Iced Oatmeal Cookies
Indulge in these delightful iced oatmeal cookies that combine a perfect blend of wholesome oats and warm spices for a comforting treat! Topped with a smooth, creamy vanilla glaze, each bite delivers a soft, chewy texture that's simply irresistible. Get ready to satisfy your sweet tooth with these easy-to-make, crowd-pleasing gems!
Prep
15
min
Cook
13
min
Serves
16
people
Level
beginner
📝 Ingredients
Serves 16🥛Dairy & Eggs(3)
- 1 cup (226g) unsalted butter, softened (227 g)
- 2 large eggs
- 2 Tbsp milk or cream, plus more if needed (30 ml)optional
🫙Pantry Staples(9)
- 1 tsp baking soda (5 ml)
- 1⅔ cups (235g) all-purpose flour (209 g)
- 1 Tbsp molasses (15 ml)
- 3 cups (270g) old-fashioned oats (720 ml)
- 1 cup (200g) light brown sugar, packed (200 g)
- ½ cup (100g) granulated sugar (100 g)
- 1½ cups (180g) powdered sugar (300 g)
- 1 Tbsp vanilla (15 ml)
- 1 tsp vanilla (5 ml)
🧂Spices & Seasonings(3)
- 1 tsp cinnamon (5 ml)
- ½ tsp salt (2.5 ml)
- Pinch salt
Nutrition (per serving)
Calories
355
Protein
5g
Carbs
42g
Fat
14g
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- 2
Pulse oats 4–5 times to break them up slightly.
- 3
Beat butter and sugars for 2 minutes. Beat in eggs one at a time, then molasses and vanilla.
- 4
Whisk flour, baking soda, cinnamon and salt. Mix into wet ingredients just until combined, then mix in oats.
- 5
Scoop into ¼-cup portions and place 3 inches apart. Do not flatten. Bake 11–13 minutes, until edges are golden and centers are just set.
- 6
Cool on pan 10 minutes, then transfer to a rack to cool completely.
- 7
Whisk icing ingredients until smooth, adding more milk 1 tsp at a time if needed. Ice cooled cookies and let set.
💡 Pro Tips
- ✓Pulse oats to 60-70% of their original size rather than fine flour consistency, because larger pieces retain structure during baking and prevent the cookie from becoming dense; finer oats absorb more moisture and compact.technique60-70% original size
- ✓Cream butter and sugars for exactly 2 minutes at medium-high speed to incorporate 20-25% air by volume, which creates lift during baking; over-creaming (beyond 3 minutes) causes the emulsion to break and produces flat, dense cookies.timing2 minutes, 20-25% air incorporation
- ✓Add molasses (1 Tbsp per 2 eggs) before flour because its acidity (pH ~4.5) reacts with baking soda to generate CO₂ immediately; adding it after risks uneven distribution and tunneling in the finished cookie.technique1 Tbsp molasses per 2 eggs
- ✓Space cookies exactly 3 inches apart because oatmeal cookies spread 1.5-2 inches during baking due to oat structure; this prevents merging while allowing proper caramelization of edges at 350°F.technique3 inches apart, 1.5-2 inch spread
- ✓Bake for 11-13 minutes until centers register 205-208°F on an instant-read thermometer; at this temperature, residual carryover heat during the 10-minute pan rest will bring centers to the ideal 210°F (just-set stage) without overbaking.timing205-208°F oven temp, 210°F final
Share this recipe
Prep
15
min
Cook
13
min
Serves
16
people
Level
beginner
Share this recipe
Iced Oatmeal Cookies
Indulge in these delightful iced oatmeal cookies that combine a perfect blend of wholesome oats and warm spices for a comforting treat! Topped with a smooth, creamy vanilla glaze, each bite delivers a soft, chewy texture that's simply irresistible. Get ready to satisfy your sweet tooth with these easy-to-make, crowd-pleasing gems!
📝 Ingredients
Serves 16🥛Dairy & Eggs(3)
- 1 cup (226g) unsalted butter, softened (227 g)
- 2 large eggs
- 2 Tbsp milk or cream, plus more if needed (30 ml)optional
🫙Pantry Staples(9)
- 1 tsp baking soda (5 ml)
- 1⅔ cups (235g) all-purpose flour (209 g)
- 1 Tbsp molasses (15 ml)
- 3 cups (270g) old-fashioned oats (720 ml)
- 1 cup (200g) light brown sugar, packed (200 g)
- ½ cup (100g) granulated sugar (100 g)
- 1½ cups (180g) powdered sugar (300 g)
- 1 Tbsp vanilla (15 ml)
- 1 tsp vanilla (5 ml)
🧂Spices & Seasonings(3)
- 1 tsp cinnamon (5 ml)
- ½ tsp salt (2.5 ml)
- Pinch salt
Nutrition (per serving)
Calories
355
Protein
5g
Carbs
42g
Fat
14g
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- 2
Pulse oats 4–5 times to break them up slightly.
- 3
Beat butter and sugars for 2 minutes. Beat in eggs one at a time, then molasses and vanilla.
- 4
Whisk flour, baking soda, cinnamon and salt. Mix into wet ingredients just until combined, then mix in oats.
- 5
Scoop into ¼-cup portions and place 3 inches apart. Do not flatten. Bake 11–13 minutes, until edges are golden and centers are just set.
- 6
Cool on pan 10 minutes, then transfer to a rack to cool completely.
- 7
Whisk icing ingredients until smooth, adding more milk 1 tsp at a time if needed. Ice cooled cookies and let set.
💡 Pro Tips
- ✓Pulse oats to 60-70% of their original size rather than fine flour consistency, because larger pieces retain structure during baking and prevent the cookie from becoming dense; finer oats absorb more moisture and compact.technique60-70% original size
- ✓Cream butter and sugars for exactly 2 minutes at medium-high speed to incorporate 20-25% air by volume, which creates lift during baking; over-creaming (beyond 3 minutes) causes the emulsion to break and produces flat, dense cookies.timing2 minutes, 20-25% air incorporation
- ✓Add molasses (1 Tbsp per 2 eggs) before flour because its acidity (pH ~4.5) reacts with baking soda to generate CO₂ immediately; adding it after risks uneven distribution and tunneling in the finished cookie.technique1 Tbsp molasses per 2 eggs
- ✓Space cookies exactly 3 inches apart because oatmeal cookies spread 1.5-2 inches during baking due to oat structure; this prevents merging while allowing proper caramelization of edges at 350°F.technique3 inches apart, 1.5-2 inch spread
- ✓Bake for 11-13 minutes until centers register 205-208°F on an instant-read thermometer; at this temperature, residual carryover heat during the 10-minute pan rest will bring centers to the ideal 210°F (just-set stage) without overbaking.timing205-208°F oven temp, 210°F final