Iced Oatmeal Cookies Recipe (2024)

By Jerrelle Guy

Iced Oatmeal Cookies Recipe (1)

Total Time
35 minutes, plus cooling
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These extra craggy oatmeal cookies start by beating sugar with eggs, instead of mixing the typical way: creaming butter and sugar first. This method gives the cookies a crusty exterior, which eventually cracks, creating deep fissures along the surface over centers that are still gooey and chewy. With a couple of teaspoons of cinnamon (or pumpkin pie spice) and vanilla for flavor, they make a wonderful and simple pantry cookie to bake over and over again. Don’t skip the final step: These cookies are visually and texturally incomplete without their classic coat of glossy white icing.

Featured in: 24 Days of Cookies

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Yield:15 cookies

  • 1cup/95 grams old-fashioned rolled oats
  • 1cup/128 grams all-purpose flour
  • ¼teaspoon kosher salt
  • ½cup/100 grams granulated sugar
  • ¼packed cup/55 grams light brown sugar
  • 1large egg, at room temperature
  • 2teaspoons ground cinnamon or pumpkin pie spice
  • 1teaspoon pure vanilla extract
  • ½teaspoon baking soda
  • 4tablespoons/57 grams unsalted butter, melted
  • ¾cup/92 grams confectioners’ sugar
  • 5teaspoons whole or oat milk, plus more as needed

Ingredient Substitution Guide

Nutritional analysis per serving (15 servings)

153 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 2 grams protein; 81 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Iced Oatmeal Cookies Recipe (2)


  1. Step


    Heat the oven to 350 degrees and line a large cookie sheet with parchment.

  2. In a bowl, combine the oats, flour and salt. In the bowl of a stand mixer fitted with the whisk attachment, beat both sugars with the egg, cinnamon, vanilla and baking soda on high speed, scraping the bowl as needed, until glossy, pale and thick, a full 2 minutes. Reduce the speed to medium. Very slowly drizzle in the melted butter and whisk until thoroughly incorporated. Add the oat mixture and gently fold by hand using a wooden spoon or rubber spatula just until incorporated, being careful not to overmix.

  3. Step


    Using a small cookie scoop or two spoons, drop 15 golf ball-size mounds of dough onto the sheet pan, spacing them at least 2 inches apart. Bake until the edges and surface are set and lightly golden brown, but the center is still gooey, 12 to 14 minutes. Remove from the oven and immediately rap the cookie sheet on the counter or stovetop a couple of times to help the cookies flatten a little more, and cool on the sheet for 5 minutes.

  4. Step


    In a small bowl, mix the confectioners’ sugar and milk using a fork until the icing is completely smooth and very thick but still moves if you tilt the bowl. Add more milk in small increments as needed. Dip only the very tops of the cookies into the bowl of icing, leaving the deeper cracks in the cookies uncoated and allowing any excess icing to drip back into the bowl. Flip the cookies over and return them to the cookie sheet to allow the icing to harden, 10 to 15 minutes. The iced cookies will keep in an airtight container at room temperature for up to 1 week.



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Cooking Notes


The last step about lasting a week in a container didn’t make any sense…they didn’t last that long. They were all gone in a few hours. Solid recipe and now entering the regular rotation.


These cookies are easy to make and delicious. Added 1/2 cup dried tart cherries (trader joe's are my favorite) And subbed 2 teaspoons of bourbon for the milk in the glaze to add another note. Baked 12 minutes.

Karin Lehmann

You can make anything without a stand mixer. I never use one.


Not yet, but I will try them and re-post. I often sub GF flour for wheat flour very successfully in cookies, cakes and pie crust. I use King Arthur GF & add xanthan gum (1/2 tsp should work here). This recipe is nearly identical to an oatmeal cookie recipe I make often. You should be able to make this recipe GF easily. Best Wishes!

Natalie Smith

I’ve made this recipe three times now—huge hit with the fam. If you follow the recipe you really do achieve a crisp cookie outside with a chewy lovely center.Don’t skimp on the first step (the sugar and egg mixture, really give that time like the recipe says!). Also, giving the pan a good whack on the counter when you take them out is actually an important step!

Kathy P

Has anyone added raisins to these?


These were delicious. I will definitely make again, probably in the next couple of weeks, even. My ground cinnamon was a little past it’s prime and I wound up adding extra. I’ll buy fresh and try again. Also the frosting is a little one note so I may add orange juice instead of milk or add zest or even a little extra cinnamon or pumpkin pie spice to it.


These were easy and good. I hit the glaze with a little red and green sugar crystals before it dried for some holiday cheer.


Switched out 1/4c molasses for 1/4 white sugar and added extra 1/4c flour and oatmeal to make them more of a gingerbread oatmeal cookie.


This was very easy and they are delicious. They came out of the oven 10 min ago and I’ve already eaten two. I added slightly less cinnamon. Just a personal preference.


Brown the butter, you won’t regret it!


To make these gluten free, sub oat flour. Measure out 128g of rolled oats (traditional) and a food processor, food grinder, blender will work - oats do not need to be ground superfine like rice as they're soft.


Very easy and quite tasty! They look exactly like the photo, which is always a bit of a thrill. Seems like a cookie whose flavor gets better after a day or three.I added a pinch of ground ginger and a couple tablespoons of chopped crystallized ginger, per my partner’s request. I might have preferred them without, but this version is good.


This recipe may have worked (I guess ) for some but 4 tbsp is way too little butter. I have many really good oatmeal cookie recipes all calling for at least a 1/3 more butter . I adjusted to 6 tbsp with great results . Which wasn’t even what I would’ve usually used.


The tastiest oatmeal cookie I've made in my 50 plus years of baking oatmeal cookies. These are even better than my old standby, the Silver Palate recipe (which is fabulous). To the NYT reader who suggested adding chopped dried cherries -- thanks!


Used a bit less of each sugar and probably way more cinnamon and vanilla but otherwise followed to t. Delicious and super easy. Definitely making again!


Brown butter


This is a great, simple pantry cookie. I’m no great baker, but I’ve made these three times. Every time, they come out toothsome and looking just like the photo. I really appreciate being able to whip up a single sheet of cookies in an easy hour, including cleanup.


FYI. These are great even when you forget to add the baking soda :( Still chewy in the middle, I did have to smash when they came out of the oven as w/o the soda they didn't rise at all. Husband said; "please forget the baking soda next time too, these were perfect".

Terry F

These were so easy and a crowd favorite!

better st 325*

This recipe yielded better results when baked at 325 degrees F for 8-10 minutes.


These are great!! Added freshly shaved nutmeg in the batter and added festive sanding sugar on top of the icing. Also cut down the sugar slightly and felt like they were plenty sweet especially with the icing.

ruthie b

I made these last Christmas and again this year. I make them vegan by using vegan butter and 1/4 cup aquafaba for the egg. They turned out really well both times I made them.


Better the second day! Used yossy arefi’s recipe for pumpkin spice (found in her recipe for the superb pumpkin crumble cake), and browned my butter. Will be making these again soon!


Browned 6 TBS butter but otherwise followed the recipe. Got 12 cookies and baked for 11 minutes. Absolutely divine with a cup of tea!

C Greg

These are great. It’s a simple oatmeal cookie, so expect homey goodness and not fireworks. I added a bit of nutmeg, halved the cinnamon, and an extra tablespoon of butter. Browned the butter and drizzled the icing, perfect even a few days later.


Really good cookie. It would be great even without the icing. I followed the recipe, browned the butter as suggested and used less than half of the icing suggested. Any more would have been too much, in my opinion. The recipe made exactly 15. The cookies are chewy, the icing provides textural contrast once it sets.

Stephanie Marie

So delicious. Do yourself a favor and triple the recipe. I got 36 cookies with a cookie scope.


I doubled the recipe and used a small cookie scoop, and the recipe yielded exactly 45 cookies.


Looks great! Will definetly make them. But would also like to make a vegan batch, without the egg. What could I substitute it with? I recently tried a vegen oatmeal cookie like this, but couldn't find out what the egg substitute was.

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Iced Oatmeal Cookies Recipe (2024)
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