Frosted Oatmeal Cookies

Growing up my mom was pretty strict about eating sweets. But, every once in a while while we were grocery shopping she'd pick a package of Iced Oatmeal Cookies from the shelf and open them right there in the aisle. I think she was probably starving when she allowed this to happen, but I didn't care. I was down to eat cookies anywhere and anytime I could. So, I've created my own version of those Iced Oatmeal Cookies. The ones we ate growing up were thin and crispy, exactly how my mom likes her cookies. They also had just a very thin layer of icing. But, I prefer mine soft and chewy and with a thicker layer of icing. So, I've created these Frosted Oatmeal Cookies and they are better than the ones I as a kid. You can also use the oatmeal cookie recipe as a base and add in anything else you want like raisins, chocolate chips or nuts. Find the recipe for these Frosted Oatmeal Cookies below. 

Frosted Oatmeal Cookies served in a plate with cold milk

A plate full of Frosted Oatmeal Cookies

Bited Frosted Oatmeal Cookie in a plate

Frosted Oatmeal Cookies

Makes 24


1/2 cup (113 grams) organic salted butter, softened

85 grams (1/4 cup plus 2 tablespoons) organic cane sugar

85 grams (1/4 cup plus 2 tablespoons) organic packed dark brown sugar

1 teaspoon organic vanilla extract

2 teaspoons organic cinnamon

2 organic large eggs

170 grams (1 cup plus 3 tablespoons) organic all purpose flour

113 grams (1 cup plus 2 tablespoons) organic rolled oats

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt


354 grams (3 cups plus 3 tablespoons) organic powdered sugar

3 1/2 tablespoons organic milk

Method Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.

To make the dough: In the bowl of a stand mixer fitted with paddle attachment, add butter, sugar, brown sugar, cinnamon, and vanilla extract. Mix on low until all ingredients are combined. Add in the eggs, mix on low until combined, scrape the sides of bowl and mix again until combined.

In a separate bowl, whisk together flour, baking soda and sea salt. Then add to butter mixture and mix on low until combined. Add oats and mix on low until combined.

Using your hands start forming your cookie dough balls. When “balling” the cookies, you want your cookie dough balls to be about 2 1/2-inches in diameter and look like a round disk. Space them at least 1 inch apart, they will spread a little when baking.

Bake for 11 minutes or until set and puffy. Let cool completely on cookie sheets.

To make the frosting: In a medium bowl, add powdered sugar and milk and whisk until smooth. Frost each cookie. Make sure to cover the trays or wrap with plastic wrap for 24 hours to let the glaze set before stacking or storing.

Store in an airtight container for up to 7 days.

Gluten Free - Use gluten free oats. Replace the organic flour for 185 grams (1 1/4 cups) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.

High Altitude - bake at 375°F for 8 minutes or until set and puffy. 

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!