Iced Oatmeal Cookies
Comforting oats with a hint of cinnamon + brown sugar topped with sweet icing – iced oatmeal cookies taste like home without being geriatric.
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Iced Oatmeal Cookie Recipe
Here’s the deal – I guarantee that you are underestimating how delicious these iced oatmeal cookies are. These are not your grandmother’s oatmeal cookies. This iced oatmeal cookie recipe yields thick and chewy cookies. Pairing oats with brown sugar and cinnamon, these cookies taste like home with a fun twist: the powdered sugar icing. The icing fills all of the cracks and bumps of the cookie, coating it in sweet perfection.
These iced oatmeal cookies are quite literally the happiest surprise cookie you will ever eat. The powdered sugar icing is designed to harden and crust so you can easily package or store these cookies. Perfect for gifts or just enjoying, this cookie is layered with flavor that is sure to please even the pickiest crowds.
What Ingredients are in Iced Oatmeal Cookies?
- Butter – I always use salted butter!
- Brown sugar – More brown sugar to make them rich and chewy!
- Sugar
- Egg
- Canola oil – The canola oil helps the cookie spread! You can use milk, if preferred.
- Flour
- Cornstarch – This helps keep your cookies soft.
- Rolled oats – I use old fashioned rolled oats – quick oats won’t be as hearty and it usually makes the cookies spread more.
- Cinnamon
- Baking Soda
- Salt
Icing
- Butter – Again, salted.
- Vegetable shortening – This makes your icing crust over so the cookies are stackable.
- Powdered sugar
- Vanilla
- Milk – I want the icing to still be thick-ish when it hits the warm cookie so it doesn’t just run off of the cookies.
How to Make Iced Oatmeal Cookies
- Preheat the oven to 350° and line a cookie sheet with parchment paper or a silicone baking mat.
- In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture. This will take approximately 2 minutes.
- Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
- Add the flour, rolled oats, cornstarch, cinnamon, soda and salt. Mix until the dough forms.
- Portion the dough out. For small cookies, use 1 1/2 tbsp of dough for each cookie. For medium cookies use 3 tbsp of dough. For large cookies use 1/3 cup of dough.
- Roll the dough into a ball. Break the dough in half and then press the two halves back together leaving the jagged edge up. This will give your oatmeal cookie that classic texture. Arrange on a silicone or parchment paper lined cookie sheet.
- Bake at 350° for 8-15 minutes. For small cookies, bake for 8-10 minutes. For medium cookies, bake for 10-13 minutes. For large cookies, bake for 12-15 minutes. The cookies will spread slightly and no longer look wet and glossy on top when they are ready to come out of the oven.
- While the cookies are baking, make the icing.
- Make the icing by combining the butter and shortening until smooth.
- Add in the powdered sugar, vanilla and 1 tbsp of milk. You can always add more milk, if needed. The icing should be quite thick.
- Transfer the icing to a zip top bag with the corner clipped or piping bag.
- When the cookies come out of the oven, allow them to cool on the pan for 3-5 minutes.
- After the cookies have cooled just slightly, zig zag the icing on top of the cookies. Allow the icing to melt and then use a spoon to push the icing to fill up all the dips in the texture on the top of the cookies.
- Allow the cookies to finish cooling on the pan.
- Enjoy!
What’s the best way to store homemade iced oatmeal cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.
Are there any creative variations I can try with this oatmeal cookie recipe?
If you’re a classicist, you can add in some raisins. But, if that’s not your cup of tea, I also like the idea of adding in cinnamon!
Recipes Similar to Iced Oatmeal Cookies
- Powdered Sugar Icing Recipe
- Best Oatmeal Cookie
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Iced Oatmeal Cookies
Comforting oats with a hint of cinnamon + brown sugar topped with sweet icing – iced oatmeal cookies taste like home without being geriatric.
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Servings: 24 small cookies
Calories: 194kcal
Ingredients
- 3/4 cup salted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tbsp canola oil
- 1 1/2 cup all-purpose flour
- 1 1/2 tbsp cornstarch
- 1 1/2 cups rolled oats
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
Icing
- 1/4 cup butter
- 1 tbsp vegetable shortening
- 1 1/2 cups powdered sugar
- 1 tsp vanilla `
- 1-2 tbsp milk
Instructions
- Preheat oven to 350°.
- In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
- Add the flour, rolled oats, cornstarch, cinnamon, soda and salt. Mix until the dough forms.
- Portion the dough out -For small cookies, use 1 1/2 tbsp of dough for each cookie. For medium cookies use 3 tbsp of dough. For large cookies use 1/3 cup of dough.
- Roll the dough into a ball. Break the dough in half and then press the two halves back together leaving the jagged edge up. This will give your oatmeal cookie that classic texture. Arrange on a silicone or parchment paper lined cookie sheet.
- Bake at 350°. For small cookies, bake for 8-10 minutes. For medium cookies bake for 10-13 minutes. For large cookies bake for 12-15 minutes. The cookies will spread slightly and no longer look wet and glossy on top when they are ready to come out of the oven.
Icing
- While to cookies are baking, make the icing.
- Make the icing by combining the butter and shortening until smooth. Add in the powdered sugar, vanilla and 1 tbsp of milk. You can always add more milk, if needed. The icing should be quite thick.
- Transfer the icing to a zip top bag with the corner clipped or piping bag.
- When the cookies come out of the oven, allow them to cool on the pan for 3-5 minutes.
- After the cookies have cooled just slightly, zig zag the icing on top of the cookies. Allow the icing to melt and then use a spoon to push the icing to fill up all the dips in the texture on the top of the cookies.
- Allow the cookies to finish cooling on the pan.
- Enjoy!
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Nutrition
Calories: 194kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 160mg | Potassium: 42mg | Fiber: 1g | Sugar: 16g | Vitamin A: 248IU | Vitamin C: 0.003mg | Calcium: 15mg | Iron: 1mg
Your cookies are the best! I have made so many….I do appreciate all you share with your readers!
Thank you!