I made Iced Oatmeal that outdoes the box mix and honestly you will freak when you see the glaze.

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I’m obsessed with these Old Fashioned Oatmeal Cookies With Icing because they hit that exact sweet-crumbly spot I can’t stop eating. I love the way the vanilla glaze pools in the little creases and makes every bite feel sticky and urgent.

There’s real depth from old fashioned rolled oats and the rich pull of unsalted butter so it tastes homemade not cardboard. And I always want another one right away.

Oatmeal Cookie Icing that’s glossy, not gummy, seals the deal. Messy, simple, unapologetic cookies that beat any packaged snack and make me forget diets.

No regrets. Eat one now, seriously.

Ingredients

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Butter: gives rich, tender chew and that homemade comfort you’ll crave.
Granulated sugar: adds crisp edges and straightforward sweetness, nothing fancy.
Light brown sugar: brings chewiness and a cozy molasses note, basically caramel vibes.
Eggs: hold things together and add a little protein and lift.
Vanilla extract: warms the background, makes everything taste a bit friendlier.
Flour: the structure guy, keeps cookies from falling apart mid-bite.
Baking soda: helps spread and browning, so they’re not rock hard.
Cinnamon: subtle spice that smells homey, not overpowering at all.
Salt: balances sweet and makes flavors pop, you’ll notice without thinking.
Old fashioned oats: hearty chew and whole-grain texture, not mushy.
Raisins or dried fruit: chewy bursts of sweetness, basically little pockets of joy.
Chopped walnuts or pecans: crunchy contrast and nutty richness, great texture.
Powdered sugar (glaze): gives that sweet, smooth finish you’ll want to lick.
Milk or cream (glaze): thins glaze to drizzle consistency, makes it glossy.
Vanilla for glaze: ties the glaze to the cookie, soft familiar note.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs, at room temp

1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon fine salt

3 cups old fashioned rolled oats, not quick oats

1 cup raisins or chopped dried fruit, optional but recommended

1 cup chopped walnuts or pecans, optional

For the vanilla glaze: 1 1/2 to 2 cups powdered sugar

For the vanilla glaze: 2 to 3 tablespoons milk or cream, more if needed to thin

For the vanilla glaze: 1/2 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.

2. In a large bowl cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl once or twice so nothing’s left behind.

3. Beat in 2 large room temperature eggs, one at a time, then stir in 1 teaspoon vanilla extract until combined.

4. In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon fine salt. Gradually mix the dry ingredients into the wet until just combined.

5. Fold in 3 cups old fashioned rolled oats, then stir in 1 cup raisins or chopped dried fruit if using, and 1 cup chopped walnuts or pecans if using. Don’t overmix; you want the oats evenly distributed.

6. Drop heaping tablespoons of dough about 2 inches apart on the prepared sheets for cookies about 2 to 3 inches wide, or use a cookie scoop for uniform size. Slightly flatten each mound with the back of the spoon because these cookies don’t spread a ton.

7. Bake for 10 to 12 minutes until edges are lightly golden but centers still look slightly soft. Rotate pans halfway through if your oven runs hot. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

8. While cookies cool make the vanilla glaze: whisk 1 1/2 cups powdered sugar with 2 to 3 tablespoons milk or cream and 1/2 teaspoon vanilla extract until smooth. If too thick add more milk a teaspoon at a time; if too thin add a little more powdered sugar.

9. Drizzle or spread the glaze over cooled cookies. If you want a thicker white line, let the first layer set for 10 minutes and add a second coat. Let glaze firm up before storing.

10. Store cookies in an airtight container at room temp up to 4 days, or freeze dough balls for up to 3 months; bake from frozen adding 1 to 2 minutes to baking time.

Equipment Needed

1. Oven and two baking sheets lined with parchment paper
2. Large mixing bowl
3. Electric hand mixer or sturdy wooden spoon for creaming butter and sugars
4. Medium bowl for whisking dry ingredients and a whisk
5. Measuring cups and spoons
6. Rubber spatula for scraping the bowl and folding oats
7. Cookie scoop or heaping tablespoon and a spoon to flatten mounds
8. Wire cooling rack
9. Small bowl and whisk or fork for mixing the vanilla glaze

FAQ

Q: Can I use quick oats instead of old fashioned rolled oats?

A: Don’t use quick oats, they make the cookies mushy and flat. Old fashioned rolled oats give chewy texture and hold up when you add glaze.

Q: Can I leave out the nuts or raisins?

A: Yes, you can skip either or both, the cookies still taste great. If you leave them out, try adding a little extra oat or a handful of chocolate chips instead.

Q: How do I get the cookies to stay soft and not dry out?

A: Don't overbake, take them out when edges are set but centers still look a bit soft, they firm up as they cool. Also store in an airtight container with a slice of bread, it keeps them softer longer.

Q: Can I freeze the dough or baked cookies?

A: Yep. Scoop dough onto a baking sheet and freeze until solid, then transfer to a bag, bake from frozen adding a couple minutes. Baked cookies freeze well too, thaw at room temp.

Q: How thick should I make each cookie and how long to bake?

A: Drop about 2 tablespoons of dough per cookie for medium size, flatten slightly, bake at 350°F for 10 to 12 minutes. Bigger scoops need more time, smaller less. Every oven’s different so watch the first batch.

Q: My glaze is too thin or too thick, how do I fix it?

A: If it’s too thin add more powdered sugar a little at a time, if too thick add milk or cream by teaspoons. You want a pourable but not runny glaze, so it sits on the cookie.

Old Fashioned Iced Oatmeal Cookies Recipe Substitutions and Variations

Butter (1 cup / 2 sticks)
- 1:1 stick vegan butter or margarine, if you want dairy free; use a solid, not spreadable tub
- Coconut oil, solid and measured packed, same volume, gives a mild coconut flavor
- For lower fat: 3/4 cup applesauce + 1/4 cup butter or oil, cookies will be softer and a bit cakier
Granulated and light brown sugar (1 cup each)
- Swap both with coconut sugar 1:1 for a deeper, caramel note; dough will be slightly darker
- Use 3/4 cup maple syrup or honey for every 1 cup granulated sugar but reduce other liquid by 3 tablespoons and watch browning
- For extra chewiness, replace the granulated with an extra 1 cup packed brown sugar (so 2 cups brown total)
Eggs (2 large)
- Flax eggs: 2 tbsp ground flax + 6 tbsp water (let sit 5 min) for each 1 egg, good for binding
- Applesauce: 1/4 cup unsweetened applesauce per egg, makes softer, more cake-like cookies
- Commercial egg replacer (like Ener-G) following package amounts, works well if you need egg-free
Old fashioned rolled oats (3 cups)
- Quick oats: use in a pinch, same volume, texture will be finer and cookies a bit denser
- Gluten free rolled oats 1:1 if you need GF, just check certified gluten free label
- Oat + whole wheat mix: use 2 cups rolled oats + 1 cup oat flour or whole wheat flour for a slightly firmer cookie

Pro Tips

1) Soften the butter but dont let it go greasy. If it feels too soft just pop it in the fridge for 5 minutes, otherwise cookies spread weird. Room temp eggs make the dough smooth, but if your kitchen is cold warm the eggs in a bowl of warm water for a few minutes.

2) Measure the oats by scooping and leveling, dont pack them. Using old fashioned rolled oats is key; quick oats make the texture gummy. If you want chewier cookies, press a few extra oats into each mound before baking.

3) Give the dough a short rest in the fridge for 20 to 30 minutes if it seems loose. That firms the fat and helps them hold shape, plus it concentrates the flavor. If you chill longer, add a minute or two to the bake time.

4) Make the glaze a little thinner than you think you need. It will set firmer as it dries. For a prettier finish, do a thin first coat, let it set 10 minutes, then add a second, slightly thicker coat. Store cookies between layers of parchment so the glaze doesnt stick.

Old Fashioned Iced Oatmeal Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made Iced Oatmeal that outdoes the box mix and honestly you will freak when you see the glaze.

Servings

servings

Calories

534

kcal

Equipment: 1. Oven and two baking sheets lined with parchment paper
2. Large mixing bowl
3. Electric hand mixer or sturdy wooden spoon for creaming butter and sugars
4. Medium bowl for whisking dry ingredients and a whisk
5. Measuring cups and spoons
6. Rubber spatula for scraping the bowl and folding oats
7. Cookie scoop or heaping tablespoon and a spoon to flatten mounds
8. Wire cooling rack
9. Small bowl and whisk or fork for mixing the vanilla glaze

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temp
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
3 cups old fashioned rolled oats, not quick oats
1 cup raisins or chopped dried fruit, optional but recommended
1 cup chopped walnuts or pecans, optional
For the vanilla glaze: 1 1/2 to 2 cups powdered sugar
For the vanilla glaze: 2 to 3 tablespoons milk or cream, more if needed to thin
For the vanilla glaze: 1/2 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
In a large bowl cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl once or twice so nothing's left behind.
Beat in 2 large room temperature eggs, one at a time, then stir in 1 teaspoon vanilla extract until combined.
In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon fine salt. Gradually mix the dry ingredients into the wet until just combined.
Fold in 3 cups old fashioned rolled oats, then stir in 1 cup raisins or chopped dried fruit if using, and 1 cup chopped walnuts or pecans if using. Don't overmix; you want the oats evenly distributed.
Drop heaping tablespoons of dough about 2 inches apart on the prepared sheets for cookies about 2 to 3 inches wide, or use a cookie scoop for uniform size. Slightly flatten each mound with the back of the spoon because these cookies don't spread a ton.
Bake for 10 to 12 minutes until edges are lightly golden but centers still look slightly soft. Rotate pans halfway through if your oven runs hot. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
While cookies cool make the vanilla glaze: whisk 1 1/2 cups powdered sugar with 2 to 3 tablespoons milk or cream and 1/2 teaspoon vanilla extract until smooth. If too thick add more milk a teaspoon at a time; if too thin add a little more powdered sugar.
Drizzle or spread the glaze over cooled cookies. If you want a thicker white line, let the first layer set for 10 minutes and add a second coat. Let glaze firm up before storing.
Store cookies in an airtight container at room temp up to 4 days, or freeze dough balls for up to 3 months; bake from frozen adding 1 to 2 minutes to baking time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.