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.
Pictured are the ingredients you need to gather to make your Iced Oatmeal Cookies, plus some tips on a few ingredients:
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.
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.
Bake for 8-10 mins
Cool on the baking sheet for about 4-5 minutes, then transfer to a wire rack to completely cool.
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.
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.
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!
- 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!
Iced Oatmeal Cookie Recipe
- 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
- ¾ cup powdered sugar sifted
- ½ teaspoon vanilla
- 1 tablespoon plus ½ teaspoon – milk or cream
- 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.
- 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.
- 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.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.