If you’re craving something simple yet absolutely comforting, then this Iced Oatmeal Cookies Recipe is about to become your new go-to. These cookies combine the hearty chew of old fashioned oats with the warm spices of cinnamon and a subtle touch of molasses. What truly makes them stand out, though, is the sweet, creamy icing on top that adds a delightful contrast in texture and flavor. Whether you’re baking for a cozy afternoon treat or a crowd-pleaser at your next gathering, these iced oatmeal cookies bring together warmth, sweetness, and that irresistible homemade charm in every bite.
Ingredients You’ll Need
This Iced Oatmeal Cookies Recipe uses straightforward, pantry-friendly ingredients that create a perfect balance of flavor and texture. Each element plays its part—sugars for sweetness and moisture, spices for warmth, oats for chewiness, and the icing for that delightful finish.
- Sugar: Provides sweetness and helps create a tender crumb.
- Brown sugar: Adds moisture and a rich, caramel-like flavor.
- Unsalted butter: Essential for richness and a soft texture; ensure it’s at room temperature for easy mixing.
- Vanilla extract: Gives a fragrant, sweet note that enhances all other flavors.
- Molasses: Brings depth and warmth to the cookie’s flavor profile.
- Egg yolk and egg: Bind ingredients together and add tenderness.
- Flour: Provides structure to the cookies.
- Cinnamon: Delivers warm, aromatic spice that pairs perfectly with oats.
- Baking powder and baking soda: Help the cookies rise just right.
- Salt: Balances the sweetness and enhances flavors.
- Old fashioned oats: Give these cookies their signature chewy texture and wholesome feel.
- Powdered sugar: The base of the icing, adding a silky sweetness.
- Milk: Adjusts the icing consistency for smooth dipping.
How to Make Iced Oatmeal Cookies Recipe
Step 1: Prepare Your Baking Sheets and Cream Butter with Sugars
Start by lining two large baking sheets with parchment paper; this will prevent sticking and make cleanup a breeze. Preheat your oven to 350 degrees Fahrenheit to get it nice and ready while you prepare the dough. In a large mixing bowl, combine the sugars and room temperature butter, then beat them using a hand mixer until the butter is completely smooth and the sugars are fully incorporated. This step is crucial for achieving that soft, chewy texture we all love.
Step 2: Add the Flavors and Eggs
Next, mix in the vanilla extract, molasses, whole egg, and egg yolk. Beat until everything comes together into a smooth, fragrant mixture. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt to evenly distribute the spices and leavening agents. This ensures each cookie will have that consistent, warm flavor and perfect rise.
Step 3: Combine Wet and Dry Ingredients, Add Oats
Slowly add the dry flour mixture into the wet butter and sugar mixture while continuing to beat with your hand mixer. Once it’s well blended, gradually fold in the old fashioned oats. The oats create that delightful chewy bite—don’t rush this part, make sure everything is mixed thoroughly so every cookie is perfectly textured. Then, roll the dough into balls about one and a half tablespoons each to ensure uniform baking.
Step 4: Shape the Cookies on the Baking Sheet
Place your dough balls on the prepared baking sheets, spacing them roughly two inches apart to give them room to spread. Lightly press each ball down with your hand or the bottom of a measuring spoon until it’s about three quarters of the original thickness. This will help them bake evenly and get that classic cookie shape.
Step 5: Bake Until Golden Brown
Pop the trays into your preheated oven and bake for 13 to 15 minutes. Keep an eye on them—the edges should turn a warm, golden brown. Once baked, transfer the cookies to a wire rack and let them cool completely. This cooling step is key before icing because if the cookies are too warm, the icing won’t set properly.
Step 6: Prepare and Apply the Icing
While the cookies cool, prepare the icing by whisking together powdered sugar, vanilla extract, and milk until it’s smooth and free of lumps. Dip just the tops of the cooled cookies into the icing and let the excess drip off back into the bowl. Place them back on the wire rack to let the icing set and harden slightly. The result? A delicate, sweet glaze that perfectly complements the hearty oatmeal cookie underneath.
How to Serve Iced Oatmeal Cookies Recipe
Garnishes
For an added touch of charm, sprinkle a pinch of cinnamon or finely chopped nuts over the icing before it sets. You could also use a light drizzle of melted dark chocolate for a decadent twist that pairs beautifully with the molasses and oats.
Side Dishes
These iced oatmeal cookies are delightful on their own but pair wonderfully with a classic glass of cold milk or a steaming cup of chai tea. A creamy latte or hot cocoa would also be lovely companions to savor while enjoying the rich flavors of these cookies.
Creative Ways to Present
If you’re serving these at a party or gift-giving, stack them tied with twine or place them in decorative tins lined with parchment paper. For a fun dessert idea, sandwich some vanilla ice cream between two cookies for a cool, chewy treat that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep your leftover iced oatmeal cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week. Make sure the icing is fully set before storing to prevent sticking.
Freezing
To freeze, place the iced cookies in a single layer on a baking sheet and freeze until solid; then transfer to a freezer-safe container or bag. This way, they won’t stick together and can be enjoyed for up to three months.
Reheating
For a freshly-baked feel, warm cookies briefly in the microwave for 10 to 15 seconds or place them in a low oven (about 300 degrees) for 5 minutes. Be careful not to overheat, as you don’t want the icing to melt completely, just soften beautifully.
FAQs
Can I substitute quick oats for old fashioned oats?
While you can substitute quick oats, keep in mind that old fashioned oats give the cookies a chewier, heartier texture that is signature to this recipe. Quick oats may make the cookies softer and less textured.
How thick should I press the cookie dough before baking?
Pressing the dough balls down to about three quarters of their original height helps the cookies bake evenly with a lovely balance between thickness and a crisp edge.
Is it necessary to use molasses in this recipe?
Molasses contributes depth and a subtle bittersweet flavor that complements the cinnamon and oats. You can omit it, but expect a less complex flavor profile.
Can I use salted butter instead of unsalted?
Yes, but reduce or skip the added salt in the recipe to avoid making the cookies overly salty. Unsalted butter allows better control over salt levels.
How long should I let the icing set before serving?
Allow the icing to harden for at least 20-30 minutes at room temperature. This ensures it doesn’t smear when handled and gives that lovely, slightly crisp iced finish.
Final Thoughts
This Iced Oatmeal Cookies Recipe is such a wonderful way to bring a little sweetness and warmth into any day. They’re comforting, full of flavor, and straightforward enough for any home baker to master. I can’t wait for you to try this recipe and enjoy these cozy, iced treats that feel like a big hug in cookie form. Happy baking!
Print
Iced Oatmeal Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and chewy Iced Oatmeal Cookies, perfectly spiced with cinnamon and molasses, topped with a smooth vanilla icing. These classic cookies combine wholesome oats with a rich, buttery dough and a sweet glaze, making them a perfect treat for any occasion.
Ingredients
Cookie Dough
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 1/2 sticks unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 1 egg yolk
- 1 egg
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups old fashioned oats
Icing
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Instructions
- Prepare baking sheets and preheat oven: Line two large baking sheets with parchment paper to prevent sticking, and preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
- Mix sugars and butter: In a large bowl, combine the sugar, brown sugar, and softened unsalted butter. Using a hand mixer, beat the mixture until the butter is fully incorporated and smooth, creating a creamy base for your dough.
- Add wet ingredients: To the sugar-butter mixture, add 2 teaspoons vanilla extract, molasses, the egg, and egg yolk. Beat thoroughly until everything is well combined and smooth.
- Combine dry ingredients: In a separate small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and spices.
- Mix dry and wet ingredients: Gradually add the dry ingredient mix into the wet mixture, mixing with the hand mixer until fully incorporated. Then slowly add in the old fashioned oats while continuing to beat until the dough is well mixed.
- Form cookie dough balls: Roll the dough into approximately 1 1/2 tablespoon-sized balls using your hands or a cookie scoop for even sizing.
- Arrange cookies on baking sheets: Place the dough balls on the prepared parchment-lined baking sheets, spacing them about 2 inches apart. Lightly press each ball down with your hand or the bottom of a measuring spoon to flatten them to about three-quarters of their original thickness.
- Bake the cookies: Bake in the preheated oven for 13 to 15 minutes or until the cookies turn a golden brown color. This ensures a perfect chewy texture with a slightly crisp edge.
- Cool the cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack, which helps them set and prevents sogginess.
- Make the icing: In a medium bowl, whisk together the powdered sugar, vanilla extract, and milk until the mixture is smooth and free of lumps, creating a sweet glaze for the cookies.
- Ice the cookies: Dip just the tops of the cooled cookies into the icing. Let excess icing drip back into the bowl, then place the cookies back on the wire rack to let the icing harden slightly.
- Serve: Once the icing has set, your iced oatmeal cookies are ready to be enjoyed. Serve and savor the perfect balance of chewiness, spice, and sweetness!
Notes
- For best results, ensure the butter is soft but not melted before mixing.
- Use old fashioned oats for the best texture; quick oats may result in a different consistency.
- The molasses adds a rich, deep flavor but can be omitted if unavailable.
- Allow cookies to cool completely before icing to prevent melting.
- The icing can be adjusted in thickness by adding more milk or powdered sugar for desired consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend.
