These classic iced oatmeal cookies will bring back memories of beloved childhood treats with a delightful homemade twist! 

Each bite features a perfectly crisp edge and a wonderfully chewy center. They have an irresistible soft and chewy texture contrast.

The secret lies in processing the oats just right. This allows them to blend seamlessly with the cinnamon and nutmeg spices.

Crowned with delicate vanilla icing, these old-fashioned treats strike a perfect balance between rustic and elegant. 

Why You’ll Love These Iced Oatmeal Cookies

Gift-Giving Gold: These cookies keep and ship beautifully once the icing has set. They’re ideal for care packages and holiday cookie exchanges. They maintain their distinctive appearance and delicious taste for several days.

Nostalgic Comfort: Who doesn’t love that classic bakery-style icing pattern and old-fashioned taste? Every bite will bring back memories of grandma’s kitchen. 

Make-Ahead: Prepare the dough in advance and refrigerate or freeze it. Bake the cookies chilled or straight from frozen without many adjustments. 

Perfect Party Pleaser: Iced oatmeal cookies have a striking appearance. Their crackly tops and distinctive white icing are eye-catching. They’re a standout addition to any cookie platter or bake sale display.

Ingredients

• Old-Fashioned Rolled Oats: Whole oats that have been steamed and flattened. They create the cookies’ signature texture and nutty flavor.

• All-Purpose Flour: It provides structure and creates a tender crumb when mixed with the oats.

• Baking Soda: It helps the cookies rise and spread for a soft texture and slight golden color.

• Salt: It enhances all flavors and balances the sweetness.

• Cinnamon & Nutmeg: Warm baking spices provide classic oatmeal cookie flavor. Cinnamon adds warmth, while nutmeg adds a subtle depth.

• Unsalted Butter: It creates richness and helps the cookies spread correctly. Set it out early, as room-temperature butter creams better. 

• Dark Brown & Granulated Sugars: Dark brown sugar adds moisture and a nostalgic molasses flavor. Granulated sugar helps the cookies spread and creates crispy edges.

• Eggs: For structure and richness and to bind the ingredients.

• Pure Vanilla Extract: It adds depth and enhances the other flavors. Use pure extract, which provides a better flavor than imitation. 

• Unsulphured Molasses: It adds a rich, complex sweetness and additional moisture. Avoid blackstrap molasses, as it’s too bitter. 

• Powdered Sugar & Whole Milk: They create a smooth, sweet icing that sets firmly. Use whole milk for the richest flavor.

How to Make Iced Oatmeal Cookies

This isn’t the easiest homemade cookie recipe you’ll ever make. But it’s definitely not the hardest, either, and the final product is worth the effort. 

1. Process the oats. Pulse them in a food processor until they resemble dry instant oatmeal.

2. Mix the dry ingredients. Whisk the processed oats, flour, baking soda, salt, and spices together. Set aside once well mixed. 

3. Mix the wet ingredients. Beat the softened butter with the sugars until light and fluffy. Then, slowly add the eggs, vanilla, and molasses until thoroughly combined. 

4. Combine. Gradually add the dry ingredient mixture to the wet mixture. Beat at low speed until just combined. 

5. Shape and chill. Scoop the dough into small balls. Transfer them to parchment-lined baking sheets with 2 inches of space between each. Cover with plastic wrap and chill for 45 minutes. 

6. Prep the oven. Preheat it to 350 degrees while the dough is chilling. 

7. Bake. Bake for 10 to 12 minutes until the edges are set. (The centers should remain soft.) 

8. Cool and make the icing. Cool the cookies on the baking sheet for 5 minutes. Transfer to a wire rack to finish cooling. Meanwhile, whisk the powdered sugar, milk, and vanilla until smooth.

9. Frost and serve. Dip the fully cooled cookies into the icing, shaking off any excess. Return them to the wire rack to give the icing time to set. Serve and enjoy! 

Tips for the Best Iced Oatmeal Cookies

These tips will help ensure your iced oatmeal cookies are spectacular every time. 

• Don’t over-process the oats! Aim for a coarse texture similar to instant oatmeal. That will give you the best chewy yet sturdy cookie base.

• Ditch the blackstrap molasses. Use light or regular unsulphured molasses only for an ideal flavor. Blackstrap molasses will make the cookies too bitter and dark.

• Room temperature is key. Let all refrigerated ingredients come to room temperature for 1-2 hours before baking. This will result in better incorporation and even baking.

• Cut the butter. Cut it into 1-inch cubes before softening for more even creaming. It’ll also help it incorporate faster. 

• Don’t overmix! Mix the dry ingredients with the wet ingredients on low speed. Mix only until just combined to avoid tough cookies.

• Position the rack properly. Placing the cookies on the middle rack will ensure the most even results. Additionally, bake only one sheet at a time. 

• Choose your icing consistency. For runny icing, add more powdered sugar. For thick icing, add a few drops of milk at a time until smooth.

Variations

Try some of these decoration and variation ideas, too! 

• Be creative! Use a piping bag to drizzle the icing instead of dipping the cookies. Doing so will give you a more artistic (and less messy) appearance.

• Add some flair. You can also add a bit of extra pizzazz if desired. Use edible glitter, sprinkles, or other pretty toppings for aesthetics. 

• Try tasty add-ins. Experiment with raisins, dried cranberries, or chopped nuts. Either will change the flavor and add more texture to the cookies. 

• Add a gingerbread twist. Transform these cookies into festive holiday treats by changing up the spices. Keep the cinnamon, but reduce the nutmeg to 1/4 teaspoon. Then, add 1/4 teaspoon ground cloves and 1 teaspoon ground ginger. 

• Use a maple glaze. Replace the vanilla glaze with a decadent brown sugar maple glaze. It adds extra warmth and sweetness. 

• Get ahead of the game. You can roll and refrigerate the dough balls up to 48 hours in advance. Or freeze them for up to 3 months. Bake straight from frozen, adding 2-3 minutes to the bake time.

How to Store

These cookies are storage kings! They’ll keep for quite some time, making them perfect for gifting. 

To Store: Place the cookies in an air-tight container with parchment paper between layers. They should remain fresh at room temperature for up to 5 days. For extended freshness, refrigerate them for up to a week or more. 

To Freeze: Place the cooled cookies on a baking sheet in a single layer. Freeze for 1 hour until the icing hardens. Transfer them to a freezer-safe container with parchment paper between layers. Freeze for up to 3 months, and thaw at room temperature for 30-60 minutes before serving.