Iced oatmeal cookies are a soft and chewy nostalgic cookie that is packed with oatmeal and topped with a coffee-spiked cinnamon icing. These cookies smell just as good as they taste while baking!
About Oatmeal Cookies
Oatmeal cookies are such a nostalgic, timeless recipe. Older cookbooks are filled with oatmeal recipes ranging from cookies, to breads and cakes. I found several different versions of oatmeal cookies in my grandma’s recipe collection alone each containing varying ingredients such as raisins, dried fruits and chocolate chips.
Oatmeal has been an especially popular ingredient for baked goods in the Midwest region over time, as Quaker Oats are manufactured here (this isn’t sponsored!) Oatmeal cookies became even more popular when Quaker Oats published the first version of their “vanishing” oatmeal cookie recipe on the box in the late 1900’s and continue to do so today.
About this Recipe
The original recipe for these cookies is from my Grandma’s collection, dating to the 1950’s. It contains a satisfying amount of cinnamon spice and is a quick dough to mix together. There is a generous amount of oatmeal in this cookie to make them still have a light and chewy crumb texture, without being overly dense.
I added an icing from a different old-fashioned cookie recipe that is a perfect pairing. It has a kick of coffee that brings out the cinnamon in the cookie; I think the icing really makes this cookie. I prefer to drizzle the icing over the cookies but you can easily spread it with a knife too.
My grandma suggested to that you could add dates or raisins to these cookies, but I think they are perfect as is. These cookies may become your own “vanishing version” after you try this recipe!
Tips for Iced Oatmeal Cookies
- You can ice the cookies while warm.
- This dough freezes well and will keep up to 3 months frozen.
- You can also bake the cookies ahead of time and ice them later.
- Store iced cookies in an airtight container for up to 72 hours.
- Freeze un-iced cookies for 4-6 weeks and iced cookies for up to 4 weeks.
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Iced Oatmeal Cookies
Equipment
- cookie sheets
- silicone baking mat or parchment paper
- mixer
- medium sized cookie scoop or tablespoon
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 1 and 1/2 cups all-purpose flour
- 1 and 1/4 tsp ground cinnamon
- 3 cups old fashioned oats
Icing
- 3 cups powdered sugar
- 1 tsp ground cinnamon
- 2 tbsp butter, unsalted and softened
- 1/4 cup + 1 tbsp freshly brewed coffee, slightly cooled
Instructions
For the Cookies
- Preheat the oven to 350 °F. Place oven rack in middle of oven.
- Line baking sheets with silicone baking mat or parchment paper.
- Using mixer, cream butter with sugars until light and fluffy, around 2 minutes.
- Add eggs, one at a time. Then, add vanilla.
- Sift or whisk the baking soda, salt, flour and cinnamon together.
- Slowly add the dry ingredients to wet mixture, in 3 different additions.
- Fold in oats by hand.
- Using a medium-sized cookie scoop or table spoon, scoop dough onto cookie sheet.
- Bake cookies 10-12 minutes or until lightly browned around the edges.
- Remove cookie sheets from oven; allow cookies to cool on sheets 1-2 minutes before moving to wire rack to cool.
- Drizzle cookies with icing and allow icing to harden before storing cookies.
For the Icing
- Sift or whisk powdered sugar and cinnamon together in large bowl.
- Slowly whisk in coffee and butter; whisk until smooth and no lumps remain.
- Drizzle onto cooled cookies (cookies can still be slightly warm while icing).
Notes
- You can ice the cookies while they are still warm.
- This dough freezes well and will keep up to 3 months frozen.
- You can also bake the cookies ahead of time and ice them later.
- Store iced cookies in an airtight container for up to 72 hours.
- Freeze un-iced cookies for 4-6 weeks and iced cookies for up to 4 weeks.