Iced Oatmeal Cookies are the bomb for back-to-school snacking or any time. They are the best oatmeal cookie with chocolate chips and a light peanut butter glaze. They make a big batch and are great to put into the freezer to enjoy again and again.
Want more recipes for the lunchbox? Then try our Turkey Cranberry Pinwheels or our Egg Salad Sandwich – Mini Pitas.
Why I Love This Recipe
- Bite-sized cookies
- Chocolate and peanut butter
- Chewy texture
- Freezes well
- Perfect for a lunchbox or a snack
Helpful Items For This Recipe
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Commercial Quality Baking Sheet Pan Set, (2 Pack, 18X13In)
Round Cooling Rack, 7.5’’ Small Baking Roasting Grilling Rack
What Ingredients are Needed for Iced Oatmeal Cookies
Recipe Ingredients
For the cookies:
All-purpose flour – The flour is what adds structure to the cookie. I have not tested them with any other flour.
Baking soda – This is used as the leavening agent to make the cookies rise.
Salted butter, softened – I like using salted butter for baking as it is what I normally have on hand.
Light brown sugar, packed – This adds a deeper flavor than just using all white sugar.
Granulated sugar – The sugar adds the sweetness and helps also with the structure and texture of the cookie.
Large eggs – I almost always buy large eggs for baking.
Vanilla extract – Use the good vanilla and not an artificial one. You see this in almost all baking as it adds the perfect flavor.
Old-fashioned rolled oats – Do not substitute quick oats, but old-fashioned are the same as rolled oats.
Chocolate chips – These are optional, and you could add raisins in place of them.
For the glaze:
Powdered sugar – This makes a fast and simple glaze.
Creamy peanut butter – This adds another dimension to the cookie; it is not overpowering at all.
Milk – Used to make the glaze the right consistency.
Vanilla extract – Again, flavor for the glaze.
How to Make Iced Oatmeal Cookies
Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
In a small bowl, stir together the flour and baking soda; set aside.
Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer with the paddle attachment.
Cream together at medium to high speed for 3 minutes. Scrape down the sides.
Add the eggs and vanilla, mix to combine.
Add the flour mixture a little at a time until fully mixed in.
Stir in the oats, followed by the chocolate chips.
Place 1 tablespoon-sized dollops (I like to use a cookie scoop for this) of the cookie dough on the sheet tray, about an inch and a half apart. Roll them in your hands to form a ball for more consistency.
Bake for 10-11 minutes until the edges are lightly golden. Allow the cookies to cool on the sheet trays.
Once the cookies are cool, make the glaze by whisking the powdered sugar, peanut butter, 3 tablespoons milk, and vanilla until smooth. If it seems too thick, add another tablespoon of milk.
Dip the tops of the cookies into the glaze, then immediately place them glaze side up on a wire rack over a sheet tray to catch any drips.
Allow them to sit for an hour or 2 to allow the glaze to set, and serve immediately.
Make sure the glaze is completely dry before stacking them to store.
Recipe Pro Tips!
STORAGE
This can sit out at room temperature for up to 5 days in an airtight container, but be careful when stacking, as they may smush the glaze.
Refrigerate up to 1 and a half weeks; best served at room temperature.
Can you freeze iced oatmeal cookies
Freeze for up to 3 months in an airtight container with wax paper between the layers.
Substitutions
For the cookie itself, you can add in any chips you like, butterscotch, peanut butter, white chocolate, dark chocolate, etc. Raisins or dried cranberries work too. You can up the spice with cinnamon, too.
For the glaze, you can omit the peanut butter and flavor with maple, almond or rum extract.
Try this cookie first, as it is perfect just the way it is.
WANT MORE SIMPLE COOKIES FOR BACK TO SCHOOL?
We love a cookie for a snack, and they are great in a lunchbox for a kid or an adult. Here are some of our faves. I kept these nut-free for taking them to school if need be.
Iced Oatmeal Cookies
Ingredients
For the cookies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup salted butter + 6 tablespoons, softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups old-fashioned rolled oats
- 2 cups chocolate chips
For the glaze:
- 2 cups sifted powdered sugar
- 2 tablespoons creamy peanut butter
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
- In a small bowl, stir together the flour and baking soda; set aside.
- Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer with the paddle attachment.
- Cream together at medium to high speed for 3 minutes. Scrape down the sides.
- Add the eggs and vanilla, mix to combine.
- Add the flour mixture a little at a time until fully mixed in.
- Stir in the oats, followed by the chocolate chips.
- Place 1 tablespoon-sized dollops (I like to use a cookie scoop for this) of the cookie dough on the sheet tray about an inch and a half apart. Roll them in your hands to form a ball for more consistency.
- Bake for 10-11 minutes until the edges are lightly golden.
- Allow the cookies to cool on the sheet trays.
- Once the cookies are cool, make the glaze by whisking the powdered sugar, peanut butter, 3 tablespoons milk, and vanilla until smooth. If it seems too thick, add another tablespoon of milk.
- Dip the tops of the cookies into the glaze, then immediately place them glaze side up on a wire rack over a sheet tray to catch any drips.
- Allow them to sit for an hour or 2 to allow the glaze to set, and serve immediately.
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