Best Iced Oatmeal Cookies (Soft and Chewy)
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!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
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 unsalted butter (softened)
- 1 cup light brown sugar
- 1/2 cup granulated 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*)
Instructions
- Preheat oven to 350 degrees
- Combine softened butter, sugar, and brown sugar in a large mixing bowl, and mix with an electric mixer until well-combined.
- Add eggs and vanilla extract and mix until creamy. Set aside.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, nutmeg, and cinnamon.
- Gradually add dry ingredients into wet ingredients until completely combined.
- Next, add 2 cups of old fashioned oats to a food processor and pulse 5-8 times.*
- Gently stir your pulsed oats into your cookie dough until combined. Be mindful not to over stir the batter.
- 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.
- Bake in oven for 10-14 minutes, or until bottoms are lightly golden.
- Allow cookies to cool on baking sheet for 2 minutes before transferring to cool completely on a cooling rack before glazing.
Icing
- 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.
- 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.
- 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!
Find it online: https://www.kindlyunspoken.com/iced-oatmeal-cookies/