• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    You are here: Home / Desserts / Cookies / Iced Oatmeal Cookies

    Iced Oatmeal Cookies

    January 14, 2019 By Sam 62 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    Iced Oatmeal cookies

    How to make old-fashioned Iced Oatmeal Cookies! These cookies are densely packed with chewy pulverized oats and then dipped in a shiny vanilla frosting. Recipe includes a how-to video at the bottom of the post!

    I’ve already shared quite a few oatmeal cookies: my soft, bakery-style oatmeal cookies, an oatmeal chocolate chip cookie recipe, and my popular no-bake cookies! Today I’m sharing a fun, old-fashioned, frosted favorite! 

    Iced oatmeal cookie on cooling rack

    Hello and Happy Monday! I’m back in cold and snowy Pennsylvania after spending the weekend in 75 degree Florida (and Disney!) with my family.

    Returning to icy weather isn’t exactly my idea of the best way to start off the week, but at least we have Iced Oatmeal Cookies, right?

    With firm exteriors and chewy centers, these cookies aren’t as soft as some of my other favorites, but they were specifically designed to have this firm but chewy texture. These are fun and beautiful cookies (can cookies be beautiful? these are to me), so let’s get started!

    chewy oatmeal cookies cooling on cooling rack

    Tips for Making Iced Oatmeal Cookies

    Start with melted butter, but let it cool!

    Using melted butter is one of my favorite techniques when making cookie recipes. It imparts a chewy texture and excellent flavor. However, let the butter cool until it’s near room temperature before adding your sugars. It should still be liquid (not re-solidified) but if the butter is hot it will melt your sugars, leaving you with a greasy and unusable dough.

    You will need a food processor for this recipe

    To give these iced oatmeal cookies that dense, chewy texture, I found the best method was to briefly pulse the oats in a food processor. You don’t get the same results using instant oats, so I do recommend starting with old fashioned oats and pulsing them. This is the food processor I use and love (affiliate).

    Your dough will be crumbly once you add your oats

    This is OK and the dough is supposed to be this way! Because of this,  though, you will want to use your hands to work the dough together and roll it into smooth balls (for neat, uniform-looking iced oatmeal cookies).

    It’s also very important (with all cookies, but especially these) that you do not over-measure your flour or you’ll end up with dry, crumbly cookies. I’ve included notes in the recipe below on how to properly measure your flour: stir, spoon, and level, never scoop your flour!

    how to make iced oatmeal cookies -- pulverized oats

    Oatmeal Cookie Icing

    The frosting that I used for these iced oatmeal cookies is essentially the same as my sugar cookie icing. I absolutely love this recipe because 1) it’s not royal icing, which I don’t care for, 2) it’s simple to make –essentially foolproof, and 3) it dries shiny and hard on your cookies.

    It does use light corn syrup (this is what helps give these cookies their beautiful shiny finish), but I’ve learned that not everyone keeps corn syrup on hand or loves using it (which I thinks comes from a misunderstanding… corn syrup is not the same as high fructose corn syrup). I tested the icing without and found that it will work if you leave out the syrup. However, you won’t get the signature shine and the icing doesn’t seem to set up quite as firmly as it does with the corn syrup.

    When made as directed, iced oatmeal cookies will take several hours at room temperature for the frosting to set completely and for the cookies to be stackable without messing up the icing.

    chewy inside of iced oatmeal cookie

    Enjoy!

    Other Recipes You Might Like:

    • Peanut Butter Oatmeal Cookies
    • Oatmeal Cookie Bars
    • Oatmeal Muffins
    • White Chocolate Cranberry Oatmeal Cookies
    Iced oatmeal cookies

    Iced Oatmeal Cookies

    How to make chewy, old-fashioned Iced Oatmeal Cookies. **You will need a food processor for this recipe**
    Recipe includes a how-to video at the bottom!
    5 from 19 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 35 minutes
    Cook Time: 12 minutes
    Total Time: 47 minutes
    Servings: 30 iced cookies
    Calories: 176kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter melted and cooled 10 minutes (226g)
    • 1 cup dark brown sugar tightly packed (200g)
    • ½ cup granulated sugar (100g)
    • 2 large egg yolks
    • 1 ½ teaspoons vanilla extract
    • 2 cup all-purpose flour (250g*)
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • ½ teaspoon cinnamon
    • 2 cups old fashioned rolled oats (190g)

    ICING

    • 1 ½ cups powdered sugar (190g)
    • 1 ½ -2 Tablespoons milk
    • 1 Tablespoons light corn syrup**
    • ¼ teaspoon vanilla extract

    Recommended Equipment

    • Food Processor
    • Mixing bowls
    • Cookie sheet
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
    • Combine melted, cooled butter and sugars and stir until well-combined.
    • Add egg yolks and vanilla extract and stir well. Set aside.
    • In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
    • Gradually stir dry ingredients into wet until completely combined.
    • Now you'll need to prepare your oats. Add old fashioned oats to the basin of a food processor and pulse briefly (7-10 times, don't over-do it or you'll end up with oat flour!)
    • Stir your oats into your cookie dough until well incorporated.
    • Scoop dough by heaping 2 teaspoon-sized scoops and gently roll between your palms to form a smooth round ball (dough may be crumbly). Place cookie dough at least 2" apart on baking sheet and use your fingers to gently press down on each cookie to lightly flatten.
    • Bake on 350F (175C) for 12 minutes.
    • Allow cookies to cool completely before covering with icing.

    TO MAKE ICING

    • Combine powdered sugar, 1 ½ Tablespoons milk, corn syrup, and vanilla extract in a small bowl. Whisk until well-combined, if frosting is too thick, add more milk as needed. The frosting has reached the correct consistency when you lift up the spoon and it drizzles a thin ribbon of icing back into the bowl, that should hold its shape for just a second before dissolving back into the rest of the icing (see my video below for a visual).
    • To dip cookies, grip cookie by the base and dip just the surface of each cookie into the frosting. Pull straight out and place dipped cookie icing-side-up on a cooling rack to set. It will take several hours at room temperature for the icing to set completely and for the cookies to be stackable.
      Oatmeal cookie dipped into bowl of icing

    Notes

    *When measuring flour using cups, never scoop the flour directly into the measuring cup (this is likely to give you more flour than you need, resulting in dry cookies). Instead, stir your flour in its container then spoon the flour into your measuring cup and level it off using the back of a knife. **While my preference is to use corn syrup (which is not the same as HFCS!) You can get away with making this without the corn syrup, the frosting will be less shiny and less firm when set, but it will work.

    Nutrition

    Serving: 1cookie | Calories: 176kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 119mg | Potassium: 55mg | Fiber: 1g | Sugar: 17g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This post contains affiliate links. This means that if you purchase anything through these links I will get a small commission at no extra cost to you.  Please view the disclosure policy for more information.

    iced oatmeal cookie

    chewy oatmeal cookies on cooling rack

     

    « Chocolate Truffles
    Baked Ziti Recipe »

    Reader Interactions

    Comments

    1. Buddy

      December 28, 2022 at 12:28 pm

      5 stars
      Made these over the Holidays and they turned out very well. Everyone should remember to go buy a new box of baking soda & baking powder before starting your baking – it makes a big difference. Mine said I had a couple of more years before it expired, but having the freshest ingredients produced the best results. Fantastic recipe and I love reading your tips as well.

      Reply
      • Emily @ Sugar Spun Run

        December 28, 2022 at 4:00 pm

        We’re so happy you enjoyed them, Buddy! And yes, you’re absolutely right. Bad leavening agents can make or break your baked goods!

        Reply
    2. Robin

      September 20, 2022 at 12:32 pm

      5 stars
      Can you freeze these cookies UNBAKED in balls and then bake later???

      Reply
      • Sam

        September 20, 2022 at 8:57 pm

        Hi Robin! That should work just fine. 🙂

        Reply
    3. C

      September 15, 2022 at 6:40 pm

      5 stars
      The cookies turned out so good! My sister didn’t like them, but that’s because of her texture problem but everyone else did! I ate most of them since I was hogging them though lol. And the icing on top was just soooo good.

      Reply
    4. Symone symone

      September 08, 2022 at 12:40 pm

      Hello, I’m interested in using this recipe! But I was wondering will it make a difference if I used 1 egg + 1 egg yolk? And could I add a pinch a cinnamon and nutmeg?

      Reply
      • Sam

        September 08, 2022 at 9:11 pm

        Hi Symone! They will turn out if you use 1 egg and 1 egg yolk but they won’t turn out exactly like they should. The cinnamon and nutmeg shouldn’t cause any issues. 🙂

        Reply
    5. Mary

      June 23, 2022 at 6:58 pm

      5 stars
      Really, really good. Again. This time I added finely chopped raisins. Yum.

      Reply
    6. Mary Ellen O

      June 20, 2022 at 1:54 pm

      5 stars
      You are an excellent cook. Your recipes never disappoint me , Many thanks,
      Mary ellen O

      Reply
    7. Lauri

      May 19, 2022 at 11:24 am

      Could you provide the model number of your food processor? The link you provided did not take me to the processor pictured. I looked through Amazon’s processor and did not see 1 like yours. I really like that your lid can be stored upside down so the unit can be stored in a shorter space.

      Reply
      • Sam

        May 24, 2022 at 11:15 am

        Hi Lauri! I’m sorry about that, I added the link in the recipe card under the Equipment section, but here is the (correct) food processor link again. hope that helps!

        Reply
    8. Aaron on Vashon

      November 06, 2021 at 3:34 pm

      5 stars
      Hi Sam! I’m a long time fan of yours and really enjoy your recipes. These cookies are absolutely amazing and I keep them in my regular cycle. My daughter helped me roll these babies and even suggested way more cinnamon to which I totally agreed. No. Regrets. Dump that cinnamon in people!!

      Reply
      • Sam

        November 06, 2021 at 9:37 pm

        Thank you so much, Aaron! I’m so glad you enjoyed them so much. 🙂

        Reply
      • Tammy

        November 15, 2022 at 4:31 pm

        The first of your recipes that I have tried. I followed the directions exactly. They were they delicious and beautiful! I really enjoyed making them!

        Reply
    9. Jewel Brown

      October 21, 2021 at 4:29 pm

      I brush the icing on with a pastry brush. It works better for me. Great cookie! I eat way too many.

      Reply
      • Emily @ Sugar Spun Run

        October 22, 2021 at 10:40 am

        Great tip! Enjoy the cookies, Jewel ❤️

        Reply
    10. JoElle

      August 18, 2021 at 9:16 pm

      5 stars
      So glad I decided to give these a try! I was on board until I saw that I had to dig out my food processor just to pulse some oatmeal, but it was well worth the effort. I had all of the ingredients on hand, and the icing is very similar to what I use for sugar cookies since I hate working with royal icing. I’m anxious to check out some of your other recipes.

      Reply
      • Sam

        August 18, 2021 at 9:38 pm

        I’m so glad you enjoyed it so much, JoElle! I hope you love everything you try! 🙂

        Reply
    11. Aleta M hancock

      December 15, 2020 at 11:15 am

      Hi i was wonderering if these cookies can be frozen since its two weeks till christmas?
      Thank you Aleta

      Reply
      • Sam

        December 15, 2020 at 11:35 am

        Hi Aleta! While I haven’t frozen them myself, I think they should freeze just fine. 🙂

        Reply
    12. Deb

      October 02, 2020 at 7:41 pm

      5 stars
      I only had quick oats and they turned out fine. I processed them a little less because they are already thinner and more processed than the old-fashioned kind. They still had a great texture and shape. This was my first ever batch of oatmeal cookies!

      Reply
      • Sam

        October 02, 2020 at 10:51 pm

        So happy to hear they turned out so well, Deb!! <3

        Reply
    13. Pez

      September 30, 2020 at 2:34 pm

      Do you think it would be ok to substitute the old fashioned oats with quick cooking oats? The oats always turn out to hard to chew for me. Thanks!

      Reply
      • Sam

        September 30, 2020 at 4:29 pm

        I haven’t tried it, but it should work. I’m not sure the texture is going to change much since they get blended in the food processor.

        Reply
      • Jo

        November 18, 2022 at 9:55 am

        I’m in the UK and we dont have corn syrup, what can I use in place of this?
        Thank you

        Reply
        • Sam

          November 18, 2022 at 4:03 pm

          You can make it without the corn syrup, your frosting just won’t be quite as shiny and won’t set up quite as hard. Enjoy! 🙂

    14. Cindy Huff

      July 15, 2020 at 6:48 pm

      I used 1/4 cup less and used a gluten free flour blend. I added a cup of minced raisins and mixed everything in my mixer high speed. Raisins got gooey but I was able to get it mixed in. So delicious I want to open a gluten-free bakery! Thank you! Hardest part is waiting for icing to harden and cool on cookies.

      Reply
      • Sam

        July 15, 2020 at 9:04 pm

        I am so glad you enjoyed them so much, Cindy! Thank you for your feedback using gluten free. 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Cozy Soup Recipes

    Blue bowl of beef stew with chunks of beef, carrots, and potatoes.

    Beef Stew Recipe

    Bowl of turkey chili topped with sour cream, avocado, and shredded cheese.

    Turkey Chili (Great for leftover Turkey!)

    french onion soup in white bowl

    French Onion Soup

    white bowl of hearty homemade tomato soup garnished with parmesan cheese, fresh basil, and cracked black pepper

    Tomato Soup

    Two bowls of turkey chowder

    Turkey Chowder

    Overhead of two bowls of corn chowder

    Summer Corn Chowder

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    Subscribe To My Newsletter!

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    © 2020 Sugar Spun Run. All Rights Reserved

    • 55