These iced oatmeal cookies are the perfect mix of crisp and chewy. The slice-and-bake dough can even be frozen, making it possible to enjoy oven-fresh cookies whenever the craving strikes!
A couple months ago, my friend Susannah texted me and pretty much begged for me to come up with an iced oatmeal cookies recipe.
Those iced oatmeal cookies from the grocery store are one of her favorite cookies, but she wanted to be able to make them herself.
A few hours later, I found myself in the kitchen playing around with the recipe. I sent it over to Susannah and had her give them a try so I could see how they matched up to the ones she loves so much.
I am delighted to report that she loved these. Her husband even said that they are, and I quote, “chef’s kiss.”
There’s still plenty of space in the world for the store-bought iced oatmeal cookies, but now you have an option for a homemade version if you’d like it, too! (Because honestly, can there ever be too many cookie recipes?)
Why you’ll love these iced oatmeal cookies
These iced oatmeal cookies are the perfect balance of crispy and chewy.
These are not your classic chewy oatmeal cookies. They bake up so that the edges get a little bit crisp but the centers still have just a bit of chewiness to them.
After cooling, the cookies get dipped in a simple vanilla icing, which is really more like a glaze. You get the perfect balance of vanilla, cinnamon, oats, and molasses-y brown sugar in every single bite.
Plus, they’re easy to make! Once you make the cookie dough, it gets rolled up and frozen. From there, you just slice and bake the cookies. (That’s right, no cookie scoop needed here!)
That means you can bake all of the cookies off at once or keep some of the dough in your freezer to slice and bake whenever you get a craving for oven-fresh cookies.
Add these to your holiday cookie platters alongside raspberry linzer cookies and peanut butter rice krispie bars, or bake them on a random Wednesday just because you can.
Psst! If you love crisp, oat-filled cookies, give my almond lace cookies a try!
How to make my iced oatmeal cookies
Ingredients you’ll need
To make this cookie dough, you will need:
- 12 tablespoons (¾ cup) softened unsalted butter
- 1 cup lightly packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 cups rolled oats (aka old-fashioned oats)
I really recommend using dark brown sugar for the best flavor and chewy texture in these cookies. If you only have light brown sugar, add 1 tablespoon of molasses to the creamed butter and sugar mixture.
I like using rolled oats for a great texture in these cookies. If you only have quick oats, they will still work. Just keep in mind that the final texture of the cookies might change a bit.
For the vanilla icing, you will need:
- 2 tablespoons melted unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons milk
This can easily be cut in half if you only want to bake half of the cookies and store the rest of the dough in the freezer for later.
Making these cookies
Start by making the cookie dough. Using a mixer, cream together the butter and both sugars until light and fluffy. This will take about 3-5 minutes — don’t try to rush it!
Add the eggs and the vanilla and mix until well combined.
Separately, whisk together the dry ingredients in a medium bowl: flour, cinnamon, salt, and baking soda. Gradually add this mixture to the wet ingredients until just combined, then stir in the oats.
To portion the dough, lay a large sheet of parchment paper out on the countertop. Place half of the cookie dough on the parchment, then use the parchment to roll the dough into a log about 1 1/2 inches in diameter.
Twist the ends of the parchment paper tightly, similar to the way we wrap up cream cheese ranch rollups to chill them.
Repeat with the other half of the dough. Place the cookie dough logs in the freezer for at least 1 hour before baking.
If it’s easier, feel free to divide the dough into thirds instead of in half to roll it into logs.
When you’re ready to bake your iced oatmeal cookies, preheat the oven to 350°F.
Unwrap the cookie dough logs and cut the dough into 1/2-inch-thick slices. Place on lined baking sheets about 2 inches apart.
Bake the cookies for 13-14 minutes. The edges should be deeply golden but the centers should still appear soft. Let the cookies cool on the baking sheet for 3-5 minutes before moving them to a wire rack to finish cooling.
Once the cookies are cooled, it’s time to add the icing. Whisk together the melted butter, powdered sugar, vanilla, salt, and milk until very smooth.
You want the icing to be thin enough that you can dip the tops of the cookies into it, but not so thin that it immediately runs off the cookies. You can add a bit more milk as needed to reach the right consistency.
Dip the tops of each cookie into the icing. Gently shake off excess icing before placing the cookies back on the cooling rack to allow the icing to set.
Storage and freezing tips
Iced oatmeal cookies can be stored in an airtight container at room temperature for 3-4 days.
In my opinion, one of the best things about this cookie recipe is that the dough can easily be kept in the freezer until you’re ready to bake the cookies. This is great if you’re planning ahead for the holidays or if you just simply like keeping cookie dough in the freezer for unexpected cookie cravings.
Freeze the dough logs in a zip-top freezer bag for up to 3 months. When you’re ready to bake, simply slice as many cookies as you like and return any unsliced dough to the freezer.
Iced Oatmeal Cookies
Equipment
Ingredients
For the cookies:
- 12 tablespoons unsalted butter softened to room temperature
- 1 cup lightly packed dark brown sugar see notes
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 cups rolled oats
For the icing:
- 2 tablespoons unsalted butter melted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons milk
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, cream together the butter and both sugars on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.12 tablespoons unsalted butter, 1 cup lightly packed dark brown sugar, ½ cup granulated sugar
- Add the eggs and vanilla; mix until well combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda. Slowly add to the butter mixture until just combined. Stir in the oats until well distributed.2 cups all-purpose flour, 1 ½ teaspoons cinnamon, 1 teaspoon fine sea salt, ½ teaspoon baking soda, 2 cups rolled oats
- Place a sheet of parchment paper on the countertop. Add half of the cookie dough; use the parchment paper to roll the dough into a log about 1 ½ inches in diameter. Twist the ends of the parchment paper tightly. Repeat with a second piece of parchment and the remaining cookie dough. (If it is easier, feel free to divide the dough into thirds instead of in half to roll the dough logs.) Freeze the cookie dough logs for at least 1 hour or up to 3 months.
- When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Unwrap the cookie dough and cut into slices about ½-inch thick. Place the sliced cookie dough on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake the cookies for 13-14 minutes, or until the edges are deeply golden but the centers still appear soft. Let the cookies cool on the baking sheet for 3-5 minutes before moving them to a wire rack to finish cooling.
- In a bowl, whisk together the melted butter, powdered sugar, vanilla, salt, and milk until smooth. If needed, add more milk just a small splash at a time to reach your desired consistency; the icing should be thin enough to dip the cookies into it, but not so thin that it runs off the edges.2 tablespoons unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, Pinch of salt, 2 tablespoons milk
- Dip the tops of the cookies into the icing, shaking off excess icing. The icing will set in about an hour.
Notes
- If you only have light brown sugar, use the same amount as indicated in the recipe and add 1 tablespoon of molasses to the butter and sugar mixture.
- The cookie dough logs can be stored in an airtight freezer bag and frozen for up to 3 months. Baked cookies can be stored in an airtight container at room temperature for 3-4 days.