I finally nailed Icebox Oatmeal Cookies that stay perfectly soft, cut clean, and make people assume you spent hours baking.

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I’m obsessed with these old fashioned iced oatmeal cookies. I love the way the old fashioned rolled oats give a toothsome chew while the thin icing melts into little sugar rivers.

I adore that they’re equal parts rustic and sweet, and yes, they act like a sliceable treat when you want something to cut and share. I keep picturing plates at a school bake sale, the kind that get devoured, Breakfast Foods For School Party gold.

But mostly I just want a batch on my counter so I can snack all afternoon. Yummy Easy Cookies, no guilt, every lazy Sunday.

Ingredients

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All-purpose flour gives structure and a tender, familiar cookie base.
Baking soda helps them spread a bit and brown nicely.
Ground cinnamon adds warm, cozy spice you’ll want in every bite.
Salt brightens flavors and keeps sweetness from tasting flat.
Basically nutmeg adds subtle warmth; totally optional but nice.
Old fashioned oats give chewy texture and honest, hearty feel.
Unsalted butter makes the cookies rich and still lets salt shine.
Brown sugar keeps them moist and gives caramel-y depth.
Granulated sugar adds crisp edges and light sweetness contrast.
Eggs bind everything and give a slightly cakey lift.
Vanilla extract brings warmth and makes it all taste homey.
Plus raisins or currants add fruity chew and little bursts.
Chopped walnuts or pecans add crunch and a toasty note.
Confectioners sugar makes a smooth, sweet icing gloss.
Milk thins icing so it drips and sets just right.
Vanilla for the icing layers in a subtle sweet perfume.

Ingredient Quantities

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg optional but nice

3 cups old fashioned rolled oats

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 cup raisins or currants optional

1/2 cup chopped walnuts or pecans optional

2 cups confectioners sugar for the icing

2 to 3 tablespoons milk for the icing, more or less to desired thickness

1/2 teaspoon vanilla extract for the icing

How to Make this

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1. Preheat oven to 350°F and line baking sheets with parchment or silicone; set aside.

2. Whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt and 1/4 teaspoon ground nutmeg if using.

3. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until creamy and a little fluffy, scraping the bowl now and then.

4. Add 2 large room temperature eggs, one at a time, then stir in 2 teaspoons vanilla extract until combined.

5. Fold the dry flour mixture into the butter mixture just until incorporated, then stir in 3 cups old fashioned rolled oats.

6. Fold in 1 cup raisins or currants and 1/2 cup chopped walnuts or pecans if you want them; the dough should be thick and hold together.

7. Drop rounded tablespoonfuls of dough onto prepared sheets about 2 inches apart, or use a cookie scoop; gently press each mound down a little so they spread evenly.

8. Bake 10 to 12 minutes, until edges are lightly golden but centers still look slightly soft; watch them carefully because oats brown fast.

9. Cool cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before icing.

10. For the icing whisk 2 cups confectioners sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth and desired thickness; drizzle or spread over cooled cookies and let set.

Equipment Needed

1. Oven
2. Baking sheets (2)
3. Parchment paper or silicone baking mats
4. Large mixing bowl and a medium mixing bowl
5. Electric mixer or sturdy wooden spoon
6. Measuring cups and spoons
7. Whisk
8. Cookie scoop or tablespoon and a small spatula to flatten dough
9. Wire cooling rack

FAQ

Q: Can I make these cookies gluten free?

A: Yes. Use a 1-to-1 gluten free all purpose flour blend that already contains xanthan gum. The texture will be a bit more crumbly but still tasty. Chill the dough a little longer before baking to help them hold their shape.

Q: My cookies spread too much. What did I do wrong?

A: Most likely your butter was too soft or you didn’t chill the dough. Make sure butter is softened but not greasy, and chill the scooped dough 15 to 30 minutes if your kitchen is warm. Also don’t pack the dough balls too tight.

Q: Can I skip the icing or make the cookies less sweet?

A: Absolutely. The icing is optional. For less sweetness, reduce the icing sugar or brush the cookies with a very light glaze instead. You can also omit the granulated sugar in the dough and up the brown sugar by a little for a chewier, less sweet bite.

Q: How do I store them so they stay soft?

A: Store cooled cookies in an airtight container at room temp for up to 4 days. Place a slice of bread or a folded paper towel in the container to keep them soft. For longer storage freeze baked cookies up to 3 months.

Q: Can I replace the raisins with something else?

A: Totally. Swap raisins for dried cranberries, chopped dried apricots, chocolate chips, or leave them out entirely. If you use chocolate chips, fold them in when the dough is cooled slightly so they don’t melt.

Q: Why does the icing sometimes crack after it dries?

A: Icing that is too thick or spread on very cold cookies can crack when it sets. Thin the icing with a touch more milk for a flexible glaze and let cookies cool to room temp before icing. A thin coat also reduces cracking.

Q: Any quick tips to improve texture or flavor?

A: Toast the rolled oats in a dry skillet for a few minutes until fragrant for a nuttier flavor. Use room temp eggs and real vanilla extract for best taste. If you like chewier cookies, replace 1/4 cup of flour with an extra 1/4 cup oats.

Old Fashioned Iced Oatmeal Cookies (+ Video) Recipe Substitutions and Variations

All purpose flour
- Whole wheat pastry flour, 1:1 but cookies will be a bit denser and nuttier
- Gluten free 1-to-1 baking flour, use same amount and don’t overmix
- Oat flour, replace up to half the AP flour for more oat flavor, add a splash more liquid if dry
Unsalted butter
- Coconut oil, solid, use 1:1 but cookies spread more and get a slight coconut taste
- Vegan butter stick, 1:1, works well for texture and browning
- Light olive oil, use 3/4 the amount, gives softer cookies and a mild savory note
Eggs
- Flax “egg”: 1 tbsp ground flax + 3 tbsp water per egg, good binder but chewier texture
- Applesauce, 1/4 cup per egg, adds moisture and a touch of sweetness
- Unsweetened mashed banana, 1/4 cup per egg, will add banana flavor and extra chew
Raisins or currants
- Dried cranberries, same amount, gives a tangier bite
- Chocolate chips, use semi sweet for classic taste
- Chopped dried apricots or figs, for a fruitier, chewier cookie
- Extra chopped nuts, if you want no dried fruit at all

Pro Tips

1. Chill the dough for 15 to 30 minutes if it’s too soft before scooping, otherwise the cookies will spread too thin. Cold dough = taller chewier centers, but dont leave it so long that the butter hardens completely.

2. Use A LITTLE less sugar or press the centers down slightly before baking if you like flat, crisp edges. For softer, chewier cookies, underbake by 1 minute and let them finish on the hot sheet for 5 minutes.

3. Swap half the raisins for chopped dried apples or apricots sometimes, and toast the nuts first for more flavor. Toasting only takes a few minutes in a skillet and it makes a big difference, trust me.

4. For smooth icing, sift the confectioners sugar and add milk slowly, a teaspoon at a time, until you get the thickness you want. If the icing gets too thin, add more sugar, not more milk, or it will never set right.

Old Fashioned Iced Oatmeal Cookies (+ Video) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally nailed Icebox Oatmeal Cookies that stay perfectly soft, cut clean, and make people assume you spent hours baking.

Servings

servings

Calories

267

kcal

Equipment: 1. Oven
2. Baking sheets (2)
3. Parchment paper or silicone baking mats
4. Large mixing bowl and a medium mixing bowl
5. Electric mixer or sturdy wooden spoon
6. Measuring cups and spoons
7. Whisk
8. Cookie scoop or tablespoon and a small spatula to flatten dough
9. Wire cooling rack

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg optional but nice
3 cups old fashioned rolled oats
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup raisins or currants optional
1/2 cup chopped walnuts or pecans optional
2 cups confectioners sugar for the icing
2 to 3 tablespoons milk for the icing, more or less to desired thickness
1/2 teaspoon vanilla extract for the icing

Directions

Preheat oven to 350°F and line baking sheets with parchment or silicone; set aside.
Whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt and 1/4 teaspoon ground nutmeg if using.
In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until creamy and a little fluffy, scraping the bowl now and then.
Add 2 large room temperature eggs, one at a time, then stir in 2 teaspoons vanilla extract until combined.
Fold the dry flour mixture into the butter mixture just until incorporated, then stir in 3 cups old fashioned rolled oats.
Fold in 1 cup raisins or currants and 1/2 cup chopped walnuts or pecans if you want them; the dough should be thick and hold together.
Drop rounded tablespoonfuls of dough onto prepared sheets about 2 inches apart, or use a cookie scoop; gently press each mound down a little so they spread evenly.
Bake 10 to 12 minutes, until edges are lightly golden but centers still look slightly soft; watch them carefully because oats brown fast.
Cool cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before icing.
For the icing whisk 2 cups confectioners sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth and desired thickness; drizzle or spread over cooled cookies and let set.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.