Soft Old Fashioned Iced Oatmeal Cookies Recipe

This Old Fashioned Iced Oatmeal Cookies recipe is everything cozy, nostalgic, and comforting baked into one soft, chewy bite. With hints of warm cinnamon, a touch of nutmeg, and that signature vanilla icing on top, these classic cookies are just like the ones grandma made only better because now you’re the one baking them.

The magic of old fashioned iced oatmeal cookies lies in their texture and flavor balance: tender in the middle, lightly crisp around the edges, and full of toasty oats and brown sugar goodness. These cookies are a true throwback treat, perfect for after-school snacks, holiday cookie trays, or even with your morning coffee. If you love baking nostalgic desserts, be sure to check out my soft molasses cookies too. You might also enjoy these cozy, oat-filled treats: Banana Maple Oatmeal Cookies, Oatmeal Cream Pies, and buttery-sweet 3-Ingredient Shortbread Cookies.

Why You’ll Love This Old Fashioned Iced Oatmeal Cookies Recipe

These cookies aren’t just delicious they’re a warm hug in cookie form. Here’s why you’ll find yourself making them over and over again:

• Soft, chewy centers with crisp edges that give you the perfect bite every time, no matter how many you sneak off the tray.
• A nostalgic flavor combo of oats, cinnamon, brown sugar, and vanilla icing that tastes like childhood memories.
• No chilling required, so you can whip them up fast when the craving hits or when last-minute guests come by.
• Easy ingredients you probably already have in your pantry, making this a fuss-free bake.
• Perfect for freezing or gifting, since they keep their texture beautifully and look stunning in cookie boxes.
• Ideal for lunchboxes and coffee breaks, because they hold up well and bring a comforting homemade touch anywhere.

Ingredients Needed For Old Fashioned Iced Oatmeal Cookies

• Butter. I use 1¼ cups of softened unsalted butter for richness and that classic cookie flavor. Let it come to room temperature so it creams properly with the sugars.
• Brown sugar. The molasses in brown sugar adds depth and chewiness. Light brown sugar is great here, but dark brown will work for a bolder flavor.
• Granulated sugar. For sweetness and to help create those lightly crisp edges.
• Egg. Just one large egg binds everything together and gives structure.
• Vanilla extract. Use real vanilla extract for the best flavor—it’s key in both the dough and the glaze.
• All-purpose flour. A sturdy flour that holds up beautifully to oats and gives the cookies their perfect chew.
• Cinnamon and nutmeg. These warm spices give the cookies their old-fashioned charm. Nutmeg is optional but really rounds out the flavor.
• Baking soda. Helps the cookies spread just enough and gives a light lift.
• Salt. Essential for balancing sweetness and deepening all the other flavors.
• Old-fashioned oats. Not quick oats! The rolled kind gives that iconic texture and hearty bite.
• Powdered sugar, vanilla, and milk. These make up the simple glaze that transforms a good cookie into a great one.

How I Make Old Fashioned Iced Oatmeal Cookies

(This is a quick overview of how I make old fashioned iced oatmeal cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat the oven and prep your pans. Line baking sheets with parchment paper and heat the oven to 375 °F so it’s ready to go.
2. Cream the butter and sugars. Beat until the mixture is light and fluffy. This helps incorporate air, which gives your cookies that soft texture.
3. Add the egg and vanilla. Mix until everything is smooth and silky.
4. Whisk together the dry ingredients. In a separate bowl, combine flour, cinnamon, baking soda, salt, and nutmeg.
5. Combine wet and dry. Stir the flour mix into the creamed butter mixture until just combined. Don’t overmix!
6. Fold in the oats. Gently stir until everything is evenly mixed and your dough smells amazing.
7. Scoop and flatten. Drop rounded balls onto your baking sheets and give each one a little press to help them bake evenly.
8. Bake. 9 to 11 minutes is perfect. The edges should look set, but the centers should still be soft.
9. Cool completely. Let them sit on the baking sheet to finish setting before moving to a wire rack.
10. Make the glaze. Mix powdered sugar, vanilla, and a splash of milk until smooth. Dip the tops of cooled cookies, then let the icing set.

Old Fashioned Iced Oatmeal Cookies Variations and Substitutions

• Add chopped nuts for crunch: Fold in 1 cup of chopped walnuts, pecans, or hazelnuts to add texture and balance the sweetness.
• Make them fruity: Mix in 3/4 cup of raisins, dried cranberries, or chopped dried apricots for an oatmeal raisin twist with a frosted finish.
• Chocolate lovers welcome: Add 1 cup of white, dark, or semi-sweet chocolate chips to the dough before baking. The chocolate-melt-meets-glaze moment is heavenly.
• Use maple glaze instead: Swap the vanilla in the icing for 1 teaspoon of pure maple syrup. It adds a rustic autumn twist to the cookie.
• Make them gluten-free: Use a cup-for-cup gluten-free flour blend and certified gluten-free oats. The texture may be slightly softer, but they’re still delicious.
• Go dairy-free: Substitute vegan butter and a plant-based milk for the glaze. Make sure both are unsweetened for the best results.
• Add spice depth: Use a blend of cinnamon, nutmeg, and a pinch of ground cloves or ginger for more warmth and depth.
• Smaller or larger cookies: Use a tablespoon-sized scoop for smaller, snack-size cookies or a ¼ cup for bakery-style large ones. Just adjust the bake time accordingly.

Storing and Freezing Old Fashioned Iced Oatmeal Cookies

Store cooled cookies in an airtight container at room temperature for up to 4 days. To freeze, place cookies in a single layer on a baking sheet to freeze solid, then transfer to a zip-top freezer bag. They’ll keep for up to 2 months. You can also freeze the unbaked dough balls and bake them fresh as needed just add 1 to 2 minutes to the baking time.

Storing / Freezing Old Fashioned Iced Oatmeal Cookies

Once cooled, store these cookies in an airtight container at room temperature. I like to layer them between pieces of wax or parchment paper to protect the icing. They’ll stay soft and chewy for up to 4 days if stored properly. If your kitchen is particularly warm, consider refrigerating them to keep the icing firm.

How to Freeze Baked Cookies

Lay the iced cookies in a single layer on a baking sheet and place in the freezer for about 1 hour, or until solid. Then transfer them to a freezer-safe bag or container. They’ll keep beautifully for up to 2 months. When ready to enjoy, let them thaw at room temperature for 20–30 minutes.

How to Freeze the Cookie Dough

Want fresh cookies on demand? Scoop the cookie dough onto a tray and freeze the balls until solid. Then store them in a zip-top freezer bag. When baking from frozen, add 1–2 minutes to the bake time no need to thaw first!

How to Reheat Old Fashioned Iced Oatmeal Cookies

If you want that fresh-from-the-oven feel, warm cookies in the microwave for 8 to 10 seconds. The icing will soften a bit, but the flavor is just as dreamy.

How to Pack These Cookies for Work and School

These cookies make the perfect grab-and-go snack for busy mornings or a sweet pick-me-up packed in a lunchbox. Here’s how I do it:

• Let them cool completely first. This keeps the icing from sticking to anything else in the container.
• Use wax or parchment paper. Place a small square between stacked cookies to prevent the glaze from smudging.
• Grab reusable snack bags or cookie tins. They keep the cookies fresh and intact without crushing them.
• Wrap individually for lunchboxes. I sometimes wrap one or two cookies in plastic wrap or a small resealable bag so they’re easy to toss into backpacks.
• Don’t store them near warm items. The icing can melt if packed next to a hot thermos—keep them in a cool part of the lunchbox or bag.

They’re a cozy little surprise that brings a homemade touch to any midday break.

Can I Make These Cookies Gluten-Free?

Absolutely! You can easily make these old fashioned iced oatmeal cookies gluten-free by swapping in a one-to-one gluten-free baking flour. I recommend using a blend that includes xanthan gum for structure. Make sure to also use certified gluten-free oats, since regular oats can be processed in facilities with wheat. The cookies might turn out slightly softer, but they’ll still be delicious and chewy with that same cozy spice flavor.

Best Milk Alternatives for Cookie Glazing

If you’re avoiding dairy or just want to experiment, there are plenty of great options for milk substitutes in the icing:

• Almond milk (unsweetened vanilla is my favorite)
• Oat milk for extra oat flavor
• Coconut milk (light or full-fat, depending on richness)
• Soy or cashew milk
• Just keep the ratio the same start with a teaspoon at a time until the icing reaches your perfect dipping consistency.

How to Get the Perfect Crackled Icing Look

That nostalgic, bakery-style cracked glaze is easier than you think:

• Let cookies cool completely. The icing won’t set properly if they’re even a little warm.
• Dip, don’t drizzle. Gently press just the tops of the cookies into the icing, then lift and let the excess drip off.
• Let them air-dry on a rack. Avoid covering or stacking until the icing is fully dry—this usually takes about 30 minutes.
• Use the right thickness. Your glaze should coat the back of a spoon but still run a little when stirred.

Are Oatmeal Cookies Actually Healthy?

While these cookies are definitely a sweet treat, oatmeal does bring some benefits! Old-fashioned oats are full of fiber, iron, and slow-digesting carbs. That said, the butter, sugars, and icing tip the scales toward dessert more than health food. If you want to make a slightly better-for-you version, try reducing the sugar a bit, skipping the icing, or adding nuts or dried fruit for natural sweetness.

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