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A stack of iced oatmeal cookies on a white plate, with the top cookie broken in half.

Iced Oatmeal Cookies

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  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


These old-fashioned iced oatmeal cookies have the perfect chewy texture! They’re soft in the middle with crisp buttery edges, filled with spice, and topped with creamy vanilla icing.


  • 1 cup butter, room temperature
  • 1 3/4 cups dark brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 2 1/4 cups quick oats
  • 2 cups all-purpose flour
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 45 tablespoons water


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and dark brown sugar together for 2 minutes. Add in the eggs, vanilla, molasses, salt, cinnamon, and baking soda and mix for an additional minute, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low speed, add in the oats and flour, and mix until combined.
  4. Cover the dough and place it into the fridge to chill for 30 minutes.
  5. Using a medium (2 tablespoon) cookie scoop, portion out the dough onto the prepared baking sheet leaving 2 inches in between for spreading. Bake for 10-12 minutes (see note).
  6. Transfer the cookies to a wire rack to cool completely.
  7. Icing: Whisk the powdered sugar, water, and vanilla extract together in a medium bowl until smooth.
  8. Dip the tops of each cooled cookie into the icing and place back on the wire rack to set.


Add 2 – 3 minutes to the bake time if you prefer a crisper, crunchy cookie.

Store airtight at room temperature for up to 5 days. Freeze airtight for up to 2 months. Thaw at room temperature. 

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