Old Fashioned Iced Oatmeal Cookies Recipe
This Old Fashioned Iced Oatmeal Cookie recipe delivers soft, chewy cookies packed with hearty rolled oats and warm cinnamon spice. These classic cookies are generously iced with a thick vanilla glaze for a sweet finish. Perfect for an afternoon treat or sharing with friends, these cookies bake up golden brown with a tender texture and a nostalgic flavor that harks back to timeless homemade delights.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 28 cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 ½ teaspoons cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Icing
- 2 cups confectioner’s sugar, sifted
- ½ teaspoon vanilla extract
- 2 to 2 ½ tablespoons milk
Instructions
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, Kosher salt, and cinnamon until well blended. Set aside to incorporate flavors.
- Cream Butter and Sugars: In a large mixing bowl, using a mixer on medium speed, beat the softened butter with the light brown sugar and granulated sugar until the mixture is smooth and creamy, about 1 to 2 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time along with 2 teaspoons of vanilla extract, then beat on high speed until fully combined and the batter is light and fluffy, about 1 minute more.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Be cautious not to overmix to maintain a tender cookie texture.
- Chill the Dough: Cover the dough and refrigerate it for 45 minutes to allow it to firm up for easier handling and better cookie shape during baking.
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Shape Cookies: Using a cookie scoop or tablespoon, scoop about 1 ½ tablespoons of dough per cookie and place them on the prepared baking sheet, spacing each cookie 2 to 3 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 10 to 12 minutes, or until the edges are lightly browned and the centers look set but still soft.
- Cool on Baking Sheet: Remove the baking sheet from the oven and let the cookies cool on the sheet for 8 to 10 minutes to finish setting without breaking apart.
- Prepare the Icing: While the cookies cool, place the sifted confectioner’s sugar in a shallow bowl. Stir in ½ teaspoon of vanilla extract and add milk, 1 tablespoon at a time, mixing until the icing is thick but spreadable.
- Ice the Cookies: Once completely cooled, invert each cookie and dip the top side into the icing. Lift straight up, allowing excess icing to drip back into the bowl, then turn the cookie right side up and lay it back on the cooling rack.
- Set the Icing: Let the iced cookies sit on the rack for 15 to 30 minutes, or until the icing is fully set and hardened before serving or storing.
Notes
- Ensure eggs and butter are at room temperature before mixing for smoother dough and better texture.
- Do not overmix the dough after adding dry ingredients to avoid tough cookies.
- Chilling the dough is essential for maintaining cookie shape and achieving the perfect chewy texture.
- If desired, add ½ cup raisins, chopped nuts, or chocolate chips for variations.
- Store iced cookies in an airtight container at room temperature for up to five days.
- The icing consistency can be adjusted with milk; use less milk for thicker glaze or more for a thinner drizzle.
Keywords: oatmeal cookies, iced cookies, old fashioned cookies, homemade cookies, cinnamon cookies, baked cookies, classic dessert