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

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!
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 44 minutes
Servings: 15
Calories: 287kcal

Ingredients

Cookies

  • ⅔ cup unsalted butter room temperature
  • 1¼ cups brown sugar firmly packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1½ teaspoon vanilla extract
  • 1½ cups all purpose flour*
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ⅓ teaspoon baking soda
  • ⅓ teaspoon salt
  • 2 cups rolled oats

Icing

  • 1½ 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

*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