Better Than Store-Bought Old Fashioned Iced Oatmeal Cookies

Introduction

These iced oatmeal cookies deliver the nostalgic, crave-worthy chew of the classic store-bought kind, but with a far superior homemade flavor and texture. You get a perfectly spiced, hearty oatmeal cookie base topped with a sweet, crackly vanilla icing that makes them utterly irresistible. They’re the upgrade you didn’t know you needed.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Total Time: 44 minutes
• Servings: 15 cookies

Ingredients

• ⅔ cup unsalted butter (room temperature)
• 1¼ cups brown sugar (firmly packed)
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1½ teaspoon vanilla extract
• 1½ cups all purpose flour*
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ⅓ teaspoon baking soda
• ⅓ teaspoon salt
• 2 cups rolled oats
• 1½ cups powdered sugar (sifted)
• 2 Tablespoons whole milk
• ½ teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the unsalted butter and firmly packed brown sugar on medium speed until light and fluffy, about 2-3 minutes.
3. Add the whole egg, egg yolk, and the 1½ teaspoons of vanilla extract. Mix on medium speed until fully combined and smooth.
4. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt.
5. With the mixer on low, gradually add the dry flour mixture to the wet ingredients, mixing just until no white streaks remain. Be careful not to overmix.
6. Using a sturdy spatula, fold in the rolled oats by hand until they are evenly distributed throughout the dough.
7. Scoop the dough using a 2-tablespoon cookie scoop (or heaping tablespoons) and roll into balls. Place the dough balls onto the prepared baking sheets, spacing them about 3 inches apart as they will spread.
8. Bake for 12-14 minutes, or until the edges are golden brown and the centers look set. The cookies will look soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. While the cookies cool, make the icing. In a medium bowl, whisk together the sifted powdered sugar, whole milk, and the ½ teaspoon of vanilla extract until you have a smooth, thick but pourable icing. If it’s too thick, add milk ½ teaspoon at a time; if too thin, add a little more sifted powdered sugar.
11. Once cookies are completely cool, spoon about 1-2 teaspoons of icing over the top of each cookie, using the back of the spoon to gently spread it to the edges. Allow the icing to fully set (about 30 minutes) before storing.

Variations

• Crispy-Edged: For a slightly crisper edge and chewy center, flatten the dough balls slightly with your palm before baking.
• Thicker Icing: For a more substantial, fondant-like icing layer, double the icing recipe and spread it more generously on each cookie.
• Mini Cookies: Use a 1-tablespoon scoop for bite-sized cookies, reducing bake time by 1-2 minutes.
• Icing Dip: Instead of spreading the icing, hold a cookie upside-down and dip just the top half into the icing bowl, then let the excess drip off for a charming, rustic look.

Tips for Success

• Ensure your butter and eggs are truly at room temperature for a smoother, easier-to-mix dough that bakes evenly.
• For picture-perfect cookies, use a cookie scoop to ensure all dough balls are the same size and bake at the same rate.
• Wait until the cookies are completely cool before icing them. Icing a warm cookie will cause the glaze to melt and absorb.

Storage & Reheating

Store fully cooled and iced cookies in a single layer in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to prevent sticking. To refresh them, you can warm a cookie in the microwave for 5-10 seconds to soften it up.

FAQ

1. Why are my cookies flat and thin?

This usually means your butter was too warm or melted. Ensure it’s softened but still cool to the touch. Also, check that your baking powder is fresh.

2. Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly less hearty and chewy. Rolled oats (old-fashioned) provide the ideal texture.

3. My icing is too runny/thick. How can I fix it?

If it’s runny, whisk in more sifted powdered sugar a tablespoon at a time. If it’s too thick to drizzle, whisk in more milk, ½ teaspoon at a time.

4. Do I have to sift the powdered sugar?

Yes, for the smoothest, lump-free icing, sifting is highly recommended. If you skip it, you may have to whisk longer to break up lumps.

5. Why is there an asterisk (*) next to the flour?

It’s to draw attention to proper flour measurement. For accuracy, spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag often leads to over-measuring and dry cookies.

6. Can I freeze the cookie dough?

Absolutely. Scoop and roll the dough balls, freeze them solid on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.