Crunchy on the outside, soft in the middle, these homemade iced oatmeal cookies will have you feeling nostalgic. Baking these cookies will fill your house with the most amazing oatmeal, brown sugar, cinnamon and nutmeg smell.
This recipe was first published 11/27/2021.
If you've ever had an iced oatmeal cookies then you'll know exactly what these are. You probably can even taste them just reading the title!
It always reminds me of the package of mother's iced oatmeal cookies, with the purple and pink stripes on it. The packaging is so easy to spot, so you just knew if mom bought some.
But if you've never had one here's what you can expect. Think of a cookie very similar to an oatmeal raisin, minus the raisins and not as chewy. These also have a layer of icing on top of them.
For the classic texture you'll need to grind up some of the oats and leave some whole. I like mine less chunky but you can really control your cookies, if you want them smoother then grind your oats more but if you want them chunkier than leave more whole oats.
And if you love cookies with oats, like I do, then these soft and chewy monster cookies are just for you.
How To Make Oatmeal Cookie Dough
These cookies come together like any other traditional cookie.
They are so easy to make! Despite looking a bit intimidating, I think it's because they have icing on top but I promise they are easy as long as you follow the instructions and the helpful photos.
Obviously you'll need some oats. Not the quick oats, just the traditional. One thing different you do with these cookies versus an oatmeal raisin cookies is pulsing the oats in a food processor.
Now if you don't have a food processor you can chop them with a knife it may take you a bit longer and you won't get the oats as ground up but it will still work.
I like all of the oats pulsed well. But if you favor a chunkier cookie you can leave some of the oats whole.
Then mix into your cookie dough.
How To Shape The Cookies
You will need to shape these cookies. If you just put them on your baking sheet as is, they will turn out like a chocolate chip cookie, puffy on top.
The first step is to roll the cookie dough into a ball. I like to use a cookie scoop so that all of the cookies are the same size.
Line the cookies up on a parchment paper lined baking sheet to avoid sticking. Make sure to leave 2" of space between them.
Use a small square piece of parchment paper, lay it on top of a cooking dough ball and use the bottom of a flat glass or a measuring cup to press down. They won't spread a ton so you can press them to the size you desires.
This will give your cookies the nice flat round shape just like the store bought ones.
To make the icing glaze for the cookies you'll need powdered sugar and milk. I told you this was easy!
Add one cup of powdered sugar to a bowl with 1 tablespoon of milk. Use a whisk to stir it until there are no more lumps.
It's going to start off very thick, don't add more milk than you need, just wait until it's all combined. Add one more teaspoon of milk and this should give you the perfect consistency.
To ice the cookies you need to wait until they have cooled out of the oven.
Hold a cooking in your hand and gently press it into the icing glaze, lift straight up and let any excess icing drizzle off.
Transfer them to a wire rack to cool. It takes about an hour to harden.
You can store your iced oatmeal cookies in an airtight container on the counter top of your kitchen. For best taste eat within 5 days.
If you would like for them to last a bit longer you can store them in the fridge.
To freeze, seal in an airtight container or bag. Sometimes doubling up helps to keep them freshest in the freezer. Eat within 3 months. To thaw, take them out of the freezer and let them come to room temperature.
No. Follow the instructions and use old fashioned oats (also known as rolled oats).
Most likely you missed the step to flatten the dough out before baking. These cookies need to be flattened or else they will be puffy like a normal cookie.
More Winter Baking Recipes
- Maple Cream Cheese Cinnamon Rolls
- Pumpkin Roll With Silky Cream Cheese Frosting
- Cranberry Cheesecake Bars
- Maple Pecan Glazed Scones
- Overnight Cinnamon Rolls
- Pecan Sandies Cookies
- Walnut Rugelach
- 1 c old fashioned oats (rolled oats), pulsed
- 1 c flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ½ c butter
- ¼ c white sugar
- ½ c brown sugar
- ½ tsp vanilla
- 1 egg
- 1 c powdered sugar
- 1 tbsp + 1 tsp milk
- Preheat oven to 350
- Cream together the butter, white sugars and brown sugar
- Mix in the vanilla and egg
- Stir until the egg is fully combined
- Use a food processor to blend the oats, pulse until they are mostly chopped
- In a separate bowl sift together the flour, baking soda, salt, cinnamon and nutmeg
- Add the dry ingredients and oats to the wet
- Use a cookie scoop and roll into balls
- Use the bottom of a glass to press the cookie dough balls between two pieces of parchment paper
- Arrange on a cookie sheet lined with parchment paper
- Bake 8-10 minutes
- To make the glaze whisk together the powdered sugar and milk
- Pull cookies from oven
- Cool and dip one side in the glaze
- Let dry
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