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.
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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.
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.
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.
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:
Click here for my entire collection of cookie recipes.
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Iced Oatmeal Cookies
For the oatmeal cookies
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.
- In a medium mixing bowl, whisk together the ground oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, add the butter and sugars and cream together with a hand mixer.
- One at a time, add in the eggs, mixing in between each addition. Add in the vanilla and mix.
- 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.
- Take a cooled cookie and quickly dip the top into the glaze and let the excess drip off. Let icing set before serving.
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.
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Originally published December 5, 2013 – original notes and pictures belowGuys. 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.