Satisfy your sweet tooth holiday cravings with these beloved, old-fashioned Iced Oatmeal Cookies!
These soft and chewy classic oatmeal cookies are drizzled with a simple vanilla icing for for a perfect bite every time like these Chewy Butterscotch Oatmeal Cookies, Spiced Molasses Cookie Cream Pies and these Soft-Batch Oatmeal Raisin Cookies!
Need a quick and easy Christmas cookie recipe for the holidays? These are perfect for including in gift baskets for friends and family and ideal for school lunches, parties, road trips, family outings, and more!
They totally bring on nostalgic memories every day like grandma used to bake. No wonder they are so popular, grandma's cookies are the best!
With a variety and depth of flavor, these oatmeal cookies are perfect for any celebration and they are great on their own and can be paired with your favorite ice cream, coffee or hot cocoa!
The best part about this oatmeal cookie recipe is that you can literally make these cookies anytime of the year. They are the perfect cookies that have an exquisite home style flavor that is irresistible, keeping you coming back for more cookies to devour! Get the cold milk out!
Why I Love this Oatmeal Cookie Recipe!
- Easy to make oatmeal cookie recipe that requires simple pantry ingredients.
- No chilling of the cookie dough to bake cookies quickly.
- Uses a homemade vanilla glaze that sets easily.
- Yields super soft and chewy oatmeal cookies with vanilla icing that has cozy cinnamon flavor.
- Way better than store-bought cookies.
- You can add raisins, dried cranberries or any dried fruits to give it a flavor fruity boost.
Ingredients You Need
Oatmeal Cookies
- all-purpose flour, spooned and leveled
- ground cinnamon
- baking soda
- salt
- unsalted butter, softened
- brown sugar
, packed
- egg
- vanilla extract
- quick-cooking oats, I used 1 minute quick Quaker Oats
Vanilla Icing
- powdered sugar
- whole milk or milk of choice
- vanilla extract
How to Make Iced Oatmeal Cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper, set aside.
- Whisk together the flour, cinnamon, baking soda, salt, and nutmeg and set aside.
- Using mixer, cream together the butter and brown sugar for 2 minutes until light and fluffy.
- Mix in the egg and vanilla until fully combined.
- Add the dry ingredients to the wet and mix until just combined.
- Add the oats and mix in until evenly distributed.
- Using a small, medium or large cookie scoop
, place scoops of cookie dough on the baking sheets 2-inches apart. Bake until lightly golden brown along the edges. Let cool slightly on the trays for 2 minutes, then transfer to a wire rack to cool completely. The cookies must be completely cool before icing.
- While the cookies cool make the icing by whisking together the powdered sugar, milk, and vanilla. (The icing should be thick, yet pourable so you can dip the cookies into the icing.)
- Once the cookies are completely cool, lightly dip the tops of the cookies into the icing and lay them back on the wire rack icing side up. Let them sit to allow the icing to fully set. To set quickly, place cookies in fridge.
Baking Sizes and Times
- Small Cookies (1 tablespoon) Bake 9-10 minutes
- Medium Cookies (2 tablespoons) Bake 11-13 minutes
- Large Cookies (¼ cup scoop) Bake 14-16 minutes
Storing and Freezing Iced Oatmeal Cookies
- Store these cookies in an airtight container at room temperature for up to 4 days or store these in an air-tight container in the fridge for up to 7 days.
- Store in an airtight container in the freezer for up to 3 months. Remove from the freezer 1 hour before ready to serve. You can also warm in the microwave for 10 – 15 seconds.
Recipe Tips for Old Fashioned Oatmeal Iced Cookies
- For best soft and chewy textured cookies, do not substitute steel cut oats for the quick oats in these cookies. They are not processed as finely, so they will not give you the best texture.
- Over mixing the dough can result in tougher cookies.
- To get soft oatmeal cookies, remove them from the oven when the bottoms and edges look golden brown.
- Measure flour correctly to avoid cakey cookies. To avoid this, spoon the flour into a measuring cup and then level it off using a knife.
- The simple icing should be somewhat thick, so that it will set up firm. If it’s too runny, it won’t set very well, so if it is, add some more powdered sugar to get the right consistency.
These old fashioned oatmeal cookies with vanilla icing is the best when it comes to classic cookies! Better make a double batch for the holidays!
More Desserts We Can't Resist!
- Best No Chill Sugar Cookies
- Lemon Blueberry Bundt Cake
- Valentine Sugar Cookies with Vanilla Icing
- Easy Melted Snowman Cookies
- Healthy Strawberry Banana Oatmeal Cookies
- Super Soft Lemon Glazed Sugar Cookies
Iced Oatmeal Cookies
Satisfy your sweet tooth cravings with these old-fashioned soft & chewy Iced Oatmeal Cookies! Perfect for any celebration!
Ingredients
Oatmeal Cookies
- ¾ cup all-purpose flour spooned and leveled
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 7 tablespoons unsalted butter softened
- ½ cup brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups quick-cooking oats
Vanilla Icing
- 1 cup powdered sugar
- 1 tablespoon whole milk
- ¼ teaspoon vanilla extract
Instructions
Oatmeal Cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper, set aside.
- Whisk together the flour, cinnamon, baking soda, salt, and nutmeg and set aside.
- Using mixer, cream together the butter and brown sugar for 2 minutes until light and fluffy.
- Mix in the egg and vanilla until fully combined.
- Add the dry ingredients to the wet and mix until just combined.
- Add the oats and mix in until evenly distributed.
- Using a small, medium or large cookie scoop, place scoops on the baking sheets 2-inches apart. Bake cookies until lightly golden brown along the edges. (Small Cookies (1 tablespoon) Bake 9-10 minutes, Medium Cookies (2 tablespoons) 11-13 minutes, Large Cookies (¼ cup scoop) 14-18 minutes.
- Let cool slightly on the trays for 2 minutes, then transfer to a wire rack to cool completely before icing.
Vanilla Icing
- While the cookies cool make the icing by whisking together the powdered sugar, milk, and vanilla. (The icing should be really thick, yet pourable so you can dip the cookies into the icing.)
- Once the cookies are completely cool, lightly dip the tops of the cookies into the icing and lay them back on the wire rack icing side up. Let them sit to allow the icing to fully set for several hours. To set icing quickly, place cookies in fridge for 5-10 minutes.
Notes
Small Cookies (1 tablespoon) Bake 9-10 minutes
Medium Cookies (2 tablespoons) Bake 11-13 minutes
Large Cookies (¼ cup scoop) Bake 14-18 minutes
Medium Cookies (2 tablespoons) Bake 11-13 minutes
Large Cookies (¼ cup scoop) Bake 14-18 minutes
Tried this recipe?Let us know how it was!
Leave a Reply