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You are here: Home / Desserts / Cookies / Iced Oatmeal Cookies

Iced Oatmeal Cookies

January 14, 2019 By Sam 42 Comments

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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!

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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 9 votes
Print Pin Rate
Course: Cookies, Dessert
Cuisine: American
Keyword: apple crisp recipe, baking, best oatmeal cookie, iced cookies, oatmeal cookies, old fashioned cookies
Prep Time: 35 minutes
Cook Time: 12 minutes
Total Time: 47 minutes
Servings: 30 iced cookies
Calories: 150kcal
Author: Sam Merritt

Ingredients

  • 1 cup unsalted butter melted and cooled 10 minutes (226g)
  • 1 cup dark brown sugar tightly packed (200g)
  • 1/2 cup granulated sugar (100g)
  • 2 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 2 cup all-purpose flour (250g*)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 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**
  • 1/4 teaspoon vanilla extract

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 1/2 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: 150kcal
Tried this recipe?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

 

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Comments

  1. Aleta M hancock says

    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 says

      December 15, 2020 at 11:35 am

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

      Reply
  2. Deb says

    October 2, 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 says

      October 2, 2020 at 10:51 pm

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

      Reply
  3. Pez says

    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 says

      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
  4. Cindy Huff says

    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 says

      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
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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.

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