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Classic Iced Oatmeal Cookies Recipe

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.

Old Fashioned Iced Oatmeal Cookies stacked on a white checkered napkin.

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.

Iced oatmeal cookies spread out on a counter.

Ingredients in Iced Oatmeal Cookies

Old fashioned oatmeal cookies without icing on a wire rack.

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.

Old Fashioned Iced Oatmeal Cookies stacked on a white checkered napkin.

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.

A hand lifting an iced oatmeal cookie off a plate.

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.

Un-Iced Oatmeal Cookies with a bowl of icing.
Yield: 36 cookies

Iced Oatmeal Cookies

Old Fashioned Iced Oatmeal Cookies stacked and scattered on white plate.

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.

Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes

Ingredients

Oatmeal Cookies

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups quick oats

Oatmeal Cookie Icing

  • 1 1/2 cups confectioners sugar
  • 2 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions


Make the Oatmeal Cookies

  1. Preheat oven to 350° and line cookie sheets with parchment paper.
  2. Beat the softened butter until smooth.
  3. Beat in the granulated sugar and the brown sugar until smooth.
  4. Add eggs one at a time and blend well.
  5. Add in vanilla, and stir to combine.
  6. In a separate bowl, combine the all-purpose flour, salt, and baking soda.
  7. Slowly beat the dry ingredients into the wet ingredients until incorporated.
  8. Add the quick oats a little at a time until combined.
  9. 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.
  10. Bake for 10-11 minutes.
  11. 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.
  12. Cool completely before icing.


Make the Oatmeal Cookie Icing

  1. Combine the confectioner's sugar together with the milk and vanilla extract.
  2. Mix until the icing is smooth.
  3. 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.
  4. 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.
  5. Allow the icing to harden completely before storing.

Notes

This oatmeal cookie dough can be frozen for up to 3 months. Scoop the cookie dough into balls and freeze the preportioned cookie dough balls in a freezer-safe container.

When ready to bake, remove the desired amount of cookies from the freezer and preheat the oven.

Prepare the icing while the cookies are baking.

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Nutrition Information:

Yield:

36

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Jasmine

Friday 29th of September 2017

I love these fresh and homemade! KI’ll try your recipe!

Sarah

Thursday 28th of September 2017

Yummy! Your pictures are making my mouth water. That icing looks so fresh.

Suz

Thursday 28th of September 2017

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!

Corinne

Wednesday 27th of September 2017

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 ?

Mary Abbott

Wednesday 27th of September 2017

These look so yummy!

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