Try my Homemade Best Iced Oatmeal Cookies recipe for soft, chewy, and delicious old-fashioned iced oatmeal cookies that are way better than store-bought! 

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Best Iced Oatmeal Cookies (Soft and Chewy)

Hey everyone!

Today I’m SO excited to be sharing my recipe for The Best Iced Oatmeal Cookies and kicking off something fun for the holiday season – Cara’s Christmas Cookie Countdown.

Holiday baking is a long-time family tradition passed down from my Mom, and to me there’s nothing better than baking Christmas cookies with my two sweet boys and making special memories in the process.

With just 6 weeks until Christmas, now is the perfect time to plan out your holiday baking, so starting today and each week leading up to Christmas, I’ll be sharing a delicious cookie recipe that our family loves.

Even better, they’re all super easy to recreate with your own family. Be sure and tag me @carasrecipes on Instagram if you make them!

Keep reading below for the full recipe and all my best tips, and watch the step-by-step video tutorial here.

Don’t forget to subscribe to my Youtube Channel for weekly recipe videos!

The Best Iced Oatmeal Cookies

Moving on to the most important part of today’s post, let’s talk about these iced oatmeal cookies.

I’m not kidding when I titled this post THE BEST Iced Oatmeal Cookies – it’s legit.

These iced oatmeal cookies are:

• Soft
• Chewy
• Packed with an incredible flavor combo of cinnamon, nutmeg, and brown sugar
• Topped with an irresistible sweet glaze of icing

Iced Oatmeal Cookies are such a classic in the cookie world and I absolutely love them around the holidays and Christmas.

Plus, let’s not deny how pretty these oatmeal cookies are with the white icing on top.

These soft oatmeal cookies would make great gifts to share with your family, friends, and neighbors, and are perfect for displaying in a glass cake stand like this in your kitchen during the holidays.

Soft, Old-Fashioned Iced Oatmeal Cookies

These soft, homemade iced oatmeal cookies are way better than any store-bought kind and are super easy to make with simple ingredients you probably already have in your pantry and fridge.

To top these oatmeal cookies off right, they’re dipped in a delicious, sweet icing that perfectly balances out the flavors of the oatmeal, cinnamon, and nutmeg.

Pair these iced oatmeal cookies with a tall glass of milk and enjoy!

Secrets to Achieving The Best Iced Oatmeal Cookies:

One of the main reasons these iced oatmeal cookies are truly THE BEST, is because they have an amazing soft and chewy texture, and a delicious sweet glaze icing that reminds you of those delicious old fashioned iced oatmeal cookies you probably used to eat when you were younger.

How to Get The Perfect Oatmeal Cookie Texture

1. Use Old-Fashioned Rolled Oats

A lot of oatmeal cookie recipes will say it doesn’t really matter which oats you use, but I would argue if you really want the best oatmeal cookies, then use old-fashioned rolled oats.

2. Pulse Your Oats

Don’t worry, it’s quick, painless, and easy and you simply need a blender or food processor to do it.

If you don’t already have one, I recommend this awesome blender (I use it for seriously everything) or this affordable food processor.

The key with the oats is you don’t want to blend them until they are a flour consistency, but instead just lightly pulse them 5-8 times to barely break up the oats.

How to Get The Perfect Glaze

For the perfect glaze on your iced oatmeal cookies, I like to combine milk, powdered sugar, and a little light corn syrup.

The light corn syrup is completely optional, but it helps make the cookie glaze look shiny and pretty.

To decorate, let your oatmeal cookies fully cool and dip the tops in a shallow bowl of glaze.

I like a lot of glaze, so I like to swirl mine around before I pull them up, but you can also just barely dip them for that pretty crackled effect.

The first batch I made, I double-dipped for a prettier glaze, and the cookies pictured below were just lightly dipped for that traditional crackled effect.

Either way, they’re delicious – it’s completely up to you!

INGREDIENTS FOR ICED OATMEAL COOKIES:

Oatmeal Cookie Dough

• Old-Fashioned Rolled Oats
• All-Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Cinnamon
• Nutmeg
• Unsalted Butter
• Light Brown Sugar
• Granulated Sugar
• Eggs
• Vanilla Extract

Glaze Icing

• Powdered Sugar
• Milk
• Light Corn Syrup (optional, but makes the glaze prettier)

BEST TOOLS TO MAKE ICED OATMEAL COOKIES:

• Mixing Bowls
• Rubber Spatulas
• Electric Hand Mixer
• Blender or Food Processor (for pulsing oats)
• Measuring Cups
• Measuring Spoons
• Cookie Scoop Set
• Cookie Sheets
• Pre-Cut Parchment Paper
• Cooling Rack
• Whisk
• Large White Serving Platter
• Cookie Airtight Storage Containers

Iced Oatmeal Cookies FAQ’s

Can you just use oat flour?

No, I wouldn’t recommend using oat flour as it’s too powdery and fine.

You want your cookies to have that perfect chewy texture, which I why I recommend using gently pulsed old fashioned oats.

What happens if you use quick oats instead of old-fashioned oats?

Quick oats are processed and won’t give you that chewy texture and bite that old fashioned oats will.

If you really want to do these cookies justice, I recommend using old-fashioned oats only.

Why are my oatmeal cookies hard?

If your oatmeal cookies turn out hard/dry, it’s probably the result of overmixing the dough, using the wrong kind of oats, and/or overbaking.

TIPS FOR MAKING AND STORING ICED OATMEAL COOKIES

How to Prevent Oatmeal Cookies from Sticking to the Pan

As I recommend with all my cookie recipes, I recommend using this parchment paper on your baking sheets to prevent your cookies from sticking.

This also helps ensure your cookies bake and spread evenly.

How to Store Iced Oatmeal Cookies

For best results, these oatmeal cookies should be stored at room temperature in an airtight container like this.

To ensure none of the iced oatmeal cookies stick together, make sure you let them fully cool and that the glaze icing has fully set before storing.

I also recommend separating layers with parchment paper.

How to Freeze Oatmeal Cookies

These cookies can be frozen either before baking or after for up to 3 months.

To freeze raw cookie dough:

Roll the dough into balls and freeze on a baking sheet until solid. Once they have frozen, transfer them to a freezer safe bag or container.

Once ready to bake, remove from freezer, place on a parchment paper lined baking sheet and bake as directed.

To freeze baked oatmeal cookies:

Allow unglazed cookies to fully cool, and freeze in a freezer safe bag or container.

Once ready to eat, thaw overnight in the fridge and re-heat in microwave as desired. You can also microwave straight from frozen for 30 second intervals until warm.

Dip the tops of your cookies in the glaze icing and enjoy!

Iced Oatmeal Cookies Recipe Video Tutorial

Best Iced Oatmeal Cookies (Soft and Chewy)

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Try my Homemade Best Iced Oatmeal Cookies recipe for soft, chewy, and delicious old-fashioned iced oatmeal cookies that are way better than store-bought! 

• Author: Cara Owens
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Oatmeal Cookie Dough

• 2 cups old-fashioned rolled oats
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup 2 sticks butter (softened)
• 1 cup light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Glaze Icing

• 1 1/2 cups powdered sugar
• 2–3 tbsp milk
• 1 tbsp light corn syrup (optional*)

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Instructions

1. Preheat oven to 350 degrees
2. Combine softened butter, sugar, and brown sugar in a large mixing bowl, and mix with an electric mixer until well-combined.
3. Add eggs and vanilla extract and mix until creamy. Set aside.
4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, nutmeg, and cinnamon.
5. Gradually add dry ingredients into wet ingredients until completely combined.
6. Next, add 2 cups of old fashioned oats to a food processor and pulse 5-8 times.*
7. Gently stir your pulsed oats into your cookie dough until combined. Be mindful not to over stir the batter.
8. Scoop dough onto a parchment paper lined baking sheet using a small or medium sized cookie dough scoop to form a smooth round ball. Gently press down the tops of each cookie with the bottom of a glass before baking.
9. Bake in oven for 10-14 minutes, or until bottoms are lightly golden.
10. Allow cookies to cool on baking sheet for 2 minutes before transferring to cool completely on a cooling rack before glazing.

Icing

1. Combine powdered sugar, milk, and corn syrup in a small bowl. Whisk until well-combined. If icing is too thick, add more milk as needed until you reach a drizzle consistency.
2. Carefully dip the tops of each cookie into the icing and let excess drip down before turning over and placing the iced side up on a cooling rack. I recommend putting a baking sheet or piece of parchment paper underneath to catch any drips.
3. Allow to sit at room temperature for 30 minutes – 1 hour for the icing to set up before transferring to an air tight container for storage.

Notes

Cookie Tips:

• Light corn syrup will create a more shiny glaze, but can be omitted if desired.
• If desired, you can double coat the top of your cookies for a prettier icing.
• Avoid over-pulsing the oats and only pulse 5-8 times to barely break them up. The oats are what create the soft, chewy texture that’s so delicious.

How to Store Iced Oatmeal Cookies

For best results, these oatmeal cookies should be stored at room temperature in an airtight container like this.

To ensure none of the iced oatmeal cookies stick together, make sure you let them fully cool and that the glaze icing has fully set before storing.

I also recommend separating layers with parchment paper.

 

How to Freeze Oatmeal Cookies

These cookies can be frozen either before baking or after for up to 3 months.

 

To freeze raw cookie dough:

Roll the dough into balls and freeze on a baking sheet until solid. Once they have frozen, transfer them to a freezer safe bag or container.

Once ready to bake, remove from freezer, place on a parchment paper lined baking sheet and bake as directed.

 

To freeze baked oatmeal cookies:

Allow unglazed cookies to fully cool, and freeze in a freezer safe bag or container.

Once ready to eat, thaw overnight in the fridge and re-heat in microwave as desired. You can also microwave straight from frozen for 30 second intervals until warm.

Dip the tops of your cookies in the glaze icing and enjoy!

Other Cookie Recipes You’ll Love

• Mom’s Famous Chocolate Chip Cookies
• Magical Peanut Butter M&M Christmas Cookies
• Easy Hershey Kiss S’mores Cookies

Who’s ready to get baking? Hope you enjoyed my Best Iced Oatmeal Cookies as the first recipe in my Christmas Cookie Countdown!

Are you a huge fan of old-fashioned iced oatmeal cookies too? Let me know in the comments!

Thanks for stopping by! – Cara

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