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You are here: Home / Recipes / Cookies

Iced Oatmeal Cookies

By Susie Weinrich · Date Nov 28, 2022· Leave a Comment · May contain affiliate links.

Pinterest Image with iced oatmeal cookies
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Old fashioned Iced Oatmeal Cookies are such a treat! They are a really good oatmeal cookie spiced with molasses and cinnamon. They have the perfect chewy texture and lightly crisp edges. The best part is the sweet icing that coats the crackled top. It is definitely a nostalgic cookie recipe that is a family favorite, perfect for the Holiday Season.

a couple iced oatmeal cookies in piles

After you make a batch of these old-fashioned iced oatmeal cookies check out these other cookie recipes: Old Fashioned Molasses Cookies, Fruitcake Cookies, Chocolate Star Cookies and Peanut Clusters.

Table of Contents hide
1 Ingredients
2 Oats for Oatmeal Cookies
3 Step by Step Picture Instructions
4 Icing
5 Storing
6 Recipe Tips
7 More Delicious Cookies to Bake!
8 Iced Oatmeal Cookie Recipe

Ingredients

Pictured are the ingredients you need to gather to make your Iced Oatmeal Cookies, plus some tips on a few ingredients:

Ingredients for Old Fashioned Iced Oatmeal cookies with text labels

Molasses– make sure you buy an unsulphured molasses, Grandma’s is a popular brand that works well. “Unsulphered” just means that the molasses was made from ripe sugar cane.

Make sure you don’t use blackstrap molasses, it doesn’t have the sugar content needed for the cookies.

Baking Soda- Make sure that your baking soda is still fresh so your cookies turn out. If you aren’t sure you can spoon a little into a bowl and pour in a little acid (lemon or vinegar), if it bubbles vigorously then you are good to go! If it doesn’t bubble it’s time to grab some fresh baking soda.

Oats for Oatmeal Cookies

This recipe calls for Old Fashioned Oats, which are whole oats.

Optionally you can pulse the oats in a food processor or blender 10-15 times if you like a less hearty texture of the oats. However this is not totally necessary.

If you like more of an old fashioned oat cookie, mix the whole oats into your cookies.

Step by Step Picture Instructions

Preheat your oven to 400, line a cookie sheet with parchment paper or a reusable silpat.

Whisk together the dry ingredients: all purpose flour, baking soda, kosher salt, cinnamon, and oats, and set aside.

With a hand mixer or stand mixer cream the butter and sugar together for 2 minutes.

Add the eggs and mix about 30 seconds.

Turn the speed to low and drizzle in the molasses. Tip: Turn the mixer off and scrape the sides of the bowl down as necessary.

Oatmeal Cookie Dough

Add the flour/oat mixture a little at a time just until it is combined. Don’t overmix the cookie dough at this point.

Using a cookie scoop, drop about 1.5 tablespoon of dough on the lined baking sheet.

  • Oatmeal Cookie dough scooped into balls
  • Oatmeal Cookies baked on a cookie sheet

Bake for 8-10 mins

Cool on the baking sheet for about 4-5 minutes, then transfer to a wire rack to completely cool.

Icing

Make sure that the cookies are completely cooled before icing.

In a shallow bowl (one that you can dip a cookie into), add the sifted powdered sugar, vanilla and milk.

Stir until it all comes together. It will be THICK, that is what you want.

Icing in a bowl for Oatmeal Cookies with icing

Lightly dip each Oatmeal Cookie into the icing, let any excess drip off, then set at room temp for the icing to set.

The icing should completely set in 1-2 hours. Then you can stack them for storing or gifting.

Storing

Store your Iced Oatmeal Cookies in an airtight container at room temperature for up to 5 days. Or keep in the fridge for up to 10 days!

a hand grabbing an iced oatmeal cookie

Recipe Tips

  • If you do not want a hearty cookie with whole oats, pulse the oats in a food processor or blender just a few times.
  • Sift the powdered sugar for the icing so it is nice and smooth.
  • When icing the cookies give the tops a quick/light dip to achieve the crinkly icing look.

More Delicious Cookies to Bake!

  • An old fashioned molasses crinkle cookie on a plate
    Old Fashioned Molasses Crinkle Cookies
  • a white plate with fruitcake cookies
    Classic Holiday Fruitcake Cookies
  • Chocolate star cookie cooling on parchment paper
    Peanut Butter Chocolate Star Cookies
  • a pecan snowball cookie that is broken in half to see the middle
    Pecan Snowball Cookies
a close photo of iced oatmeal cookies

Iced Oatmeal Cookie Recipe

A soft and chewy oatmeal cookie that has rich flavors of molasses and cinnamon, all topped with a vanilla icing.
5 from 1 vote
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Cooling & Icing: 1 hour hour
Total Time: 1 hour hour 25 minutes minutes
Servings: 2 dozen
Author: Susie Weinrich

Equipment

  • stand mixer or hand held mixer
  • Large rimmed baking sheet
  • Cookie Scoop (optional)
  • Parchment paper

Ingredients

  • ½ cup butter - softened
  • 1 ¼ cup sugar
  • 2 eggs
  • ⅓ cup molasses
  • 1 ¾ cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 cup old fashioned rolled oats

Icing

  • ¾ cup powdered sugar - sifted
  • ½ teaspoon vanilla
  • 1 tablespoon plus ½ teaspoon – milk or cream

Instructions
 

  • Preheat the oven to 400 and line a baking sheet with parchment paper or a reusable silpat.
  • Optionally pulse the oats in a food processor or blender about 10-15 times. Or if you like the heartier texture of the oats, skip this step.
  • In a bowl whisk together the flour, baking soda, kosher salt, cinnamon, and oats, set aside.
  • In a mixer cream the butter and sugar together on medium speed for 2 minutes.
  • Add the eggs and mix about 30 seconds.
  • Turn the speed to low and drizzle in the molasses.
    Tip: Turn the mixer off and scrape the sides down as necessary.
  • Add the flour/oat mixture a little at a time just until it is combined. Don't overmix at this point.
  • Using a cookie scoop, drop about 1.5 tablespoon of dough on the lined baking sheet.
  • Bake for 8-10 mins just until the edges are JUST starting to turn golden.
    Tip: If you are baking in batches, pop the rest of the dough in the fridge while the other cookies bake.
  • Cool on the baking sheet for about 4-5 minutes, then transfer to a cooling rack.
  • Cool completely before icing.

Icing

  • When the cookies are completely cool, it is time to add the icing!
    tip: place a used parchment paper sheet under the cookie cooking rack to catch icing drips, it will make for quicker clean up!
  • In a bowl whisk or stir the powdered sugar, milk and vanilla together. It will be a VERY thick icing. If all the powdered sugar won't mix in add a drop or two of milk until it comes together.
    tip: Choose a shallow bowl that you can dip the cookies into.
  • To get the crackly icing look- very lightly and quickly dip the top of the cookie into the icing. Let the excess icing drain off the cookie, you can shake it a little to speed up the process.
    tip: if you are heavy handed with the icing you may need to make another half or whole batch of icing.
  • Then let the icing harden for a 1-2 hours at room temp.
  • Once the icing sets the cookies will be stackable for storing or gifting.

Storing

  • Keep your Iced Oatmeal Cookies in a covered container at room temp for up to 5 days, although they probably won't last that long!
  • You can keep them longer, up to 10 days, in the fridge.
Did you make this recipe?Connect with me and let me know by commenting below!
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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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