Best Old Fashioned Soft & Chewy Iced Oatmeal Cookies 

Best Old Fashioned Soft & Chewy Iced Oatmeal Cookies

Why You Should Give This Recipe a Try

The start of the new school year is here so I am feeling nostalgic which, in my case, means my mind turns to baking. These Best old Fashioned Soft & Chewy Iced Oatmeal Cookies are classic cookies that will take you back to your childhood memories of afterschool snacking. I love a good oatmeal raisin cookie, but there is something about this iced version that reminds me of afternoon’s at my grandmother’s house. But instead of the packaged version like those she provided, you can easily make this insanely good oatmeal cookie recipe. These super soft, slightly chewy cookies are the perfect cookies for dipping into a cold glass of milk or a cup of hot tea on a chilly day. And honestly, I’m not above eating one or two for breakfast. I mean, they are made of oatmeal! 

Some of the best features of these easy oatmeal cookies:

Pulsed oats: Pulsing the oats in a food processor produces a super tender, slightly chewy cookie.

Warm spices: Cinnamon and nutmeg – plus just a touch of molasses – yield great warmth and depth of flavor.

A hint of sweetness: The super easy to make icing adds just a hint of sweetness without being too much.

Slightly crisp edges and soft, chewy centers in one cookie for all the textures!

You can relive your childhood memories with just a couple of minutes of work and make your house smell great in the process.

Try changing it up with a few different add-ins.

Like all my recipes, Best Old Fashioned Soft & Chewy Iced Oatmeal Cookies are made from common ingredients and don’t require any special cooking techniques. This easy cookie recipe is sure to become a new favorite snack!

Recipe Ingredients

Cookies:

2 cups all purpose flour

2 cups old fashioned oats (whole or rolled oats)

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1 cup butter (room temperature) 

1 cup packed brown sugar

1/2 cup granulated (white) sugar

2 large eggs (room temperature)

2 tsp vanilla extract

1 1/2 tsp molasses

Icing:

1 1/2 cups confectioners (powdered) sugar

1 1/2 to 2 tbsp heavy cream

Helpful Tools

Food processor

Baking sheets

Parchment paper

Wire whisk

Stand mixer or hand mixer

Rubber spatula

Glass

Wire cooling rack

Ingredient Notes

For best results, you will use old-fashioned oats, also called rolled oats. Do not use quick oats or instant oatmeal. 

Use unsulphured molasses, not blackstrap molasses.           

Be sure to let your butter warm to room temperature. This will allow the butter and sugar to cream more easily, adding air to your batter.

Step-by-Step Instructions

1. Preheat the oven to 350 degrees.

2. Line two baking sheets with parchment paper.

3. Place oats in the bowl of a food processor. Pulse lightly until the flakes of oatmeal are more like a powder.

4. In a large bowl, whisk together the flour and pulsed oats.

5. Add the baking soda, cinnamon, and nutmeg. Set aside the dry ingredients.

6. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can use a hand mixer if necessary and even a wooden spoon will do in a pinch.

7. Add the granulated and brown sugar to the butter and mix until light and fluffy, about 2 minutes.

8. Add the eggs and mix until combined.

9. Add the vanilla extract and the molasses. Mix until combined.

10. Add the flour mixture to the wet ingredients. Mix until just combined. Be sure to scrape down the sides and up from the bottom of the bowl with a spatula to ensure everything is incorporated. Remember not to over mix the dough to avoid making a tough cookie.

11. Using a cookie scoop, scoop out the cookie dough and place on the prepared baking sheets. Leave about 2 inches between the cookies for spreading.

12. Flatten the cookie dough balls slightly with the bottom of a glass.

13. Bake cookies for approximately 10-12 minutes or until golden brown. If using more than one cookie sheet, switch their positions midway through the baking time.

14. Let the baked cookies cool on the tray for 4 minutes, then remove to a wire rack to complete cooling. You must wait until the cookies are completely cool before icing.

15. Add the confectioners sugar and heavy cream to a small bowl, whisking to combine. You can make the icing a little thinner by adding more cream if necessary.

16. Prepare a dipping station (see Tips & Tricks).

17. Dip the tops of the cookies in the icing mixture, allowing the excess icing to run back into the bowl.

18. Let the icing dry before serving.

Check out the recipe card with printable, step-by-step directions below!

Storage

Storing:

The best method of storing the baked cookies is to place them in an airtight container at room temperature. Because these are iced cookies, you should separate each layer of cookies with a sheet of parchment paper. This will keep the cookies from sticking together. Cookies stored at room temperature will last 2-3 days.

Freezing:

If you would like to freeze the cookies, I recommend doing so before you ice them. Place the cookies in a freezer container remember to separate the layers with parchment paper. You can also freeze un-iced cookies in a Ziploc freezer bag. Frozen cookies can last up to 3 months.

Thawing:

Thaw your cookies at room temperature. You can also thaw them overnight in the fridge. Ice the cookies before serving.

Tips & Tricks

Pulse the oats a few times in a food processor. The finer oats will yield a more tender cookie. 

Set up a dipping station before you begin icing the cookies. Leave the parchment paper on one of the baking sheets. Set a wire rack on the paper on the sheet. Dip the top of the cookie, swirl off the excess, and set it on the wire rack to dry.

FAQs

Do I need to grind the oats?

You do not need to grind the oats in a food processor, but the texture will be very different.

Can I add raisins to these?

Absolutely! Add 1 cup of raisins right after mixing the wet and dry ingredients together.

Can I add chocolate chips?

I recommend using mini chocolate chips. One cup should do the trick. Add the chocolate chips right after mixing the wet and dry ingredients together.

Looking for another cozy, nostalgic treat? Try my mammoth chocolate chip cookies