We love these iced oatmeal cookies because they perfectly blend convenience, flavor, and nostalgia. The hearty texture of oats combined with a hint of spice creates a delicious combination of flavors that instantly evoke memories of home. With their chewy bite and comforting sweetness, these cookies make a fantastic after-school snack or addition to school lunch boxes, satisfying kids and adults alike.
What’s more, they’re a breeze to whip up, making them an ideal baking project to do with little ones to foster quality family time in the kitchen. Whether you’re relishing them solo or sharing with loved ones, these lightly iced oatmeal cookies are timeless classics that never fail to delight taste buds and warm hearts.
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What is the key to chewy iced oatmeal cookies?
If you’re aiming for chewy cookies, rather than crispy, then focus on a few factors:
- Make sure you have enough brown sugar in the recipe—at least as much as the white sugar. Brown sugar has more moisture than white sugar, which leads to a chewier cookie.
- Avoid over-mixing the batter. Add the dry ingredients to the wet ingredients, and stir until just combined. Over-mixing the batter can add too much air to the dough, resulting in tough cookies.
- Allow the cookies to cool completely before serving. This ensures the cookies will solidify into the perfect texture.
Protip: Avoid overbaking!
Follow the recipe instructions and pull the cookies out of the oven when they are just turning golden brown on the edges. The centers may look slightly underdone, but the cookies will firm up as they cool.
What ingredients will I need for chewy iced oatmeal cookies?
- All-purpose flour
- Old-fashioned oats (you may see these sold as rolled oats)
- Ground cinnamon
- Baking soda
- Salt
- Butter
- Brown sugar
- Granulated sugar
- Egg
- Egg yolk
- Molasses
- Vanilla extract
You’ll also need the ingredients for the icing recipe, our fan-favorite Sugar Cookie Icing Recipe:
- Powdered sugar
- Milk
- Light corn syrup or honey
- Vanilla, almond, or coconut extract
What makes a good oatmeal cookie icing recipe?
We love our sugar cookie icing recipe for topping these thin and chewy cookies. The icing is easy to make, dries beautifully, and has a soft texture that melts into the oatmeal cookies.
How to make iced oatmeal cookies
- Preheat the oven and line a baking sheet with parchment paper for easy clean-up. Then mix the dry ingredients.
- In a separate bowl, whisk the wet ingredients together.
- Combine wet and dry ingredients.
- Scoop the cookie dough into balls and place on a cookie sheet to bake for 11-12 minutes.
- While the cookies cool, make the icing.
- Once the cookies are cooled, dip the tops in the icing and place the cookies on a wire rack to allow the icing to set.
Protip: Give them space!
These cookies spread out a lot in the oven, so be sure to leave plenty of space (around 2″) between the cookies. To make this full recipe, you will probably need to bake them in batches.
Should oatmeal cookies be refrigerated?
No, iced oatmeal cookies do not need to be refrigerated. Store them in an airtight container at room temperature for up to 4 days.
To freeze the leftovers, arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top freezer bag and freeze for up to three months.
Protip: Don’t panic over puffy cookies!
The cookies will look puffy when they come out of the oven, but will flatten out as they cool. They are chewy and remind us a lot of the cookies on the Little Debbie oatmeal cream pies.
Want More Tasty Cookie Recipes To Try?
Iced Oatmeal Cookies Recipe
These Iced Oatmeal Cookies are a delightful bite of nostalgia! With cinnamon, vanilla, and molasses, these soft, chewy cookies are sure to be a new favorite.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 batch sugar cookie icing
Instructions
- Preheat oven to 350°F. In a large mixing bowl, stir the flour, oats, baking soda, cinnamon and salt. Set aside.
- In a separate bowl, combine the melted butter and sugars. Add the egg, egg yolk, molasses, and vanilla and stir until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Scoop the dough into 1.5-inch balls and place on a parchment-lined baking sheet at least 2 inches apart. Bake for 11-12 minutes, or until edges turn golden brown.
- While the cookies cool, make the icing. Once the cookies are cooled, dip the tops in the icing, then transfer to a cooling rack to allow the excess icing to drip off. Allow the icing to fully set for at least 3 hours.
Nutrition Information:
Yield: 20 Serving Size: 1 cookieAmount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 40mgSodium: 135mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
