Iced Oatmeal Cookies
These soft and chewy Iced Oatmeal Cookies with a simple vanilla glaze are an easy, old-fashioned treat everyone loves. Perfect for holidays, lunchboxes, or everyday baking.
There’s something wonderfully nostalgic about iced oatmeal cookies — those soft, chewy treats with a sweet vanilla glaze that crackles just so when it sets. They taste like childhood afternoons and cozy kitchen memories, yet they’re timeless enough to fit any occasion today.
If you’re looking for the best iced oatmeal cookies recipe, you’ve come to the right place! These soft and chewy oatmeal cookies are topped with a simple vanilla icing that hardens into a sweet, crackly glaze — just like the old-fashioned oatmeal cookies you remember from childhood.
Made with hearty oats, a hint of cinnamon, and pantry-friendly ingredients, they’re the perfect treat for any time of year. Whether you enjoy them as an afternoon snack, a holiday cookie, or a sweet lunchbox surprise, these homemade iced oatmeal cookies are guaranteed to become a family favorite.
Why You'll Love This Recipe
- They’re Soft, Chewy, and Perfectly Spiced - every bite has that ideal balance — a chewy center, slightly crisp edges, and a warm hint of cinnamon that feels cozy any time of year.
- Made with Pantry Staples - No fancy ingredients here! Just oats, butter, sugar, and a few basics you probably already have in your kitchen.
- Perfect for Any Occasion - from holiday cookie trays to weekday snacks, they fit right in. They also pack beautifully for lunchboxes and gifts.
Ingredients
Old-Fashioned Rolled Oats - Rolled oats give these cookies their signature chewy texture and hearty flavor. I pulse them in the food processor a few times to break them up just a little bit.
Unbleached All-Purpose Flour - Flour provides structure and balances the moisture from the oats and brown sugar, ensuring your cookies hold their shape while staying soft inside.
Baking Soda - this leavening agent helps the cookies spread slightly and gives them that light, tender texture.
Salt - a small pinch of salt enhances all the flavors — especially the brown sugar and cinnamon — and keeps the cookies from tasting overly sweet.
Ground Cinnamon and Nutmeg - cinnamon and nutmeg both add a cozy warmth that pairs perfectly with the oats and vanilla icing. You can add a dash of nutmeg for extra spice if you like.
Unsalted Butter - softened butter creates a rich flavor and helps achieve a soft, chewy texture. Using unsalted butter lets you control the salt content perfectly.
Brown Sugar - brown sugar adds deep, caramel-like sweetness and moisture, which keeps the cookies soft even after cooling. Light brown sugar works best here, but dark brown sugar can be used for a richer flavor.
Granulated Sugar - a touch of white sugar balances the sweetness and helps the cookies spread evenly while baking.
Egg - the egg binds the ingredients together and adds richness, helping the cookies stay soft and chewy.
Vanilla Extract - a generous splash of vanilla enhances the flavor of both the cookie dough and the icing, giving the cookies a warm, homemade aroma.
Powdered Sugar - this is used for the icing, as powdered sugar creates a smooth, glossy glaze that sets beautifully once the cookies cool.
Cream - a few tablespoons of cream brings the icing together and help it spread smoothly over the cookies
Baking Powder and Baking Soda - these help the cookies rise just a little.
Variations
Add Raisins - while I"m not a fan of oatmeal raisin cookies, you can certainly add raisins if that's your cup of tea!
Add Chocolate Chips - chocolate chips are definitely more my style, and these would be great to add in a handful.
Maple Glaze - if you want a warm maple flavor add 1 tablespoon of maple syrup to the glaze.
Add Citrus - for a bright citrus flavor, you can add 1 teaspoon of lemon zest or orange zest to the glaze.
Pumpkin Spice - Add pumpkin pie spice to the cookies for a hint of pumpkin spice flavor.
Step by Step Instructions
Photo 1. In a large bowl or the bowl of a stand mixer, beat together the butter and sugars with an electric mixer on medium-high speed until well combined.
Photo 2. Add the vanilla and eggs and beat until combined.
Photo 3. Add the cinnamon, nutmeg, baking soda, baking powder, and salt, and mix until combined.
Photo 4. Add the oats to a food processor and pulse 4-5 times. You don't want them completely blended, just a little broken up.
Photo 5. Add the flour to the weight ingredients and mix until combined.
Photo 6. Stir in the pulsed oats.
Photo 7. Form the cookie dough into cookie dough balls and place on a parchment lined baking sheet.
Photo 8. Bake in a 350 degree oven for 10-12 minutes, until golden brown around the edges. Let cool for 5 minutes and then transfer to a cooling rack to cool completely.
Photo 9. In a medium bowl, stir together the powdered sugar, cream, and vanilla extract.
Photo 10. Dip each cooled cookie into the vanilla glaze. Enjoy!
Expert Tips
Pulse The Oats - for that classic iced oatmeal cookie look and chewy bite, pulse your old-fashioned oats in a food processor a few times before adding them to the dough. This gives you a mix of fine and whole oats, helping the cookies bake evenly without feeling too coarse.
Don’t Overmix - once you add the dry ingredients, mix just until everything is combined. Overmixing develops too much gluten, leading to tough cookies instead of soft, chewy ones.
Use a Cookie Scoop - a medium cookie scoop ensures each cookie bakes evenly and looks uniform — perfect for presentation (and consistent icing coverage).
Don’t Overbake - the cookies should look slightly underdone in the center when you take them out. They’ll continue to cook on the baking sheet as they cool, giving you that soft, chewy texture instead of crispy edges.
Cool Completely Before Icing - if the cookies are even a little warm, the icing will melt and run off. Wait until they’re completely cool, then drizzle or dip for that picture-perfect glaze.
Storage - store cookies in an airtight container at room temperature for 4-5 days or up to a week in the refrigerator. These also freeze well without the icing. Place them in an airtight container with parchment paper between layers and freeze for up to 3 months. Once ready to eat, thaw and then add the glaze.
Recipe FAQs
You can, but the texture will be different. Old-fashioned rolled oats give the cookies that classic chewiness and hearty look. Quick oats make them softer and slightly less textured. Avoid instant oats, which tend to get mushy.
The icing usually sets in about 30–45 minutes at room temperature. For faster results, you can place the cookies in the fridge for 15–20 minutes.
Yes! Freeze the cookies before icing for the best results. Once thawed, add the glaze and let it set. If you freeze them already iced, separate layers with parchment paper to prevent sticking.
Other Cookie Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Iced Oatmeal Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups old fashioned oats
- 2 cups unbleached all-purpose flour
Icing
- 2 cups powdered sugar
- 3 tablespoon heavy cream
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl or the bowl of a stand mixer, beat together the butter and sugars with an electric mixer on medium-high speed until well combined.
- Add the vanilla and eggs and beat until combined.
- Add the cinnamon, nutmeg, baking soda, baking powder, and salt, and mix until combined.
- Add the oats to a food processor and pulse 4-5 times. You don't want them completely blended, just a little broken up.
- Form the cookie dough into cookie dough balls and place on a parchment lined baking sheet.
- Bake in a 350 degree oven for 10-12 minutes, until golden brown around the edges.
- Let the cookies cool for 5 minutes and then transfer to a cooling rack to cool completely.
- In a medium bowl, stir together the powdered sugar, cream, and vanilla extract.
- Dip each cooled cookie into the vanilla glaze. Enjoy!
