Old fashioned Iced Oatmeal Cookies are crisp on the outside, soft and chewy on the inside, scented with warm spices and finished with a thin, sweet glaze—perfect with a cold glass of milk.
There’s something about fall baking that lifts the spirits, and these iced oatmeal cookies are a favorite for chilly days. Rolled oats add a satisfying bite while cinnamon and nutmeg bring that cozy, autumn flavor. The glaze is thin and just sweet enough to complement the spices without overpowering them.
The glaze gives the cookies a classic look and a delicate sweetness. These cookies are especially kid-approved—mine disappeared quickly and left no chocolate mess to clean up, which I appreciated.
It had been a while since I posted, mostly because I spent time scheduling content and getting ahead. That planning paid off—my husband and I celebrated ten years of marriage with an 11-night cruise in Hawaii, and it was the first vacation we’d taken without the kids in years. We visited cultural sites, hiked to waterfalls, snorkeled, zip-lined and explored several islands. It was restorative and beautiful, and I returned eager to get back into the kitchen.
Returning to work after a trip can be a bit of a letdown, but baking makes it enjoyable. These iced oatmeal cookies are a great addition to any fall cookie jar—crispy edges, tender centers, and a pretty icing finish. I hope you try them soon.
Iced Oatmeal Cookies
Ingredients
Cookies:
- 2 cups (160 g) old-fashioned oats
- 2 cups (240 g) all-purpose flour, (stir, spoon, & level)
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature
- 1 cup (200 g) brown sugar, gently packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Glaze:
- 2 cups (240 g) powdered sugar
- ¼ tsp vanilla or almond extract
- 2-3 Tbsp milk or heavy cream
Instructions
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper, silicone mats, or lightly grease them.
-
Place the oats in a food processor or blender and pulse 3–5 times to break them up slightly. You want some texture, not oat flour.
-
In a large bowl, whisk together the oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
-
In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter with the brown and granulated sugars until light. Add the eggs and vanilla and mix until combined. Scrape down the bowl and add the dry ingredients; mix until just incorporated.
-
Drop rounded tablespoon-sized scoops (about 2 Tbsp each) of dough onto prepared baking sheets, spacing them about 3 inches apart.
-
Bake 9–10 minutes, until the edges and bottoms are just beginning to brown. Remove from the oven and let the cookies rest on the pan a few minutes before transferring to a cooling rack to cool completely.
-
Make the glaze by whisking powdered sugar with the vanilla or almond extract, then adding milk or cream a tablespoon at a time until the glaze is thick but pourable.
-
Dip the tops of fully cooled cookies into the glaze and lift them straight up so excess drips off. Return to the rack and allow the glaze to set. Work quickly so the cracks in the cookie show through the glaze. Store in an airtight container at room temperature.
Notes
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and follow for more recipes.