Iced Oatmeal Cookies

The Problem With Homemade Iced Oatmeal Cookies

Oatmeal cookies can be a little annoying when trying to nail down the process and final texture.

Sometimes they spread too much. Sometimes they don’t spread enough. Sometimes they bake up dry, and sometimes they turn tough because the dough was mixed too long.

With these cookies, the chill time helps with spreading, and the old fashioned oats give them a chewy texture. The biggest things I recommend are mixing the dough just until it’s combined and letting it chill before baking.

You want the dry ingredients mixed in completely, but you don’t want to keep mixing and mixing. Once the flour disappears, only continue mixing to make sure the oats are evenly dispersed.

That way, one cookie doesn’t get all oats while another gets mostly dough.

Make the Oatmeal Cookie Dough

Start by stirring together the oats, flour, baking soda, salt, and cinnamon. Set that bowl aside while you mix the butter and sugars.

In a large bowl, beat the softened butter with the brown sugar and granulated sugar until everything is well combined. Add the eggs and vanilla, then mix again until smooth.

Add the dry ingredients to the butter mixture and mix on low speed just until the dough comes together.

Be careful about overmixing because it can make the cookies tough. At the same time, make sure the oats aren’t sitting in clumps.

Chill and Bake the Cookies

Cover the dough and chill it for at least 45 minutes.

Once the dough has chilled, scoop it onto parchment-lined baking sheets. These cookies are best on the smaller side, so about 1 ½ tablespoons of dough per cookie works well.

Leave a couple of inches between each cookie so they have room to spread.

Bake until the edges are lightly browned. The centers should still look soft, but the edges should be set.

Let the cookies sit on the baking sheet for several minutes before moving them to a cooling rack.

Let the Cookies Cool Before Icing

I know it’s tempting to get the icing on there as soon as possible, but the icing needs a cool cookie so it can sit on top instead of melting in.

Let the cookies cool completely on a wire rack before dipping them.

That’s what helps the icing cling to the bumps on top and gives the cookies that classic iced oatmeal cookie look.

Make the Vanilla Icing

The icing is just powdered sugar, vanilla, and milk. Super simple!

I start with less milk and add more as needed because it’s much easier to thin icing than it is to fix icing that’s too runny.

The icing should be thick but still easy to dip. If it slides right off the cookie, add a little more powdered sugar. If it’s so thick that it won’t coat the tops, add milk a few drops at a time.

Use a shallow bowl if you have one. It makes dipping the cookies a lot easier.

Dip the Tops of the Cookies

Turn each cooled cookie upside down and dip just the top into the icing.

Pull the cookie straight up, let the extra icing drip back into the bowl, then turn it right-side-up and place it back on the cooling rack.

Try not to dunk the whole cookie. The tops are all you need, and dipping too far can make the cookies easier to break.

The icing should set enough to serve after about 30 minutes. If you want to stack the cookies without smearing, let them sit at room temperature for several hours so the icing has more time to dry.

Can I Use Quick Oats?

Old fashioned oats and rolled oats are the same thing, and that’s what I use for this recipe.

They’re larger than quick oats and give the cookies more chew and texture. Quick oats are smaller and absorb moisture differently, so they can change how the cookies bake.

I wouldn’t say quick oats won’t work, but old fashioned oats are the better choice for these cookies. Quick oats may make the cookies softer, drier, or less textured.

Storage

Store leftover cookies in an airtight container at room temperature for 2 to 3 days after the icing fully sets.

For longer storage, refrigerate for up to 1 week or freeze for up to 2 months with parchment paper between layers. Thaw frozen cookies at room temperature before serving.