Easy, tasty and super flavorful these Iced Oatmeal Cookies are an old fashioned recipe that will have you begging for more. Pantry staple ingredients make them easy and quick!

Ice Oatmeal Cookies, probably one of my absolute favorite cookies that there are. I usually don’t pick a favorite of things but these have long standing been one.

We have been making these cookies for years. It is one of those that have been passed down from generation to generation that you just love.

This is one recipe that I have not changed since my grandmother made them, they were always so good her way that I wouldn’t touch it!

Usually I try to put my own spin on family recipes but there is something about these Iced Oatmeal Cookies that stuck and made me fall in love since I was a kid.

They are a super easy cookie, with easily available ingredients, and you know how much I adore easy recipes! The hardest thing is waiting for the icing to set up!

Other than that, I may be biased but I think that these are the best Iced Oatmeal Cookies around. Try them and find out for yourself!

Some of my other favorite cookie recipes we have on our site include: Spice Cookies, Brownie Cookies and The Best Chocolate Chip Cookies.

WHY THIS RECIPE WORKS:

No chilling is required so mix and bake and you are ready to go!
You can spice the glaze with a little cinnamon to bring out that oatmeal flavor.
This can be doubled to save more for later or serve more people for any type of function.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Unsalted butter
Granulated sugar
Brown sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Cinnamon
Nutmeg
Old fashioned oats
Powdered sugar
Milk or cream
Light corn syrup

HOW TO MAKE ICED OATMEAL COOKIES, STEP BY STEP:

Preheat your oven to 375 degrees F. and prepare a cookie sheet by lining with parchment paper and set aside.
In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and both sugars until light and fluffy.
Add the egg and vanilla and mix until just combined.
Next, add in the flour, baking soda, salt, cinnamon, and nutmeg and mix until there are no dry spots remaining.
Add your oats to a food processor and pulse 8-10 times until you have a nice coarse crumb. Add those in last and mix until the oats are evenly distributed throughout the dough.
Use a cookie scoop to scoop out 18 balls of dough and place on the parchment lined cookie sheet. (NOTE: I used a 1 ½ Tbsp scoop, but you can use what you have on hand. Just note the servings may be different with different size scoops)
Gently press down the top of each cookie using your hand or the bottom of the cookie scoop.
Bake for 10-12 minutes or until the edges are set and the tops of the cookies are golden brown.
Remove from the oven and allow the cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
Once the cookies are cooled completely prepare the icing by adding the powdered sugar, milk, corn syrup, and vanilla into a small bowl and whisk until smooth. Add more milk if necessary, about ¼ teaspoon at a time. The right consistency will be when you lift the whisk and drizzle the icing into the bowl, it should disappear back into the rest of the icing after a few seconds.
Once the icing is ready, take one cookie by the bottom and dip the top of each cookie into the frosting and straight back up. Let the extra frosting drip off, then place the cookie dipped side up back onto a wire rack. Continue with each cookie. (NOTE: Do not try to dip them before they are completely cool, the cookie will fall apart when you try to take it out of the icing)
Let the cookies set for 1-2 hours to allow the icing to completely harden.

WHAT KIND OF OATS SHOULD I USE?

There are so many oats out there to choose from, steel cut, quick cooking and old fashioned. For this recipe you will want to go with the old fashioned.

We use this because these will be baking and will longer where the quick cooking is not necessary and this will also help hold the structural value of the cookie itself.

WHY DO I NEED TO GRIND MY OATS?

Grinding the oats helps these cookies become softer and eliminates the larger chunks which helps aid in even baking.

CAN I ADD CHOCOLATE CHIPS OR RAISINS?

While both are great addition to any Oatmeal Cookie Recipe, with this Ice Oatmeal Cookie Recipe we do not advise adding any extras to it.

We haven’t tested it with these at all, if you would like to test it and tell us how it is please do so. We love these just the way they are and were not made for any additions.

HOW TO STORE:

These cookies can be stored in an airtight container on the countertop for up to 3-5 days.

Thee can also be frozen iced or not. Let cool and harden if iced and then place in a freezer bag in the freezer where they will keep for up to 3 months. Let them defrost on the countertop.

TIPS AND TRICKS:

Remember to grind your oats for this recipe.
These can be frozen, see my tips above.
Make sure you are using old fashioned rolled oats.
This recipe can be doubled to have more on hand or to freeze for later consumption.
Make sure the cookies are fully cool before dipping in the icing.
Looking for a little extra flavor, sprinkle some cinnamon in the icing to bring out that oatmeal flavor.

If you want a delicious cookie that you can make all the time and that you will want to pass down to your kids then you have to make these Iced Oatmeal Cookies.

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If you’ve tried these ICE OATMEAL COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Iced Oatmeal Cookies