Old fashioned, soft and chewy, Iced Oatmeal Cookies! With a crisp edge and soft middle, this classic cookie is perfectly frosted with a simple icing and belongs in your regular baking rotation.

pile of iced oatmeal cookies on a baking sheet

Click HERE to save recipe to Pinterest

As much as I love chocolate, I love an oatmeal cookie. I have a few variations like my oatmeal raisin cookies, old fashioned oatmeal cookies, and these iced oatmeal cookies.

They are perfectly chewy with a crisp edge and just a hint of icing.

My husband often asks for Archway or Mother’s Iced Oatmeal Cookies but there is no reason to buy them from the store when you can make these in your own kitchen!

They whip up quickly and pulsing the oats in the food processor gives them a great texture.

closeup of a frosted oatmeal cookie


Below is a list of ingredients you’ll need as well as some helpful tips and possible substitutions. Scroll all the way down for the full recipe card with measurements and directions.

Old Fashioned Oats – You’ll pulse the oats in a food processor to get a nice, even texture. I don’t recommend using quick oats in this recipe.
Flour – I’ve only tested with white, all-purpose flour.
Baking Powder & Soda – Used together, baking powder and soda give great rise to the cookies and help with the chewy texture.
Seasonings – You’ll use salt, cinnamon, and nutmeg in this cookies to give them balance and warmth. I recommend a high quality ceylon cinnamon if you have it.
Butter – Salted or unsalted butter. I always like the contrast of salt to sweet in my baked goods so I use salted. Start with room temperature butter.
Sugars– You need both brown sugar and white sugar in this cookie. Using more brown than white helps add to the soft and chewy texture.
Eggs – I use large, organic, free range eggs. Start with the eggs at room temp as well.
Vanilla – Always opt for vanilla extract and never imitation, if you can swing it. I know it is pricey, but I like to buy it in bulk from Sam’s Club or Costco.
Powdered Sugar – To make the icing, you’ll whisk together powdered sugar with milk. That’s it.

white plate stacked high with iced oatmeal cookies

Tools found on Amazon to help you

  • Mixing Bowls – I love these mixing bowls with the grippy bottoms so they don’t slide around your counter.
  • Mini Food Processor – You’ll need to pulse the oats. Full size will work, as well, I just have a mini for space saving reasons.
  • Cookie Scoops – I have all sizes but used medium (approximately 1 tablespoon) for these cookies.

How to make Iced Oatmeal Cookies

STEP ONE: First, prep the oats by adding them to a food processor and pulsing for approximately 10 seconds. You don’t want to overmix them, but you want an even texture. Add the oats to a medium mixing bowl and stir in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg and whisk together.

STEP TWO: Next, in a large mixing bowl, cream together the butter and sugars until light and fluffy. One at a time, add in the eggs, mixing between each addition. Finally, mix in the vanilla.

STEP THREE: Then, gradually pour the flour mixture into the butter mixture while mixing. Mix until well combined – the dough will be thick.

STEP FOUR: Finally, use a medium cookie scoop (approximately one tablespoon) to portion out the cookie dough to baking sheets lined with parchment paper or silicone mats – 12 per sheet. Bake at 350° for 9-12 minutes – the edges should be just golden. Remove from oven and let cool for approximately 5 minutes before icing.

How to make Icing for Oatmeal Cookies

STEP FIVE: In a shallow bowl, whisk together the powdered sugar and milk to form an icing for the cookies. Once the cookies have cooled, quickly dip each cookie into the frosting and let the excess drip off. Place onto a wire rack to allow the icing to set.

stack of iced oatmeal cookies

How to store them

Baked cookies should be stored in an airtight container at room temperature. They will keep up to a week but they’ll never last that long!

Can you freeze them?

I love to keep extra cookie dough in the freezer. Prepare the cookies as written but after you scoop them out to the baking sheet, cover and place in the freezer. Once fully frozen (usually overnight for me), move the frozen dough balls to a freezer bag, squeeze out any air, and place back into the freezer. They will keep for up to 6 months in the freezer and you can bake from frozen for cookies on demand.

Need more ways to bake with oatmeal? Try these:

Oatmeal Molasses Chocolate Chip Cookies
Ranger Cookies
Oatmeal Quick Bread
Baked Oatmeal Breakfast Cups

Click here for my entire collection of cookie recipes.

closeup of an iced oatmeal cookie in a pile


Follow along on my social media so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

I made a fun group on Facebook for sharing recipes, asking questions, and talking about food. I’d love to have you! Request to join HERE.

Also, sign up to receive an email in your inbox for each new recipe:


If you MAKE & LOVE this recipe, share it on Instagram and tag me @melissa_pplates and/or #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!

It is VERY HELPFUL to me and other readers if you leave a review after you make my recipe. Please come back & let me know how it turned out!

pile of iced oatmeal cookies on a baking sheet
5 from 1 vote

Iced Oatmeal Cookies

Servings: 36 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Old fashioned, soft and chewy, Iced Oatmeal Cookies! With a crisp edge and soft middle, this classic cookie is perfectly frosted with a simple icing and belongs in your regular baking rotation.


For the oatmeal cookies

  • 2 cups old fashioned oats
  • 2 cups all purpose white flour
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • ½ cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla

For the icing

  • 1 cup powdered sugar
  • 1 ½ Tablespoons milk


  • Preheat your oven to 350 degrees and line two baking sheets with parchment paper or a silicone baking mat. Set aside.
  • In a food processor, add the rolled oats and pulse until coarse, about 10 seconds.
    2 cups old fashioned oats
  • In a medium mixing bowl, whisk together the ground oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
    2 cups all purpose white flour, 1 Tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon ground nutmeg
  • In a large mixing bowl, add the butter and sugars and cream together with a hand mixer.
    1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated white sugar
  • One at a time, add in the eggs, mixing in between each addition. Add in the vanilla and mix.
    2 large eggs, 1 teaspoon vanilla
  • Gradually pour in the flour mixture while continuing to mix until well combined. The dough will be thick.
  • Use a medium cookie scoop to place 12 per baking sheet, evenly spaced.
  • Bake for 9-12 minutes until the edges begin to brown.
  • Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
  • Meanwhile, make the glaze in a shallow bowl. Add the powdered sugar and milk and whisk until smooth.
    1 cup powdered sugar, 1 ½ Tablespoons milk
  • Take a cooled cookie and quickly dip the top into the glaze and let the excess drip off. Let icing set before serving.


I used a medium (approximately 1 Tablespoon) cookie scoop.
Additional milk may be needed to thin the glaze. It should be thin but not runny.
Store baked cookies in an airtight container for up to a week. 


Serving: 1g | Calories: 140kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 55mg | Potassium: 73mg | Fiber: 1g | Sugar: 12g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

Originally published December 5, 2013 – original notes and pictures below

Guys. There’s a baby in my belly. And she likes to flip around, a lot. This pregnancy is flying by. Scarily so. Can you believe I’m 22 weeks today? That’s more than half way done. I feel like I just announced that we were pregnant. Those are my random thoughts for today. I don’t think I’ve fully processed it yet and sometimes I need a reminder. On to my new favorite cookie. Sometimes I get so stuck on my peanut butter + chocolate kick, that I forget I like other flavors. I saw these Iced Oatmeal Cookies show up in my Facebook feed from Mother Thyme and immediately wanted some. They are my favorite cookies I’ve made in a long time. They’re soft and chewy and because they are oatmeal, I deemed them acceptable for breakfast. I only iced about half of them because I liked the cookies plain almost more than I liked them iced. That’s up to you, the glaze recipe below makes plenty to ice them all.
Soft & Chewy Iced Oatmeal Cookies | Persnickety Plates


Soft & Chewy Iced Oatmeal Cookies | Persnickety Plates
Soft & Chewy Iced Oatmeal Cookies | Persnickety Plates
Old Fashioned, soft & chewy Iced Oatmeal Cookies | Persnickety Plates
Old Fashioned, soft & chewy Iced Oatmeal Cookies | Persnickety Plates

5 from 1 vote (1 rating without comment)

Leave a Reply

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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.