The BEST Iced Oatmeal Cookies

These old fashioned iced oatmeal cookies are amazing! Sweet, chewy, slightly crisp edges, and super soft iced tops all come together to make the BEST iced oatmeal cookies you will ever eat.

close up of iced oatmeal cookie with bite taken

What are Iced Oatmeal Cookies?

These cookies don’t need a big essay because they aren’t complicated. Iced oatmeal cookies highlight oats, cinnamon, and a chewy texture topped with a simple powdered sugar icing. These are way better than the crunchy iced cookies you buy at the store.

My mom told me that these remind her of the cookies she used to get from the bakery when she was a young girl. Don’t you love when we get to eat something that transports us back in time? Amazing baked goods have a way of doing that! They tend to stick with us even decades later.

stack of iced oatmeal cookies

What Kind of Oats Should I Use?

Use old fashioned rolled oats for this recipe. Do not even think about substituting quick oats for the rolls oats. Because rolled oats have a better texture and are more substantial, they get the job done and help these cookies stay together

a few old fashioned iced oatmeal cookies on brown parchment paper

Tips for Making Really Good Iced Oatmeal Cookies

  • This is a NO CHILL cookie recipe! Almost all of my cookie recipes require chilling, but not this one. I have tested it both ways, and there is no reason to chill the cookie dough.
  • Use old-fashioned rolled oats, NOT quick oats. Texture is everything in these cookies, and they will not turn out well with quick oats.
  • For the icing consistency, make the icing thick enough to cling to the cookies without breaking them, but not too thick. Super thick icing will cause cookies to break as dip and pull the cookies away from the icing in the bowl. The icing shouldn’t be so thin that it makes a big mess by running all over after cookies are dipped. As you can see in the pictures, the icing isn’t dripping down the sides of the cookies. Perfect.
  • These cookies are best eaten within 2 days.
flat lay of iced oatmeal cookies

Essential Baking Tools for These Cookies

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The Best Iced Oatmeal Cookies

close up of iced oatmeal cookie with bite taken

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  • Author: Camille
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 dozen 1x
  • Category: cookies


Units Scale
  • 226 g unsalted butter, room temp
  • 200 g brown sugar
  • 100 g granulated sugar
  • 2 large eggs (100 g total)
  • 1 Tbs yogurt
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 240 g all-purpose flour
  • 225 g rolled oats (125 g pulsed in food processor, 100 g not pulsed oats)


  • 360 g powdered sugar
  • Milk


  1. Preheat oven to 350 F. Cream butter, brown sugar, and sugar in a stand mixer with a paddle attachment. Cream at low or medium low speed. Too much air will be incorporated at a high speed, so don’t over mix. Just cream until blended.
  2. Add eggs, vanilla, and yogurt; mix until combined with sugar and butter.
  3. Pulse 125 grams of rolled oats in food processor or blender. Do not pulverize. The oats should be much smaller but not ground up. Pulse 2-4 times quickly.
  4. Add oats, flour, and all other dry ingredients. Mix just until combined.
  5. Line a rimmed half sheet pan with parchment paper, and scoop cookies with a tablespoon scoop.
  6. Bake at 350 degrees for 8 to 10 minutes. Do not let edges get too brown, or they will be overdone. Lightly golden is perfect.
  7. Transfer to a cooling rack and let cool before icing.


  1. Make icing by whisking the powdered sugar and milk. The amount of milk varies depending on how thick or thin you would like your icing. Note that is much easier to dip cookies in thinner icing, but the icing should not be so thin that it runs all over once cookie has been dipped. Start out by adding 2 tablespoons of milk, and then add more as needed. Sometimes it is easiest to do a test cookie to see if the icing is the right consistency. If the cookie breaks from the weight of the icing pulling on the cooking top, thin out the icing some more.
  2. Once cookies are cool, dip the tops and let them dry on a cooling rack. These cookies do not do well when being stacked even after they have dried, so it is best to leave them in a single layer. If you need to stack them to transport, place parchment or wax paper between the layers so that they do not smash as easily.


Adapted from Mother Thyme


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