Name: Iced Oatmeal Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 17 min
Cuisine: American
Ingredients: 2 cups (170g) old-fashioned whole rolled oats; 2 cups (250g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1 teaspoon salt; 1 and 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 1 cup (200g) packed light or dark brown sugar; 1/2 cup (100g) granulated sugar; 2 large eggs, at room temperature; 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; preferred Grandma’s brand); 2 teaspoons pure vanilla extract; 1 and 1/2 cups (180g) sifted confectioners’ sugar; 1/4 teaspoon pure vanilla extract; 1.5 – 2 Tablespoons milk (divided)

Ingredients

2 cups (170g) old-fashioned whole rolled oats

2 cups (250g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

2 large eggs, at room temperature

1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)

2 teaspoons pure vanilla extract

1 1/2 cups (180g) sifted confectioners’ sugar*

1/4 teaspoon pure vanilla extract

1.5 – 2 Tablespoons milk

Instructions

Step 1: Pulse the oats in a food processor 10-12 times until you have a mixture of chopped oats and oat flour, creating a varied texture.

Step 2: In a medium bowl, whisk together the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.

Step 3: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the butter, brown sugar, and granulated sugar on medium-high speed until creamy, about 2 minutes.

Step 4: Add the eggs, molasses, and 2 teaspoons vanilla extract to the butter mixture. Beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom and mix again if needed.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick and sticky.

Step 6: Cover the dough and chill in the refrigerator for at least 45 minutes, up to 4 days. If chilled longer than a few hours, let sit at room temperature for 30 minutes before baking.

Step 7: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 8: Scoop about 1.5 tablespoons of dough per cookie onto the sheets, spacing them 3 inches apart.

Step 9: Bake for 11-12 minutes, until edges are lightly browned but centers are still soft.

Step 10: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Step 11: For the icing, place sifted confectioners’ sugar in a medium bowl. Stir in 1/4 teaspoon vanilla extract and 1 tablespoon milk using a fork.

Step 12: Add a little more milk—about 1 additional tablespoon—until the icing is very thick yet spreadable.

Step 13: Lightly dip the tops of the cooled cookies into the icing. Let the icing set for a few hours before stacking or gifting.

Tips & Variations

Pulse the oats gently to keep some texture—this creates a better bite than finely ground oats alone.

Use unsulphured molasses for a richer, less bitter flavor compared to blackstrap.

If you prefer nut-free, omit the nutmeg or replace with ground ginger for a different spice note.

For a thicker cookie, chill the dough overnight before baking to help control spreading.

Storage

Store iced oatmeal cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated for up to 10 days. If refrigerated, bring cookies to room temperature or warm slightly before serving to soften the texture. The icing will firm up after a few hours but remains delicious.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

Quick oats can be used in a pinch, but rolled oats provide a better texture with more chew and structure in the cookies.

How do I prevent the icing from being too runny?

Add milk gradually, stirring well after each addition, until you reach a very thick consistency suitable for dipping. Too much milk will make the icing runny and difficult to set.