Old Fashioned Iced Oatmeal Cookies

Comforting and cozy, these Old Fashioned Iced Oatmeal Cookies are full of chewy and sweet goodness that will have you gobbling them down with your favorite beverage. These classic homemade cookies are better than store bought and are always an irresistible hit with kids as well as adults. If you love my Oatmeal Cream Pies, you’ll love this even easier recipe! 

These Old Fashioned Iced Oatmeal Cookies are infused with sugar, vanilla and cinnamon and then packed with oats before being baked and topped with a sweet confectioner’s sugar glaze. This means that they’re the perfect cookie for any season. Although I especially love them in cold weather since I can pair them with hot chocolate ,they’re equally satisfying in the summer with a glass of cold milk! 

Why You’ll Love This Recipe

• Uses common pantry ingredients
• No special baking or decorating skills are required
• No chilling of the dough is needed
• Can personalize these cookies with yummy mix-ins for any occasion

Ingredients Needed

For The Cookie Dough
Old Fashioned Oats – you’ll lightly grind the oats in a food processor or blender to add a finer texture to the cookies. Avoid quick-cooking oats.
Flour – use all purpose.
Baking Powder – to help the cookies rise as they bake.
Cinnamon – adds warm spice and flavor to the cookies.
Butter – salted. Set it out to soften. Adds rich flavor to the dough.
Sugars – you’ll need both granulated white sugar and brown sugar. This adds sweetness and moisture.
Vanilla Extract – adds delicious flavor.
Eggs – gives the cookies structure as they bake.

For The Glaze
Powdered Sugar – to sweeten and provide structure and thickness to the glaze.
Milk – to add liquid, fat and consistency to glaze
Water – to help mix the glaze and can use to thin it out if the glaze is too thick.

How To Make Old Fashioned Iced Oatmeal Cookies

STEP 1: Pulse the old fashioned oats in a food processor or blender a few times until they are coarse.
STEP 2: Add the dry ingredients (pulsed oats, flour, baking powder and cinnamon) into a large mixing bowl and set aside.
STEP 3: In another bowl, using an electric mixer, cream the butter and both sugars until light and fluffy.
STEP 4: Fold the wet ingredients into the dry ingredients until combined.
STEP 5: Take 1 1/2 tablespoons of the cookie dough and roll it into a ball and place on a parchment-lined baking sheet and press down lightly. Repeat with the remaining dough.
STEP 6: Bake in a preheated 350 degrees F oven for 12-15 minutes.
STEP 7: Remove the cookies from the oven and cool completely on a cooling rack before adding the glaze.
STEP 8: To make the glaze, combine the powdered sugar, milk, and water.
STEP 9: Dip the cookie tops into the glaze and place aside to set. Let the glaze harden about 10 minutes before serving.

What Type Of Oats Should I Use?

I use old fashioned rolled oats, not quick cooking oats. Regular old fashioned oats will give you a chewier texture and will help the cookies remain moist. The quick cooking oats tend to make the cookies hard and drier.

Do I Need To Pulse The Oats?

Technically, no you don’t. I’ve made them both ways and I find that the difference is that the pulsed oats provide a more compact texture to the cookies when baked. If you don’t pulse them, you’ll see more of a whole oat once the cookies are baked as well as taste that in the texture when you bite into them. If you want to skip this step, no worries – the cookies will still taste and look amazing!

Mix-Ins

These cookies are perfect for mixing in additional ingredients. Here are a few ideas that you can add in individually or add a few together to personalize them to your tastes: chocolate chips, cinnamon chips, white chocolate chips, butterscotch chips, raisins, dried cranberries, chopped walnuts or pecans.

How To Ice The Cookies

Let the cookies cool completely before topping them with the confectioner’s sugar glaze. Make the glaze and then take a cookie and dip the top of it into the glaze. Set the cookie on parchment paper to let the glaze set and continue with the remaining cookies. Another technique is to spoon the icing over each cookie top, which works well if the glaze is thick and you’re wanting a thicker level of frosting on the top of each cookie. Either way, be sure and let the glaze completely set before serving.

Are These Old Fashioned Iced Oatmeal Cookies Freezer Friendly?

Yes! Baked and cooled cookies, with or without the iced frosting, can be frozen in an airtight container or freezer bag for up to 3 months. For best results, separate each cookie with wax paper or parchment paper so that they won’t stick together when frozen. Thaw on the countertop before serving.

Storage

Store cookies in an airtight container on the counter for up to 5 days. You can also freeze them for up to 3 months in a freezer-safe container with each cookie separated with wax or parchment paper. Thaw on the counter before serving.

More Easy Oatmeal Recipes

Copycat Oatmeal Cream Pies
Caramel No-Bake Cookies
Monster Cookies
Easy Chocolate Chip Oatmeal Cookies
Favorite Oatmeal Raisin Cookies
Instant Pot Oatmeal