Nothing says love to your family like a freshly baked plate of oatmeal iced cookies. Double or triple this recipe to please a crowd.
Chewy oatmeal and cinnamon make the perfect complement for a powdered sugar glaze. This is not your average iced oatmeal cookie and our readers LOVE my easy and delicious cookie recipes.
Why You'll Love This Recipe
A different kind of oatmeal cookie. Most oatmeal cookie recipes are variations of the same theme with mix-ins. This cookie is a delicious iced oatmeal cookie with a soft, perfect texture and glazed, completely different than what you are used to eating. Embrace the variety!
Full of flavor. I love the depth of flavor oats add to a rich chewy cookie topped with icing is so tasty! This is my go to Crumbl Iced Oatmeal Copycat recipe. These homemade cookies are perfect for picnics, parties, lunch boxes and holiday season cookie exchanges.
Easy. This is the best iced oatmeal cookie recipe for cookies with soft centers. I like to make large oatmeal cookies, but you can also make smaller ones. They are perfect with a cup of coffee or glass of milk.
Equipment Needed for the Oatmeal Iced Cookie Recipe
- Parchment Paper. This keeps the mess to a minimum.
- Baking Sheet. Simple, flat baking sheets with a rim and no air pockets will be a workhorse in your kitchen.
- Cookie Scooper or Ice Cream Scooper. Allows you to have perfectly-sized cookies.
- Electric Hand Mixer or Stand Mixer. A hand mixer works perfectly well for this recipe and is more convenient.
- Medium Bowl or Large Bowl
- Wire Rack
Ingredients for Oatmeal Iced Cookies
- Unsalted Butter. Best at room temperature. Soften in the microwave if necessary.
- Brown Sugar. Light or Dark brown sugar will work, but dark brown sugar will give this cookie better flavor.
- Granulated Sugar. White sugar provides balance for the sweetness and texture of the cookie.
- Vanilla Extract. Use pure extracts, not imitation flavors which are made with chemicals.
- Egg. Eggs must be at room temperature for this recipe.
- Quick Oats or Rolled Oats (Old Fashioned Oats). Any of these oats will create a really nice, soft chew.
- All-Purpose Flour. No need for specialty flour. However, if you want GF cookies, use a good all-purpose one-for-one gluten-free flour instead. It's an easy switch.
- Cinnamon. Saigon cinnamon has a really nice flavor.
- Baking Soda. So your iced oatmeal cookies aren't flat.
- Salt. To improve the flavor.
- Nutmeg. Ground nutmeg or freshly ground nutmeg will both work.
See recipe card for exact measurements.
Ingredients for the Oatmeal Cookie Glaze
- Powdered Sugar. Sometimes this is called icing sugar or confectioners’ sugar.
- Milk. For thinning the icing.
- Vanilla Extract. You can also use almond extract if you are out of vanilla extract.
Variations and Substitutions
- Add ins: There are several different ways to add a second flavor, you can make oatmeal raisin cookies or chocolate chip oatmeal cookies by adding ¾ cup of either.
- Smaller cookies - These are larger since they are basically a copycat Crumble Iced Oatmeal cookie. You can make smaller cookies if you like, be sure to adjust baking time accordingly.
How to Make Iced Oatmeal Cookies
Get your oven preheated and line your baking sheet with parchment paper so that everything is ready. A preheated oven is definitely best for cookie baking.
Mix the wet ingredients, adding the egg and vanilla after the other ingredients have been creamed together. Mix the dry ingredients separately. Combine the two mixtures until barely mixed together. Fold in the oats.
Using a large cookie scoop will allow you to make nine equally sized cookie balls. Press each cookie dough ball down to one inch thickness.
Bake these cookies for ten to twelve minutes until they just start to turn on the edges. The cookies will not look done in the center. Let cool and prepare frosting.
Dip each cookie top in the glaze. You can use a butter knife or spoon to ensure that the top of the cookies are covered with glaze.
Place the dipped cookies back on the rack and allow the glaze to set before eating.
Tips for Best Results
Do not overbake these cookies. They should be just starting to turn golden on the edges when you remove them from the oven to maintain chewy texture. The top of the cookie will not be brown or look ready. It will finish cooking and set once you remove it from the oven. If they brown on top you will have crunchy cookies.
Store leftover cookies in an airtight container at room temperature for up to 4 days or in the fridge for a week.
Add a teaspoon of milk to thin out the glaze as needed.
Yes, Quick oats are more finely ground, so the cookies will be slightly less chewy.
Use certified gluten-free oats and substitute the all-purpose flour with a gluten-free flour blend.
To store oatmeal cookies, let them cool completely, then store them in an airtight container at room temperature for 4-5 days.
Yes, you can freeze oatmeal cookie dough and bake it later. Roll the dough into balls and freeze them on a baking sheet before transferring them to a freezer-safe container or ziploc baggie. Dough can be stored in the freezer for up to 3 months. To bake, thaw the dough balls at room temperature for 15-20 minutes before baking as usual.
More Easy Cookie Recipes
Iced Oatmeal Cookies
- Parchment lined baking sheet
- 3 tablespoon cookie scooper or ice cream scooper
- Electric hand or stand mixer
- ½ cup unsalted butter softened
- ⅓ cup brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg brought to room temperature
- 1 ¼ cup quick cooking oats
- 1 cup all purpose flour scooped and leveled
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
Oatmeal Cookie Icing Recipe
- 1 cup powdered sugar
- 1.5 tablespoon milk
- 1 teaspoon vanilla extract
- Preheat the oven to 350
- Line a baking sheet with parchment paper.
- Cream the butter, brown sugar and granulated sugar together until fluffy.
- Add in the egg and vanilla and mix until well incorporated.
- Add in the flour, cinnamon, baking soda, kosher salt and nutmeg.
- Mix until just barely together.
- Add in the oats and mix until well incorporated.
- Use a large cookie scooper and scoop 9 equally sized cookie dough balls.
- Place on a prepared baking sheets and roll into balls and press dough ball down to about 1 inch thickness
- Bake cookies for 10-12 mins until just starting to turn golden on the edges (the top will still appear a little soft)
- Let rest on cookie sheet for 10 mins before moving to a cookie wrack to cool completely.
- Make the glaze by add powdered sugar, vanilla and milk to a small bowl.
- Icing should be thick but thin enough to dip the cookies in.
- If it's too thick add in one teaspoon of milk to help thin it out.
- Dip the top of each cookie into the glaze, and place back on the cookie rack.
- Allow them to set full before enjoying.