Old-fashioned iced oatmeal cookies are the perfect after-school treat with a glass of milk. Crispy, chewy cookies coated in creamy vanilla icing.
You might also like my iced molasses cookies, bakery-style snickerdoodles, or chewy chocolate chip oatmeal cookies.
Old-fashioned iced oatmeal cookies are easy to make and are a nostalgic treat. This recipe is an elevated version of my favorite oatmeal cookie recipe, Poor Man's Cookies.
Why I Like This Recipe
- Perfect balance of texture. These cookies bake up with the perfect contrast between a slightly crunchy exterior and a chewy oatmeal interior.
- Simple ingredients. The recipe uses familiar pantry staples like oats, brown sugar, and cinnamon, along with a creamy vanilla glaze. Instead of butter, shortening is used to create a chewy texture.
- Versatile. It’s easy to make a big batch for after-school treats, and the un-iced version even works wonderfully as ice cream sandwich cookies, so it fits multiple occasions and preferences.
What Other People Are Saying
Yum, yum, yum….these are delicious and I love the way they look. Can’t wait for work reviews. I also have the grandkids over tomorrow so more cookie tasting. I will definitely make them again.
These were sooooo easy and SO delicious! Going on my list for holiday cookies!!
These are so good and pretty easy. My family said they are better than the store-bought ones.
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Tips and Tricks
- Generic shortening brand. Off-brand shortenings seem to work better in this recipe than Crisco. I'm not sure why, but I'm also not going to mess with it. Just use the cheap stuff.
- Cookie scoop. A cookie scoop makes it easy to bake uniform, perfectly round cookies.
- Ice the cookies while they’re completely cool
Let the cookies cool fully before adding the icing so it sets properly instead of melting into the cookie. This gives you that classic sweet glaze on top with a nice contrast in texture.
Ingredients
- shortening
- water
- sugar: a combination of brown and white sugars.
- vanilla extract: have you ever made your own vanilla extract? It's delicious!
- all purpose flour
- baking soda and salt: for flavor and leavening
- spices: cinnamon and nutmeg
- oats: You can use quick oats or old-fashioned oats. I prefer old-fashioned rolled oats.
- powdered sugar and water: mixed together to make a delicious glaze.
See the recipe card for full information on ingredients and quantities.
How To Make Iced Oatmeal Cookies
Step 1: In a large bowl, cream shortening and sugars until light and fluffy.
Step 2: Beat in water and vanilla. Combine the flour, baking soda, salt, nutmeg, and cinnamon; gradually add to the creamed mixture, mixing well. Fold in oats.
Step 3: Drop dough onto lightly greased baking sheets or parchment-lined baking sheets using a medium cookie scoop.
Step 4: Bake at 350° for 10-12 minutes or until golden brown.
Step 5: Allow cookies to stand 2 minutes before removing to a wire rack to cool completely.
Step 6: While the cookies are cooling, make a batch of glaze. Stir milk and powdered sugar together. Add water, 1 tsp. at a time until the desired consistency is reached.
Step 7: Quickly dip the top of each cookie in the glaze. Allow excess to drip off.
Step 8: Allow cookies to sit until icing is set.
Iced Oatmeal Cookies FAQs
Yes! You can make the dough ahead and store it in the refrigerator for 2–3 days before baking, or freeze it for longer storage.
Store the cookies in an airtight container at room temperature for up to 3 days. You can also bake the cookies and freeze them (with or without icing) for up to 3 months.
The cookies are still delicious on their own without the glaze.
More Oatmeal Cookie Recipes To Make
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Iced Oatmeal Cookies Recipe
Ingredients
- ¾ cup shortening
- 1 cup packed brown sugar
- ½ cup sugar
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoons salt
- ¼ tsp. nutmeg
- ¾ tsp. cinnamon
- 2 cups oats quick cooking or old fashioned
Glaze:
- 4 T milk
- 2 C. powdered sugar sifted
- water as needed
Instructions
- In a large bowl, cream shortening and sugars until light and fluffy.
- Beat in water and vanilla. Combine the flour, baking soda, and salt, nutmeg, and cinnamon; gradually add to creamed mixture and mix well. Fold in oats.
- Drop dough onto greased baking sheets using a medium cookie scoop.
- Bake at 350° for 10-12 minutes or until golden brown. Allow cookies to stand 2 minutes before removing to a wire rack to cool.
- While the cookies are cooling, make a batch of glaze. Stir milk and powdered sugar together. Add water, 1 tsp. at a time until desired consistency is reached.
- Quickly dip the top of each cookie in the glaze.
- Allow excess to drip off.
Notes
Nutrition
Stephanie says
I really like this recipe. I'm going to try it again but with 1/2 the amount of brown sugar. I think this is better than the Quaker Oats recipe.
Brandy says
Glad you liked it! 🙂
Camilla says
Trying the recipe now.
The red box is a link to Pinterest.
Thanks for the recipe.
Pamela says
You stated this recipe is good for a crispy or chewy cookie. Is there something that needs to be done differently to make them more of a crispy cookie? Like more granulated sugar than brown sugar ratio or something? Mine are chewy (which I do love), but I also like a crunchy iced oatmeal cookie also once in a while as well.
Brandy says
Hi Pamela, for crispy I just bake a few extra minutes. I use light baking sheets so I don't have to worry as much about the bottoms browning too quickly when doing that!
David says
Easy and delicious!
Makes a really good dairy free cookie by modifying the glaze.
Thanks!
Brandy says
So glad to hear, David!
Jessica says
Do the baked cookies or uncooked dough freeze well? If not how long do they keep after baking if stored properly?
Brandy says
They freeze well and can be stored in an airtight container 3-5 days.
Erica says
These are probably the best oatmeal cookies I have ever tasted! I haven't even gotten to the icing yet...I'm so excited!!!
Thank you for the recipe 💜
Brandy says
Yay! So glad to hear!
Susan says
Hi,
Can butter or coconut oil be used instead of shortening?
Thanks,
Susan
Brandy says
Hi Susan! I haven't tried using either in this recipe, but if you don't bake with shortening it might be worth a shot!
Blaire says
I feel like I did something wrong!! They came out looking melted and getting them off of the cookie sheet was terrible. They came out brittle and paper thin 🙁
Brandy says
Hi Blaire! I have no idea what happened. The only thing might be the brand of shortening. Did you happen to use a name brand? My mother in law said she has better luck with off-brands for frosting and cookies.
Cindy says
Hi! I may be able to answer your question about store brand shortening. When making decorator icing for cakes, I use store brand because it has higher trans fat content. Lower transfer causes the icing to break
Brandy says
Thank you! I bet that is what makes the difference!
Amanda Kolb says
My mom used to make these when I was a kid. I forgot about them until now! Thank you for sharing at Merry Monday!
Brenda Young (@UniqueJunktique) says
These look delish! Pinned for later, thanks for sharing
Anne Murphy says
Gosh Brandy! These look so good both plain and glazed. I can't wait to try your recipe. Thank you so much for linking up to Thriving on Thursdays last week. I'm featuring this one at tomorrow's party.
Anne @ Domesblissity xx
Anne @ Domesblissity says
Hi Brandy! Gosh these look good both plain and glazed. I've got a fair bit of oatmeal to use up so I can't wait to try this recipe. Thanks so much for linking up to Thriving on Thursdays last week. I'm featuring this one at tomorrow's party.
Anne @ Domesblissity
Beth says
Yum!
michelleoblogoff says
These look so professional!
I'll be giving these a try real soon!
Thanks for the recipe!
Michelle