These Iced Oatmeal Cookies are soft and chewy and made using an old-fashioned recipe. These cookies are iced with a simple 3 ingredient icing that hardens to create a delicious crunch. These vintage cookies are easy to make and great for the Holidays.

These cookies are not just holiday favorites during the fall and Christmas season but they’re great cookies to make year-round.

Can You Freeze Oatmeal Cookies?

Yes, you can freeze oatmeal cookies. To freeze these old-fashioned oatmeal cookies, use a cookie scoop to proportion the cookie dough and transfer the balls of cookie dough to a freezer-safe bag. Frozen cookie dough can be safely stored for up to 3 months as long as the appropriate freezer-safe bags or containers.

You can also freeze already baked cookies for up 3 months as well. Place parchment paper squares between each layer of cookies to prevent them from getting stuck together in the freezer.

Set the cookies out on the counter and allow them to reach room temperature before eating.

Ingredients in Iced Oatmeal Cookies

• Unsalted butter, softened
• Granulated sugar
• Brown sugar, packed
• Vanilla extract
• Eggs
• All-purpose flour
• Ground cinnamon
• Ground nutmeg
• Baking soda
• Salt
• Quick oats
• Confectioners sugar
• Milk

RELATED: Carrot Cake Cookies

How to Make Old-Fashioned Iced Oatmeal Cookies

Preheat the oven – Preheat the oven to 350° and line cookie sheets with parchment paper and set aside.

Cream the wet ingredients together – Beat the softened butter until smooth and add the granulated sugar and the brown sugar and beat until smooth.

Add eggs one at a time and beat until incorporated.

Add in vanilla, and stir to combine.

Combine the dry ingredients – In a separate bowl, combine the all-purpose flour, salt, and baking soda and mix to combine.

Combine the dry mix with the wet mix – Slowly beat the dry ingredients into the wet ingredients until incorporated.

Slowly, add the quick oats to the cookie dough until all ingredients are incorporated.

TIP: A hand mixer makes this recipe quick and easy to make vs. mixing by hand.

Scoop the cookie dough – Use a #40 cookie scoop (or scoop by 1 1/2 tablespoonsful of dough) and scoop cookie dough onto the cookie sheets, leaving 2 inches of space between each cookie.

Bake the cookies, one cookie sheet at a time 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.

To store these iced oatmeal cookies, layer them in an airtight container with parchment paper between the cookies to prevent them from sticking together.

RELATED: Old Fashioned Cracker Jack Cookies (Ranger Cookies)

How to Make Oatmeal Cookie Icing

Make the Icing – Combine the confectioner’s sugar together with the milk and vanilla extract. Mix until the icing is smooth.

Icing the cookies – 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.

TIP: 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.

This Iced Oatmeal Cookies recipe tends to create a very soft and chewy oatmeal cookie so dropping the icing onto the cookie and spreading the icing around is your best bet to avoid the cookie from pulling apart under the weight of the icing.

Allow the icing to harden completely before storing.