Delicious, copycat old fashioned Iced Oatmeal Cookies. Crunchy on the outside, chewy on the inside, these glazed Oatmeal cookies are a hit!
Love cookies? Try this classic Peanut Butter Cookie recipe. Always gets great reviews. Or try a coypcat Little Debbie Oatmeal Cream Pie. So soft and moist, and better than the original!
Why this Recipe Works
Do you ever make something and think to yourself, “Oh my gosh this is the best thing I’ve ever eaten”?
These old fashioned cookies taste very similar to the Mothers brand iced oatmeal cookies you get at the grocery store.
I think I remember eating them as a child, or maybe that’s my imagination. They seem very much like the kind of good old fashioned cookie you might find at your grandmother’s house.
- Unlike other oatmeal cookies, you don’t just fold rolled oats into your dough. You use coarse oat flour (powdered oats) to give these their chewy crumb.
- This recipe is easy to make and inexpensive to boot! I can’t wait to serve a platter of these next time company comes over.
Give them a makeover and bake our strawberry cookies next. Same delicious chewy texture, bursting with strawberry flavor!
More Copycat Recipes:
Disney Churro Bites | Starbucks Pumpkin Scones | Cold Brew Coffee
How to make Iced Oatmeal Cookies
- First, you’ll want to create a powder (or flour) with your oatmeal. You can use either a food processor or a blender, and pulse it several times. You don’t want a “fine” powder, so leaving small pieces is perfect. I pulsed mine 6 times, for 1 second each time. Set this aside.
- In a mixing bowl, blend your butters with sugars. Add in eggs and remaining cookie ingredients. Blend until thoroughly combined.
- Next, you’ll drop your cookie dough by large tablespoons (I use a medium sized cookie scoop), and place it onto a parchment paper lined baking sheet.
- Bake in a 350 degree oven for about 14-16 minutes. I like mine a little crunchier so I go closer to 16 minutes. Remove from pan and cool completely on a wire rack.
- Once cooled, you can make your glaze. Whisk your powdered sugar with cream and cinnamon until smooth. Frost your cookies and allow to harden. ENJOY.
Aimee’s Baking Tip
For softer cookies, take these out around the 14 minute mark. If you’re a fan of oatmeal cookies with a little more crunch, leave them in for as long as 18 minutes. Just keep a close eye on them so the bottoms don’t burn!
Glaze for Oatmeal Cookies
It makes me sad to think that there are likely so many people out there who have never known the sheer joy of biting into an oatmeal cookie coated with a sugary glaze.
They’re just eating their oatmeal cookies plain and unfrosted. Tragic, right?
If that’s you, then stop everything you’re doing and go make these! The icing is thin and glossy, not like a thick buttercream or creamy ganache.
The glaze on these cookies hardens but dissolves the minute it hits your tongue. You’ll think the cookies will be crunchy when get that satisfying first bite of the crisp layer of icing.
Then, the sugary glaze melts in your mouth as you enjoy soft, chewy oatmeal cookie paradise.
Freezing Tips
Wait, do you mean you DON’T plan to eat the entire batch of these cookies in 2 days? We’ll see about that once you taste them.
Kidding (kind of). Yes, you can freeze these cookies! They’ll keep well in an airtight container in the freezer for a few months. Double the recipe so you’ll have plenty to stash away in the freezer for school lunches or surprise visits from company.
If you’re like me, though, you won’t be able to resist having more than your share. As a coffee devotee, I’m always on the hunt for new treats to enjoy with my morning and afternoon caffeine fix.
With a hint of spice and extra sweetness from the glaze, these were a match made in heaven for my daily coffee. Who says you can’t have oatmeal cookies for breakfast?
My kids loved these with an ice cold glass of milk! Truly, there’s no wrong way to enjoy a good cookie.
Recipe FAQs
No, you should not substitute steel cut oats for the quick oats in these cookies. They are not processed as finely and will give the cookies an unpalatable texture.
No need to refrigerate these cookies once the icing has hardened. You can keep them in an airtight container right at room temperature. Or freeze them if you want to stash some away for later.
Over mixing the dough can result in tougher cookies. You may also have baked them for too long. To get soft oatmeal cookies, remove them from the oven when the bottoms and edges look golden brown.
More Oatmeal Cookie recipes
- These No Bake Chocolate Peanut Butter Oatmeal Cookies are a childhood favorite. Classic cookie and easy to make!
- These homestyle Iced Caramel Toffee Oatmeal Cookies are better than anything bought in a store! Bake a batch today and watch them disappear!
- Thick and chewy Carrot Cake Cookies topped with a sweet cream cheese frosting and chopped pecans. So delicious.
More Cookie Recipes
- Maple Iced Oatmeal Cookies
- Chocolate Oatmeal Cream Pie
- Almond Bars
- Lofthouse Cookies
- Butterscotch Blondies
- Oatmeal Scotchies
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Iced Oatmeal Cookies
Ingredients
For the Cookie:
- 1 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
- 2 cups quick cook oats
- 2 cups all-purpose flour
For the Icing:
- 2 cups powdered sugar
- ½ cup heavy cream
- ½ teaspoon cinnamon
Instructions
- In food processor, add oatmeal and pulse until partly ground. Don’t make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.
- In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.
- Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake in a 350 degree oven for 14-16 minutes. I like mine a little bit crunchier, so I went closer to 16 minutes. Remove and cool.
- To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden. You can put them in refrigerator to speed up process (about 30 minutes). Enjoy!
Notes
- For softer cookies, take these out around the 14 minute mark. If you’re a fan of oatmeal cookies with a little more crunch, leave them in for as long as 18 minutes. Just keep a close eye on them so the bottoms don’t burn!
- They’ll keep well in an airtight container in the freezer for a few months. Double the recipe so you’ll have plenty to stash away in the freezer for school lunches or surprise visits from company.
Video
Nutrition
A batch of classic Iced Oatmeal Cookies is always a good idea! As a dessert or snack, you’ll never be sorry to have fresh baked chewy cookies in your kitchen.
You are a MUCH better baker than I am, but I completely understand if you don’t have an answer for this. I am really into maple syrup lately. Do you think it would ruin either the cookie or the frosting if I were to put a touch of syrup in either (or both!) of them to give them a bit of a maple flavor? I always worry about adding any type of liquid into a recipe. THANKS for all of the amazing recipes!
While maple syrup would be delicious, it’s not concentrated enough to give the icing a rich maple flavor. You could use maple flavoring instead, which would be DELISH.
Just finished baking these for a friend of mine who was complaining that she couldn’t find iced oatmeal cookies due to the grocery shortage. After trying these, she will NEVER go back to store-brand!! (I added a cup of raisins to my recipe).
Oh my…HEAVEN!
I’ve been making these cookies for years and absolutely love them! I noticed the blog post was updated recently, didn’t the recipe previously call for the dough to be refrigerated before baking? I’m making them this week and just want to make sure they come out exactly the same as previous years.
These oatmeal cookies are the BEST cookies . I made them and they were so good my guest thought I bought them from the local bakery. I will most definitely make these for many many years to come. Thank you so much for sharing this amazing recipe!
I never do reviews but I just had to say that these were absolutely delicious!! The frosting really took them to an even higher level! Thanks for sharing!!