The secret to achieving the ideal cookie lies in the oats. By processing them just right, they blend seamlessly with the warm spices of cinnamon and nutmeg, creating a flavor profile that’s both rustic and elegant. Topped with a delicate vanilla icing, these cookies are sure to impress.

Why You’ll Love These Iced Oatmeal Cookies

• Gift-Giving Gold: Once the icing has set, these cookies keep and ship beautifully. They’re perfect for care packages or holiday cookie exchanges, maintaining their delicious taste for days.
• Nostalgic Comfort: These cookies deliver that classic bakery-style icing pattern and old-fashioned flavor, conjuring memories of grandma’s kitchen with every bite.
• Make-Ahead: You can prepare the dough in advance and store it in the refrigerator or freezer. Just bake the cookies chilled or straight from frozen with minimal adjustments.
• Perfect Party Pleaser: Their striking appearance, with a lovely crackly top and distinct white icing, makes these cookies stand out on any cookie platter or at bake sales.

Ingredients

• Old-Fashioned Rolled Oats: Whole oats that have been steamed and flattened, providing the signature texture and nutty flavor to the cookies.
• All-Purpose Flour: Essential for structure, it helps create a tender crumb when mixed with the oats.
• Baking Soda: This ingredient helps the cookies rise and spread, contributing to a soft texture and slight golden color.
• Salt: Enhances flavors and balances sweetness, making every bite unforgettable.
• Cinnamon & Nutmeg: These warm spices are crucial for that classic oatmeal cookie taste—cinnamon brings warmth, and nutmeg adds depth.
• Unsalted Butter: Adds richness and helps achieve proper spreading during baking. Be sure to set it out early so it’s room temperature for easier creaming.
• Dark Brown & Granulated Sugars: Dark brown sugar infuses moisture and a nostalgic molasses flavor, while granulated sugar aids in spreading and creates crispy edges.
• Eggs: Provide structure, richness, and help bind the ingredients together.
• Pure Vanilla Extract: Elevates the flavors; using pure extract is ideal for a richer taste.
• Unsulphured Molasses: Adds a rich, complex sweetness. Steer clear of blackstrap molasses; it’s typically too bitter.
• Powdered Sugar & Whole Milk: For the icing, these create a smooth and sweet topping that sets firmly. Whole milk is preferable for the richest taste.

How to Make Iced Oatmeal Cookies

This recipe strikes a balance—it’s not the toughest cookie you’ll make, but it does require a little patience. The delicious results, however, are well worth the effort!

Instructions

1. Process the oats: Pulse the oats in a food processor until they resemble dry instant oatmeal.
2. Mix the dry ingredients: In a bowl, whisk together the processed oats, flour, baking soda, salt, and spices. Set aside.
3. Mix the wet ingredients: Beat the softened butter with the sugars until light and fluffy. Gradually add the eggs, vanilla, and molasses, mixing until thoroughly combined.
4. Combine wet and dry mixtures: Slowly add the dry ingredients to the wet mixture, mixing at low speed until just combined.
5. Shape and chill the dough: Scoop the dough into small balls, placing them on parchment-lined baking sheets. Leave about 2 inches between each. Cover with plastic wrap and chill for 45 minutes.
6. Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C).
7. Bake: Bake the cookies for 10 to 12 minutes, until the edges are set while the centers remain soft.
8. Cool and prepare the icing: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Meanwhile, whisk together the powdered sugar, milk, and vanilla until smooth.
9. Frost and serve: Dip the cooled cookies into the icing, shaking off any excess. Place them back on the wire rack to let the icing set, and then enjoy!

Tips for the Best Iced Oatmeal Cookies

• Don’t over-process the oats! Keep a coarse texture similar to instant oatmeal for a chewy yet sturdy cookie base.
• Skip the blackstrap molasses. Light or regular unsulphured molasses will give a better flavor; blackstrap is too bitter.
• Room temperature matters. Let all refrigerated ingredients come to room temperature for 1-2 hours before baking for better incorporation and even baking.
• Cut the butter. For even creaming, cut your butter into 1-inch cubes before letting it soften. This will speed up the process.
• Don’t mix too much! Combine the dry and wet ingredients on low speed, mixing just until they come together to prevent toughness.
• Position the oven rack correctly. Use the middle rack for even baking and bake only one sheet at a time.
• Adjust your icing consistency. Add more powdered sugar for runny icing, or a few drops of milk for thicker icing.

Variations

• Get creative! Use a piping bag to drizzle the icing for a more artistic look.
• Add some flair. Consider using edible glitter, sprinkles, or other colorful toppings for visual appeal.
• Try tasty add-ins. Add raisins, dried cranberries, or chopped nuts to change the flavor and texture.
• Gingerbread twist. Modify the spices by keeping the cinnamon, reducing nutmeg, and adding ground cloves and ginger for a festive version.
• Brown sugar maple glaze. Replace the vanilla icing with a maple glaze for extra warmth and sweetness.
• Prepare in advance. Refrigerate the rolled dough balls for up to 48 hours or freeze for three months—bake from frozen, adding 2-3 minutes to the time.

How to Store

These cookies are perfect for storage! They remain fresh for extended periods, making them great for gifting.

To Store: Keep the cookies in an airtight container with parchment paper between layers. They’ll last at room temperature for up to 5 days. For longer freshness, refrigerate for a week or more.

To Freeze: Lay the cooled cookies on a baking sheet in a single layer and freeze for 1 hour until the icing sets. Then, transfer them to a suitable container with parchment paper between layers. They can be frozen for up to 3 months; thaw at room temperature for 30-60 minutes before serving.