iced oatmeal cookies

These crispy Iced Oatmeal Cookies are a slice and bake cookies with a hint of nutmeg, cinnamon, dipped in a glaze that gives it that craggily top!

Iced Oatmeal Cookies Recipe

old-fashioned rolled oats

/ 170 grams firmly packed dark or light brown sugar

all-purpose flour (spooned and leveled)

salt

baking soda

baking powder

cinnamon

nutmeg

unsalted butter

/ 150 g powdered sugar

vanilla extract

In the bowl of a food processor fitted with a steel S blade, grind the oats to a flour. Add the brown sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg and process briefly to blend. Toss in the butter cubes and process until the butter is well incorporated and the dough begins to clump and pull off the sides of the bowl. Add the egg yolk and pulse until the dough comes together with no dry pockets.

Line a work surface with a large sheet of plastic wrap. Turn out the dough onto the plastic wrap and form it into a log about 10-inches/25cm long and 1 1/2 inches/3.8 in diameter. Wrap the dough tightly. Chill the dough until firm, about 3 hours in the refrigerator.

Position a rack to the center of the oven and preheat it to 350 degrees F. Line 2 baking sheets with parchment paper. Use a thin, sharp knife to slice the dough log into 2 dozen rounds, each just shy of 1/2-inch/1.25 cm thick. Transfer the rounds, evenly spaced about 2 inches/5cm apart, to the prepared baking sheets. Bake until golden and firm on the edges with a bit of give in the centers, about 12 minutes. Transfer the cookies to a wire rack to cool completely—they will crisp all the way through as they cool.

To Make the Dough:

In a small bowl, combine the egg white, powdered sugar, vanilla and salt. Mix with a handheld electric mixer until smooth and thick. (Alternatively, you could also do this in a stand-up mixer or in a medium bowl by hand.) Blend in 1 teaspoon of water until smooth. To ice the cookies, working 1 at a time, kiss the tops lightly to the surface of the icing—you want to just show the cookie to the icing, not submerge it.

Let the excess icing drip off for a moment, and then set the iced cookie on a wire rack. If the icing begins to firm while you’re dipping, loosen it with a few drops of water. Allow the icing to dry completely before serving, about 1 hour.

Store in an airtight container for up to 1 week.

To Make the Icing:

Old fashioned, soft and chewy, Iced Oatmeal Cookies! With a crisp edge and soft middle, this classic cookie is perfectly frosted with a simple icing and belongs in your regular baking rotation.

Iced Oatmeal Cookies

old fashioned oats

all purpose white flour

Tablespoon baking powder

brown sugar

white sugar

eggs

vanilla

sugar

½ Tablespoons milk

Preheat your oven to 350 degrees and line two baking sheets with parchment paper or a silicone baking mat. Set aside.

In a food processor, add the rolled oats and pulse until coarse, about 10 seconds.

In a medium mixing bowl, whisk together the ground oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large mixing bowl, add the butter and sugars and cream together with a hand mixer.

One at a time, add in the eggs, mixing in between each addition. Add in the vanilla and mix.

Gradually pour in the flour mixture while continuing to mix until well combined. The dough will be thick.

Use a medium cookie scoop to place 12 per baking sheet, evenly spaced.

Bake for 9-12 minutes until the edges begin to brown.

Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Meanwhile, make the glaze in a shallow bowl. Add the powdered sugar and milk and whisk until smooth.

Take a cooled cookie and quickly dip the top into the glaze and let the excess drip off. Let icing set before serving.

These classic iced oatmeal cookies are old-fashioned style with soft centers, crisp chewy edges, cozy spice flavor, and are topped with vanilla icing that sets after a couple hours. Pulsing the oats before adding to the cookie dough will give you a compact and uniform textured cookie.

(160 grams) old-fashioned whole rolled oats

(250 grams) all-purpose flour (spoon & leveled)

(2 sticks; 230 grams) unsalted butter, softened to room temperature

(200 grams) packed light or dark brown sugar

(100 grams) granulated sugar

eggs,

Tablespoon unsulphured dark molasses*

1 and 1/2 cups (180 grams) sifted confectioners’ sugar*

milk

Make the cookies

Pulse the oats in a food processor 10-12 times until you have a variety of texture&#8211; chopped oats with some oat flour. See photo above for a visual.

Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.

Make the icing: 

Place sifted confectioners&#8217; sugar in a medium bowl. Add the vanilla extract and 1 Tablespoon of milk. Use a fork to whisk until combined. It will be impossible to fully combine because this isn&#8217;t enough liquid. Add only enough extra milk to make a very very thick icing. I only add about 1 more Tablespoon of milk. Lightly dip the tops of the cookies into the icing. Icing will set after a few hours, so you can stack and gift the cookies.

Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.

I love your website in general. For your readers, I make all your recipes vegan. We have an egg allergy so I substitute each egg for 1/4 cup of pumpkin puree. These came out wonderful! I hardly need to alter anything else when I do my substitution in your recipes. Thank you!

https://www.youtube.com/watch?v=ij0Ad8fEuRU

These classic iced oatmeal cookies are old-fashioned style with soft centers, crisp chewy edges, and are topped with vanilla icing that sets after a couple hours. 

Get the full recipe: https://sallysbakingaddiction.com/iced-oatmeal-cookies/

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Iced Oatmeal Cookies | Sally's Baking Addiction

As soon as it’s cool enough to turn on the oven, this is the recipe we bake. With warming spices of cinnamon, ginger and cloves, these are the perfect cookies to welcome fall! Inspired by the packaged oatmeal cookies you might remember from childhood, these have all that flavor and then some—thanks to the tireless testing efforts of the Betty Crocker Test Kitchens. The secret to recreating this grocery-store classic is using old-fashioned oats in two different ways. First, oats are processed into a coarse grind to make oat flour. Then, unprocessed oats are stirred into the dough for a chewy textural contrast. A dash of molasses further aids the chewiness factor and adds a deep, earthy sweetness to the cookies. The final result is a perfectly delicious scratch cookie that’ll charm anyone—no matter if these treats make them wax nostalgic, or they’re trying them for the first time! 

oats

Gold Medal™ all-purpose flour

ginger

cloves

butter, softened

shortening

molasses

butter, melted

Heat oven to 375°F. In food processor, place 2 cups of the oats; cover and process until coarsely ground (texture will be like coarse ground flour). Pour into medium bowl; stir in remaining 1 cup oats, the flour, cinnamon, baking soda, ginger, baking powder, salt and cloves. Set aside.

In large bowl, beat 1/2 cup softened butter, the shortening and brown sugar with electric mixer on medium speed about 1 minute or until fluffy, scraping bowl occasionally. Beat in eggs, one at a time, just until smooth. Beat in molasses and 1 teaspoon vanilla. Stir oat mixture into butter mixture (dough will be stiff).

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly.

Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread 1 teaspoon frosting on each cookie. Let stand about 30 minutes or until frosting is set. Store covered in airtight container.

Old fashioned iced oatmeal cookies are the perfect after-school treat with a glass of milk. Use our iced oatmeal cookie recipe to create crispy and chewy cookies that are dipped in a creamy vanilla icing.

water

all-purpose flour

oats (quick cooking or old fashioned)

T milk

C. sugar

water (as needed)

In a large bowl, cream shortening and sugars until light and fluffy.

Beat in water and vanilla. Combine the flour, baking soda, and salt, nutmeg, and cinnamon; gradually add to creamed mixture and mix well. Fold in oats.

Drop dough onto greased baking sheets using a medium cookie scoop.

Bake at 350° for 10-12 minutes or until golden brown. Allow cookies to stand 2 minutes before removing to a wire rack to cool.

While the cookies are cooling, make a batch of glaze. Stir milk and powdered sugar together. Add water, 1 tsp. at a time until desired consistency is reached.

Quickly dip the top of each cookie in the glaze.

Allow excess to drip off.

I love this recipe and so does my family.  It's that time of year to make these again.

Easy and delicious!
Makes a really good dairy free cookie by modifying the glaze.

Thanks!

https://content.jwplatform.com/videos/zHDiwrQT.mp4

Old fashioned iced oatmeal cookies are the perfect after-school treat with a glass of milk. Use our iced oatmeal cookies recipe to create crispy and chewy cookies that are dipped in a creamy vanilla icing. This recipe can be used for ice cream sandwich cookies too!

These brown butter iced oatmeal cookies are perfectly soft and chewy, filled with cozy spice flavor and covered in a sweet vanilla glaze. As pretty as they are delicious, these are a holiday favorite year after year!

Brown Butter Iced Oatmeal Cookies Recipe

(190 g) old fashioned oats

(200 g) light brown sugar, packed

(200 g) granulated sugar

eggs, room temperature

molasses (not blackstrap)

sugar,

milk cream

Line a large cookie sheet with parchment paper. Set aside.

Place the butter in a medium saucepan over medium heat. Stir occasionally until butter has melted. Continue stirring often as butter begins to foam and crackle. Do not leave the butter unattended at this stage. Stir the butter as it sizzles and after about 4-5 minutes, bits of golden brown butter will fall to the bottom of the pan. The crackling sound will stop and the butter will be aromatic and amber in color. Do not brown the butter too much &#8211; we don&#8217;t want it dark, just golden.

Pour the butter into a large bowl. Be sure to scrape all of the brown bits from the pan. Set aside to cool for 20 minutes.

While the butter cools, pulse the oats in a food processor until they are a mix of fine crumbs (oat flour) and larger bits. Set aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.

Once the butter is cool to the touch, add the brown sugar and granulated sugar. Whisk to combine, about 1 minute. 

Add the eggs and vanilla, whisking to combine well. 

Add the molasses and stir to incorporate. 

Add the dry ingredients and the pulsed oats to the bowl and use a large spatula or wooden spoon to fold the ingredients together. Do not over mix.

Using a medium cookie scoop, divide the dough into uniform scoops and place on the prepared cookie sheet. Cover and chill overnight (or at least 3 hours).

Once the dough is chilled, preheat the oven to 350°F. Line two large baking sheets with parchment paper. 

Remove the cookie dough from the refrigerator and transfer the dough balls onto the lined cookie sheet, leaving about 2 to 3 inches apart. The cookies will spread a bit. Bake one sheet at a time in the center of the oven for 8 to 10 minutes. The cookies should be set on the edges and a light, golden brown. Do not over bake.

Remove the cookies from the oven and allow to cool on the cookie sheet for 5 to 10 minutes before carefully transferring to a wire cooling rack. Cool completely before adding the icing.

For Cookies

This is my all-time favorite cookie and cannot wait to bake this for the holiday season! This will be a new favorite for the family and excited to introduce it to my kids!

Made these and the flavor is incredible! Nostalgically reminded me of Mother’s iced oatmeal cookies but 100x better. Just the right amount of spice and warmth. You can absolutely taste the delicious browned butter. I will point out that they were very sweet, however. Too sweet for my liking and thus, I didn’t frost most of them. I had a lot of icing left over and I think I still would have even if I had iced all the cookies. Also, they did not spread while baking, so I ended up with small chunky cookies. I’m not sure why. I thought I followed all the steps carefully. It may help to specify an actual scoop measurement as opposed to saying “medium scoop”. I would definitely make again!

Just made these today. They are as good as they look. The flavor is incredible and I cannot wait to share them with my friends and family!! Thank you for all the amazing recipes!

These cookies are absolutely amazing! Warm, sweet, delicious! Shared them with friends and they were a hit! I will 100% make this recipe again. The brown butter makes it!

I knew these were going to be amazing and they are beyond that-stratosphere delicious!! These were a last minute addition to my cookie boxes and I can’t wait to share.. Thanks Heather

These were my favorite cookies as a child, so when I saw the recipe I had to make them! They did not disappoint. They came out perfectly shaped, soft, and delicious. My husband took them to his firehouse, and he said they were devoured quickly…So very firemen approved. I’ll definitely be keeping this recipe on hand. Thank you!

These cookies are not only delicious but so beautiful too! Such a lovely addition to my holiday cookie platter. Thanks for sharing Heather, your recipes never disappoint!!

Iced oatmeal cookies result is awesome. Browning the butter made a fantastic, flavorful, rich cookie. This recipe is a keeper !

Tkank you for the recipe I love this cookies

Incredible! Will be adding these to my rotation of cookies! I grew up making molasses cookies with my grandma and these were a reminder of those days. These will also be great to make ahead and freeze the dough balls to pull out and make 1-2 at a time when you're craving a little treat - my favorite way to make cookies! :)

Absolutely the perfect oatmeal cookie. Could eat these every day and not get sick of them. So good!

So delicious and the perfect Christmas cookie♥️

So delicious and the perfect Christmas cookie♥️

The gingerbread oatmeal flavour is a great combination

My cookies taste delicious but came out domed instead of flat! Any idea why?? I can’t figure it out!

So yummy and soft! They remind me of the Mothers cookies but moist and chewy! Good blend of spices too.

My family loved these cookies!  I made some with icing and without.  Both ways were great!

Your website is fantastic! I can't wait to try out more of your delicious recipes. Thanks a bunch! Greetings from Germany!

I love this. So yummy!!! I’m wondering if I wanted to add raisins what adjustments I should do???

Cookies are delicious! Only thing is I’m a baker and immediately noticed that 3tb of heavy cream will not create the glaze that is needed. I ended up having to use about 10tb of heavy cream to get the consistency that was needed. That’s the only thing. Other than that, great recipe.

These are delicious! I've made them twice the lazy way- without icing and only chilling the dough for an hour, and I can confirm they still turn out just like the picture. I didn't have molasses, so I just used all brown sugar in replace of the white sugar, and they are still soft and chewy with notes of molasses. I'm excited to ice and decorate these for Christmas!

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