Classic iced oatmeal cookies are soft, chewy oatmeal cookies with cinnamon and nutmeg, topped with a simple vanilla icing that hardens to a smooth finish. The icing cracks when you bite into it. The cookie underneath is soft.
These taste like the ones from the bakery case. Three ingredients in the icing. Confectioners sugar, milk, vanilla. That is it.
Why These Classic Iced Oatmeal Cookies Work
Quick oats, not old-fashioned. Quick oats are thinner and cut smaller. They absorb moisture faster and give the cookie a soft, uniform chew. Old-fashioned oats make a coarser cookie. These are supposed to be soft, not hearty.
Cinnamon and nutmeg together. No other spices. Cinnamon is warm and familiar. Nutmeg adds a subtle back note without tasting like pumpkin pie. The spice blend supports the icing instead of competing with it.
The icing is three ingredients. Confectioners sugar, milk, vanilla extract. Stirred together until smooth. That is the whole thing. It sets firm on top and stays white.
Dip or spread depending on the cookie. These cookies are soft. If they hold together after cooling, dip them face down into the icing. If they are delicate, drop a teaspoon of icing onto each cookie and spread it with the back of a spoon. Either way, the icing hardens the same.
Cool completely before icing. Warm cookies melt the icing into a puddle. The cookie has to be fully cool for the icing to set into that smooth crackly finish.
How to Make Classic Iced Oatmeal Cookies
- Preheat the oven to 350°F. Line cookie sheets with parchment paper.
- Beat the softened butter until smooth. Add the granulated sugar and brown sugar and beat until creamy. Add the eggs one at a time, beating after each. Add the vanilla and stir.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
- Slowly beat the dry ingredients into the wet ingredients until incorporated. Add the quick oats a little at a time until combined.
- Use a number 40 cookie scoop, about one and a half tablespoons, to scoop the dough onto the lined cookie sheets. Leave two inches between each cookie.
- Bake for 10 to 11 minutes. Let the cookies cool on the sheet for 10 minutes, then transfer to a wire rack. Cool completely before icing.
- Make the icing. Combine the confectioners sugar, milk, and vanilla extract. Stir until smooth.
- Ice the cookies. If the cookies are firm enough, dip them face down into the icing and lift them out with a spoon. If the cookies are very soft, drop about a teaspoon of icing onto each cookie and spread it with the back of a spoon.
- Let the icing harden completely before stacking or storing.
Quick Tips
- Use quick oats, not old-fashioned. Quick oats make a softer cookie.
- Cool the cookies completely before icing or the icing melts.
- Dip if firm, spread if soft. Either method works. The icing sets the same.
- Make the icing while the cookies cool. It comes together in one minute.
Make Ahead and Storage
Store iced cookies in an airtight container with parchment paper between layers. They keep for up to 5 days at room temperature.
Freeze the cookie dough for up to 3 months. Scoop into balls, freeze on a tray, then transfer to a freezer-safe bag. Bake from frozen and add a minute or two.
Freeze baked cookies for up to 3 months. Place parchment squares between layers. Thaw on the counter.
More Recipes
For more iced cookies, try my apple cinnamon oatmeal cookies with vanilla icing and diced Granny Smith apples. My Apple Spice Cupcakes are another classic dessert.
📖 Recipe
Iced Oatmeal Cookies
Ingredients
Oatmeal Cookies
- 1 cup unsalted butter - softened
- ½ cup sugar
- 1 cup brown sugar - packed
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups quick oats
Oatmeal Cookie Icing
- 1 ½ cups confectioners sugar
- 2 ½ tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Oatmeal Cookies
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- Beat the softened butter until smooth.
- Beat in the granulated sugar and the brown sugar until smooth.
- Add eggs one at a time and blend well.
- Add in vanilla, and stir to combine.
- In a separate bowl, combine the all-purpose flour, salt, and baking soda.
- Slowly beat the dry ingredients into the wet ingredients until incorporated.
- Add the quick oats a little at a time until combined.
- Use a #40 cookie scoop (or scoop by 1 ½ tablespoonsful of dough) and scoop cookie dough onto the cookie sheets, leaving 2 inches of space between each cookie.
- Bake for 10-11 minutes.
- Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire cooling rack to cool completely.
- Cool completely before icing.
Oatmeal Cookie Icing
- Combine the confectioner's sugar together with the milk and vanilla extract.
- Mix until the icing is smooth.
- Once the cookies are completely cooled, ice the cookies by dipping the cookies face down into the bowl of icing. Use a spoon to help lift the cookies out of the icing if needed.
- If the cookies are very soft even after cooling - drop 1 teaspoon worth of icing on the top of each cookie and use the back of the spoon to spread the icing around.
- Allow the icing to harden completely before storing.
Notes
- Use quick oats, not old-fashioned. Quick oats make a softer cookie.
- Cool cookies completely before icing or the icing melts into a puddle.
- Dip the cookies face down into the icing if they are firm. Drop and spread with a spoon if they are soft. The icing sets the same either way.
- Make the icing while the cookies cool. It comes together in one minute.
- Freeze dough balls for up to 3 months. Bake from frozen, adding a minute or two.
- Store with parchment paper between layers so the icing does not stick.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Oooh this is a winner in regards to I have all the ingredients. I haven’t had an oatmeal cookie in a little bit!
These look so yummy!
These look so good! I am actually a HORRIBLE baker lol but cookies are usually on the safer side for me ? totally want to try these now ?
oooh my these look heavenly…they are breaking my “I can’t cook it if there are more than 5 ingredients” rule ? but I thiiiink I can pull it off. Pinning so I can make these later this week. Thanks!
Yummy! Your pictures are making my mouth water. That icing looks so fresh.
I love these fresh and homemade! KI’ll try your recipe!