Description
These classic Iced Oatmeal Cookies are soft, chewy, and full of cozy spice flavor, topped with a simple vanilla icing that hardens beautifully. This old-fashioned cookie recipe combines brown sugar, cinnamon, nutmeg, and molasses to create a nostalgic treat perfect for any occasion.
Ingredients
Scale
- 2 cups (170g) old-fashioned rolled oats
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon (15ml) unsulphured or dark molasses
- 2 teaspoons pure vanilla extract
- For the Icing:
- 1 1/2 cups (180g) sifted confectioners’ sugar
- 1/4 teaspoon vanilla extract
- 1.5–2 tablespoons milk
Instructions
- Pulse the oats in a food processor 10–12 times until they are coarsely ground with some texture remaining.
- Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a bowl and set aside.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar together until creamy and smooth.
- Add the eggs, molasses, and vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet mixture on low speed until a thick dough forms.
- Cover and chill the dough for at least 45 minutes in the refrigerator to prevent spreading.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop about 1.5 tablespoons of dough per cookie and place them 3 inches apart on the baking sheet.
- Bake for 11–12 minutes until the edges are lightly golden and the centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the icing, whisk confectioners’ sugar, vanilla, and milk until thick and creamy.
- Lightly dip the tops of cooled cookies into the icing and allow them to set for several hours before stacking or storing.
Notes
- Chill the dough for at least 45 minutes to avoid over-spreading.
- Pulsing the oats gives the cookies their signature chewy texture.
- For a dairy-free option, substitute butter with plant-based butter and milk with almond milk.
- The dough can be refrigerated for up to 4 days or frozen for up to 3 months.
- Cookies stay fresh at room temperature for 3 days or refrigerated for 10 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Iced Oatmeal Cookies, old-fashioned cookies, chewy oatmeal cookies, vanilla icing, spiced cookies, oatmeal dessert, holiday baking