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5.0 from 6 votes

Iced Oatmeal Cookies

These Iced Oatmeal Cookies are a delicious cookie treat that will bring you a delicious chewy crunch and sweet icing in every bite. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
21 mins
Servings: 24 -36 cookies
Calories: 230 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Cookies
  • 1 cup salted butter softened
  • 1 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
Glaze
  • 2 cups powdered sugar
  • 1/4 teaspoon vanilla extract
  • 2 Tablespoons milk

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. Pulse oats in a food processor 10-12 times. The idea is to break up the oats to create a variety of textures without turning it into ground oat flour.
  3. In the bowl of a stand mixer, beat butter, brown sugar, and granulated sugar until light, about 2-3 minutes.
  4. Add eggs and vanilla and mix again. Scrape the bottom and sides of the bowl.
  5. Add the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix until combined.
  6. Scoop 1 1/2 to 2 tablespoon-sized balls of dough onto the baking sheet, spacing them 3 inches apart so they can spread.
  7. Bake for 10-12 minutes until the edges are just beginning to brown. The centers will still look soft.
  8. Let the cookies rest for a minute or two before transferring to a wire cooling rack and allowing to cool completely.
  9. Make icing by whisking the powdered sugar, vanilla, and milk in a medium bowl. It should be a thick icing, but still liquid enough to settle when a spoonful of icing is drizzled back into the bowl.
  10. Give the tops of the cooled cookies a quick dip into the icing and lift them straight up, allowing the excess to drip off. Place the iced cookies back on the wire rack and let the icing set, about 1 hour. Store in an airtight container for up to 1 week.

Notes

  • Adapted from Saving Room For Dessert.

Nutrition Information

Calories 230kcal (12%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 36mg (12%) Sodium 225mg (9%) Potassium 59mg (2%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 261IU (5%) Vitamin C 1mg (1%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 24-36 cookies

Amount Per Serving

Calories 230

% Daily Value*

Calories 230kcal 12%
Carbohydrates 36g 12%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 36mg 12%
Sodium 225mg 9%
Potassium 59mg 1%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 261IU 5%
Vitamin C 1mg 1%
Calcium 50mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.