Iced Oatmeal Cookies

An old fashioned cookie recipe that everyone loves, Iced Oatmeal Cookies have crispy edges, soft, chewy centers, and simple sweet glaze.

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Ingredients

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How to Make Iced Oatmeal Cookies

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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on high until light and fluffy, about 3-4 minutes. Beat in the eggs and vanilla extract; scraping down the sides of the bowl as needed.

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Add the flour mixture to the butter mixture in 2-3 smaller additions, mixing well after each addition.

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Stir in the rolled oats, then cover and refrigerate for 30 minutes.

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Preheat the oven to 350°F/180°C and line 2 baking sheets with parchment paper or Silpat silicone mats. Using a medium cookie scoop (# 40 or 1 ½ inch), drop the dough onto the prepared baking sheets 2” apart, press down slightly to flatten.

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Bake in the preheated oven for 8-10 minutes. Remove from the oven and allow to cool 5 minutes before transferring to a cooling rack and cooling completely.

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Stir together the powdered sugar and milk until it becomes a thick, smooth icing.

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Quickly tap the tops of the cookies on the surface of the icing and allow the excess to drip off.

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Allow the icing 20 minutes to set before stacking.

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Iced Oatmeal Cookies

An old fashioned cookie recipe that everyone loves, Iced Oatmeal Cookies have crispy edges, soft, chewy centers, and simple sweet glaze.

Ingredients

How to Make Iced Oatmeal Cookies

In a mixing bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on high until light and fluffy, about 3-4 minutes. Beat in the eggs and vanilla extract; scraping down the sides of the bowl as needed.

Add the flour mixture to the butter mixture in 2-3 smaller additions, mixing well after each addition.

Stir in the rolled oats, then cover and refrigerate for 30 minutes.

Preheat the oven to 350°F/180°C and line 2 baking sheets with parchment paper or Silpat silicone mats. Using a medium cookie scoop (# 40 or 1 ½ inch), drop the dough onto the prepared baking sheets 2” apart, press down slightly to flatten.

Bake in the preheated oven for 8-10 minutes. Remove from the oven and allow to cool 5 minutes before transferring to a cooling rack and cooling completely.

Stir together the powdered sugar and milk until it becomes a thick, smooth icing.

Quickly tap the tops of the cookies on the surface of the icing and allow the excess to drip off.

Allow the icing 20 minutes to set before stacking.

These delicious and classic iced oatmeal cookies are just the best! Swipe up for the full recipe!

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