Description

This iced oatmeal cookies recipe creates soft, tender cookies made with quick oats and warm spices, finished with a smooth vanilla icing. It’s a cozy, classic dessert that’s easy to make and perfect for family treats, holidays, or everyday baking.

Ingredients

Scale

1 cup unsalted butter, softened

1 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

2 cups quick oats

1 ½ cups powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla extract (for icing)

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Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper so the cookies don’t stick.
In a large bowl, cream the softened butter and brown sugar together until light and smooth.
Add the eggs and vanilla extract, then mix until fully combined.
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in the quick oats until evenly mixed throughout the dough.
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Bake for 9–11 minutes, removing the cookies when the edges are set but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk, and vanilla to make a smooth icing.
Dip the tops of cooled cookies into the icing, letting excess drip off.
Place cookies back on the rack and allow the icing to set before serving or storing.

Notes

For softer cookies, slightly underbake and allow them to set while cooling. For thicker icing, use less milk.