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.
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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
- Cookies with frosting are always popular.
- They contain oatmeal. Eat them for breakfast. 😁
- 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
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
FAQ
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! 
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.
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 saladinajar.com. 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 Cookie Recipe with Coffee Icing
Video
Ingredients
Cookie Dough
- 1 cup (227 g) unsalted butter (softened)
- 1¾ cup (156 g) granulated sugar
- 2 (100 g) large eggs
- 1 ½ tablespoons honey
- 2 teaspoons vanilla
- 2¼ cup (270 g) all-purpose unbleached flour
- 2 teaspoons cinnamon
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups quick-cooking oats (not instant or old-fashioned–important for the right texture-see substitution list)
Glaze
- 1½ cups (180 g) powdered sugar
- 1 tablespoon black coffee or milk if you prefer
Instructions
- 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.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.