.
- 1 ½ cups (190 g) all-purpose flour
- Regular unbleached all-purpose flour works well; spoon and level it so you don’t pack in too much.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Nutmeg spiced cookies have a deeper, almost “bakery secret” flavor—freshly grated nutmeg is wonderful if you have it.
- ½ teaspoon fine sea salt
- ¾ cup (170 g) unsalted butter, softened
- Leave it at room temperature for about 30–45 minutes; it should be soft but not oily. You can use salted butter and reduce added salt to a pinch.
- 1 cup (200 g) packed light brown sugar
- Brown sugar keeps the cookies soft and gives that caramel note. Dark brown sugar works too for a deeper flavor.
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Optional mix-ins (pick one or combine, up to 1 cup total):
- ½ cup raisins (classic old-school touch)
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips
You don’t have to add anything—these classic oatmeal cookies stand strong on their own—but if your family is a “team raisin” or “team chocolate,” go for it.
For the Vanilla Icing Glaze
This is the simple vanilla icing that gives you that pretty, white, iced cookie finish.
- 1 ½ cups (180 g) powdered sugar, sifted if lumpy
- 2–3 tablespoons milk
- Whole milk makes a richer glaze, but 2% or even almond milk works fine. Start with 2 tablespoons and add more a teaspoon at a time.
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Just a tiny pinch balances the sweetness and really makes the vanilla icing glaze taste “grown-up good.”
How to Make This Iced Oatmeal Cookies Recipe (Step-by-Step)
You don’t need special tools here—just a couple of bowls, a whisk, a sturdy spoon, and baking sheets. If you have a cookie scoop, it does make things a bit more tidy and even.
1. Prep your pans and preheat the oven
- Preheat your oven to 350°F (175°C).
- Line two large baking sheets with parchment paper or a silicone baking mat.
- Parchment helps the cookies bake evenly and makes cleanup easy—no scraping stuck sugar off your pans.
2. Soften the oats for better texture (quick trick)
- In a medium bowl, add the old fashioned oats.
- Pour in ¼ cup of warm water (not hot, just comfortably warm) and stir briefly. Let them sit while you work on the dough.
- This little “soak” step softens the oats slightly, giving you soft oatmeal cookies that aren’t tough, while still keeping plenty of texture.
(If you’d rather skip the water soak, you can; just expect a slightly heartier chew.)
3. Mix the dry ingredients
- In another medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Whisking helps distribute the spices, so you don’t end up with a cinnamon-heavy bite in one cookie and a bland one in another.
4. Cream the butter and sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer on medium speed for about 2–3 minutes, until light and fluffy.
- If you don’t have a mixer, use a sturdy wooden spoon and a little elbow grease; it may take a bit longer, but it works.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract.
You should have a smooth, creamy base that smells like a good head start on a bakery-style cookie.
5. Combine the dough
- Add the soaked oats to the butter mixture and beat on low just until combined.
- Add the dry ingredients in two additions, mixing on low until no streaks of flour remain.
- Scrape down the sides and bottom of the bowl with a spatula, especially if you’re using a stand mixer; flour likes to hide.
- If you’re using raisins, nuts, or chocolate chips, fold them in by hand with a spatula.
The dough will be thick and a little sticky—this is exactly what you want for chewy oatmeal cookies.
6. Scoop and bake
- Using a 1 ½ tablespoon cookie scoop (or a rounded tablespoon), portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Slightly flatten the tops with your fingers or the back of a spoon; this helps them spread into that classic round shape.
- Bake for 10–12 minutes, or until the edges are set and lightly golden, and the centers still look a bit soft.
Remember, cookies continue to firm up on the hot pan after they leave the oven. If you wait until they look completely done, they’ll end up dry.
7. Cool completely before icing
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- This is important: icing warm cookies will cause the glaze to melt right off. Ask me how I know.
Making the Vanilla Icing Glaze
You know what? This part is strangely relaxing. It’s like a tiny art project in the kitchen.
8. Mix the glaze
- In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, and pinch of salt.
- Check the consistency: it should be thick but pourable, like honey that’s just been warmed a bit.
- If it’s too thick, add more milk ½ teaspoon at a time; if it’s too thin, add a tablespoon or two of powdered sugar.
9. Drizzle or dip the cookies
- Once the cookies are completely cool, use a spoon to drizzle icing over the tops in zigzags, or dip the top of each cookie lightly into the glaze.
- For a more classic iced dessert cookie look, I like to dip just the top third or half of each cookie, then let the icing drip down slightly.
- Set the glazed cookies back on the wire rack. Let the icing set for 30–45 minutes, or until it’s dry to the touch.
As the icing dries, it forms that pretty, slightly crackled finish you see on bakery style cookies—and they stack beautifully once fully set.
Servings & Timing
- Yield: About 30–34 cookies, depending on size
- Prep Time: 20 minutes
- Bake Time: 10–12 minutes per batch
- Icing & Setting Time: 30–45 minutes
- Total Time: About 1 hour 15 minutes from mixing to fully set icing
If you’re baking for a holiday cookie tray or a party, you can easily double this iced cookie recipe. Just bake one sheet at a time for the most even results.
Variations: Make This Recipe Your Own
Here’s the thing: once you nail the base Iced Oatmeal Cookies Recipe, it becomes a canvas for lots of fun flavor twists.
- Maple Brown Sugar Iced Oatmeal Cookies – Swap 1 teaspoon of the vanilla in the icing for pure maple extract and use dark brown sugar in the dough.
- Cranberry Orange Holiday Cookies – Add ½ cup dried cranberries and 1 tablespoon orange zest to the dough; use orange juice instead of milk in the icing.
- Gluten-Friendly Version – Use certified gluten-free oats and a cup-for-cup gluten-free baking flour blend; the texture will be a bit more tender but still delicious.
- Spiced Chai Iced Cookies – Add a pinch of ground ginger, cardamom, and cloves along with the cinnamon and nutmeg for a chai-inspired flavor.
- Chocolate Drizzle Oat Cookies – Skip the vanilla icing glaze and drizzle melted dark chocolate over cooled cookies instead.
- Nutty Toasted Oat Cookies – Lightly toast the oats in a dry skillet for a few minutes before using; this adds a deeper, nutty flavor that’s wonderful in fall.
Storage & Reheating (or Thawing) Tips
One of the things I love about these homemade iced cookies is how well they keep. They’re perfect for making ahead for busy weeks or holiday gatherings.
Room Temperature
- Store completely cooled, iced oatmeal cookies in an airtight container at room temperature for 3–4 days.
- Place parchment paper between layers so the vanilla icing glaze doesn’t stick.
Refrigerator
- You can keep them in the fridge for up to 1 week, though they may firm up a bit.
- Let them sit at room temperature for 10–15 minutes before serving so the texture softens again.
Freezer (Best for Make-Ahead)
You’ve got two freezer options:
-
Freeze baked, un-iced cookies:
- Cool completely, then freeze in a single layer on a sheet pan. Once solid, transfer to a freezer bag or container. Freeze up to 3 months.
- Thaw at room temperature, then add the vanilla icing glaze fresh before serving.
-
Freeze fully iced cookies:
- Let icing set completely. Arrange in a single layer on a tray, freeze until solid, then stack with parchment between layers.
- Thaw at room temperature; the icing holds up surprisingly well if it’s fully dried before freezing.
Notes from My Kitchen (Little Things That Make a Big Difference)
- Measure flour lightly: Too much flour = dry cookies. Spoon the flour into your measuring cup and level it off instead of scooping straight from the bag.
- Don’t skip the salt in the glaze: Even a tiny pinch keeps the icing from tasting flat or cloyingly sweet.
- Watch your bake time: Ovens run hot, warm, and everything in between. Start checking at 9 minutes, especially for the first batch.
- Use real vanilla when you can: It’s the backbone of that classic iced cookie flavor. I like Nielsen-Massey or the big bottle from Costco.
- Let the cookies cool completely before icing: If they’re even a little warm, the glaze will melt and slide right off.
- Rest the dough briefly (optional but nice): Letting the dough sit for 10–15 minutes after mixing helps hydrate the oats more and gives you thicker, chewier cookies.
Honestly, this is one of those classic oatmeal cookies recipes that gets better with practice—but even the first batch is usually scarfed down before they’ve fully cooled.
FAQs About Iced Oatmeal Cookies
Can I use quick oats instead of old fashioned oats?
Yes, you can use quick oats, but the texture will be softer and less chewy. Old fashioned oats give you that classic oatmeal cookie bite.
Why are my cookies spreading too much?
If your cookies spread a lot, your butter may have been too soft or your dough too warm. Try chilling the dough for 20–30 minutes before baking the next tray.
Why are my cookies too thick and not spreading?
That usually means there was a bit too much flour. Next time, measure with the spoon-and-level method and don’t pack the flour into the cup.
Can I make the dough ahead of time?
Yes. You can refrigerate the dough, covered, for up to 48 hours. Let it sit on the counter for 15–20 minutes before scooping, as cold dough can be very firm.
How do I keep the icing from being too runny?
Add the milk very slowly and whisk well. If it’s too thin, just stir in more powdered sugar a tablespoon at a time until it coats the back of a spoon.
Can I reduce the sugar in this recipe?
You can slightly reduce the granulated sugar (by about 2 tablespoons), but cutting too much sugar will change the texture and spread. The icing already allows you a bit of control—use a thinner layer if you want less sweetness.
Are these good for shipping in care packages?
Yes. These iced dessert cookies ship well if the icing is fully set. Layer them with parchment in a snug container so they don’t jostle around too much.
Can I make these dairy-free?
You can use a good dairy-free butter substitute and plant-based milk in the glaze. Just make sure the butter alternative is the kind meant for baking, not a spread with lots of water.
Conclusion: A Classic Cookie You’ll Make Again and Again
This Iced Oatmeal Cookies Recipe brings together everything we love about classic oatmeal cookies—chewy centers, warm spices, old fashioned oats—with the simple pleasure of a sweet vanilla icing glaze. They’re cozy enough for a quiet afternoon with coffee, but pretty enough for any holiday cookie tray or gift box.
If you bake these, I’d love to hear how they turned out—tell me your favorite variation, or whether you’re team raisin, team chocolate, or team “plain is perfect.” And when your cookie jar starts looking empty again, come back and explore more of my easy cookie recipes to keep it happily filled.
Iced Oatmeal Cookies
Ingredients
- 1 1/2 cups old fashioned rolled oats about 135 g; do not use quick oats for best texture
- 1 1/2 cups all-purpose flour about 190 g; spoon and level
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg freshly grated if possible
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter about 170 g; softened to room temperature
- 1 cup light brown sugar about 200 g; packed; dark brown sugar also works
- 1/4 cup granulated sugar about 50 g
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup warm water for soaking the oats; optional step
- 1/2 cup raisins optional; or other mix-ins up to 1 cup total
- 1/2 cup chopped walnuts or pecans optional
- 1/2 cup mini chocolate chips optional
- 1 1/2 cups powdered sugar about 180 g; sift if lumpy, for icing
- 2 tablespoons milk plus more as needed; whole, 2%, or plant-based
- 1 teaspoon pure vanilla extract for icing
- 1 pinch salt for icing; balances sweetness
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- In a medium bowl, add the old fashioned rolled oats. Pour in 1/4 cup of warm water and stir briefly. Let the oats sit and soften while you prepare the rest of the dough. This helps create a softer, chewier texture while keeping some oat flecks.1 1/2 cups old fashioned rolled oats, 1/4 cup warm water
- In another medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and fine sea salt until the spices are evenly distributed.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon fine sea salt
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together with a hand mixer on medium speed for 2–3 minutes, until light and fluffy. If mixing by hand, use a sturdy spoon and beat well until creamy.3/4 cup unsalted butter, 1 cup light brown sugar, 1/4 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully combined and the batter is smooth.2 large eggs, 2 teaspoons pure vanilla extract
- Add the softened oats (including any remaining water) to the butter mixture and mix on low speed just until combined. Add the dry ingredient mixture in two additions, mixing on low only until no visible streaks of flour remain. Scrape down the sides and bottom of the bowl as needed.1 1/2 cups old fashioned rolled oats, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon fine sea salt
- If using raisins, chopped nuts, or mini chocolate chips, fold up to 1 cup total into the dough with a spatula. The dough will be thick and slightly sticky.1/2 cup raisins, 1/2 cup chopped walnuts or pecans, 1/2 cup mini chocolate chips
- Using a 1 1/2-tablespoon cookie scoop or a rounded tablespoon, portion the dough onto the prepared baking sheets, leaving about 2 inches between cookies. Lightly flatten the tops with your fingers or the back of a spoon to encourage even spreading.
- Bake each sheet for 10–12 minutes, or until the edges are set and lightly golden while the centers still look slightly soft. Cookies will continue to firm up on the hot pan after baking, so avoid overbaking.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely. Make sure they are fully cooled before icing so the glaze does not melt off.
- In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt until smooth. The glaze should be thick but pourable, similar to slightly warmed honey. If too thick, add milk 1/2 teaspoon at a time; if too thin, whisk in more powdered sugar.1 1/2 cups powdered sugar, 2 tablespoons milk, 1 teaspoon pure vanilla extract, 1 pinch salt
- Once the cookies are completely cool, drizzle the icing over the tops with a spoon in zigzags, or dip the top of each cookie lightly into the glaze. Let excess drip off, then place the cookies back on the wire rack.
- Allow the iced cookies to sit at room temperature for 30–45 minutes, or until the icing is dry to the touch and lightly crackled. Once fully set, the cookies can be stacked or packed for storage or gifting.
