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; prefer 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

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; I prefer 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

Instructions

Step 1: Pulse the oats in a food processor 10-12 times until you have a variety of texture—chopped oats with some oat flour.

Step 2: Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.

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

Step 4: Add the eggs, molasses, and vanilla extract; beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again if needed.

Step 5: Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be thick and sticky. Cover and chill for at least 45 minutes or up to 4 days. If chilled more than a few hours, let sit at room temperature for 30 minutes before baking.

Step 6: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 7: Scoop about 1.5 tablespoons of dough per cookie and place 3 inches apart on baking sheets. Bake 11-12 minutes until lightly browned on the sides; centers will look soft.

Step 8: Remove from oven and cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Step 9: To make the icing, place sifted confectioners’ sugar in a medium bowl. Add vanilla extract and 1 tablespoon milk. Whisk until combined, then add extra milk a little at a time to create a very thick icing.

Step 10: Lightly dip the tops of the cooled cookies into the icing. Allow the icing to set for a few hours before stacking or gifting.

Tips & Variations

For added texture, fold in 1/2 cup chopped nuts or raisins before chilling the dough.

If you don’t have molasses, you can substitute with honey, but the flavor will be lighter.

Use a cookie scoop for even-sized cookies and consistent baking time.

To speed chilling, freeze the dough for 20-30 minutes instead of refrigeration.

If you prefer a lighter spice flavor, reduce cinnamon to 1 teaspoon and omit nutmeg.

Storage

Store iced oatmeal cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to 10 days. When ready to enjoy, bring cookies to room temperature or warm slightly in a low oven. The icing will have set nicely, making them easy to stack and gift.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be chilled in the refrigerator for up to 4 days. Remember to let it sit at room temperature for about 30 minutes before baking if it’s been chilled for a long time.

What if I don’t have a food processor to pulse the oats?

If you don’t have a food processor, you can pulse the oats in a blender or chop them finely by hand with a knife. The goal is to create a mix of chopped oats and some oat flour for better texture.