Easy Iced Oatmeal Cookies

If you’re looking for the world’s quickest and easiest iced oatmeal, reminiscent of the ones you grew up eating, this is it! 

Why Another Oatmeal Cookie Recipe? 

If you’ve followed me for a while you know that I love oatmeal cookies. I’ve already got a recipe that I believe is the most delicious oatmeal cookie out there. So, why another one? 

Simple! I was looking for a recipe to emulate those store-bought iced oatmeal cookies, the ones we grew up eating as kids. And I also happened to have a bag of self-rising flour on hand, which this recipe called for. 

(Self-rising flour for the win. . .again!) 

What is Self-Rising Flour? 

Self-rising flour is similar to all-purpose, but it contains baking powder and salt. This makes it the perfect choice for quick breads, biscuits, and other baked goods, like these delicious oatmeal cookies! 

Self-rising flour eliminates the need to add baking powder or baking soda, which is a plus. Also, this particular flour is usually made from a softer, lower-protein wheat, which produces a tender, fluffier texture. 

You might read this and think, “But I don’t have self-rising flour in my pantry.” 

No worries. You can always make your own. Just add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to every cup of all-purpose flour you use. 

Iced Oatmeal Cookie Ingredients

You will find a printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make these cookies. These are simple ingredients you might already have on hand. 

For the Cookies

• 2 cups quick oats
• 2 cups self-rising flour
• 2 teaspoon cinnamon
• 2 sticks room temperature butter (salted or unsalted, your choice)
• 1 cup light brown sugar
• ½ cup granulated sugar
• 2 large room temperature eggs
• 1 teaspoon pure vanilla extract

For the Icing

• 2 cups confectioner’s sugar
• 2-5 tablespoons milk 

How to Make Iced Oatmeal Cookies

Preheat oven to 350 degrees Fahrenheit. 

Prep cookie sheets with parchment paper. 

In a large mixing bowl or the bowl of a stand mixer (with paddle attachment) beat the room temperature butter until light and fluffy. 

Add sugars and vanilla and beat until light in color. 

Work in the eggs, one at a time. 

Now add the oats, flour, and cinnamon. Don’t over-mix. 

Scoop out dough balls onto parchment lined baking sheets. 

Place in preheated oven and bake for 10 - 12 minutes. 

While cookies are baking, make your icing/glaze. Mix together the powdered sugar and milk until you get the consistency you like. Honey consistency is good for this cookie project. 

Once cookies are done, remove them from the oven and place on a wire rack to cool. 

Once cooled, spoon a dollop of glaze on top. Allow to cool (and firm up). 

Serve and enjoy! 

Store cookies at room temperature in an airtight container. They should stay fresh for 4-5 days. 

You can freeze this dough to bake later if you like. 

What to Expect from this Recipe

It’s simple, it’s delicious, and it tastes like those old-fashioned iced oatmeal cookies you love so much! They have a lovely “bite” a nice chew, and a beautiful golden exterior. And that glaze is just what you’re hoping for: it adds additional sweetness, as well as perfect texture. 

Variations to this Recipe

There are so many ways to change up these delicious cookies. Here are some fun suggestions: 

• Pecans: I love chopped pecans in my oatmeal cookies. (Delicious!) 
• Raisins or Craisins: I prefer Craisins, but you can use whatever you like, even dehydrated cherries. 
• Coconut: I love coconut with oats. What a great combination! 
• Pumpkin Pie Spice: Add half a teaspoon to the recipe to give these cookies a holiday vibe. 
• Spice up the glaze: Add a pinch of cinnamon. (Yum!) 

Other Cookie Recipes from Out of the Box Baking

Here are some fan favorites! 

• Dolly Parton Coconut Cookies with Lemon Glaze
• Lemon High Tea Cookies
• Perfect Peanut Butter Cookies
• Simple Scottish Shortbread Cookies

At a Glance

👩‍🍳 Skill Level: Beginner-friendly
🥣 Flavor Profile: Warm, spiced oatmeal with a sweet vanilla glaze
🎉 Perfect For: Lunchboxes, after-school treats, cookie swaps
❄️ Storage: Airtight container up to 5 days or freeze up to 3 months

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.