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Oatmeal Cookies.

Iced Oatmeal Cookies

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 23 cookies 1x
  • Category: Cookies
  • Method: Bake
  • Cuisine: American


These Iced Oatmeal Cookies have soft centers with chewy edges and are finished with a thin vanilla icing. Get a tall glass of milk and step back in time.


Units Scale


  • 2 cups old-fashioned whole oats
  • 2 cups all-purpose flour, spoon and leveled
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup unsalted butter, room temperature
  • 1 cup light or dark brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon dark molasses
  • 2 teaspoons pure vanilla extract


  • 1 1/2 cups powdered sugar, sifted
  • 2 to 2 1/2 tablespoons milk
  • 1/4 teaspoon pure vanilla extract



  1. Pulse the oats 8 to 10 times in a blender or food processor until you can see some oat flour mixed in with the oats. (Optional) Set aside. 
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Whisk in the oats regardless of whether or not you pulsed them.  Set aside.
  3. Add the butter and sugars to the bowl of a stand mixer or use a hand mixer. Beat on medium-high speed for at least two minutes, until the mixture is very creamy. Add the eggs one at a time, beating well after each addition. Beat in the molasses and vanilla extract. Add the dry ingredients and mix on medium speed for a few seconds. Stop and scrape down the sides of the bowl. Mix for a few more seconds just long enough to incorporate the dry ingredients.
  4. Refrigerate the dough for at least one hour. 
  5. Meantime preheat oven to 350 degrees. Adjust oven rack to the middle of the oven. Line cookies sheets with parchment paper or silicone mats. I use silicone mats. They aid in preventing the cookies from spreading too much.  
  6. Using a medium cookie scoop, (1.5 tablespoons), drop scooped cookie dough onto the cookie sheets, spacing them at least 2 or more inches apart. You can also place each dough ball in your hands and roll them into a perfect ball if you prefer. 
  7. Bake the cookies for approximately 12 to 13 minutes, until the edges are golden brown and set, and the centers are slightly sticky looking. Allow the cookies to cool on the cookie sheets for about 3 minutes and transfer them to a wire rack to finish cooling. 


  1. In a small bowl or 2-cup measuring cup, whisk together the powdered sugar, 2 tablespoons of milk and the vanilla. Add the rest of the milk if needed to make the perfect medium consistency, (not as thin as a glaze). 
  2. Dip the top of each cookie in the icing, but don’t dunk it into the icing. If you want the crackly look like the store bought ones, barely dip the surface. 
  3. Allow the cookies to set for at least 1 hour for the icing to set up. 
  4. Store cookies in an airtight container for up to 4 days.