Iced oatmeal cookies are soft and crunchy on the inside and crunchy on the outside. Soft oats combined with sugar, vanilla and cinnamon provide the perfect combination of flavors and textures. Topped with homemade sweet icing and delicious!
We love recreating the homemade recipes we grew up with. These iced oatmeal cookies are definitely a classic. The combination of vanilla, oats and cinnamon makes for a surprisingly addictive cookie. Frosted oatmeal cookies have always been one of our favorite his after school treats. Enjoy with or without a cold glass of milk for dunking. Consider bringing it as a dessert for your next get-together. Your friends and loved ones will also have fond memories of this traditional cookie! Featuring all the goodness of a soft, crunchy oatmeal cookie with the sweetness of an easy-to-make homemade icing. It doesn’t get much better than that!
Why are my cookies tough?
Be careful not to over mix the oatmeal ice cookie dough. This can cause the gluten in the flour to develop too much, resulting in hard or tough cookies. Follow the mixing instructions on the recipe card below. No problem.
How to keep oatmeal cookies soft?
One of the best parts of iced oatmeal cookies is their soft, crunchy center. For best results, always bake at 350 degrees Fahrenheit. Anything higher than this will cure just like overmixing.
Can I use quick oats instead of rolled oats?
absolutely! Feel free to use both quick-his and rolled oats interchangeably in recipes such as oatmeal iced cookies. If you have rolled oats on hand, I recommend running them through a food processor a few times for a better texture.
Are Quaker Oats the same as Quick Oats?
Read the oat label carefully. Quaker brand oats come in a variety of varieties. We like to use quick oats. because they are cut into smaller pieces. This means it will bake faster.
Troubleshooting: thin icing
If the icing on your frosted oatmeal cookies is too thin, you can add more powdered sugar to the mixture.
Freezer description:
You can freeze the iced oatmeal cookie dough or bake it first and store it in the freezer for later.
- To freeze dough: Form cookie dough balls, place on a parchment-lined baking sheet, and freeze. Once they’re completely frozen (about 1-2 hours), place them in an airtight freezer-safe bag and store in the freezer for up to 2 months. Place in and thaw as oven preheats. Bake for 12-15 minutes, following icing instructions shown on recipe card below.
- To freeze already baked cookies: Once the oatmeal ice cream has cooled completely, place it in a freezer-safe, airtight container. It is recommended to put parchment paper between each layer. Stored for up to 3 months. Thaw in the refrigerator overnight before serving. If you like your cookies warm, you can also heat them in the microwave in 30 second increments, or bake them in the oven at 350 degrees F for 5 minutes.
Storage method:
Store leftover frosted oatmeal cookies in an airtight container at room temperature. Retains up to 1 week.
If you like this recipe, you may also be interested in other delicious cookie recipes:
Iced oatmeal cookies are soft and crunchy on the inside and crunchy on the outside. Soft oats combined with sugar, vanilla and cinnamon provide the perfect combination of flavors and textures. Topped with homemade sweet icing and delicious!
material
- 1 cup salted butter softened
- 3/4 cup brown sugar
- 1/2 cup Granulated sugar
- 2 big egg
- 2 tea spoon vanilla extract
- 2 cup all purpose flour
- 2 tea spoon ground cinnamon (option)
- 1 tea spoon Baking powder
- 1 tea spoon baking soda
- 1/2 tea spoon table salt
- 2 cup quick oats
icing
- 1/2 cup icing sugar
- 1-2 tablespoon milk based on desired thickness
- 1 tea spoon vanilla extract
instructions
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Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment or silicone baking sheets.
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Place the butter, brown sugar, and white sugar in the bowl of a stand mixer and use the paddle attachment to mix over low heat. Increase to medium and mix until smooth, about 1 minute.
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Add eggs and vanilla extract and beat until combined, about 30 seconds.
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Add all purpose flour, cinnamon, baking powder, baking soda, and salt. Mix until blended. Add quick oats and mix.
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Scoop dough into 2-inch balls. Arrange on prepared baking sheet and sprinkle with sugar if desired. 12 pieces per plate.
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Bake in a 350 degree oven for 10 to 12 minutes until the top is golden brown.
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Cool for 15 minutes while still warm, or transfer to a wire rack to cool completely.
Note
- Bake for 14 minutes for crispier cookies. Bake for 10 minutes for soft, crunchy cookies.
Serving: 1big cookie | | calorie: 241kcal | | carbohydrate: 34g | | protein: 3g | | thick: Teng | | saturated fat: 6g | | Polyunsaturated fat: 1g | | Monounsaturated fat: 3g | | Trans fat: 0.4g | | cholesterol: 43mg | | sodium: 197mg | | potassium: 87mg | | fiber: 1g | | sugar: 19g | | Vitamin A: 314IU | | Vitamin C: 0.01mg | | calcium: 31mg | | iron: 1mg
