Iced Oatmeal Cookies
These Iced Oatmeal Cookies are a comforting treat with chewy oats, warm spices, and a glossy vanilla icing. Perfect for any occasion, this easy Crumbl copycat recipe will bring a taste of nostalgia and joy to your baking.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Provides a rich, tender crumb.
- 1 cup brown sugar, packed For deep caramel notes.
- 1/2 cup granulated sugar Balances sweetness and helps spread.
- 2 large eggs, room temperature Binders that add lift.
- 2 teaspoons vanilla extract Warm, aromatic backbone.
- 1 1/2 cups all-purpose flour The structure for chewy cookies.
- 1 teaspoon baking soda Lightens the dough.
- 1 teaspoon ground cinnamon Classic warming spice.
- 1/2 teaspoon ground nutmeg Optional, adds depth.
- 1/2 teaspoon salt Enhances the flavors.
- 3 cups old-fashioned rolled oats The star for texture and heartiness.
- 1 cup raisins or chopped toasted walnuts Optional mix-ins for texture contrast.
For the Icing
- 2 cups powdered sugar For a sweet glaze.
- 2-3 tablespoons milk Adjust for consistency.
- 1 teaspoon vanilla extract For flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment.
- In a large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla until glossy and homogenous.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Fold in the old-fashioned oats and your choice of raisins or walnuts. The dough should be thick and hearty.
Baking
- Scoop generous tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
- Bake for 10–12 minutes, until the edges are golden and centers are set.
- Cool cookies on the sheet for 5 minutes, then transfer to a wire rack.
Icing
- For the icing: whisk together powdered sugar, milk, and vanilla until pourable but thick. Drizzle and spread over cooled cookies.
Notes
Consider chilling the dough for 15-30 minutes if your kitchen is warm to prevent too much spreading. For a healthier option, replace half the butter with mashed banana or applesauce and reduce sugar by 1/4 cup.