This Iced Oatmeal Cookies recipe is even more delicious than the packaged store-bought varieties. They are buttery with crispy edges, chewy centers, and topped with homemade vanilla icing.

These iced oatmeal cookies are a nostalgic and delicious treat.

The oatmeal cookies are chewy with soft centers. They’re richly flavored with vanilla and cinnamon and studded with cinnamon chips (a baking staple and secret ingredient).

They’re topped with the most delicious vanilla icing, which hardens beautifully making them easy to transport or give as gifts (along with these delicious holiday cookie recipes).

Iced Oatmeal Cookies: Ingredients & Substitutions

• All-purpose flour. Use all-purpose gluten-free baking flour to make this recipe gluten-free.
• Salted Butter. Unsalted butter is a great choice.
• Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. Quick-cooking oats work well too.
• Light Brown Sugar. using dark brown sugar will impart a bolder molasses flavor.
• Granulated Sugar. Organic cane sugar works well.
• Fine Sea Salt. if using iodized table salt, decrease the amount by half.
• Cinnamon Chips. These are optional, but I highly recommend using them because they take the recipe from great to wow.

How to Make Iced Oatmeal Cookies

Let’s walk through this recipe together step-by-step, and don’t forget to watch the video.

Begin by preheating the oven to 375 degrees Fahrenheit (190 degrees Celsius). Then, line two large baking sheets with parchment paper or silicone baking mats and set aside.

Next, combine the flour, baking soda, baking powder, salt and cinnamon in a small bowl.

I prefer to mix the dry ingredients beforehand to ensure they’re evenly combined. However, if you want to make this recipe in one bowl, you can add the dry ingredients to the mixing bowl after beating the wet ingredients together instead.

Then, put the softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined.

Alternatively, you can use a large bowl and handheld mixer. Just be sure to beat for about 30 to 60 seconds on high.

Next, add the egg and vanilla and beat on medium speed until the mixture is light – about 1 minute.

Then, add the dry ingredient mixture and beat on low speed until just combined.

Then, beat in the oatmeal on low speed until combined. Reminder – if you’re using quick cooking oats, decrease the amount of oats by 2 tablespoons.

Finally, mix in the cinnamon chips. Or, you can omit the chips if you prefer to have plain iced oatmeal cookies. You can also add different mix ins like white chocolate chips or butterscotch chips.

Then, use a 2 Tablespoon cookie scoop to measure out the dough and roll it into balls.

Place the dough balls evenly spaced on the prepared cookie sheets, repeating until all the dough is used.

Gently and very slightly press down tops of cookies until they are flat on top and not rounded. Note: you don’t have to do this step if you want thicker cookies. I created this recipe to be like the classic store-bought iced oatmeal cookies from my childhood, which were a little flat!

Then, bake the cookies in the preheated oven for 8-10 minutes until the top is just set. Be very careful not to over-bake.

Then, let the cookies sit on the baking pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Vanilla Icing

When the iced oatmeal cookies are completely cooled, make the vanilla glaze by adding the ingredients to a medium bowl.

Then, whisk until smooth and there are no lumps of powdered sugar. This might take longer than you expect, but trust the process! I have a full post for my vanilla icing recipe if you need more help or have questions!

Now it’s time to ice the oatmeal cookies! You can do this either by spreading the vanilla glaze over the cooled cookies with a knife, or by dipping the tops into the glaze in the bowl.

Once the cookies are iced, transfer them to a baking sheet or serving plate and let them sit at room temperature until hardened (about 2 hours). Or you can put them in the refrigerator to speed up the hardening process.

Serve

Wait until the vanilla icing is completely hardened to serve. I suggest baking them alongside some of your favorite cookie recipes.

Store/Freeze

Store iced oatmeal cookies in an airtight container at room temperature for 3-5 days.

Or, you can freeze the cookies in an airtight container for up to 1 month, thawing them slowly at room temperature (do not microwave).

You can also freeze the dough balls. Thaw to room temperature and bake according to the recipe instructions.

Iced Oatmeal Cookies Recipe FAQS

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