Delicious, copycat old fashioned Iced Oatmeal Cookies. Crunchy on the outside, chewy on the inside, these glazed Oatmeal cookies are a hit!
Love cookies? Try this classic Peanut Butter Cookie recipe. Always gets great reviews. Or try a coypcat Little Debbie Oatmeal Cream Pie. So soft and moist, and better than the original!
Why this Recipe Works
Do you ever make something and think to yourself, “Oh my gosh this is the best thing I’ve ever eaten”?
These old fashioned cookies taste very similar to the Mothers brand iced oatmeal cookies you get at the grocery store.
I think I remember eating them as a child, or maybe that’s my imagination. They seem very much like the kind of good old fashioned cookie you might find at your grandmother’s house.
- Unlike other oatmeal cookies, you don’t just fold rolled oats into your dough. You use coarse oat flour (powdered oats) to give these their chewy crumb.
- This recipe is easy to make and inexpensive to boot! I can’t wait to serve a platter of these next time company comes over.
Give them a makeover and bake our strawberry cookies next. Same delicious chewy texture, bursting with strawberry flavor!
More Copycat Recipes:
Disney Churro Bites | Starbucks Pumpkin Scones | Cold Brew Coffee
How to make Iced Oatmeal Cookies
- First, you’ll want to create a powder (or flour) with your oatmeal. You can use either a food processor or a blender, and pulse it several times. You don’t want a “fine” powder, so leaving small pieces is perfect. I pulsed mine 6 times, for 1 second each time. Set this aside.
- In a mixing bowl, blend your butters with sugars. Add in eggs and remaining cookie ingredients. Blend until thoroughly combined.
- Next, you’ll drop your cookie dough by large tablespoons (I use a medium sized cookie scoop), and place it onto a parchment paper lined baking sheet.
- Bake in a 350 degree oven for about 14-16 minutes. I like mine a little crunchier so I go closer to 16 minutes. Remove from pan and cool completely on a wire rack.
- Once cooled, you can make your glaze. Whisk your powdered sugar with cream and cinnamon until smooth. Frost your cookies and allow to harden. ENJOY.
Aimee’s Baking Tip
For softer cookies, take these out around the 14 minute mark. If you’re a fan of oatmeal cookies with a little more crunch, leave them in for as long as 18 minutes. Just keep a close eye on them so the bottoms don’t burn!
Glaze for Oatmeal Cookies
It makes me sad to think that there are likely so many people out there who have never known the sheer joy of biting into an oatmeal cookie coated with a sugary glaze.
They’re just eating their oatmeal cookies plain and unfrosted. Tragic, right?
If that’s you, then stop everything you’re doing and go make these! The icing is thin and glossy, not like a thick buttercream or creamy ganache.
The glaze on these cookies hardens but dissolves the minute it hits your tongue. You’ll think the cookies will be crunchy when get that satisfying first bite of the crisp layer of icing.
Then, the sugary glaze melts in your mouth as you enjoy soft, chewy oatmeal cookie paradise.
Freezing Tips
Wait, do you mean you DON’T plan to eat the entire batch of these cookies in 2 days? We’ll see about that once you taste them.
Kidding (kind of). Yes, you can freeze these cookies! They’ll keep well in an airtight container in the freezer for a few months. Double the recipe so you’ll have plenty to stash away in the freezer for school lunches or surprise visits from company.
If you’re like me, though, you won’t be able to resist having more than your share. As a coffee devotee, I’m always on the hunt for new treats to enjoy with my morning and afternoon caffeine fix.
With a hint of spice and extra sweetness from the glaze, these were a match made in heaven for my daily coffee. Who says you can’t have oatmeal cookies for breakfast?
My kids loved these with an ice cold glass of milk! Truly, there’s no wrong way to enjoy a good cookie.
Recipe FAQs
No, you should not substitute steel cut oats for the quick oats in these cookies. They are not processed as finely and will give the cookies an unpalatable texture.
No need to refrigerate these cookies once the icing has hardened. You can keep them in an airtight container right at room temperature. Or freeze them if you want to stash some away for later.
Over mixing the dough can result in tougher cookies. You may also have baked them for too long. To get soft oatmeal cookies, remove them from the oven when the bottoms and edges look golden brown.
More Oatmeal Cookie recipes
- These No Bake Chocolate Peanut Butter Oatmeal Cookies are a childhood favorite. Classic cookie and easy to make!
- These homestyle Iced Caramel Toffee Oatmeal Cookies are better than anything bought in a store! Bake a batch today and watch them disappear!
- Thick and chewy Carrot Cake Cookies topped with a sweet cream cheese frosting and chopped pecans. So delicious.
More Cookie Recipes
- Maple Iced Oatmeal Cookies
- Chocolate Oatmeal Cream Pie
- Almond Bars
- Lofthouse Cookies
- Butterscotch Blondies
- Oatmeal Scotchies
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Iced Oatmeal Cookies
Ingredients
For the Cookie:
- 1 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
- 2 cups quick cook oats
- 2 cups all-purpose flour
For the Icing:
- 2 cups powdered sugar
- ½ cup heavy cream
- ½ teaspoon cinnamon
Instructions
- In food processor, add oatmeal and pulse until partly ground. Don’t make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.
- In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.
- Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake in a 350 degree oven for 14-16 minutes. I like mine a little bit crunchier, so I went closer to 16 minutes. Remove and cool.
- To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden. You can put them in refrigerator to speed up process (about 30 minutes). Enjoy!
Notes
- For softer cookies, take these out around the 14 minute mark. If you’re a fan of oatmeal cookies with a little more crunch, leave them in for as long as 18 minutes. Just keep a close eye on them so the bottoms don’t burn!
- They’ll keep well in an airtight container in the freezer for a few months. Double the recipe so you’ll have plenty to stash away in the freezer for school lunches or surprise visits from company.
Video
Nutrition
A batch of classic Iced Oatmeal Cookies is always a good idea! As a dessert or snack, you’ll never be sorry to have fresh baked chewy cookies in your kitchen.
Most of these reviews are theoretical or memorial. I am actually MAKING these cookies right now, and they are DIVINE. Dough is yummy, bakes up beautifully (not too much spreading). Cookie is tender and tasty. Haven’t cooled enough to ice yet, but they can only get better and better. Highly recommend you stop thinking about these and BAKE THEM NOW!
Thank you so much for the comment! 🙂
Can you use steel cut oats instead?
I made these the other day. I’m not sure what happened but they were not very tasty…
Hmmm, maybe a missing ingredient? Or I suppose everyone has different palates!
These cookies are AMAZING!! Followed the recipe exactly(easy).
After I glazed them, I put in the refrigerator to harden & they came out incredible!!
Everyone absolutely LOVED them! This recipe will be a favorite from now on!!
I glaze them right out of the oven. Son loves them this way!
Just checking – is it def. 1 TBSP of baking powder? I’m just not used to so much baking powder in a recipe…
I know, it seems high, but it will be amazing. TRUST ME 🙂
Can I use milk instead of heavy cream for the frosting or will it not set up right?
I LOVE OATMEAL COOKIES BUT I LIKE TO ADD CHOPPED PECANS TO MINE.I AM GOING TO TRY SEPERATING ABOUT 1/3 OF FROSTING & MIXING WITH 2-4 TBL. OF CREAMY PEANUT BUTTER UNTIL SMOOTH & ICING PART OF THE COOKIES.BESIDES LIKING CHOPPED PECANS IN MY OATMEAL COOKIES I ALSO LIKE PEANUT BUTTER WITH THEM. GMC
My mom made these when I was little alot! They are awesome. She always iced them with a maple frosting. Yum!
I have made these twice now. Once I used whole grain oats, added a cup of raisins, and left off the icing. They were awesome.
Thanks! They turned out great! Best cookies I’ve had in a long time. Absolutely delicious!
Glad you enjoyed them. They are by far one of my favorites as well!!
Have you ever tried these with the old fashioned oats? Do you think they would still work?
Tsjones97744@yahoo.com
I have not substituted them myself, but I don’t see why it wouldn’t work. You pulse them in a food processor to break them down anyways, I say go for it!
O love oatmeal cookies but frosted oatmeal cookies? YUM!!!!
I love and still do love those cookies. Pinning this.
There is no other (polite) way to put this – these are damn good!!! Now that I’ve made these cookies I have quite the dilemma. They’re supposed to survive and make it to a party tonight at 6:00pm, but I’ll be home alone with these cookies staring at me saying Eat Me.
Making these this weekend! I have gone through plenty of packages of store brand…these look even better! All they need is a tall glass of milk. Thanks for sharing!
Oooh….I love iced oatmeal cookies. Yours look perfect. Can’t wait to try them. Pinning…
Jenn
Hi Aimee, Just wanted to let you know that I made these cookies. Excellent cookies, and I have posted them on my blog. Hope you can come over and visit. Thank you for the cookie recipe. Andi
Made these tonight! So VERY GOOD!
Thank you for sharing this recipe!
I found it on Pinterest
I completely forgot about iced oatmeal cookies! I used to love those as a kid. Thank you so much for sharing this recipe and reminding me that I need to get my hands on some 🙂 {or make them!}
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