Iced Oatmeal Cookies

Home » Recipes » Dessert

Dessert | Food | Recipes

ByDenay DeGuzmanJune 6, 2019August 26, 2020

This post may contain affiliate links. Read full disclosure.

Jump to Recipe

Iced oatmeal cookies are so darn good! With soft middles, crispy edges and frosted tops, these are Grandma’s favorite cookies!

While making this oatmeal cookie recipe, you’ll enjoy the tantalizing aroma of vanilla, butter and cinnamon. Get your cookie jar ready for these old-fashioned favorites!

OATMEAL COOKIE INGREDIENTS

Below are the ingredients for making the best oatmeal cookies!

Butter
Light-brown sugar
Granulated sugar
Large eggs
Vanilla extract
Pure maple syrup
Old-fashioned rolled oats
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground mace or nutmeg

HELPFUL TIP: When baking several batches of cookies for a party choose a delightful mix of crowd-pleasing favorites:

MINT CHOCOLATE CHIP COOKIES are a must-have for all chocolate lovers!
MEXICAN WEDDING COOKIES to create treasured memories with family and friends.
PEANUT BUTTER BLOSSOMS to celebrate the flavor combination of peanut butter and chocolate!

INGREDIENTS FOR ICING

To make the frosting for this oatmeal cookie recipe, all you’ll need are three simple ingredients:

Powdered sugar (confectioners sugar)
Milk
Vanilla extract

HOW TO MAKE OATMEAL COOKIES

A perfect batch of iced oatmeal cookies begins with delicious, flavorful cookie dough. Follow these easy step-by-step instructions for the best oatmeal cookies.

STEP 1: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
STEP 2: Add in the eggs, vanilla, and maple syrup. Blend until combined. If needed, use a spatula to wipe down the beaters and the sides of the bowl and mix again.
STEP 3: In a separate bowl, mix the dry ingredients together with a wooden spoon, spatula or whisk.
STEP 4: Add the dry ingredients to the wet ingredients. Mix well.The cookie dough will be slightly wet and sticky.

EXPERT TIPS

HOW TO WORK WITH STICKY COOKIE DOUGH: With the cookie dough still inside the mixing bowl, stick it into the freezer for 15-20 minutes. When oatmeal cookie dough has a chance to get cold, it’ll harden up a bit and become much easier to work with! Just make sure your bowl is freezer safe.
MACE VS NUTMUG FOR OATMEAL COOKIES: Mace is from the lacy thin covering that grows around the shell of the nutmeg seed. Nutmeg is the seed of the fruit. If you love childhood animal crackers, you’re familiar with the taste of mace. It’s also the predominant spice in donuts! Although they have similar flavor profiles, mace initially starts out more pungent; during the cooking process the flavor fades and becomes more delicate.
HOW TO SUBSTITUTE NUTMEG FOR MACE: Mace is delicious in this oatmeal cookie recipe, but it can be pricey. If you don’t use it often for other recipes, simply use nutmeg instead! The common kitchen conversion: 1/4 teaspoon mace = 1/2 teaspoon nutmeg.

OATMEAL COOKIE RECIPE

Here’s howto make oatmeal cookies!

STEP 1: Adjust oven rack to the center position. Set oven temperature to 350 degrees F.
STEP 2: Use a stainless-steel cookie scoop, or two small spoons, to form the cookie dough into round balls. Place each puck of cookie dough on a baking tray lined with parchment paper or a silicone baking mat.

STEP 3: Bake cookies for 10-12 minutes, or until they’re lightly brown around the edges but the centers are still soft. Their fabulous texture is what makes this the perfect recipe for iced oatmeal cookies!

FROSTING FOR ICED OATMEAL COOKIES

While your oatmeal cookies are baking in the oven, it’s time to make this frosting recipe!

STEP 1: Add the measured ingredients to a small mixing bowl: powdered sugar, milk and vanilla.
STEP 2: With a small spoon or whisk, mix the ingredients until combined. This frosting is very, very thick – which is just what we want for icing oatmeal cookies. Once drizzled on the cookies, this frosting hardens up quickly. It’s what allows these beautifully frosted cookies to be stacked on top of one another without the icing getting dented or smooshed.

HOW TO ASSEMBLE ICED OATMEAL COOKIES

STEP 1: When the cookies come out of the oven, let them rest for 1-2 minutes. Use the bottom of a 1/2 measuring cup to gently flatten the tops of the cookies. Wait another 2 minutes, then transfer the cookies to a wire cooling rack.
STEP 2: Once the cookies are fully cooled, they’re ready to be frosted! Whisk the icing again to soften it up. Remember, for iced oatmeal cookies this icing really does need to be super thick! However, if needed, add a few droplets of milk and mix again.
STEP 3: With a small spoon or a clean finger, artfully drizzle each cookie with icing. No two cookies will look alike!
STEP 4: Enjoy iced oatmeal cookies with a cold glass of milk, a mug of hot chocolate, or your favorite coffee or tea.

HOW TO FREEZE COOKIE DOUGH

With a cookie scoop, form cookie dough into small pucks. Place the balls on a lined cookie sheet that can fit into your refrigerator or freezer.
Refrigerate cookie dough for 1 hour, or freeze for 30 minutes.
Transfer cold balls to a zip-top freezer bag. Label the bag with cookie type, cooking temperature and date. Put the bag into the freezer.
Cookie dough can be frozen for up to 3 months!

BEST KITCHEN TOOLS FOR COOKIES

Remember the freedom of summer vacation and hanging out with your friends? Iced oatmeal cookies bring back great childhood memories! These essential kitchen tools will help you recreate Grandma’s oatmeal cookie recipe.

5 Stars4 Stars3 Stars2 Stars1 Star

5 from 16 reviews

Author: Denay DeGuzman
Total Time: 1 Hour
Yield: 34 Cookies 1x

Print Recipe

Save Recipe

Description

These iced oatmeal cookies are incredibly scrumptious. With crisp edges, chewy centers and frosted tops, this is Grandma’s favorite oatmeal cookie recipe!

Ingredients

Scale

OATMEAL COOKIES

1 cup (2 sticks) butter, room temperature
1 cup light-brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
1 tablespoon pure maple syrup
2 cups old-fashioned rolled oats (not quick-cooking oats!)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground mace (or 1/2 teaspoon nutmeg)*

ICING

1 1/2 cups powdered sugar (confectioners sugar)
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract

Cook ModePrevent your screen from going dark

Instructions

Preheat oven to 350 degrees F. Line 2-3 baking trays with parchment paper or silicone baking mats.

In the bowl of a stand mixer, beat the butter, granulated sugar, and brown sugar for two minutes or until creamy. One by one, add in the eggs. Beat briefly after each addition. Add in the vanilla. Mix again.
In a separate bowl, combine the dry ingredients for the oatmeal cookies: oats, flour, baking powder, baking soda, salt, cinnamon, and mace (or nutmeg). Mix with a spoon. Add the dry ingredients to the wet ingredients. Mix on low speed until fully incorporated. The cookie dough will be slightly sticky. If your mixing bowl is freezer safe, stick the bowl of cookie dough into the freezer for 15-20 minutes.
In the meantime, whip up the frosting: Combine the powdered sugar, milk and vanilla. This is a very, very stiff icing. Once applied to the cookies the frosting will dry quickly, and the iced oatmeal cookies can be stacked!
Pull the mixing bowl out of the freezer. With a cookie scoop or two spoons, form rounded balls of cookie dough. Place them on lined baking trays about 2 inches apart. Bake for 10-12 minutes or until the outer edges of the cookies are lightly browned but the centers are still soft. Allow cookies to rest for 1-2 minutes. With the bottom of a 1/2 measuring cup, gently press down on each cookie to flatten the surface. It’s easier to frost and stack flat cookies. Plus, the end result is a lovelier look! Transfer the cookies to a cooling rack. Allow them to cool completely.
With a spoon or clean finger, drizzle frosting over the surface of each cookie. Once the icing dries, they’re ready to stack, serve and enjoy!

Equipment

Iced Oatmeal Cookies | Grandma's Favorite Recipe | Confetti & Bliss (14)

Notes

EXPERT TIPS

HOW TO WORK WITH STICKY COOKIE DOUGH: With the cookie dough still inside the mixing bowl, stick it into the freezer for 15-20 minutes. When oatmeal cookie dough has a chance to get cold, it’ll harden up a bit and become much easier to work with! Just make sure your bowl is freezer safe.
MACE VS NUTMUG FOR OATMEAL COOKIES: Mace is from the lacy thin covering that grows around the shell of the nutmeg seed. Nutmeg is the seed of the fruit. If you love childhood animal crackers, you’re familiar with the taste of mace. It’s also the predominant spice in donuts! Although they have similar flavor profiles, mace initially starts out more pungent; during the cooking process the flavor fades and becomes more delicate.
HOW TO SUBSTITUTE NUTMEG FOR MACE: Mace is delicious in this oatmeal cookie recipe, but it can be pricey. If you don’t use it often for other recipes, simply use nutmeg instead! The common kitchen conversion: 1/4 teaspoon mace = 1/2 teaspoon nutmeg.
HOW TO FREEZE COOKIE DOUGH
1. With a cookie scoop, form cookie dough into little pucks. Place balls on a lined cookie sheet that can fit into your refrigerator or freezer. Refrigerate cookie dough for 1 hour, or freeze for 30 minutes.
2. Transfer cold balls to a zip-top freezer bag. Label the bag with cookie type, cooking temperature and date. Put the bag into the freezer. Cookie dough can be frozen for up to 3 months!

Prep Time: 40 Minutes
Cook Time: 20 Minutes
Category: Baking
Method: Oven
Cuisine: American