Iced Oatmeal Cookies (Soft)
Comforting oats with a hint of cinnamon + brown sugar topped with sweet icing – iced oatmeal cookies taste like home without being geriatric. Perfect for gifts or just enjoying, this cookie is layered with flavor that is sure to please even the pickiest crowds.
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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.
Iced Oatmeal Cookies Recipe Ingredients
- 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
Cookie Icing Ingredients
- 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!
Soft Iced Oatmeal Cookies Recipe Storage
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.
Oatmeal Cookie with Icing Variations
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!
Iced Oatmeal Cookies Soft FAQs
Here’s the good news – this iced oatmeal cookie recipe is designed to be SOFT. Ingredients like cornstarch and brown sugar are working together to give you a chewy and soft cookie you’re going to love! That paired with slightly underbaking them will give you a soft cookie everytime.
There could be several reasons (I have a cookie troubleshooting guide that dives into everything if you’d like to check that out!)
But more than likely? You’re probably overbaking them! Allow your small cookies to bake for 8-10 minutes, medium cookies for 10-13 and your huge cookies for 12-15. Your cookies are going to spread slightly and will no longer look wet and glossy on the tops when they are ready to come out of the oven. Don’t worry about them looking underbaked – they will continue to bake on the cookie sheet after they are out of the oven, giving you the perfect, soft cookies.
Again, make sure you are not overbaking these cookies!!
Additionally, you could try mixing your dough a little less and making sure your ingredients are all fresh & not expired. You’d be amazed at how much better your cookies turn out with fresh baking soda and oats.
When you’re ready to store your oatmeal cookies, make sure they are completely cooled! Then, place them in an airtight container on the counter for up to 3 days or in the freezer for up to 3 months.
If your oatmeal cookies have hardened, don’t worry – you can still salvage them. Briefly microwave them with a damp paper towel over them for about 10-15 seconds and they’ll taste fresh out of the oven! You can also try placing a slice of bread into the storage container to help keep them nice and moist.
More like these Iced Oatmeal Cookie
Soft Oatmeal Cookie with Icing
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!
Your cookies are the best! I have made so many….I do appreciate all you share with your readers!
Thank you!
I don’t like Canola oil, would you recommend vegetable oil or milk instead of Canola oil?
Vegetable oil will work great.
Delish soft chewy
Everyone loved them
I have not made a cookie recipe from you that has not been fabulous!
I did not put in cinnamon because my daughter has a strong dislike for cinnamon and they were still fantastic
A new addition to our favorite cookie recipes. Delicious! Thank you