I perfected an old fashioned oatmeal cookies with icing recipe that yields buttery soft cookies topped with a glossy vanilla glaze that outshines anything from the store.

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I’ve been chasing the perfect Old Fashioned Oatmeal Cookies With Icing since I was a kid, swapping tips and failing sometimes until one batch finally felt right. The chew from old fashioned rolled oats and the buttery comfort of unsalted butter make these feel like a bakery memory, but not the fake kind.

When I spoon on that Oatmeal Cookies Icing it somehow turns simple into a little show, and yeah I still mess up measurements now and then, but those mishaps are part of why I keep coming back. If you like a tiny bit of retro drama, keep reading.

Ingredients

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Adds richness and moisture, it’s mostly fat, makes cookies tender and deeply flavorful.
Sweet, molasses notes, keeps cookies chewy and adds moistness, kinda caramel-y.
Whole grain goodness, adds fiber and chew, gives a hearty, rustic texture.
Eggs bind everything, add protein and lift, they help structure and color.
Flour gives structure and carbs, makes cookies hold their shape, simple.
Warm spice, little goes far, adds aromatic sweetness and cozy depth.
Optional for chew or crunch, raisins sweet and sticky, nuts add protein.
Powdered sugar glaze is a sweet glossy finish, seals moisture, tastes delicate.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups old fashioned rolled oats

1/2 cup raisins or chopped nuts optional

For the glaze 2 cups powdered sugar (confectioners sugar)

2 to 3 tablespoons milk or heavy cream

1 teaspoon vanilla extract

pinch of salt

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.

2. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes.

3. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.

4. In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt, then gradually add to the butter mixture just until combined.

5. Fold in 3 cups old fashioned rolled oats and 1/2 cup raisins or chopped nuts if using. Dont overmix or the cookies will get tough.

6. For chewier cookies chill the dough 20-30 minutes, otherwise scoop immediately using a tablespoon or small ice cream scoop onto prepared sheets, spacing about 2 inches apart and flattening each slightly with the back of the spoon.

7. Bake 10-12 minutes until edges are set and centers still look slightly soft, rotate pans halfway if baking more than one sheet; let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely.

8. While cookies cool make the glaze: whisk 2 cups powdered sugar, 2 to 3 tablespoons milk or heavy cream, 1 teaspoon vanilla extract and a pinch of salt until smooth; add more milk if too thick or more sugar if too thin.

9. Drizzle or spread the glaze over cooled cookies, let set about 15-30 minutes before stacking. Store in an airtight container up to 3 days, or freeze dough balls for baking later.

Equipment Needed

1. Oven
2. Baking sheets (2)
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Medium bowl for dry ingredients
6. Electric mixer or a sturdy wooden spoon
7. Measuring cups and spoons
8. Tablespoon or small ice cream scoop and a spatula
9. Wire cooling rack and a whisk for the glaze

FAQ

Q: Can I use quick oats instead of old fashioned rolled oats?
A: You can, but the texture will change. Quick oats make the cookies softer and more cake like, not as chewy. For the classic hearty chew use old fashioned rolled oats.

Q: How do I make these cookies chewier or crispier?
A: For chewier cookies use more brown sugar, underbake by a minute or two, and you can add an extra egg yolk. For crispier ones use a bit more granulated sugar and bake until edges are golden, let them cool completely on a wire rack.

Q: Do I need to chill the dough?
A: No you dont have to, but chilling 30 minutes to overnight firms the dough, helps cookies hold shape and deepens the flavor. If you skip chilling expect more spread and thinner cookies.

Q: Can I freeze the dough or the baked cookies?
A: Yes both freeze well. Freeze scooped dough balls on a sheet then transfer to a bag for up to 3 months, bake from frozen adding 2 to 4 minutes. Baked cookies freeze up to 2 months, thaw at room temp.

Q: Any tips for getting the glaze just right?
A: Start with 2 tablespoons milk then add tiny splashes until it reaches a thick pourable glaze. If its too thin add more powdered sugar. Spread on fully cooled cookies so it sets glossy and doesn't melt off.

Q: Can I swap the raisins or nuts for something else?
A: Sure, chocolate chips, dried cranberries, chopped dates or toasted coconut all work great. If using nuts toast them first for better flavor, and dont overstuff the dough or the cookies will spread oddly.

Old Fashioned Iced Oatmeal Cookies Recipe Substitutions and Variations

Butter (1 cup unsalted): swap 1:1 with solid coconut oil or vegan butter, or use vegetable shortening 1:1, coconut oil will give a faint coconut taste and a chewier cookie, shortening makes them less likely to spread.
Light brown sugar (1 cup packed): make your own with 1 cup granulated sugar + 1 tbsp molasses for light brown (2 tbsp for dark), or use coconut sugar 1:1 though it’s drier and a bit more caramel-y.
Eggs (2 large): use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, stir and sit 5 minutes), or 1/2 cup unsweetened applesauce, or a commercial egg replacer following package directions; flax keeps structure, applesauce makes them softer.
All purpose flour (1 1/2 cups): use a cup-for-cup gluten free blend 1:1, or swap up to half with whole wheat pastry flour 1:1 for nuttier flavor (cookies will be a touch denser), or replace ~1 cup flour with oat flour but reduce rolled oats a bit so texture stays right.

Pro Tips

– Chill the dough at least 30 minutes if you want thick, chewy cookies; if you want thin and crisper skip the chill. also, chilling makes the flavors meld so they taste way better the next day.

– Brown the butter in a small pan until it smells nutty and looks amber, then let it cool a bit before creaming with the sugars, it gives a deeper flavor without adding anything fancy.

– Toast the oats and any nuts for 3-5 minutes in a dry skillet or on a sheet in the oven, watch them closely so they dont burn, this adds a warm, toasty note that really boosts the cookie.

– For the glaze sift the powdered sugar first, add warm cream a little at a time and a tiny pinch of salt, if its too thin add more sugar, too thick add a splash more cream; only glaze fully cooled cookies and finish with a sprinkle of flaky sea salt for contrast.

Old Fashioned Iced Oatmeal Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected an old fashioned oatmeal cookies with icing recipe that yields buttery soft cookies topped with a glossy vanilla glaze that outshines anything from the store.

Servings

servings

Calories

235

kcal

Equipment: 1. Oven
2. Baking sheets (2)
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Medium bowl for dry ingredients
6. Electric mixer or a sturdy wooden spoon
7. Measuring cups and spoons
8. Tablespoon or small ice cream scoop and a spatula
9. Wire cooling rack and a whisk for the glaze

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashioned rolled oats
1/2 cup raisins or chopped nuts optional
For the glaze 2 cups powdered sugar (confectioners sugar)
2 to 3 tablespoons milk or heavy cream
1 teaspoon vanilla extract
pinch of salt

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes.
Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt, then gradually add to the butter mixture just until combined.
Fold in 3 cups old fashioned rolled oats and 1/2 cup raisins or chopped nuts if using. Dont overmix or the cookies will get tough.
For chewier cookies chill the dough 20-30 minutes, otherwise scoop immediately using a tablespoon or small ice cream scoop onto prepared sheets, spacing about 2 inches apart and flattening each slightly with the back of the spoon.
Bake 10-12 minutes until edges are set and centers still look slightly soft, rotate pans halfway if baking more than one sheet; let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely.
While cookies cool make the glaze: whisk 2 cups powdered sugar, 2 to 3 tablespoons milk or heavy cream, 1 teaspoon vanilla extract and a pinch of salt until smooth; add more milk if too thick or more sugar if too thin.
Drizzle or spread the glaze over cooled cookies, let set about 15-30 minutes before stacking. Store in an airtight container up to 3 days, or freeze dough balls for baking later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.