These Iced Oatmeal cookies are delicious. Our go to cookie in our house is chocolate chip, but these cookies are such a nice change from that. I love that the icing hardens up a bit… reminds me a little of the packaged “Mother’s Iced Oatmeal Cookies” that I used to eat when I was younger.
If you don’t have proper icing bags and using a spoon is too messy, I use the sandwich baggy in a cup trick to ice the cookies and just cut the tip off the bag. It’s all shown in the video below.
- MY FAVORITE COOKIE SHEET – click here
- STAND MIXER – click here
- COOKIE SCOOP – click here
ICED OATMEAL COOKIES
Delicious Iced Oatmeal cookies with the perfect icing. Enjoy!
For the Cookies
- 1 cup Old fashioned oats
- 1 1/4 cup All purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 1/2 tsp Cinnamon
- 1/2 cup Salted butter
- 1/2 cup Brown sugar
- 1/2 cup White granulated sugar
- 2 Eggs
- 1 tsp Vanilla extract
For the Icing (you may need to double the icing recipe, depending on how iced you like them)
- 1 cup Powdered Sugar
- 1/2 tsp Vanilla Extract
- 2 Tbsp Milk
- Preheat oven to 350 degrees.
- In a stand mixer (or you can use a hand mixer), add the brown sugar, granulated sugar, butter, and vanilla extract. Mix on medium speed for 1 to 2 minutes.
- Turn mixer on low, slowly add in each egg. Turn mixer back on medium for 1 minute, stopping and scraping down sides as needed. Then turn mixer off.
- In a separate bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.
- Turn the mixer on low and slowly add in the flour until it's well incorporated. Don't mix on high or mix for too long, it will make your cookies more tough or more crispy. (If using a hand mixer, you can just manually stir in the flour.)
- Place medium sized cookie scoops onto a baking sheet lined with parchment paper.
- Bake at 350 degrees for 8-10 minutes.
- While they bake, make the icing. In a small bowl whisk together the powdered sugar, vanilla extract, and milk.
- Place a sandwich baggy inside a tall glass and wrap the opening of the baggy around the mouth of glass. Scoop the icing into the baggy. Zip it up and cut a tiny tip off the corner for the icing to squeeze out.
- Let the cookies cool before icing them. Enjoy!
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