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Iced Oatmeal Cookies

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Iced oatmeal cookies are so darn good! With soft middles, crispy edges and frosted tops, these are Grandma’s favorite cookies!

While making this oatmeal cookie recipe, you’ll enjoy the tantalizing aroma of vanilla, butter and cinnamon. Get your cookie jar ready for these old-fashioned favorites!

A delicious stack of 9 oatmeal cookies with frosting drizzling down the front.

OATMEAL COOKIE INGREDIENTS

Below are the ingredients for making the best oatmeal cookies!

  • Butter
  • Light-brown sugar
  • Granulated sugar
  • Large eggs
  • Vanilla extract
  • Pure maple syrup
  • Old-fashioned rolled oats
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon
  • Ground mace or nutmeg

HELPFUL TIP: When baking several batches of cookies for a party choose a delightful mix of crowd-pleasing favorites:

A flat lay image of ingredients for making the best oatmeal cookies.

INGREDIENTS FOR ICING

To make the frosting for this oatmeal cookie recipe, all you’ll need are three simple ingredients:

  • Powdered sugar (confectioners sugar)
  • Milk
  • Vanilla extract

The three ingredients needed to make frosting for iced oatmeal cookies.

HOW TO MAKE OATMEAL COOKIES

A perfect batch of iced oatmeal cookies begins with delicious, flavorful cookie dough. Follow these easy step-by-step instructions for the best oatmeal cookies.

  • STEP 1: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
  • STEP 2: Add in the eggs, vanilla, and maple syrup. Blend until combined. If needed, use a spatula to wipe down the beaters and the sides of the bowl and mix again.
  • STEP 3: In a separate bowl, mix the dry ingredients together with a wooden spoon, spatula or whisk.
  • STEP 4: Add the dry ingredients to the wet ingredients. Mix well.The cookie dough will be slightly wet and sticky.

Four images showing how to make this oatmeal cookie recipe.

EXPERT TIPS

  • HOW TO WORK WITH STICKY COOKIE DOUGH: With the cookie dough still inside the mixing bowl, stick it into the freezer for 15-20 minutes. When oatmeal cookie dough has a chance to get cold, it’ll harden up a bit and become much easier to work with! Just make sure  your bowl is freezer safe.
  • MACE VS NUTMUG FOR OATMEAL COOKIES: Mace is from the lacy thin covering that grows around the shell of the nutmeg seed. Nutmeg is the seed of the fruit. If you love childhood animal crackers, you’re familiar with the taste of mace. It’s also the predominant spice in donuts! Although they have similar flavor profiles, mace initially starts out more pungent; during the cooking process the flavor fades and becomes more delicate.
  • HOW TO SUBSTITUTE NUTMEG FOR MACE: Mace is delicious in this oatmeal cookie recipe, but it can be pricey. If you don’t use it often for other recipes, simply use nutmeg instead! The common kitchen conversion: 1/4 teaspoon mace = 1/2 teaspoon nutmeg.

Oatmeal cookie dough in a stainless steel mixing bowl with a white flat beater attachment.

OATMEAL COOKIE RECIPE

Here’s how to make oatmeal cookies!

  • STEP 1: Adjust oven rack to the center position. Set oven temperature to 350 degrees F.
  • STEP 2: Use a stainless-steel cookie scoop, or two small spoons, to form the cookie dough into round balls. Place each puck of cookie dough on a baking tray lined with parchment paper or a silicone baking mat.

12 balls of oatmeal cookie dough on a baking sheet lined with a silicone baking mat.

  • STEP 3: Bake cookies for 10-12 minutes, or until they’re lightly brown around the edges but the centers are still soft. Their fabulous texture is what makes this the perfect recipe for iced oatmeal cookies!

A stack of iced oatmeal cookies beside a clear-glass carton of milk.

FROSTING FOR ICED OATMEAL COOKIES

While your oatmeal cookies are baking in the oven, it’s time to make this frosting recipe!

  • STEP 1: Add the measured ingredients to a small mixing bowl: powdered sugar, milk and vanilla.
  • STEP 2: With a small spoon or whisk, mix the ingredients until combined. This frosting is very, very thick – which is just what we want for icing oatmeal cookies. Once drizzled on the cookies, this frosting hardens up quickly. It’s what allows these beautifully frosted cookies to be stacked on top of one another without the icing getting dented or smooshed.

A small white bowl with freshly-made frosting for iced oatmeal cookies.

HOW TO ASSEMBLE ICED OATMEAL COOKIES

  • STEP 1: When the cookies come out of the oven, let them rest for 1-2 minutes. Use the bottom of a 1/2 measuring cup to gently flatten the tops of the cookies. Wait another 2 minutes, then transfer the cookies to a wire cooling rack.
  • STEP 2: Once the cookies are fully cooled, they’re ready to be frosted! Whisk the icing again to soften it up. Remember, for iced oatmeal cookies this icing really does need to be super thick! However, if needed, add a few droplets of milk and mix again.
  • STEP 3: With a small spoon or a clean finger, artfully drizzle each cookie with icing. No two cookies will look alike!
  • STEP 4: Enjoy iced oatmeal cookies with a cold glass of milk, a mug of hot chocolate, or your favorite coffee or tea.

Four images showing how to make this oatmeal cookie recipe, step by step.

HOW TO FREEZE COOKIE DOUGH

  • With a cookie scoop, form cookie dough into small pucks. Place the balls on a lined cookie sheet that can fit into your refrigerator or freezer.
  • Refrigerate cookie dough for 1 hour, or freeze for 30 minutes.
  • Transfer cold balls to a zip-top freezer bag. Label the bag with cookie type, cooking temperature and date. Put the bag into the freezer.
  • Cookie dough can be frozen for up to 3 months!

Two oatmeal cookies leaning up against a individual-sized glass carton of milk with glass straw.

BEST KITCHEN TOOLS FOR COOKIES

Remember the freedom of summer vacation and hanging out with your friends? Iced oatmeal cookies bring back great childhood memories! These essential kitchen tools will help you recreate Grandma’s oatmeal cookie recipe.

A stack of iced oatmeal cookies with a glass carton of milk and straw.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Print
A tall stack of frosted cookies with a long drizzle of icing from top to bottom.

Iced Oatmeal Cookies


  • Author: Denay DeGuzman
  • Prep Time: 40 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 1 Hour
  • Yield: 34 Cookies 1x

Description

These iced oatmeal cookies are incredibly scrumptious. With crisp edges, chewy centers and frosted tops, this is Grandma’s favorite oatmeal cookie recipe!


Scale

Ingredients

OATMEAL COOKIES

  • 1 cup (2 sticks) butter, room temperature
  • 1 cup light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon pure maple syrup
  • 2 cups old-fashioned rolled oats (not quick-cooking oats!)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground mace (or 1/2 teaspoon nutmeg)*

ICING

  • 1 1/2 cups powdered sugar (confectioners sugar)
  • 1 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F. Line 2-3 baking trays with parchment paper or silicone baking mats.

  1. In the bowl of a stand mixer, beat the butter, granulated sugar, and brown sugar for two minutes or until creamy. One by one, add in the eggs. Beat briefly after each addition. Add in the vanilla. Mix again.
  2. In a separate bowl, combine the dry ingredients for the oatmeal cookies: oats, flour, baking powder, baking soda, salt, cinnamon, and mace (or nutmeg). Mix with a spoon. Add the dry ingredients to the wet ingredients. Mix on low speed until fully incorporated. The cookie dough will be slightly sticky. If your mixing bowl is freezer safe, stick the bowl of cookie dough into the freezer for 15-20 minutes.
  3. In the meantime, whip up the frosting: Combine the powdered sugar, milk and vanilla. This is a very, very stiff icing. Once applied to the cookies the frosting will dry quickly, and the iced oatmeal cookies can be stacked!
  4. Pull the mixing bowl out of the freezer. With a cookie scoop or two spoons, form rounded balls of cookie dough. Place them on lined baking trays about 2 inches apart. Bake for 10-12 minutes or until the outer edges of the cookies are lightly browned but the centers are still soft. Allow cookies to rest for 1-2 minutes. With the bottom of a 1/2 measuring cup, gently press down on each cookie to flatten the surface. It’s easier to frost and stack flat cookies. Plus, the end result is a lovelier look! Transfer the cookies to a cooling rack. Allow them to cool completely.
  5. With a spoon or clean finger, drizzle frosting over the surface of each cookie. Once the icing dries, they’re ready to stack, serve and enjoy!

Notes

EXPERT TIPS

  • HOW TO WORK WITH STICKY COOKIE DOUGH: With the cookie dough still inside the mixing bowl, stick it into the freezer for 15-20 minutes. When oatmeal cookie dough has a chance to get cold, it’ll harden up a bit and become much easier to work with! Just make sure  your bowl is freezer safe.
  • MACE VS NUTMUG FOR OATMEAL COOKIES: Mace is from the lacy thin covering that grows around the shell of the nutmeg seed. Nutmeg is the seed of the fruit. If you love childhood animal crackers, you’re familiar with the taste of mace. It’s also the predominant spice in donuts! Although they have similar flavor profiles, mace initially starts out more pungent; during the cooking process the flavor fades and becomes more delicate.
  • HOW TO SUBSTITUTE NUTMEG FOR MACE: Mace is delicious in this oatmeal cookie recipe, but it can be pricey. If you don’t use it often for other recipes, simply use nutmeg instead! The common kitchen conversion: 1/4 teaspoon mace = 1/2 teaspoon nutmeg.
  • HOW TO FREEZE COOKIE DOUGH
    1. With a cookie scoop, form cookie dough into little pucks. Place balls on a lined cookie sheet that can fit into your refrigerator or freezer. Refrigerate cookie dough for 1 hour, or freeze for 30 minutes.
    2. Transfer cold balls to a zip-top freezer bag. Label the bag with cookie type, cooking temperature and date. Put the bag into the freezer. Cookie dough can be frozen for up to 3 months!
  • Category: Baking
  • Method: Oven
  • Cuisine: American

Keywords: Oatmeal Cookies, Iced Oatmeal Cookies

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

ICED OATMEAL COOKIES > JOIN THE CONVERSATION

Do you love baking or eating cookies? What do you think about this oatmeal cookie recipe? Share your thoughts in the comments below!

31 thoughts on “Iced Oatmeal Cookies”

    • Thank you so much Lola! These iced oatmeal cookies are seriously scrumptious. I always make them in double batches, yet still I have to hide a few for myself before they all disappear! 😁

  1. Ok iced oatmeal cookies are my absolute FAVORITE treat and I can never find them at the store anymore! So glad you shared this recipe so I can just make them on my own! Saving it!

  2. I love how you drizzled the icing on them! They look absolutely delicious! I haven’t had an oatmeal cookie in forever!!

    -madi xo

  3. I love oatmeal cookies and these look so yummy! I love that they are finished off with icing for a little sweetness!

  4. Um, yes please! Oatmeal cookies are some of my favorite kinds. This is a great recipe and I love that they’re iced!

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