Iced Oatmeal Cookies

4.50 from 4 votes

These Iced Oatmeal Cookies are just the right amount of crunchy and chewy, and full of buttery, vanilla goodness. A bit of cinnamon adds warm and cozy vibes, while that white vanilla icing provides both a beautiful and delicious touch.

Prep Time20

Cook Time10

Cooling/Setting Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: Iced Oatmeal Cookies

Servings:

Calories: 152kcal

Author: Kelly Anthony

Ingredients

For the Cookies:

1 cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon fine sea salt
¼ teaspoon ground cinnamon
⅔ cup unsalted butter, melted and slightly cooled
½ cup light brown sugar, packed
½ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups old-fashioned oats

For the Icing:

1 ¼ cup powdered sugar
2 tablespoons whole milk
½ teaspoon pure vanilla extract
Pinch of fine sea salt

Instructions

Make the Cookies:

Preheat the oven to 350°F and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
In a small mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside until ready to use.
Add the melted butter, light brown sugar, and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. If you don't have a stand mixer use a large mixing bowl and a handheld mixer. Mix on medium-high speed for about 2 minutes. Add the egg and vanilla extract and mix until evenly distributed.
Add the dry ingredients and mix on low to combine. Scrape down the sides of the bowl and mix once more. Add the oats and mix on low until evenly distributed.
Add a generous tablespoon of batter to the prepared baking sheet, spacing each cookie about 2" apart. Bake for 10-12 minutes. Remove from the oven and place on a cooling rack until the cookies have cooled completely.

Making the Icing:

Add powdered sugar, milk, vanilla extract, and sea salt to a small mixing bowl. Whisk to combine until smooth.
Gently dip the tops of the oatmeal cookies into the icing and yo-yo it up and back into the icing a few times, and allow the excess icing to drip back into the bowl.
Transfer back to the cooling rack and allow the icing to set, 20-30 minutes. Serve and enjoy!

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