Theresa Greco One of my most cherished memories was spending time in the kitchen with my grandmother munching on Archway’s Iced Oatmeal Cookies . I knew I could count on grandma to always have a package of these soft oatmeal cookies ready for us grandkids whenever we stopped by. […]
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Theresa Greco
One of my most cherished memories was spending time in the kitchen with my grandmother munching on Archway's Iced Oatmeal Cookies. I knew I could count on grandma to always have a package of these soft oatmeal cookies ready for us grandkids whenever we stopped by.
I remember the cookies being large—packed with oatmeal and hints of cinnamon and nutmeg—but what really mattered the most was the white icing framing the top of each cookie. It was this icing that kept us reaching for more, which is why I had to recreate these cookies at home to enjoy whenever I want.
What Are Archway's Iced Oatmeal Cookies?
Although I bake oatmeal cookies often these days, none have been quite the same as those Archway confections. They had a soft center and crispy edges and were ideal for dipping into a large glass of cold milk.
Luckily, I've figured out how to make a similar (dare I say, even better version) with this copycat recipe. The best part is, that they are so extremely easy to make, which means I can whip up a batch whenever I need a hug from grandma.
Can I Use Instant Oats?
I recommend using only old-fashioned rolled oats for this recipe. The thicker texture is on point, so it's guaranteed your cookie will stay together.
Ingredients Needed To Make Iced Oatmeal Cookies
- 1 cup Old-Fashioned Oats, pulsed a few times in a food processor
- 1 cup All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 cup Unsalted Butter at room temperature
- 1/2 cup Brown Sugar
- 1/4 cup Sugar
- 1 Egg
- 1/2 tsp Vanilla Extract
For the icing:
- 1/2 cup Powdered Sugar
- 1 tbsp Heavy Whipping Cream or milk, use more as needed
How To Make Copycat Iced Oatmeal Cookies
Less oats and more flour, along with some ground-up oats and brown sugar, is what gives these cookies their infamous old-fashioned texture. It's the cinnamon, nutmeg and thick icing that give them that recognizable taste.
1. Preheat oven to 350 degrees and line two baking sheets with either parchment or silicone baking mats.
2. In the bowl of an electric mixer, combine the softened butter and sugars.
3. Beat until creamed together and add the egg and vanilla, beating until combined.
4. In a separate bowl, add the dry ingredients, whisking until well combined. Next, add the dry mixture and beat just until incorporated.
5. Wrap dough and refrigerate 30 minutes (optional but helps keep the cookies from spreading)
6. Using a small cookie scoop, place eight mounds per cookie sheet.
7. Bake for about 9 to 11 minutes or until the bottoms and edges are golden.
8. Cool on the sheet pans for five minutes, then remove to a rack to cool completely.
How To Make the Icing
Whisk together powdered sugar, and enough heavy whipping cream to create a glaze. You want it thick enough to stick and not run off into the crevices of the cookie, but thin enough to drizzle off any excess. Add more powdered sugar if it's too thin and more heavy cream if it's too thick.
Dip just the tops of each cooled cookie into the icing and allow any excess to drip off. Turn over and place back onto a cookie sheet. The icing will firm up and for me, that took about two hours. Store at room temperature in covered container.
Tips for Foolproof Iced Oatmeal Cookies
- Oats: Use old-fashioned rolled oats only. This is key for the cookies' texture.
- Chill: Refrigerate the dough before baking; this will prevent the batter from spreading too thin.
- Icing: Be sure the icing is thick enough to cling to the cookie when dipped, but not too thick that it clumps.
- Nutmeg: Freshly-grated nutmeg provides a distinct taste. Don't skip this.
More Oatmeal Cookie Recipes
Ingredients
- 1 cup old-fashioned oats, pulsed a few times
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 1 egg
- 1/2 tsp vanilla
TO MAKE THE COOKIES:
- Preheat oven to 350 degrees and line two baking sheets with either parchment or silicone baking mats.
- In the bowl of an electric mixer, combine the softened butter and sugars. Beat until creamed together and add the egg and vanilla, beating until combined.
- In a separate bowl, add the dry ingredients, whisking until well combined.
- Next, add the dry mixture and beat just until incorporated.
- Using a small cookie scoop, place 8 mounds per cookie sheet.
- Bake for about 9 to 11 minutes or until the bottoms and edges are golden.
- Cool on the sheet pans for 5 minutes, then remove to a rack to cool completely.
TO MAKE THE ICING:
- Whisk together powdered sugar, and enough heavy whipping cream to create a glaze. You want it thick enough to stick and not run off into the crevices of the cookie, but thin enough to drizzle off any excess. Add more powdered sugar if it's too thin and more heavy cream if it's too thick.
- Dip just the tops of each cooled cookie into the icing and allow any excess to drip off. Turn over and place back onto a cookie sheet.
- The icing will firm up and for me, that took about two hours.
- Store at room temperature in covered container.
