Glazed Oat Delights

Indulge in the heartwarming taste of tradition with these delightful Iced Oatmeal Cookies. Perfectly soft, generously spiced, and crowned with a simple yet irresistible sweet glaze, these old-fashioned treats are more than just a snack; they’re a comforting trip down memory lane. Ideal for school lunchboxes, a satisfying afternoon pick-me-up, or a cozy evening dessert, they boast excellent portability and impressive shelf life, ensuring everyone in the family can enjoy their wholesome goodness.

SAVE THIS RECIPE FOR LATER ON PINTEREST!

If you cherish the humble oatmeal cookie as much as we do, you’ll be thrilled to discover more of our favorite variations. Be sure to explore these other fantastic recipes: our chewy Oatmeal Coconut Cookies, seasonal Oatmeal Pumpkin Chocolate Chip Cookies, and the classic combination of Peanut Butter Oatmeal Cookies with Chocolate Chips. Each offers a unique spin on a beloved classic, proving that you can truly never have too many oatmeal cookie recipes in your repertoire.

A Taste of Childhood: The Enduring Charm of Iced Oatmeal Cookies

There’s a special kind of magic in certain childhood foods, and for me, iced oatmeal cookies hold a cherished place. My earliest memories of these delightful treats are tied to my grandma’s kitchen. She had this charming dog-shaped cookie jar, a constant fixture on her counter, almost always filled with cookies. While it often held classic store-bought Oreos, every so often, I’d peek inside to find it brimming with those wonderfully comforting iced oatmeal cookies.

That subtle spice, the tender chewiness of the oats, and the sweet, creamy glaze created an unforgettable flavor profile that I still crave today. Even as an adult, I occasionally pick up a package from the grocery store, simply because their familiar taste brings back such fond memories. However, the true joy comes from recreating that nostalgic experience in my own kitchen.

Making iced oatmeal cookies at home isn’t just about baking; it’s about crafting a piece of edible history. This recipe truly captures the essence of those classic, old-fashioned cookies – the ones that tasted like pure comfort. In fact, I’d confidently say that these homemade versions surpass their store-bought counterparts. They offer a depth of flavor, a superior texture, and that undeniable warmth that only comes from a freshly baked, homemade treat. Get ready to fall in love with these cookies all over again, or for the very first first time!

Essential Ingredients for Perfect Iced Oatmeal Cookies

Crafting the perfect batch of iced oatmeal cookies starts with understanding each ingredient’s role. Here’s a detailed look at what you’ll need and why it matters:

• Unsalted Butter: Using unsalted butter allows you to control the overall salt content in your cookies. Make sure it’s at room temperature for optimal creaming with the sugars, creating a light and airy base for your dough.
• Granulated Sugar & Brown Sugar: This recipe calls for a blend of both white granulated sugar and light brown sugar. Granulated sugar contributes to crispiness and spread, while brown sugar adds moisture, chewiness, and a subtle caramel-like flavor, enhancing the overall richness. While you could technically use all of one or the other, it would significantly alter the cookie’s final texture and flavor, so sticking to the specified ratio is recommended for the best results.
• Large Eggs: Eggs act as a binder, adding structure, moisture, and richness to the cookies. For consistent results, ensure they are at room temperature. This helps them emulsify better with the butter and sugar mixture, leading to a smoother, more uniform dough.
• Molasses: A critical ingredient for traditional iced oatmeal cookies, molasses provides a distinctive deep, warm flavor and contributes to the cookies’ signature soft, chewy texture. It also adds a beautiful golden-brown hue. For this recipe, a mild molasses (like light or unsulphured) is preferred to avoid an overly strong or bitter taste.
• Vanilla Extract: Pure vanilla extract is a flavor enhancer that complements the oats and spices beautifully, adding a layer of aromatic sweetness. Don’t skimp on quality here; a good vanilla can make a noticeable difference.
• All-Purpose Flour: Standard all-purpose flour provides the necessary structure for these cookies. While I haven’t experimented with other flours for this particular recipe, a 50/50 blend with whole wheat flour could work for a slightly heartier cookie, though it might affect the tenderness.
• Spices: Cinnamon, Nutmeg & Salt: These spices are the heart of the “old-fashioned” oatmeal cookie flavor. Ground cinnamon provides warmth and sweetness, while nutmeg adds a subtle, earthy undertone. I often add a bit more cinnamon because I adore its comforting aroma and taste. The salt is crucial for balancing the sweetness and enhancing all the other flavors. Feel free to experiment with other warm spices like ginger or cloves, or simplify with a pre-made pumpkin pie spice mix for a similar effect.
• Old Fashioned Oats: These provide the chewy texture and rustic appearance characteristic of traditional oatmeal cookies. Their coarser texture stands up well in the dough. Quick oats, while convenient, would result in a softer, less textured cookie. If using quick oats, be aware the texture will change.
• Powdered Sugar (for icing): Also known as confectioners’ sugar, this fine sugar is essential for creating a smooth, quick-setting icing. While sifting isn’t strictly necessary for a homemade look, sifting will help eliminate lumps for an exceptionally smooth glaze.
• Milk (for icing): A touch of milk thins the powdered sugar into a pourable icing consistency. Any milk (dairy or non-dairy) works well. For a richer glaze, you could substitute cream or half-and-half. The key is to add it gradually to achieve the desired thickness.

Step-by-Step Guide: Crafting Your Iced Oatmeal Cookies

Follow these detailed steps to create your perfect batch of nostalgic iced oatmeal cookies:

1. Prepare Your Wet Ingredients: In a large mixing bowl, or the bowl of your stand mixer, combine the softened butter with both the granulated and brown sugars. Beat them together on medium speed for about 60-90 seconds until the mixture is light and fluffy. This creaming process incorporates air, which is crucial for a soft cookie texture. If using a hand mixer, you may need to finish mixing the thick dough by hand. Alternatively, you can mix the entire dough by hand for a more rustic touch.
2. Incorporate Eggs and Flavor: Scrape down the sides of the bowl to ensure all ingredients are well-combined. Add the large eggs, one at a time, mixing well after each addition until fully incorporated. Then, pour in the rich molasses and 1 teaspoon of the vanilla extract. Mix again until the mixture is smooth and evenly colored.



3. Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, ground nutmeg, and salt. Ensure these dry ingredients are thoroughly mixed to guarantee even distribution throughout the dough.
4. Mix Wet and Dry: Gradually add the whisked flour mixture to the wet ingredients in the larger bowl. Mix on low speed, or stir by hand, until just combined. Be careful not to overmix, as this can develop the gluten in the flour too much, resulting in tougher cookies.



5. Add the Oats: Now it’s time for the star ingredient! Fold the old-fashioned oats into the dough.
6. Final Dough Mix: Continue mixing until the oats are evenly incorporated throughout the thick cookie dough. The dough will be quite dense at this stage, which is perfectly normal.



7. Shape and Prepare for Baking: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or Silpat liners to prevent sticking and ensure even baking. Use a 1 1/2-inch cookie scoop (about 1.5 tablespoons) to portion out uniform balls of dough, placing them a couple of inches apart on the prepared baking sheets.
8. Flatten and Bake: Gently press down on each cookie dough ball with the heel of your hand or the bottom of a glass to flatten them slightly. This step creates that characteristic flat, disc-like shape of iced oatmeal cookies. Bake the cookies for approximately 10-12 minutes, or until the edges are lightly golden brown and the centers are just set but still soft. For a crispier cookie, bake for an additional 2-3 minutes. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Cooling thoroughly is essential before icing.



9. Prepare the Icing: In a medium bowl, whisk together the powdered sugar, the remaining 1/2 teaspoon of vanilla extract, and 3 tablespoons of milk. Continue whisking until the icing is smooth and has a consistency that flows easily off the whisk. You’re aiming for a relatively thin glaze that will lightly coat the cookies, not a thick frosting. Add more milk one teaspoon at a time if the icing is too thick, or a tiny bit more powdered sugar if it’s too thin to stick.
10. Ice the Cookies: Once the cookies are completely cool, you can either dip the top of each cookie into the icing, allowing any excess to drip off, or use a spoon to drizzle and spread the icing over the tops. Place the iced cookies back on the cooling rack to allow the icing to set and harden. This usually takes about 30-60 minutes, depending on the humidity.

Tips for Baking Success

• Room Temperature Ingredients: Always use room temperature butter and eggs. This allows them to cream together properly, creating a smooth batter that traps air, resulting in tender, evenly baked cookies.
• Measure Flour Correctly: Too much flour can lead to dry, crumbly cookies. Spoon flour into your measuring cup and then level it off with a straight edge. Avoid scooping directly from the bag.
• Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can make your cookies tough.
• Even Cookie Size: Use a cookie scoop to ensure all your cookies are the same size. This promotes even baking, so none are over or undercooked.
• Don’t Skip Flattening: Lightly flattening the cookie dough balls before baking helps them spread evenly and achieve the classic thin, chewy iced oatmeal cookie shape.
• Baking Time Matters: Keep an eye on your oven. Cookies are often done when the edges are set and lightly golden, even if the centers still look a little soft. They will continue to set as they cool.
• Cool Completely Before Icing: Applying icing to warm cookies will cause it to melt and absorb, rather than form a distinct, set layer. Patience is key!

Storing and Freezing Your Homemade Iced Oatmeal Cookies

One of the many wonderful qualities of these iced oatmeal cookies is their excellent storage capacity. They not only last a good while but genuinely taste just as delightful on day four as they do fresh out of the oven on day one, making them perfect for meal prep or larger batches.

Storing Baked Cookies

To keep your iced oatmeal cookies fresh and soft, place them in an airtight container or a large resealable plastic bag. Store them at room temperature on your kitchen counter. Properly stored, these cookies will remain delicious for up to a week. For best results, place a piece of parchment paper between layers if stacking to prevent the icing from sticking.

Freezing Options

These cookies are also fantastic for freezing, offering convenient access to a homemade treat whenever a craving strikes.

• Freezing Baked Cookies (Un-iced): If you plan to freeze baked cookies, I highly recommend doing so before adding the icing. Once the cookies have cooled completely to room temperature, you can stack them with a piece of parchment paper between each cookie in a freezer-safe bag or airtight container. They will keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature for an hour or two, then prepare and apply the fresh icing.
• Freezing Cookie Dough: You can also freeze the cookie dough itself. Scoop the dough into individual balls (as if you were about to bake them) and place them on a parchment-lined baking sheet. Freeze until solid (about 1-2 hours), then transfer the frozen dough balls to a freezer-safe bag or container. This allows you to bake just a few cookies at a time whenever you desire a warm, fresh-baked treat. Frozen dough can be stored for up to 3 months. To bake from frozen, simply add a few extra minutes to the baking time, without flattening the frozen dough balls, or let them sit at room temperature for 15-20 minutes before baking as usual.

Discover More Oatmeal Favorites

Oats are a versatile and wholesome ingredient, perfect for both sweet and savory applications. If you’ve enjoyed these iced oatmeal cookies, you’ll love exploring other ways to incorporate oats into your baking and cooking. Here are some of our family’s most beloved oatmeal-centric recipes:

• No Bake Peanut Butter Oatmeal Balls: A quick and healthy snack, perfect for a burst of energy without turning on the oven.
• Classic Oatmeal Cookies: For those who prefer their oatmeal cookies without the icing, this recipe highlights the natural flavors of oats and spices.
• Oatmeal Pancakes with Chocolate Chips: Start your day with these hearty and fluffy pancakes, a breakfast treat the whole family will adore.
• Oatmeal Muffins with Applesauce: A moist and flavorful muffin, great for breakfast or a healthy snack, packed with the goodness of oats and applesauce.
• No Bake Cookies (often made with oats): A quick, chocolatey, and peanut butter-filled classic that comes together in minutes.
• Warm Oatmeal Cake: A comforting and rich dessert, perfect for feeding a crowd, often topped with a delicious streusel or cream cheese frosting.
• Irresistible Oatmeal Fudge Bars: Layers of chewy oatmeal crust and rich chocolate fudge make this a decadent and satisfying dessert.

These recipes demonstrate the incredible range of dishes you can create with simple, wholesome oats. Whether you’re looking for a quick snack, a hearty breakfast, or a delightful dessert, oats offer a satisfying and delicious foundation.

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Iced Oatmeal Cookies

Author: Deborah Harroun

Prep Time: 30 minutes

Cook Time: 36 minutes

Total Time: 1 hour 6 minutes

Servings: 36 cookies

Course: Dessert

Cuisine: American

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Perfect for the lunchbox or as an after school snack, these old fashioned Iced Oatmeal Cookies are a soft oatmeal cookie that is topped with a simple icing. They pack well and save well – and the whole family loves them!

Ingredients

• 1 cup (224 g) unsalted butter at room temperature
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (144 g) light brown sugar
• 2 large eggs
• 1 tablespoon molasses
• 1 1/2 teaspoons vanilla extract divided
• 2 1/2 cups (300 g) all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups (178 g) old fashioned oats
• 2 cups (230 g) powdered sugar
• 3-4 tablespoons milk

Instructions

1. Preheat the oven to 350ºF. Line 3 baking sheets with parchment paper or silpat liners.
2. In a large bowl, or the bowl of a stand mixer, combine the butter and both sugars. Beat until combined, about 60 seconds.
3. Add the eggs, molasses, and 1 teaspoon of the vanilla. Beat again until combined.
4. In another bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt. Add this flour mixture to the bowl with the butter mixture and mix until combined.
5. Add the oats and mix until combined. The dough will be thick.
6. Using a cookie scoop, make balls about 1 1/2 tablespoons each and place 12 on each baking sheet. Use the heel of your hand to flatten the cookies to about 3/4” thick.
7. Bake cookies, one sheet at a time in the center of the oven, just until the edges start to brown, about 12 minutes. (12 minutes will give you a soft cookie. For a crispier cookie, cook around 15 minutes.)
8. Let the cookies cool completely.
9. To ice the cookies, combine the powdered sugar, the remaining 1/2 teaspoon of vanilla, and 3 tablespoons of milk. Whisk until combined, adding more milk as needed to make the icing the right consistency. You want it to flow off of the whisk, but you don’t want it too loose or it won’t coat the cookies.

Recipe Notes:

See post above for substitution and storage ideas.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1 cookie, Calories: 156kcal (8%), Carbohydrates: 25g (8%), Protein: 2g (4%), Fat: 6g (9%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 24mg (8%), Sodium: 61mg (3%), Fiber: 1g (4%), Sugar: 11g (12%)

Keywords: iced oatmeal cookies, old fashioned cookies, oatmeal cookies, dessert, snack