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An Iced Oatmeal Cookie Recipe That Will Make You a Rockstar

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?!

Iced Oatmeal Cookies

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.

unfrosted cookies ready for glaze

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:

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.

FAQ

How can I make all the cookies the same size?

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! Iced Oatmeal Cookies

Can I freeze these cookies?

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:


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    Paula

    p.s. Questions? Email me: paula at saladinajar.com.

    Yield: 30 large cookies

    Iced Oatmeal Cookie Recipe

    Iced Oatmeal Cookies

    Flat and chewy oatmeal cookies with coffee icing

    Prep Time 15 minutes
    Cook Time 11 minutes
    Total Time 26 minutes

    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.

    1. Whip butter until smooth and creamy. Add sugar and continue beating until well mixed. Add eggs, honey, and vanilla and mix well.
    2. Whisk together flour, cinnamon, baking soda, and salt. Add to butter mixture. Stir in oats.
    3. 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

    1. 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 cookies

    Serving Size:

    1 cookie

    Amount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 157mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 2g

    Did you make this recipe?

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    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.