Iced Oatmeal Cookies
Soft, chewy Iced Oatmeal Cookies made with quick and rolled oats, a hint of molasses, and topped with a sweet vanilla glaze. A classic homemade cookie recipe ready in about an hour.
Ingredients
Oatmeal Cookies
- ▢ 2 ¼ cups all-purpose flour 281g
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon cinnamon
- ▢ ½ teaspoon salt
- ▢ 1 cup unsalted butter 226g, softened but not melted
- ▢ 1 cup brown sugar 210g
- ▢ 1 cup granulated sugar 200g
- ▢ 1 tablespoon molasses or honey
- ▢ 2 teaspoons vanilla extract
- ▢ 2 large eggs
- ▢ 1½ cups quick oats about 135g
- ▢ 1½ cups large rolled oats about 135g
Vanilla Icing
- 2 –2½ cups powdered sugar 220–275g, sifted
- ▢ 2–2½ tablespoons milk
- ▢ ¼ teaspoon vanilla extract
Instructions
- Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
- Beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Mix in the molasses and vanilla extract, then add the eggs one at a time until fully combined.
- Add the dry ingredients and gently fold in the quick oats and rolled oats until a soft dough forms.
- Scoop the dough onto a parchment-lined baking sheet and bake at 350°F for about 12 minutes, until the edges are lightly golden.
- Let the cookies cool completely before preparing the icing.
- Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies and allow the icing to set before serving.
Notes
For the best results, use softened butter instead of melted butter, as this helps the cookies maintain their shape and soft texture. Using a combination of quick oats and rolled oats creates the perfect balance of tenderness and chewiness. Make sure the cookies are completely cool before adding the icing so the glaze sets properly. Store the finished cookies in an airtight container to keep them fresh, soft, and flavorful for longer.