Husband-Pleasing Thin Oatmeal Cookies with Coffee Icing

Sneak Preview: This recipe for Oatmeal Cookies with Coffee Icing makes a thin, crispy, and chewy cookie. When glazed with coffee-flavored icing, they are addictive! I make these for my husband, but they are sure to please your family, a neighbor, or a friend. Don’t miss the how-to video inside the recipe card.

Oatmeal Cookies with Coffee GlazePin

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If I had a signature cookie, it would probably be these Iced Oatmeal Cookies. The coffee-flavored glaze makes these cookies fly out of the cookie jar. Everybody seems to love cookies with frosting on top–or is it just me?!

In addition to Thumbprints, these cookies are my husband’s favorite. Since I only do thumbprints at Christmas, he requests and gets these oatmeal cookies more often than any other. Who needs more appreciation than your spouse?

Why This Recipe Will Make Your People Happy

  1. Cookies with frosting are always popular.
  2. They contain oatmeal. Eat them for breakfast. 😁
  3. The cookies are thin and slightly chewy, but not too filling to enjoy more than one.

Happy Bakers Speak Up

Love this recipe! Second time making them, I’ll freeze some today. The coffee icing drew me in!–ELAINE S.

What You Can Expect

These thin oatmeal cookies will rise up in the oven. But don’t be surprised when they fall in a dramatic fashion soon after they are removed from the oven. No worries! That’s expected and normal.

Straight out of the oven, these cookies are crispy. Nevertheless, they will soften a bit the longer they sit around.

If you love oatmeal cookie recipes, I suggest you also check out these Chocolate Icebox Cookies with Chocolate Chips. If you need ideas for the oatmeal you have left over, try this Chocolate Olive Oil Granola, Low-Calorie Granola, or A Healthier Pop-Tart with an Oatmeal and Whole Wheat Crust.

Ingredients and Substitutions

  • BUTTER: No substitutes. Unsalted butter gives the best flavor and texture. If you only have salted butter, cut the salt in half.
  • SUGAR: Granulated sugar–I haven’t tried light brown sugar.
  • EGGS: The recipe is written for large eggs
  • HONEY: Honey gives the perfect chewy texture to these cookies. Maple syrup is a possible substitute but may change the flavor slightly.
  • FLOUR: All-purpose flour is best–bleached or unbleached is fine.
  • CINNAMON: Allspice is a good substitute if you don’t have cinnamon.
  • BAKING SODA: No substitutes here. Baking powder is not the same.
  • QUICK OATS: It’s important to use quick oats for just the right chewy texture. If preferred, use a food processor to chop old-fashioned oats to mimic the size of quick oats.
  • BLACK COFFEE (for the icing): Instant espresso is a good substitute. If you don’t want to use coffee, use milk.

Recipe Variations

variation of these oatmeal cookies with dried cranberriesPin
Glazed Oatmeal Cookies with Dried Cranberries

Ice these oatmeal cookies with coffee-flavored icing (part of the recipe) or try browned-butter icing

For variety, try adding raisins or dried cranberries, about 3/4 cup.

How To Make Iced Oatmeal Cookies with a Coffee Glaze

combining the butter, eggs, honey and vanillaPin
Whip unsalted butter until smooth and creamy inside a large mixing bowl. Add granulated sugar and continue beating until well mixed. Add eggs, honey, and a teaspoon of vanilla extract and mix well.
whisk together the dry ingredients in a medium ball.Pin
Whisk together the flour, cinnamon, baking soda, and salt in a medium bowl.
Adding the dry ingredients to the mixing bowl.Pin
Add the dry ingredients to the butter mixture.
mixing in the oatmeal.Pin
Stir in the oatmeal. The dough consistency will be heavy and thick.
Using a cookie scoop to make cookies.Pin
Use a small cookie scoop to dip the cookie dough onto a parchment paper-covered baking sheet.
Bake until brown and crispy around the edges.Pin
Bake the cookies at 350˚F until golden brown. Expect them to rise up and then fall flat.
Cookies cooling on a wire rackPin
After removing the cookies from the oven, let them rest on a wire rack.
Finished iced oatmeal cookies.Pin
Iced Oatmeal Cookies with Coffee Frosting–ready to eat!


How can I make all the cookies the same size?

Using a small ice cream scoop will give you pretty, uniform cookies. Be sure to leave plenty of room on the cookie sheet. Typically, these cookies SPREAD! Iced Oatmeal CookiesPin

Can I freeze these cookies?

Yes. Store in an airtight container. Double wrap for best results. Best if eaten within 1-2 months.

Since these cookies are iced, let the icing dry before packing them. Use wax paper, parchment, or plastic wrap between the layers.

What else can I do with the leftover oatmeal?

Try this Chocolate Olive Oil Granola, Low-Calorie Granola, or A Healthier Pop-Tart with an Oatmeal and Whole Wheat Crust. If you are a breadmaker, this OBread Machine Oatmeal-Sunflower Bread is a favorite with my readers.

Parting thoughts: If you like cookie recipes with cereal in them, I suggest you check out these Chocolate Icebox Cookies with Chocolate Chips and these Raisin Bran Crunch Cereal Cookies. Although I wouldn’t call oatmeal cookies particularly healthy, they make a much tastier breakfast than a bowl of sticky oatmeal. (For some reason, I never convinced my mom that this was a good idea.)

This recipe is adapted from Among Friends with Heart & Soul (paid link).

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Iced Oatmeal CookiesPin
Yield: 30 large cookies

Iced Oatmeal Cookie Recipe with Coffee Icing

These flat and chewy oatmeal cookies with coffee-flavored icing are so much better than the ones from the store. They are well worth the trouble.

Rate this recipe

(5 stars if you loved it)

4 from 9 votes


Prep time: 15 minutes
Cook time: 11 minutes
Total time: 26 minutes


Cookie Dough

  • 1 cup (227 g) unsalted butter (softened)
  • cup (156 g) granulated sugar
  • 2 (100 g) large eggs
  • 1 ½ tablespoons honey
  • 2 teaspoons vanilla
  • cup (270 g) all-purpose unbleached flour
  • 2 teaspoons cinnamon
  • teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups quick-cooking oats (not instant or old-fashioned–important for the right texture-see substitution list)


  • cups (180 g) powdered sugar
  • 1 tablespoon black coffee or milk if you prefer


  • Preheat oven to 350˚F (180˚C).
  • Whip 1 cup (227 g) unsalted butter (softened) until smooth and creamy. Add the 1¾ cup (156 g) granulated sugar and continue beating until well mixed. Add 2 (100 g) large eggs, 1 ½ tablespoons honey, and 2 teaspoons vanilla and mix well.
  • Whisk together 2¼ cup (270 g) all-purpose unbleached flour, 2 teaspoons cinnamon, 1½ teaspoons baking soda, and ½ teaspoon salt. Add to the butter mixture. Stir in 2 cups quick-cooking oats.
  • Drop the dough onto a prepared cookie sheet by the teaspoonsful. They spread a good bit, so leave plenty of room. Bake at 350˚F (180˚C) for 11-13 minutes.

Coffee Icing

  • Combine 1½ cups (180 g) powdered sugar with 1 tablespoon black coffee and mix until smooth. You may need to add more liquid to make the glaze spreadable.


Browned-Butter Glaze is also delicious on these cookies.


Serving: 1cookie | Calories: 176kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 160mg | Potassium: 28mg | Fiber: 1g | Sugar: 19g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a

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Recipe Rating


  1. Elaine Sipos says:

    5 stars
    Love this recipe! Second time making them, I’ll freeze some today. The coffee icing drew me in!

    1. I agree about the coffee icing. Yum! Thanks for writing.

  2. The ‘Video’ links above aren’t highlighted for the recipe. No link to the Recipe either. So would enjoy making these. They look devine! 🙂

    1. Hi Pamie,
      Thanks for the heads-up. I think all is well now (but let me know if not). Enjoy the cookies.

  3. I make these cookies with butterscotch chips added to the batter and my family loves them.

  4. This is everything I have ever wanted in an oatmeal cookies. Perfection! Thank you.

    1. So glad you liked them Maggie. After your comment, I promptly made a batch because you reminded me how much we like them, too.

  5. Paula, you did it again! These cookies are the best! And wow, browning the butter adds an interesting dimension to the icing. My family gobbled them right up. Every recipe I’ve tried from your site has come together beautifully and been delicious. Thanks so much.

  6. The recipe also does not include when to add the honey- I assumed it was with the eggs and vanilla. Nor does it say when to add salt- again assumed it was with the other dry ingredients.

  7. Tina Dutra says:

    Hi. I’m from Portugal and sometimes it’s hard to find (outside the big cities) the stuff you talk about.
    I’d love to try these cookies, but the oats that I bought are the ones to make breakfast, I think it’s the old-fashioned type.
    Do I have to pre-cook it, add them as they are, or what?

    By the way, loved to find your blog, I was just looking for a way to make homemade greek yogurt. It’s so interesting to find easy solutions to solve some issues around the kitchen 🙂

  8. I tried this recipe and it’s wonderful! But here’s the funny part:
    The ingredient list calls for baking soda. But your instructions say baking POWDER.

    And even though I’ve made these, and am getting ready to make them again, I have
    NO idea which I used!!!!

    Can you please set me straight on this? Many thanks for a great cookie recipe!!


  9. Wow-coffee icing, I’d never thought of trying that before! I love making oatmeal cookies and this sounds like the perfect way to take them up a notch-thanks for sharing 🙂

  10. “Iced” cookies – now those harken back to cookies of old…. how wonderful. I must try some (sometime)… these look so wonderfully classic – and delicious!

  11. You are into oatmeal, smart lady. These cookies look so good, I think, I should bake them.

  12. Ann Hastings says:

    These look amazing, I know what I am doing this Saturday 🙂 Tyler’s gonna LOVE them!

  13. I have been on an oatmeal cookie quest lately, and I definitely want to try these oatmeal cookies. I think maybe I’ll have to frost 1/2 with the coffee glaze and the other 1/2 with the browned butter glaze — just to be sure I’ve tried all of the options.
    I had to laugh about your hubs and the thumbprints. They’re my all-time favorite cookie, too, and I could never understand why my mom only made them at Christmas. Well, one of the first things I did when I moved into my college apartment was to make a batch of thumbprints in October. You know what? They didn’t taste as good. Now I’m convinced that there’s something about the Christmas season that makes thumbprints taste better.

  14. I love oatmeal cookies. I usually add raisins, but never thought to ice them instead. Love the first photo!

  15. I LOVE a good oatmeal cookie! Icing? I’d not thought of that! Mmm!
    I know, you’ll be shocked that I say this, but what about chocolate chips? Chocolate glaze? 😉

    1. Shocked?? LOL. Chocolate would be totally awesome on these cookies. I have another oatmeal cookie recipe to which I add chocolate chips but I like this one better. I’m going to try chocolate icing the next time I make these.

  16. Kristi Rimkus says:

    I adore oatmeal cookies. These look absolutely delicious!

  17. Looks delicious! I can have these anytime with a cup of hot mocha. Love the coffee icing.

  18. I agree. When I think of my recipes of yours……….it’s always iced cookies.
    I don’t know if that says more about you or me. I really love cookies.
    You made a cookie one time that I still think about. It had orange zest. Not sure if the orange was in the cookie or icing, but I remember coming home and trying to duplicate it.

  19. these are always a hit! you are right, they go fast!