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Better Than Store-Bought Old Fashioned Iced Oatmeal Cookies

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Soft, chewy, and oh-so nostalgic. These GIANT better than store-bought Iced Oatmeal Cookies are the absolute best cookie to bake today, tomorrow, whenever! They’re just like the classic store-bought treat, but even better. A super simple old-fashioned oatmeal cookie, made with brown sugar, a splash of vanilla, and a hint of cinnamon in every bite, dipped in a sweet vanilla icing. Truly so delicious. The best part? These cookies are easy to make and take only minutes to prep. The perfect sweet treat to enjoy ALL year long!

iced oatmeal cookies on lined sheet pan with bite missing from one cookie with white flowers and cookie crumbs around.

About The Recipe

Fall is right around the corner and that means it’s time for some oatmeal cookies!

I am honestly SO excited. I know it’s only Monday, but we are entering the last few days of August. September is almost here! And, with these 110 degree temperatures everyday, I simply cannot wait for Fall weather.

So, today, we are sharing some oh-so special cookies. Why? Well, around this time every year, my mom always started baking her extra delicious Oatmeal Raisin Cookies.

Plus, it’s been SO long since we shared our last oatmeal cookie and…let’s be real, who doesn’t want to start their weekend off with a warm, chewy, freshly baked cookie?!

This recipe was inspired by the classic store-bought cookie that we all used to love.

But, we wanted to change it up a little bit. Kinda enhance everything a bit. We added a dash more cinnamon, made them entirely of brown sugar to give them an extra chewy texture, and topped them with a sweet vanilla icing.

And, while the traditional cookies are typically crunchy, we really didn’t want that. We wanted something a little softer, allowing the oats to add some texture and really shine.

iced oatmeal cookies on lined sheet pan with cookie crumbs and white flowers around, a stack of white plates and white cheesecloth on marble surface next to pan.

Oh, and another thing we changed was the size. The originals are kinda small. If you’re baking a cookie at home, who wants it to be tiny? So, these cookies are EXTRA LARGE! I mean, 3 Tablespoon of dough per cookie to give you the ultimate treat.

All together, it creates a cookie that is simply irresistible!

It’s the perfect cookie to bake for back to school, as a sweet Fall treat, when you have friends and family over, or just when you’re craving a little bite of nostalgia. So good.

Reasons You Will Love These Iced Oatmeal Cookies

  • Extra large!!!!
  • Easier to make than you might think and made from pantry staples.
  • Ready in under an hour.
  • Chewy, sweet, lightly spiced, and SO. GOOD.
  • The perfect cookie to bake anytime of year.
close up overhead shot of iced oatmeal cookie with bite missing and two more cookies beside.

Equipment Needed

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Cookies:

  • Unsalted Butter – We opted to use unsalted butter for this recipe to help us get just the right amount of salt in these cookies.
  • Brown Sugar – Creates the ultimate soft and chewy cookie.
  • Large Eggs – You will need one large egg and one yolk for this recipe.
  • Vanilla Extract – A splash of vanilla really adds to the deliciousness of this cookie!
  • All-Purpose Flour – Gives these cookies the perfect structure.
  • Ground Cinnamon – Adds a subtle undertone to these cookies, making them oh-so delicious.
  • Baking Powder – Provides just enough lift to make these cookies soft and delicious.
  • Baking Soda – We added just a dash of baking soda to help keep these cookies puffy, but also to promote just a little bit of spread.
  • Salt – Enhances the flavor, while also cutting the sweetness slightly.
  • Rolled Oats – Be sure to use rolled oats (also known as steel cut oats) in these cookies and not instant oatmeal!
baking powder, salt, cinnamon, brown sugar, oats, vanilla, butter, flour, eggs, and baking soda on marble surface.

For The Icing:

  • Powdered Sugar – Sift the powdered sugar to ensure no lumps in your icing!
  • Whole Milk – We added just enough milk to have a slightly thick, but not too thick icing that sets perfectly on top of each cookie.
  • Vanilla Extract – A splash of vanilla is a must-have for this icing!
powdered sugar, milk, and vanilla on marble surface.

How To Make Iced Oatmeal Cookies

Step 1: Prepare cookie dough

With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.

Beat in egg, egg yolk, and vanilla.

Add flour, cinnamon, baking powder, baking soda, and salt. Mix only to blend.

Stir in oatmeal.

Step 2: Portion and bake

Use a 3 Tablespoon cookie scoop to portion dough onto prepared pans. Flatten slightly. Bake for 14 minutes, or until golden brown.

Step 3: Make icing

Combine all ingredients in a medium bowl. Whisk until smooth.

Dip tops of cookies into icing.

six iced oatmeal cookies on lined sheet pan.

The first step is to always use a cookie scoop! It helps get each cookie the exact same size, but also, there is a little trick that we almost always use when it comes cookies.

Using a biscuit cutter that’s larger than the cookie, we bump the cookies while they’re still very hot to fit inside the cutter and circle around them to create the perfect round shape!

What To Make With Leftover Cookies

If you have any leftover cookies, there are a few delicious ways to use them up in a few and fun dessert!

  • Make ice cream sandwiches!
  • Chop them and fold them into a brownie batter.
  • Crumble them and put them in a milkshake.
  • Decorate a cake with them!
iced oatmeal cookies on parchment paper with white flowers.

How To Store

IMO, I cannot resist these cookies as soon as they come out of the oven! Though, if you have any leftover, these cookies can be stored in an airtight container or zip-top bag and kept in the fridge for 5 – 7 days. If desired, you can also freeze them in a freezer safe bag for up to 3 months!

You can also make these cookies all the way to step 8, then freeze the cookie dough on a lined sheet pan! Once the cookie dough is completely frozen, place them in a zip top bag and keep in the freezer for up to 3 months.

Looking for more recipes like this? Here are a few you may like:

iced oatmeal cookie on lined sheet pan with more cookies beside and white flowers.

Expert Tips

  • Do not use instant oatmeal for this recipe.
  • Make sure all of your ingredients are room temperature!
  • Be careful to not over-mix your cookie dough.
  • We used a 3 Tablespoon cookie scoop to make this recipe. If you use a smaller cookie scoop, the bake time will need to be decreased.
  • It’s best to use light-colored sheet pans to bake these cookies, as a darker sheet pan may cause the bottoms to burn.

When you make these Better Than Store-Bought Old Fashioned Iced Oatmeal Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

iced oatmeal cookies on lined sheet pan with bite missing from one cookie with white flowers and cookie crumbs around.
5 from 3 votes

Better Than Store-Bought Old Fashioned Iced Oatmeal Cookies

Enjoy a bite of nostalgia with these Better Than Store-Bought Old Fashioned Iced Oatmeal Cookies! An extra large, thick, chewy, and subtly spiced oatmeal cookie, topped with a sweet vanilla icing. The best part? They are super easy to make!
Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 44 minutes
Servings: 15

Ingredients
 

Cookies

  • cup unsalted butter, room temperature
  • cups brown sugar, firmly packed
  • 1 large egg , room temperature
  • 1 large egg yolk, room temperature
  • teaspoon vanilla extract
  • cups all purpose flour*
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • teaspoon baking soda
  • teaspoon salt
  • 2 cups rolled oats

Icing

  • cups powdered sugar, sifted
  • 2 Tablespoons whole milk
  • ½ teaspoon vanilla extract

Instructions
 

Cookies

  • Heat oven to 350℉.
  • Line sheet pans with parchment paper. Set aside.
  • With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
  • Beat in egg, egg yolk, and vanilla.
  • Add flour, cinnamon, baking powder, baking soda, and salt.
  • Mix only to blend.
  • Stir in oatmeal.
  • Use a 3 Tablespoon cookie scoop to portion dough onto prepared pans.
  • Flatten slightly.
  • Bake for 14 minutes, or until golden brown.

Icing

  • Combine all ingredients in a medium bowl.
  • Beat with a whisk until smooth.
  • Dip tops of cookies into icing.

Notes + Tips!

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Expert Tips:
  • Do not use instant oatmeal for this recipe.
  • Make sure all of your ingredients are room temperature!
  • Be careful to not over-mix your cookie dough.
  • We used a 3 Tablespoon cookie scoop to make this recipe. If you use a smaller cookie scoop, the bake time will need to be decreased.
  • It’s best to use light-colored sheet pans to bake these cookies, as a darker sheet pan may cause the bottoms to burn.

Nutrition

Serving: 1cookie | Calories: 287kcal | Carbohydrates: 47g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 118mg | Potassium: 90mg | Fiber: 2g | Sugar: 30g | Vitamin A: 290IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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