These old fashioned iced oatmeal cookies have crisp edges, chewy centers, and a sweet vanilla glaze. They're a nostalgic homemade version of the classic iced oatmeal cookies you remember, and they're especially good with a cold glass of milk.
These cookies are one of my favorite oatmeal cookie recipes. They're simple to make, have a wonderful chewy texture, and the vanilla icing adds just the right amount of sweetness.
You might also like my iced molasses cookies, bakery-style snickerdoodles, or chewy chocolate chip oatmeal cookies.
This recipe is actually an elevated version of my Poor Man's Cookies, an old-fashioned oatmeal cookie recipe that I've loved for years. Those cookies don't contain butter or eggs, and this version keeps that same nostalgic quality while adding a creamy vanilla glaze.
The cookies have slightly crisp edges and chewy centers with a crinkly top. The icing sets into a thin, sweet glaze that gives you that classic iced oatmeal cookie texture.
Why You'll Love This Recipe
- Crispy edges and chewy centers. These cookies have the perfect contrast between a slightly crisp exterior and a soft, chewy oatmeal center.
- Old-fashioned flavor. Brown sugar, cinnamon, nutmeg, and vanilla give these cookies that nostalgic flavor that tastes like something from your childhood.
- Simple ingredients. You probably have most of the ingredients in your pantry already. There's no butter or eggs in the cookie dough, and shortening helps create the chewy texture.
- Easy vanilla glaze. The simple powdered sugar glaze adds sweetness and gives the cookies their signature iced finish.
- Great for making ahead. The cookie dough can be refrigerated or frozen, and the baked cookies freeze well with or without the icing.
- Delicious without the icing, too. If you prefer a less-sweet oatmeal cookie, you can skip the glaze altogether.
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
- Use shortening for the best texture. I've found that generic shortening works especially well in this recipe. I don't know why, but I don't mess with it! Just use the inexpensive stuff.
- Use a cookie scoop. A medium cookie scoop makes it easy to portion the dough evenly so all of the cookies bake at the same rate.
- Use old-fashioned oats or quick oats. Both work in this recipe. I prefer old-fashioned rolled oats because they give the cookies a little more texture.
- Let the cookies cool completely before icing. If the cookies are still warm, the glaze will melt into the tops instead of setting into that pretty white coating.
- Don't make the glaze too thin. Add the water gradually until the glaze reaches a consistency similar to cake batter. You want it thick enough to coat the tops of the cookies.
- Dip the cookies quickly. Dip just the top of each completely cooled cookie into the glaze, then lift it straight up and let the excess drip back into the bowl.
- Watch the first batch for spreading. If your cookies flatten too much, you may need a little more flour. Flour can vary depending on how it's measured, so use the first pan as your test.
Ingredients
- Shortening: Shortening is what gives these cookies their chewy texture and helps them bake up with those characteristic crinkly tops. I prefer a generic brand for this recipe.
- Brown sugar: Brown sugar adds sweetness, moisture, and a rich molasses flavor.
- Granulated sugar: A little white sugar balances the brown sugar and helps with the cookie's texture.
- Water: Water replaces the moisture you would normally get from eggs in a traditional cookie recipe.
- Vanilla extract: Vanilla enhances the warm flavors of the brown sugar and spices.
- All-purpose flour: Flour provides the structure for the cookies.
- Baking soda: Baking soda gives the cookies their lift and helps create their characteristic crinkly tops.
- Salt: Salt balances the sweetness and enhances the other flavors.
- Cinnamon: Cinnamon adds warmth and classic oatmeal cookie flavor.
- Nutmeg: A little nutmeg adds another layer of warm spice.
- Oats: You can use quick oats or old-fashioned rolled oats. I prefer old-fashioned oats for their slightly heartier texture.
- Powdered sugar: Powdered sugar forms the base of the sweet vanilla glaze.
- Milk: Milk combines with the powdered sugar to create a smooth glaze for the cookies.
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.
How to Store Iced Oatmeal Cookies
Store iced oatmeal cookies in an airtight container at room temperature for 3-5 days.
Let the icing set completely before stacking the cookies. Place parchment paper between layers if needed to keep the icing from sticking.
Can You Freeze Iced Oatmeal Cookies?
Yes! These cookies freeze well with or without the icing.
To freeze baked cookies, allow them to cool completely and place them in an airtight freezer-safe container with parchment paper between the layers. Freeze for up to 3 months.
You can also make the cookie dough ahead of time and refrigerate it for 2-3 days before baking or freeze it for longer storage.
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.
Yes, but you will need to adjust the flour measurement. Shortening yields the best results, but you can use ½ cup shortening and ¼ cup butter or use all butter (¾ cup). If adding butter, you will need to add an extra ⅓ cup to ½ cup of flour so that the cookies don't spread too much. Start with ⅓ cup and bake a test pan of cookies. If they puff up and then flatten as they cool, they are perfect. If they spread across the pan, you'll want to add 2 more tablespoons of flour to the remaining cookie dough. If they puff up and don't flatten or get crackly, you've added too much flour.
If your cookies flatten like lace, you didn't have enough flour in the dough, and it could be as simple as measuring your flour differently than I do. I fluff and scoop my flour. It's an easy fix, though. If your first pan of cookies comes out too flat, add 3-4 Tbsp. of flour to the rest of the cookie dough. You want them to puff up while baking, then flatten so they have crinkly tops. Don't add too much flour or they won't flatten.
No! The cookies are delicious on their own. The vanilla glaze adds sweetness and gives them their classic iced oatmeal cookie appearance, but you can absolutely leave it off.
Store the cooled cookies in an airtight container at room temperature. Don't leave them uncovered, as they'll lose moisture and become harder more quickly.
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