Name: Iced Oatmeal Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened at room temperature; 1 cup light brown sugar; 1/2 cup granulated sugar; 2 large eggs, room temperature; 1 1/2 cups all-purpose flour, spooned and leveled; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 3 cups old-fashioned rolled oats; 1 teaspoon vanilla extract; 2 cups powdered sugar, sifted; 1 teaspoon vanilla extract; 2-3 tablespoons milk (any kind)

Ingredients

1 cup unsalted butter, softened

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

1 1/2 cups all-purpose flour, spooned and leveled

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups old-fashioned rolled oats

2 cups powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk (any kind)

Instructions

Step 1: In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and rolled oats until well combined.

Step 2: In a separate bowl, beat the softened butter with the light brown sugar and granulated sugar until creamy. Add the eggs one at a time, then mix in the vanilla extract.

Step 3: Gradually stir the dry ingredients into the butter mixture until fully incorporated. Cover and refrigerate the dough for at least one hour.

Step 4: Preheat your oven to 350°F (175°C). Using a large cookie scoop (about 3 tablespoons), form dough balls and place them 2 to 3 inches apart on a parchment-lined baking sheet.

Step 5: Bake the cookies for 8–10 minutes until set but still soft. If the edges spread unevenly, gently swirl a large-rimmed cup around the edges to shape them while warm. Let cool completely on a wire rack.

Step 6: To make the icing, whisk together powdered sugar, vanilla extract, and milk in a shallow bowl until thick but dippable. If it’s too thin, add more powdered sugar.

Step 7: Dip the top of each cooled cookie lightly in the icing, leaving some spots uncovered for a classic look. Let the icing set for 15–20 minutes before serving.

Tips & Variations

Chill the cookie dough for up to 3 days for enhanced flavor and easier handling.

Add a pinch of nutmeg or allspice to the dry ingredients for a warm, spiced twist.

Use almond milk in the icing for a subtle nutty flavor or substitute regular milk with any preferred variety.

For gluten-free cookies, replace all-purpose flour with a gluten-free baking blend.

Mix in a tablespoon of molasses to the dough for deeper, richer flavor.

Sift powdered sugar before measuring to keep your icing smooth and lump-free.

FAQs

What type of oats should I use to make iced oatmeal cookies?

Use old-fashioned rolled oats for the best chewy texture and classic oatmeal cookie flavor. Quick oats or instant oats can alter the texture and are not recommended.

How do I get the icing to set properly on the cookies?

Make sure the cookies are completely cooled before dipping them in the icing. The icing should be thick enough to coat the cookie without dripping off; add more powdered sugar if necessary to thicken. Let the cookies sit undisturbed for 15–20 minutes until the icing firms up.