Preview: This Iced Oatmeal Cookie Recipe makes a thin, crisp, and chewy cookie. When glazed with a coffee-flavored icing, they are addictive! My husband’s fave.
If I had a signature cookie, it would probably be Iced Oatmeal Cookies. These cookies seem to fly out of the cookie jar.
Although it’s just my guess, I’m thinking it has something to do with the light coffee-flavored glaze on top. 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.
What you can expect:
Iced 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.
Ingredients and Substitutions:
- BUTTER: No substitutes. Butter gives the best flavor and texture.
- SUGAR: Granulated sugar–I haven’t tried 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-COOKING OATS: It’s important not to use instant or old-fashioned oats for just the right chewy texture.
- BLACK COFFEE: (for the icing): Instant Espresso is good substitute. If you don’t want to use coffee, use milk.
Variations:
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.
FAQ
Using an ice cream scoop will give you pretty, uniform cookies. Be sure to leave plenty of room on the cookie sheet. Typically, these cookies SPREAD! 
Yes. Double wrap for best results. Best if eaten within 1-2 months.
Since these cookies are iced, be sure to let the icing dry before packing them. Use wax paper, parchment, or plastic wrap between the layers.
This recipe adapted from Among Friends with Heart & Soul (paid link).
More recipes for iced cookie lovers:
Frosted Lemon Cookies (with Greek Yogurt)
A cake-like cookie featuring the tanginess of Greek yogurt and the tartness of lemon--covered by the sweet crunchiness of a lemon glaze
Chocolate Cupcake Tops (aka Frosted Chocolate Cookies)
These will remind you of the top of a chocolate cupcake. A soft, tender cookie with ganache-like, fudgy frosting.
Pink Shortbread Cookies
A simple but delicious shortbread cookie with a smooth butter icing. Kids and adults alike love these.
Soft Pumpkin Cookies with Browned Butter Icing
Cake-like spiced cookies flavored with pumpkin. Directions for Browned Butter Icing included.
Baby Black and White Cookies
This Black and White Cookie recipe is smaller in size than the classic cookie but fresher and tastier than the average store-bought black and white cookie.
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Hope to see you again soon!
Paula
p.s. Questions? Email me: paula at saladinajar.com.
Iced Oatmeal Cookie Recipe
Flat and chewy oatmeal cookies with coffee icing
Ingredients
- 1 cup butter (2 sticks), softened
- 1 3/4 cup granulated sugar
- 2 eggs
- 1 1/2 tablespoons honey
- 2 teaspoons vanilla
- 2 1/4 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups quick-cooking oats (not instant or old-fashioned--important for the right texture)
Glaze
- 1 1/2 cups powdered sugar
- 1 tablespoon black coffee (or milk if you prefer)
Instructions
Preheat oven to 350 degrees.
- Whip butter until smooth and creamy. Add sugar and continue beating until well mixed. Add eggs, honey, and vanilla and mix well.
- Whisk together flour, cinnamon, baking soda, and salt. Add to butter mixture. Stir in oats.
- Drop onto cookie sheet by teaspoonsful. They spread a good bit, so leave plenty of room. Bake at 350 degrees for 11-13 minutes.
Coffee-Flavored Powdered Sugar Glaze
- Combine sugar with black coffee and mix until smooth. You may need to add more liquid to make glaze spreadable.
Notes
Browned-Butter Glaze is also delicious on these cookies.
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Nutrition Information:
Yield:
30 cookiesServing Size:
1 cookieAmount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 157mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 2g
Pamie
Sunday 20th of January 2019
The 'Video' links above aren't highlighted for the recipe. No link to the Recipe either. So would enjoy making these. They look devine! :-)
Paula
Sunday 20th of January 2019
Hi Pamie, Thanks for the heads-up. I think all is well now (but let me know if not). Enjoy the cookies.
Kathy
Tuesday 24th of May 2016
I make these cookies with butterscotch chips added to the batter and my family loves them.
Maggie
Wednesday 25th of November 2015
This is everything I have ever wanted in an oatmeal cookies. Perfection! Thank you.
Paula
Wednesday 2nd of December 2015
So glad you liked them Maggie. After your comment, I promptly made a batch because you reminded me how much we like them, too.
AlyB
Sunday 9th of February 2014
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.
Kari
Wednesday 11th of April 2012
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.