Iced Oatmeal Cut Out Cookies
Imagine biting into the most delicious oatmeal cookie! Now you can make them in any shape you like with this great cut out oatmeal cookie recipe and top them with icing too. These are a great addition to a holiday cookie platter, for sharing with friends over a cup of coffee and a nice long chat or to snack on at midnight, you choose!
Oatmeal Cookies get a NEW LOOK!
I worked on an oatmeal cookie recipe that would end up chewy and delicious, but not dry. I wasn’t sure I would be able to roll out and cut oatmeal with a cookie cutter, but as you can see the edges of the cookie aren’t that jagged.
They have that nice unpolished homemade look and I love them, almost as much as I love my new blog design.
I couldn’t decide if I wanted the icing bright white or cinnamon, so I made both. It reminded me of deciding on a new blog look, decisions, decisions.
I was so happy to make an oatmeal cookie that I could cut out. I thought the oats would be hard to work with a cookie cutter.
I decided to chop the oats with a knife, I didn’t want to put them in a food processor and lose all texture. I ran the knife over them about ten times. The chopped oats are on the left. I put regular oats on the right for you to see the difference. Sometimes it’s the little things that make projects easier, this is one of those times.
This dough is sticky so be sure to flour your surface well, along with your rolling pin and cookie cutter.
I outlined some cookies for the crazy people who don’t like a lot of icing.
There are two printable recipes below, one for the Oatmeal Cut Out Cookie and Another for the icing recipes.
Iced Oatmeal Cut Out Cookies
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 egg
- 1 1/2 cups flour
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 1/2 cups Old Fashioned Quaker Oats cut up with knife
Instructions
- Beat butter and sugar.
- Add in the egg and mix thoroughly.
- Add flour, vanilla, cinnamon, baking powder, and oats to the mixture.
- Mix well.
- Roll out dough on a well-floured surface with a floured rolling pin.
- Cut with a floured cookie cutter.
- Place on parchment-lined cookie sheet and bake at 350 degrees.
- For 7-9 minutes until just golden.
- Makes 4 dozen cookies
- White Icing
- 1 cup powdered sugar
- 1 teaspoon corn syrup
- 1 teaspoon vanilla
- 2 teaspoons water
- add a drop of white food coloring for extra white opague icing
- Cinnamon Icing
- 1 cup powdered sugar
- 1 teaspoon corn syrup
- ½ teaspoon cinnamon
- 5 drops cinnamon extract
- 2 teaspoons water
- Mix sugar, syrup, flavorings and water along with food coloring until creamy. Add a drop at a time more water if needed until you get a smooth consistency.
- Pipe icing on cookies with a piping bag with a #4 Tip and fill in the icing so the cookies look smooth.
- cookie tips guide https://www.createdby-diane.com/cookie-tips
how to bake perfect cookies https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html - Easy Cut Out Cookies https://www.createdby-diane.com/2011/07/sugar-cookie-recipe.html
- Cookie Dough Recipe that holds it’s shape https://www.createdby-diane.com/2011/07/sugar-cookie-recipe.html
- Soft Sugar Cookies and Frosting https://www.createdby-diane.com/2017/05/soft-sugar-cookies.html
- How to ice cookies with a piping bag https://www.createdby-diane.com/2017/07/how-to-ice-cookies-with-a-piping-bag.html
- Brush on glaze icing https://www.createdby-diane.com/2014/08/lemon-italian-cookies-with-lemon-icing.html
- resources, recipes, items, and instructions for baking perfect cookies https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html
- royal icing recipe https://www.createdby-diane.com/2013/10/royal-icing-googly-eyes.html
Hi! First, I’m not a baker, therefore I guess I did something really dumb…. melting rock hard butter in the microwave.
When the dough was too sticky to roll out I put it in the fridge to chill, thinking this would help.
It was still a total disaster. My 2 1/2 year old and I were making this for Valentine’s Day and the look of disappointment on his face was just devastating.
Any suggestions on how to fix overly sticky dough?
Hello, I saw your second message first.
So let’s start with butter, it should be at room temperature for 30 minutes for baking. If you don’t normally bake there are easier recipes than tackling a recipe that is not as basic as a sugar cookie. My sugar cookie recipe https://www.createdby-diane.com/2011/07/sugar-cookie-recipe.html it does not spread is not sticky and is pretty fool-proof as you I have dumped all ingredients into a mixer bowl and was able to mix and roll and cut and the cookies still came out great without following any directions. when making cut out cookies adding flour will dry out the dough, so add accordingly if you’re having trouble with it being sticky, but if you melted the butter, even refrigerating the dough will not often help melted butter as the butter has completely changed, (butter separates when heated)
Second, try starting with a drop sugar cookie recipe that you don’t need to cut into shapes is easier like these https://www.createdby-diane.com/2017/05/soft-sugar-cookies.html
I have a whole list of drop cookies all different flavors including oatmeal https://www.createdby-diane.com/2017/12/drop-cookies.html
I’m happy to help answer any questions you may have. I’d love for you to be able to master cut out cookies, I have lots of posts on cookies including cut out cookies here https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html
and lots of info on cookie tips here https://www.createdby-diane.com/cookie-tips
I was very excited to try these but the dough was a disaster…it was like basically spreading peanut butter onto my countertops. My butter was room temperature and I put TONS of flour on my counter top, on top of the dough, on my rolling pin, on the cookie cutters. I was skeptic bc the dough was so incredibly soft and sticky but I decided to trust the recipe and use flour everything up and roll out the dough. It was a horrible mess. Either this recipe needs more flour or you MUST chill it before attempting to roll it out. I scraped up the disgusting mess and put it in a bowl in the fridge. At this point, I will not re-attempt to roll out the dough but will try spooning the chilled dough onto a cookie sheet and baking it. Very disappointed. I bought cute Fall cookie cutters specifically for this recipe. If I wanted a regular oatmeal cookie recipe, I would have used my tried & true recipe instead of this one.
Sorry to hear you had trouble with the dough. Yes, it is sticky, you can roll it in between wax paper if you don’t prefer adding more flour, and yes you can chill it. If your kitchen is warm it will make the dough harder to roll. Since I’m not there will you I can’t troubleshoot any better than that at this point. But as you can see by the photos the recipe does work, the cookies hold their shape even if they need a little more attention than a traditional sugar cookie.
I had the same problem. After chilling I tried the wax paper and got it to roll but couldn’t get any cookies up off the counter after cutting them out.
It’s back in the fridge.
Any other suggestions? Should I add more flour to the dough?
Yes, you can add as much flour as you need to be able to handle them, you can also lightly flour wax paper to roll it out. Flour the spatula you’re lifting them up with also.
This is really a good recipe and I just love that I can make them into any shape, thanks!
I just made these and added some shaved dark chocolate to the recipe to give them just a touch of that flavor I love so much. It worked great! My only problem was I think I accidentally added too much flour while rolling out the dough, so they ended up being a little crunchier than probably intended. I’ll keep that in mind next time! Let’s hope my attempt at the icing tomorrow morning will go well. Thank you for the lovely, delicious recipe!
Can these be made ahead and kept in the refrigerator for a day or two before rolling out and baking?
can i use white sugar instead of brown sugar?
thank you 🙂
my opinion is you’re making the cookies you can change whatever you like 🙂
but the consistency of the cookie will not be the same and in this case the flavor will be less.
If you don’t have brown sugar here is my post on making it https://www.createdby-diane.com/2014/12/how-to-make-brown-sugar.html
brown sugar in cookies keeps them moist and soft and less stiff and crisp as white sugar will.
Have fun!
Sounds amazing! Do I leave the batter in the refrigerator so that they don’t spread?
there is no need to refrigerate these, they don’t spread 🙂
Hi! Just made these for my daughter’s Valentine’s Day party that will be held on Friday (today is Tuesday). Do you recommend I freeze them to keep them fresh? Do you think I should just keep them at room temp in an air tight container until Friday?
PS- They are great! My daughter already ate 2 and is begging for more!
They will still be fresh if kept in an airtight container for the three days.Happy Valentines Day! ALternatively, you can wrap them in food type party bags individually if you don’t want them to become softer and hold their firmness. Softer cookies tend to get a little softer the longer they are stored in a container with a whole batch of cookies after a couple days. For parties I wrap individually if I want them to not soften.
I didn’t mention if you iced the cookies be sure not to put them in a container for 24 hours or the moisture in the icing will soften the cookie and won’t dry firm or set up.
Hi! I am so excited to find your recipes for cut-out cookies. I love that type of cookie but wanted to find different flavors. They are hard to find and I do not have a huge amount of time to tweak the recipes that I have. I am excited to try some soon – I have a birthday for a toddler coming up and no one likes cake as much as I think they do so I thought I would make cookies.
I’m so glad you found what you needed. I love different flavored cut out cookies, there is always a new one coming 🙂
wow,thanks for the recipe 🙂 these cookies came out amazing! just substituted 1\2 cup flour with the same amount of processed oats and dipped the cookies in dark chocolate :))) barely managed to hide them :))
Glad you liked them 🙂
I am looking for a very crisp oatmeal/ multigrain cutout that maybe I can add chopped dried blueberries. Do you think this will work?
Yes, I think dried blueberries would be great in these cookies.
I can confirm these are delicious! pics of my version here https://abimakes.blogspot.co.uk/2013/08/oat-biscuitscookies.html
These cookies sound fantastic. I wanted to warn you though that you spelled the word lose as loose when you wrote about not wanting to lose the texture of the oats.
Thanks for catching my error, so wish I was a better proof-reader 🙂
My 4 year old son loves to bake with me but I get tired of making messy, unhealthy sugar cookies. These are awesome. I used whole wheat flour and they look delish! 2 mins until they’re out of the oven and we will know for sure. Thanks!
I hope they are a big hit with both of you!
Hello! Really enjoyed this recipe. Tried it out last night! But I must ask, did you intentionally leave out salt?
I use salted butter as I prefer the taste not to be so sweet, so if you use unsalted butter you could add 1/2 teaspoon salt to the recipe to balance the sweetness. I’ve made these many times since posting and have added some salt even with the salted butter 🙂
I am looking at your wonderful recipe and I am wondering if the ratio of butter to dry ingredients is too high — are you sure that it is 1 cup (1 stick/8 ounces) of butter in the recipe? Your website is beautiful and so are these cookies!
Yes, 1cup butter. (8 oz) is correct.which is two sticks of butter.
I’m planning to make these for my daughter’s birthday party! Can I make them 2-3 days ahead and how should I store them? Also, can I color the icing or add sanding sugar while it’s still wet? Thanks a bunch, they look delicious!
Yes, you can make them days ahead. Allow icing to dry completely before storing in airtight container. 24 hrs. They won’t go stale, the icing keeps them fresh. Yes you can color the icing, the white, is with white coloring to make it extra bright, any color would be pretty. As far as sanding sugar, yes of course you can add it when icing is still wet. Happy Baking!
The new design is lovely, and these oatmeal cookies are just beautiful! I would never have though they could be so pretty 🙂