Frosted Oatmeal Cookies

By Elizabeth Waterson // Nov 19, 2024 (Updated May 6, 2025) // Leave a Comment

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These soft and chewy iced oatmeal cookies are the perfect treat for any occasion. With a delicious blend of oats, spices, and a sweet glaze, these cookies are sure to be a crowd-pleaser. Try out this easy recipe today!

frosted cookies on a wire rack on a light brown surface with cinnamon sticks.

Growing up in the States, you knew the iconic iced oatmeal cookies. I wanted to create a homemade version of the cookie, that had lots of chew to it!! I love a chewy cookie! These frosted oatmeal cookies are just that- warm, chewy, sweet but not overly sweet!

stack of frosted oatmeal cookies on a wire rack on an light brown surface.

Let's get to the recipe

Ingredients Needed

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Salted Butter. Browned and cool cut into small cubes
Brown Sugar. The brown sugar adds chew to the cookies! You can use light brown sugar or dark brown sugar. Keeping in mind dark will create a stronger molasses flavor.
Granulated Sugar. This helps the cookies sweeten, brown and spread while baking!
Large Eggs. You'll use one whole egg + one additional egg yolk for a chewy cookie!
Vanilla Extract. Measure with your heart!
Molasses. Make sure it is not not black strap molasses. This star ingredient helps create that iconic chewy oatmeal cookie flavor, don't skip it!
All Purpose Flour. I highly suggest weighing your flour with a scale as opposed to measuring cups.
Salt.
Baking Soda. This chemical leavening agent helps the cookies rise and spread while baking.
Cornstarch. This tenderizes the cookie dough for a soft cookie!
Rolled Oats. I love the old fashioned oats texture that you get from rolled oats but you could use quick oats if that is all you have on hand!
Spices. A mixture of ground cinnamon and ground nutmeg gives these cookies a great flavor.

For the frosting you will need:

Whole Milk or Heavy Cream, Powdered Sugar and Vanilla Extract.

ingredients for oatmeal cookies in small bowls on a sheet pan on a light brown surface.

Making Oatmeal Cookies

In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully, and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.

In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer add the brown butter and the regular butter, mix until the butter is all combined.

brown butter and butter mixed together then sugars added in a metal bowl on a light brown surface.

Add the brown sugar and granulated sugar mix and beat for 1 minute. Add in egg, vanilla extract, and molasses and beat for 1 minute thirty seconds. Mix in the egg yolk until fully combined, for another minute or two. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.

egg, vanilla and molasses added to butter and sugar mixture in a metal bowl on a light brown surface.

In a separate bowl mix together the flour, salt, baking soda, cornstarch, oats, cinnamon and nutmeg.

dry ingredients whisked together then added to wet ingredients in a metal bowl on a light brown surface.

Slowly add the flour mixture to the wet mixture, mixing just until combined. Place dough covered in the fridge for 30 minutes to an hour.

oatmeal cookie dough in a metal bowl on a light brown surface.

Preheat oven to 350F/176C and line a baking sheet with a Silpat liner or parchment paper.

Scoop 1 ½ tablespoons balls of dough and bake for 9-11 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. After 5 minutes of cooling transfer the cookies to cool on a wire rack.

oatmeal cookies before and after baking in a metal pan.

How to Frost Oatmeal Cookies

In a small bowl whisk together the powdered sugar, vanilla and cream until you have a thick frosting.

frosting ingredients added to a bowl then mixed together in glass bowl.

Once the cookies are cool, gently dip each cookie into the frosting, the less you dip the more traditional oatmeal cookie look you will get. Make sure to let the frosting set up by placing the cookies on a wire cooling rack to set and let the excess drip off if you want to fully submerge the cookies!!

oatmeal cookies dipped into frosting and shaken off.

Store leftover cookies in an airtight container for 5 days.

You can freeze the cookie dough before baking or after baking too!

Check out this post on my Cookie Baking Tips

cookies on a blue plate on a linen on a brown surface.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Frosted Oatmeal Cookies

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Print Recipe

These soft and chewy iced oatmeal cookies are the perfect treat for any occasion. With a delicious blend of oats, spices, and a sweet glaze, these cookies are sure to be a crowd-pleaser.

Total Time: 0 hours

Instructions

In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer add the brown butter and the regular butter, and mix until the butter is all combined. Add the brown sugar and granulated mix and beat for 1 minute. Add in egg, vanilla extract, and molasses and beat for 1 minute thirty seconds. Mix in the egg yolk until fully combined, for another minute or two. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.
In a separate bowl mix together the flour, salt, baking soda, cornstarch, oats, cinnamon and nutmeg.
Slowly add flour mixture to the wet mixture, mixing just until combined. Place dough covered in the fridge for 30 minutes to an hour.
Preheat oven to 350F/176C and line a baking sheet with a Silpat liner or parchment paper.
Scoop 1 ½ tablespoons balls of dough and bake for 9-11 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. After 5 minutes of cooling transfer the cookies to cool on a wire rack.
In a small bowl whisk together the powdered sugar, vanilla and cream until you have a thick frosting. Once cookies are cool gently dip each cookie into the frosting, the less you dip the more traditional oatmeal cookie look you will get. Store leftover cookies in an airtight container for 5 days.