This post may contain affiliate links. Read our disclosure policy.
These iced oatmeal cookies have a slightly crispy golden brown edge, a soft center, and just the right amount of chew. And the warm vanilla icing on top adds just the right amount of extra sweetness.
Looking for more oatmeal cookie recipes? Try brown butter oatmeal cookies, white chocolate cranberry oatmeal cookies, or flourless oatmeal peanut butter cookies.
It’s hard to beat a traditional holiday cookie that just tastes and smells nostalgic. The old-fashioned, classic holiday cookies like chewy molasses ginger cookies, soft and chewy snickerdoodles, or peanut butter blossoms always bring me back to childhood.
That’s why I love to save room for a classic cookie — especially an oatmeal cookie — in the Christmas cookie box. This oatmeal cookie recipe is one you can count on to be soft and chewy on the inside and crisp around the edges every time.
Need another dipped cookie recipe? Try soft gingerbread cookies, peppermint bark cookies, or Taylor Swift chai cookies.
Ingredients You Need
Here are the simple ingredients you need to make this iced oatmeal cookies recipe. Skip to the recipe card for exact measurements.
- Unsalted butter: Softened at room temperature.
- Light brown sugar: Adds moisture for an extra chewy texture.
- Granulated sugar: For sweetness and texture.
- Eggs: Use room temperature eggs for easier blending.
- All-purpose flour: Spooned and leveled for accurate measuring.
- Baking soda: Acts as a leavener.
- Cinnamon, salt, & vanilla: For flavor.
- Old-fashioned rolled oats: Make sure you use old-fashioned rolled oats in this recipe. It’s what gives them the chewy oatmeal cookie texture.
- Powdered sugar: Add more powdered sugar if the icing it too thin.
- Vanilla extract: Just a splash adds a little extra flavor.
- Milk: Use any milk you’d like.
Need another iced cookie recipe? Try Biscoff cookies, New York cheesecake cookies, or soft maple sugar cookies.
Recipe Variations
- Add a little nutmeg or allspice for different spiced flavor.
- Use almond milk for the icing.
- Substitute the all-purpose flour with gluten-free flour if needed.
- Add a tablespoon of molasses for extra flavor.
How to Make Iced Oatmeal Cookies
Here are the simple steps, with photos, to make this iced oatmeal cookies recipe. Skip to the recipe card for the printable version.
Step 1. Dry Ingredients. Whisk together the flour, baking soda, cinnamon salt, and oats in a large bowl.
Step 2. Make the Dough. Beat the butter, sugar, and brown sugar. Add the eggs and the vanilla. Stir in the dry ingredients and chill for an hour.
Step 3. Scoop. Use a large (3 Tablespoon) cookie scoop to roll the dough into even-sized balls. Arrange them 2-3 inches apart on a parchment-lined cookie sheet.
Step 4. Bake. Bake at 350°F for 8-10 minutes, until set. If the edges spread, swirl a large-rimmed cup around the outside to shape it again.
Step 5. Ice. Whisk the powdered sugar, vanilla, and milk in a shallow bowl or dish. Allow the cookies to cool completely and dip the tops of each cookie in the icing, leaving some spots uncovered. Let the icing set for 15-20 minutes.
Expert Tips
- Allow the cookie dough to chill for at least one hour or up to 3 days.
- Allow the baked cookies to cool completely before dipping them in the icing.
- You want the icing to be nice and thick so it is more likely to set on the cookie. If you notice it’s too thin, add more powdered sugar.
- Be sure to do the lightest dip into the icing to allow for the classic Archway cookie look.
- Sift the powdered sugar before measuring it.
Recipe FAQs
Make sure you use old-fashioned rolled oats in this recipe. It’s what gives them the chewy oatmeal cookie texture.
Bake 8-10 minutes or until the edges and top are just set. If the edges spread slightly, place a large-rimmed glass or coffee cup on top and gently swirl it around to shape it back into a circle.
You could make the icing a day in advance of baking the cookies and refrigerate it. You may need to add a little more liquid to it before icing.
Yes. These cookies fully baked and frosted will keep in the freezer for up to 3 months.
Storage Tips
Cookies stay fresh at room temperature for up to 3 days. You can refrigerate the dough for up to 1 week or freeze for up to 3 months. Stack between parchment paper when storing.
Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.
Iced Oatmeal Cookies
Save this Recipe!
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
Icing
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 Tablespoons milk
Instructions
- In the bowl of a stand mixer, or in a large bowl with an electric mixer, beat the butter, sugar, and brown sugar for 2-3 minutes, until light and fluffy.1 cup unsalted butter, 1/2 cup granulated sugar, 1 cup light brown sugar
- Add the eggs and the vanilla and continue to beat for 1-2 minutes, scraping down the sides of the bowl as needed.2 large eggs, 2 teaspoons vanilla extract
- Whisk together the flour, baking soda, cinnamon salt, and oats in a large bowl. Add the dry ingredients and beat on low to incorporate into the dough, then turn the mixer up to high to combine fully. Cover thee dough with plastic wrap and chill in the fridge for one hour, or up to 3 days.1 2/3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt, 3 cups old-fashioned rolled oats
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Use a large (3 Tablespoon) cookie scoop to roll the dough into even-sized balls. Arrange them 3 inches apart on the prepared cookie sheet and bake in the preheated oven for 8-10 minutes, until the edges and top are just set. If the edges spread slightly, swirl a large-rimmed glass or coffee cup around the cookie to reshape it into a circle.
- Allow them to cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.
- Once they’re cooled, whisk together the powdered sugar, vanilla, and milk in a shallow bowl or dish. Just barely dip the tops of each cookie in the icing, leaving some spots uncovered. Make sure the cookies are cool or they’ll be too soft to dip and could break when you pull them out of the icing. Let the icing set for 15-20 minutes then enjoy.1 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract, 2 Tablespoons milk
- Cookies stay fresh at room temperature for up to 3 days. You can refrigerate the dough for up to 1 week or freeze for up to 3 months. Stack between parchment paper when storing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
