These Iced Oatmeal Cookies contain a tasty spice combo and remind me of Christmas with snowy white icing that pops against the brown oatmeal base.
Iced oatmeal cookies are one of my most beloved cookies. They remind me of the fall and Christmas holiday seasons. As a little girl, I ate these cookies by the handful, first licking off the icing before enjoying the chewy oatmeal base. Growing up, they were my favorite homemade cookie even though we had the store-bought variety, too. It’s been a minute since I had one last, but I’m glad to see them come full circle. These iced oatmeal delights can easily be enjoyed year-round and in the comfort of your own home with this tasty recipe.
The idea of baking with old-fashioned oats became popularized when Quaker Oats first published an old-fashioned oatmeal cookie recipe on its packaging. Their goal was to encourage and inspire customers to bake using their oats. Since then, this cookie has become a perennial favorite. The cookies made from this recipe have soft centers, with crisp, chewy edges, and offer a cozy spice flavor balanced with a creamy vanilla icing that will melt on your tongue.
Are Iced Oatmeal Cookies Healthy?
These homemade iced oatmeal cookies are considered healthier than store-bought alternatives since they are free from the chemicals and preservatives used to extend the shelf life of store-bought varieties. Plus, the oats are a great source of fiber and protein.
This recipe can be easily modified to fit specific dietary needs, too. For example, you can replace the all-purpose flour with a gluten-free flour (King Arthur makes a great one), or almond flour. For a dairy-free option, you can opt for a lactose-free dairy substitute. Kite Hill and Miyoko’s make great vegan dairy products, using high-quality organic ingredients. To make an egg-free recipe, mix 1 tablespoon of chia seeds with 2 1/2 tablespoons of water to create one egg replacement.
Variations
You can always mix in more goodies, creating plenty of variations for these cookies! Try adding raisins or toasted walnuts for added flavor and texture, or mix in some creamy cashew or peanut butter for a nutty twist. You can also add a few semi-sweet or dark chocolate chips, or shredded apples. Whatever you decide to do, have fun with it! Cooking is a creative outlet for many and experimenting is all part of the process.
How to make ahead and store
After baking, you can store your iced oatmeal delights in an airtight container or zip-top bag in the refrigerator for 5 to 7 days. You can also spoon or scoop the unbaked cookie dough onto a lined sheet pan and freeze, and then transfer the frozen cookies to a zip-lock bag. These will keep in the freezer for up to 3 months.
Serving Suggestions
These delicious iced oatmeal cookies will not disappoint. Not only do they have a delicious spice combo of nutmeg and cinnamon, they also make a beautiful themed cookie. They’ll remind many of their favorite holiday cookie, with the creamy vanilla icing creating a crackled appearance similar to that of a fresh snowfall. Enjoy your cookies all on their own or warm up a cozy cup of hot cocoa. Serve these on a platter and enjoy by a warm fire!
Want more treats? Satisfy your sweet tooth with healthy Chocolate Covered Blueberries or this buttery Strawberry Cobbler. And if you are a fan of these cookies, you might also like Peanut Butter Oatmeal Chocolate Chip Cookies, which come together in 30 minutes or less.
Recipe
Ingredients
For the Cookie Dough
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp fine sea salt
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup unsalted butter softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 tsp pure vanilla extract
- 2 tsp molasses not blackstrap
For the Icing
- 1 1/2 cups powdered sugar
- 4 tbsp whole milk
- 1 splash vanilla extract
Instructions
- Place oats in a food processor and pulse until oats slightly break down but still have a texture that resembles dry instant oatmeal.
- In a medium-sized bowl, whisk together pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a separate bowl, cream butter and both sugars with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
- Add eggs, one at a time and mix in. Then, add 1 1/2 tsp vanilla and the molasses to the mixture. Beat until incorporated. Gradually add dry ingredients, mixing until just combined.
- Scoop dough into balls using a large 2 tablespoon-sized cookie scoop and place onto parchment-lined baking sheets spaced 2 inches apart. Cover with plastic wrap and refrigerate for 45 minutes.
- Preheat the oven to 350°F. Bake the chilled dough balls for 9-13 minutes or until the edges are set but the centers are still soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Mix powdered sugar, milk, and a splash of vanilla in a small bowl until smooth. Partially dip tops of cooled cookies into icing, shake off excess, and set on a wire rack until icing has set.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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