Iced Oatmeal Cookies are the classic crispy oatmeal cookies a thin layer of icing on top. These are going to be your new favorite cookie!
Iced oatmeal cookies remind me of high school. Every class party we ever had, at least 3 people would show up with iced oatmeal cookies. And no matter how many packages of cookies there were, there would be none leftover.
They were the best cookies. Crispy but not super crispy, with just a thin layer of icing on top. They were perfect.
And these cookies? Are exactly like those. But obviously better since you don’t have to leave your house.
Classic Oatmeal Raisin Cookies are another favorite when I want a chewier cookies!
- Old fashioned oats – make sure they are old fashioned and not quick cooking
- All-purpose flour
- Baking powder
- Baking soda
- Ground nutmeg
- Unsalted butter – soften it to room temperature before beginning
- Granulated sugar
- Light brown sugar – the light brown sugar makes sure the cookies have a nice moistness
- Powdered sugar – for the glaze on top of the cookies
- Milk – this is going to be the liquid part of the glaze
How To Make Iced Oatmeal Cookies
- Combine dry ingredients. Stir together the oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Combine wet ingredients. Beat together the melted butter, sugar and brown sugar until light and fluffy. Add eggs.
- Combine everything. Mix in the dry oat mixture into the wet mixture.
- Transfer. Drop dough by rounded tablespoons onto prepared cookie sheets and flatten slightly with the bottom of a glass or something similar.
- Bake. Bake for 14-16 minutes until browned.
- Cool completely. Let cookies cool before glazing.
- Make the glaze. Whisk together the powdered sugar and milk until no lumps remain. Glaze each cookie and allow to harden before serving.
How Long Are Oatmeal Cookies Good For?
These Iced Oatmeal Cookies will be fine at room temperature for up to a week. Make sure to store them in an airtight container.
You can prolong that by storing them in the refrigerator. You should also use an airtight container for fridge storage. I like to let them come back to room temperature before serving.
Can You Freeze Them?
You can freeze these cookies, glazed or unglazed, for up to 3 months. Let them cool completely and then store them in freezer ziploc bags.
Let them defrost at room temperature for several hours before serving.
More Oatmeal Cookie Recipes
- Oatmeal Toffee Cookies
- Kitchen Sink Oatmeal Cookies
- Chocolate Oatmeal Pecan Cookies
- Peanut Butter Oatmeal Sandwich Cookies
- Oatmeal Cream Pie
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For the cookies:
- 2 cups old fashioned oats
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, melted
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
For the icing:
- 2 cups powdered sugar
- 5 tablespoons milk
- Preheat oven to 350F and line 2 cookie sheets with parchment paper.
- Stir together the oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the melted butter, sugar and brown sugar until light and fluffy.. Add eggs, one at a time, mixing until combined. Mix in the dry oat mixture. mixing until just combined.
- Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets and flatten slightly with the bottom of a glass or something similar. Bake for 14-16 minutes, rotating halfway through, until browned. Let cookies cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and milk until no lumps remain. Glaze each cookie and allow to harden before serving.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 141mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g