Homemade Iced Oatmeal Cookies

These Iced Oatmeal Cookies are a delicious cookie treat that will bring you a delicious chewy crunch and sweet icing in every bite.

If you love oats in treats like we do, you should also be sure not to miss my Oatmeal Rolled Sugar Cookies , Chocolate Peanut Butter No Bake Cookies , and possibly my favorite cookie of all time, Toffee Oatmeal Chocolate Chip Cookies !

With a tasty and easy to make recipe like these iced oatmeal cookies, you’ll wonder why you bothered buying them from a store in the first place. These cookies taste so great when they’re fresh and warm, but they also go great cold with a glass of milk!

How to Make Iced Oatmeal Cookies

1. Preheat your oven to 350°F and line your baking sheets with parchment paper.
2. Place your oats in a food processor (affiliate link) and pulse 10-12 times. The idea is to break up the oats to create a variety of textures without turning it into ground oat flour.
3. In the bowl of a stand mixer, beat your butter, brown sugar, and granulated sugar until they’re light, about 2-3 minutes.
4. Add in the eggs and vanilla and then mix again. Scrape the bottom and the sides of the bowl.
5. Add in the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, and mix until combined.
6. Scoop 1 ½ to 2 tablespoon-sized balls of dough and place onto the baking sheet, spacing them 3 inches apart so they can spread when baking.
7. Bake for 10-12 minutes until the edges are just beginning to brown. The centers will still look soft.
8. Let the cookies rest for a minute or two before transferring to a wire cooling rack and allowing to cool completely.
9. Make the icing by whisking the powdered sugar, vanilla, and milk in a medium bowl. It should be a thick icing, but still liquid enough to settle when a spoonful of icing is drizzled back into the bowl.
10. Give the tops of the cooled cookies a quick dip into the icing and lift them straight up, allowing the excess to drip off. Place the iced cookies back on the wire rack and let the icing set, about 1 hour. Store in an airtight container for up to 1 week.

Can You Freeze Iced Oatmeal Cookies?

Yes, you can! Freezing these iced oatmeal cookies is a great way to enjoy them as a sweet treat whenever the mood strikes. I recommend freezing them for no more than 2 months in an airtight container for the best quality taste.

How Can I Make These Oatmeal Cookies Festive?

More Cookie Recipes You’ll Love

• Pumpkin Cookies With Cream Cheese Frosting
• Soft and Chewy Chocolate Chip Cookies
• Cut-Out Sugar Cookies
• Royal Icing for Sugar Cookies
• Joe Froggers Cookies
• Chocolate Blossom Sprinkle Cookies
• Chocolate Lofthouse Frosted Sugar Cookies
• Double Chocolate Crinkle Cookies
• Mexican Wedding Cookies

Iced Oatmeal Cookies

Ingredients123

Cookies

• ▢ 1 cup salted butter softened
• ▢ 1 cup dark brown sugar packed
• ▢ 1/2 cup granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups old-fashioned oats
• ▢ 2 cups all-purpose flour
• ▢ 1 Tablespoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 1/2 teaspoons cinnamon
• ▢ 1/2 teaspoon ground nutmeg

Glaze

• ▢ 2 cups powdered sugar
• ▢ 1/4 teaspoon vanilla extract
• ▢ 2 Tablespoons milk

Instructions

• Preheat oven to 350°F. Line baking sheets with parchment paper.
• Pulse oats in a food processor (affiliate link) 10-12 times. The idea is to break up the oats to create a variety of textures without turning it into ground oat flour. 2 cups old-fashioned oats
• In the bowl of a stand mixer, beat butter, brown sugar, and granulated sugar until light, about 2-3 minutes. 1 cup salted butter, 1 cup dark brown sugar, ½ cup granulated sugar
• Add eggs and vanilla and mix again. Scrape the bottom and sides of the bowl. 2 large eggs, 2 teaspoons vanilla extract
• Add the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix until combined. 2 cups all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon ground nutmeg
• Scoop 1 ½ to 2 tablespoon-sized balls of dough onto the baking sheet, spacing them 3 inches apart so they can spread.
• Bake for 10-12 minutes until the edges are just beginning to brown. The centers will still look soft.
• Let the cookies rest for a minute or two before transferring to a wire cooling rack and allowing to cool completely.
• Make icing by whisking the powdered sugar, vanilla, and milk in a medium bowl. It should be a thick icing, but still liquid enough to settle when a spoonful of icing is drizzled back into the bowl. 2 cups powdered sugar, ¼ teaspoon vanilla extract, 2 Tablespoons milk
• Give the tops of the cooled cookies a quick dip into the icing and lift them straight up, allowing the excess to drip off. Place the iced cookies back on the wire rack and let the icing set, about 1 hour. Store in an airtight container for up to 1 week.

Notes

Nutrition

Iced Oatmeal Cookies

Ingredients

Cookies

• 1 cup salted butter softened
• 1 cup dark brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 2 cups old-fashioned oats
• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg

Glaze

• 2 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 2 Tablespoons milk

Instructions

• Preheat oven to 350°F. Line baking sheets with parchment paper.
• Pulse oats in a food processor 10-12 times. The idea is to break up the oats to create a variety of textures without turning it into ground oat flour. 2 cups old-fashioned oats
• In the bowl of a stand mixer, beat butter, brown sugar, and granulated sugar until light, about 2-3 minutes. 1 cup salted butter, 1 cup dark brown sugar, 1/2 cup granulated sugar
• Add eggs and vanilla and mix again. Scrape the bottom and sides of the bowl. 2 large eggs, 2 teaspoons vanilla extract
• Add the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix until combined. 2 cups all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground nutmeg
• Scoop 1 1/2 to 2 tablespoon-sized balls of dough onto the baking sheet, spacing them 3 inches apart so they can spread.
• Bake for 10-12 minutes until the edges are just beginning to brown. The centers will still look soft.
• Let the cookies rest for a minute or two before transferring to a wire cooling rack and allowing to cool completely.
• Make icing by whisking the powdered sugar, vanilla, and milk in a medium bowl. It should be a thick icing, but still liquid enough to settle when a spoonful of icing is drizzled back into the bowl. 2 cups powdered sugar, 1/4 teaspoon vanilla extract, 2 Tablespoons milk
• Give the tops of the cooled cookies a quick dip into the icing and lift them straight up, allowing the excess to drip off. Place the iced cookies back on the wire rack and let the icing set, about 1 hour. Store in an airtight container for up to 1 week.

Notes

Nutrition

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