These copycat Iced Oatmeal Cookies are a homemade take on the classic grocery store treat you grew up loving. Made with simple pantry ingredients, they are perfectly crunchy, warmly spiced, and topped with a sweet vanilla glaze that tastes even better than the store-bought original.
Remember Mother's Iced Oatmeal Cookies right from the grocery store shelves? These taste just like those, if not better! I've cracked the code on this copycat cookie recipe, and they are absolutely delicious.
What you should know first
Pulverizing raisins with the oats in a food processor is what gives these cookies their deep, molasses-like flavor and authentic texture. The dough doesn't require chilling and the brushed-on royal icing sets with the classic crisp snap.
⏱ Total Time: 1 hour 20 minutes. 🍽 Makes: 22 cookies. 🧾 Ingredients: 17. 📊 Difficulty: Easy. 🥛 Dietary: Vegetarian.
- Grind the oats and raisins together before mixing into the dough for authentic texture and flavor.
- Use equal parts butter and shortening. Shortening prevents excess spread and gives the cookies their classic light, crisp texture.
- Do not skip the raisins. They blend completely into the dough but are essential for that deep, molasses-like flavor.
- Brush the icing on with a dry pastry brush for full, even coverage in every crevice.
- Let the icing to set for at least 30 minutes before eating; 3 hours before stacking or gifting.
- Store in a single layer in an airtight container at room temperature.
Generated with AI and experts from the Tara Teaspoon team.
As a kid, my mom was always making homemade cookies like Macadamia and White Chocolate Chip Cookies and Coconut Macaroons. But sometimes the craving would strike and she'd stock the cupboard with my store-bought favorites. Most of my family would chose Oreos, but I always went straight for the classic white-iced oatmeal cookies.
A few years ago I decided to use my professional recipe developing skills to recreate that beloved cookie at home. I started with an initial evaluation of the ingredients on a store-bought package and was surprised to see raisins listed. In all my years of enjoying iced oatmeal cookies, I couldn't remember biting into a raisin or even noticing their flavor.
That discovery sent me straight to the food processor. I pulverized the raisins until they were completely undetectable in the dough, and the results spoke for themselves.
These cookies even earned a top spot in The Pancake Princess' iced oatmeal cookie taste test as the closest cookie to the store-bought original.
Upon biting into Tara Teaspoon’s cookie (the only cookie with raisins), I immediately felt like it was a quintessential iced oatmeal cookie. And I think the raisins had a big role to play here. Tara noticed that the packaged oatmeal cookies included raisins as an ingredient and she pulverizes the raisins with the oats to add flavor and chewiness without interrupting the texture as a whole. I’m not a huge raisin person and I still really enjoyed the flavor!
I cracked the code on iced oatmeal raisin cookies
This iced oatmeal cookies recipe is a year-round favorite that is perfect for fall baking, Christmas cookie trays, gifting, and everything in between. The dough requires no chilling and comes together easily with a stand mixer, making them one of the most approachable cookies in my collection. Here are the other reasons you'll love this recipe:
- The hidden raisin technique: The store-bought version of these cookies lists raisins in the ingredients and they are the key to authentic flavor. The raisins get pulsed until incredibly fine and nearly undetectable, resulting in a deep, molasses-like flavor and subtle chewiness.
- Authentic store-bought texture: This recipe nails the classic texture of the grocery store original, with a satisfying snap, crisp edges, and just enough chew in the center. The hardened vanilla glaze also cracks just like it should!
- Expert baking, foolproof results: As a professional recipe developer, I tested and refined every element of this recipe to get it exactly right, including the fact that this is a no-chill cookie dough. Make the dough and bake immediately.
- Royal Icing is key: Using royal icing that hardens instead of an icing with corn syrup is key to getting the authentic snap that the Mother's oatmeal iced cookies have.
Jump to:
Ingredients
To get the best copycat iced oatmeal raisin cookies, you'll need a short list of simple ingredients. Here are some tips to help you gather everything you'll need. See recipe card for full list of ingredients and quantities.
- Old-fashioned rolled oats: The firm texture of old fashioned oats is best for this recipe. Quick oats won't hold up well in the dough and will affect the final texture.
- Raisins: The secret ingredient to authentic flavor! They get pulsed in the food processor with the oats until finely ground and nearly undetectable, adding a deep, molasses-like flavor to every bite. You CAN use golden raisins, but won't get the exact, rich molasses-flavor results that classic raisins will give you.
- All-purpose flour: Measure the flour carefully, using a kitchen scale or the spoon and level method. Too much flour will make the cookies dense and dry.
- Baking powder
- Spices: The flavor of the cookies is rounded out by warm ground cinnamon, ground ginger, and ground cloves.
- Sugars: You'll get crisp edges and a chewy center by using a mixture of granulated sugar and dark brown sugar. The dark brown sugar contains molasses which also imparts moisture and richness.
- Unsalted butter and salt: Bring to room temperature before getting started so that the butter will cream properly. It will need about 30 minutes to soften.
- Vegetable shortening: The half butter, half shortening combination is one of the professional tricks that makes this recipe special. The shortening prevents excess spread, gives the cookies a light, crisp texture, and prevents them from getting too crumbly.
- Large egg
- Vanilla extract
- Confectioners' sugar
- Meringue powder or powdered egg whites: I prefer meringue powder for the icing because it produces the most consistent results and the firmest, glossiest finish. If you only have powdered egg whites on hand, they will work as a substitute. Just add a small pinch of cream of tartar to help stabilize the icing and achieve that classic crisp snap.
Best oatmeal cookie ever, my store bought cookie has always been iced oatmeal, now I can make them without all the preservatives that are added into store bought cookies. Bring on the ice cold milk, Yummy!
- Mike
How to make iced oatmeal cookies
This iced oatmeal cookies recipe comes together a little differently than your average cookie, but the process is very simple. Follow this step-by-step photo tutorial to see exactly how it's done. See recipe card for comprehensive directions.
- Step 1: Place the raisins and 2 cups of oats in a food processor.
- Step 2: Process until finely ground.
- Step 3: Add the finely ground mixture to a bowl and mix in the remaining oats, flour, baking powder, salt, and spices. Set aside.
- Step 4: Cream the butter, shortening, and sugars. Add the egg and vanilla. Then mix in the oat mixture.
- Step 5: Use a 2-tablespoon cookie scoop to portion the dough, and roll each scoop into 1½-inch balls.
- Step 6: Place the cookie dough balls 2 inches apart on a prepared baking sheet and press lightly to flatten. Bake until golden brown.
- Step 7: Once the cookies have completely cooled, make a medium-consistency royal icing.
- Step 8: Brush the icing on top of each cookie with a dry pastry brush. Allow icing to dry for at least 30 minutes before enjoying.
Check the icing consistency
Medium consistency royal icing is the sweet spot for these cookies. It should be thick enough to hold its shape but fluid enough to spread smoothly with a pastry brush. There are two easy ways to test it:
- Dissolving ribbon: Lift the beater or a spoon from the bowl and let the icing fall back into it. The icing should form a thick ribbon that holds for a few seconds before slowly dissolving back into the surface. Too thin and the icing will disappear immediately; too thick and it barely moves.
- Toothpick drag: You can also drag a toothpick through the surface. The line should fill back in and smooth over in about 10 seconds. Faster means the icing is too thin; slower means it's too thick.
If the icing is too thin, add a small amount of confectioners' sugar to thicken it up. If it is too thick, add a small amount of water to thin it out.
Tara's tips for the best copycat oatmeal cookies
Texture depends on fine grinding: A food processor makes finely grinding the oats and raisins easy. If you don't have one, you can also use a high-power blender or an old-fashioned mortar and pestle. It might require a bit more effort to get the right crispy oatmeal cookies texture, but it's worth it.
Don't skip the raisins: Even if you're not a raisin fan, don't leave them out. They get blended into the dough until completely undetectable, but their deep, molasses-like flavor is what makes these cookies taste unmistakably like the real thing.
Allow the icing to dry: It will take about 30 minutes for the icing to set firmly enough to eat. If you plan to store or gift the cookies, the icing needs to dry for a full 3 hours. It's hard to wait, but patience is the only way to achieve that classic crisp snap when you bite into it.
Brush the icing on: I really wanted a nice coating of icing like the packaged versions, with plenty of icing hitting every little crag and crevice. Other recipes either drizzle or dip the cookies, but I found that brushing on the icing is easier, faster, and way less messy.
Use them as a mix-in: These cookies are delicious on their own, but they are also perfect crumbled into ice cream. Try them in my Oatmeal Raisin Cookie Ice Cream for an indulgent treat.
Equipment
- Food processor
- Meringue powder
- Pastry brush to brush on the glaze
- 2-tablespoon cookie scoop
Make-ahead
Make dough ahead: Wrap the dough tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for 15 to 20 minutes before scooping and baking. You can also pre-scoop the dough into balls so they are ready to go straight onto the baking sheet.
Make icing ahead: Store the royal icing in an airtight container at room temperature for up to 3 days. Press plastic wrap directly onto the surface before sealing to prevent it from drying out. Stir well and check the consistency before using, adding a small amount of water if it has thickened.
Freeze unbaked dough: Scoop the dough into balls and smash to flatten BEFORE freezing in a single layer until solid. Transfer to a zip-top freezer bag for up to 3 months. Bake directly from frozen (since you flattened them!), adding 2 to 3 extra minutes to the baking time.
Storage
Room temperature: Once iced and fully dried for 3 hours, store cookies in a single layer in an airtight container with parchment between layers for up to 3 days.
Refrigerate: I don't recommend refrigerating these cookies. The cold air dries them out and causes condensation to form around the icing, making them sticky.
Freeze baked cookies: Make sure the icing has set completely, then freeze cookies in a single layer until solid. Transfer to a zip-top freezer bag or airtight container with parchment between layers for up to 3 months. Thaw at room temperature for about an hour before serving. Note: you will get some sticky frosting just as you would with refrigerating them.
Gifting cookies
Iced oatmeal cookies make a wonderful homemade gift, especially during the holiday season. Make sure the icing has set for a full 3 hours before packaging. Gift the cookies stacked in a tin or gift box lined with parchment paper. If you live in a humid environment, tuck a few food-grade silica packets into the container to keep the icing crisp and prevent sticking.
Made these awesome cookies, a friend stopped by to visit and I made coffee and put a plate of these out, she was like OMG, these are the best cookies ever, since then she told lots of our other friends and now they all want me to make them for them, imagine that!
- Mike
FAQ
Yes, there is a difference, though both work well for making royal icing. Meringue powder is a blend of dried egg whites, sugar, and stabilizers like cream of tartar. It is the more common choice for royal icing because the added stabilizers help the icing set up firm, glossy, and smooth. Powdered egg whites are simply dehydrated egg whites with no added ingredients, which gives you more control over the sweetness and consistency of the icing but requires a little more attention to get the texture just right.
You can, but I don't recommend it for this recipe. The half butter, half shortening combination is the professional trick that makes these cookies taste so close to the store-bought original. Butter adds rich flavor but also contains water, which can cause the cookies to spread more and turn out softer and flatter. Shortening has a higher melting point than butter, which helps the cookies hold their shape in the oven and gives them a light, tender bite without excess spread.
There are a few possible culprits. First, the cookies may have been underbaked. These cookies should be just set at the edges and lightly golden when they come out of the oven. They will firm up as they cool, but pulling them too early can result in a soft, underdone texture. Second, the flour may have been under-measured. Using a kitchen scale or the spoon and level method ensures you are adding enough flour to give the cookies their structure. Finally, humidity can affect the texture of baked cookies. If you are baking on a humid day, the cookies may take a little longer to crisp up after cooling.
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📖 Full Recipe
Crispy Iced Oatmeal Cookies
Ingredients
Cookie dough
- 3 cups old-fashioned rolled oats
- ½ cup raisins
- 1 cup all-purpose flour (128g) (sifted)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup granulated sugar
- ¾ cup dark brown sugar (firmly packed)
- ½ cup (1 stick) unsalted butter (softened)
- ½ cup vegetable shortening
- 1 large egg
- 1 teaspoon pure vanilla extract
Icing
- 1 cup confectioners' sugar
- 1 ½ tablespoons meringue powder or powdered egg whites
- Water (as needed)
Instructions
Make the cookies
- Heat oven to 375ºF and place rack in center. Line a baking sheet with parchment paper.
- In a food processor, process 2 cups oats and the raisins until finely ground. Transfer to a medium bowl; stir in remaining 1 cup oats, the flour, baking powder, salt, cinnamon, ginger and cloves; set aside.
- In a mixer bowl, beat together granulated sugar, brown sugar, butter and shortening on medium speed, scraping down sides of bowl occasionally, until light and fluffy, about 2 minutes. Add egg, then extract; beat until combined. Stir in oats mixture until combined.
- To make 33 small cookies, roll dough into 1 ½-inch balls (2 tablespoons dough each). Place, 2 inches apart, on prepared sheet and lightly press to flatten. (yielding 22 larger cookies can be 2 ½ to 3 tablespoons of dough)
- Bake until light golden brown around edges, 13 to 14 minutes. Transfer sheet to a wire rack and let cool slightly. Transfer cookies to rack and let cook completely.
Make the icing
- In a small mixer bowl, combine confectioners' sugar and meringue powder. With mixer on low speed, beat in 2 tablespoons water until mixture is the consistency of a medium-thick icing. Beat 3 minutes, adding water (if needed), 1 teaspoon at a time, to make a spreadable icing.
- Ice the cookies using a pastry brush* and let stand until set, about 30 minutes.
Notes
Make-ahead
Make dough ahead: Wrap dough disc in plastic wrap or store it in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 15 to 20 minutes before scooping and baking. You can also pre-scoop the dough before refrigerating so they are ready to go straight onto the baking sheet. Make icing ahead: Store the royal icing in an airtight container at room temperature for up to 3 days. Press plastic wrap directly onto the surface before sealing to prevent it from drying out. Stir well and check the consistency before using, adding a small amount of water if it has thickened. Freeze unbaked dough: Scoop the dough into balls and smash to flatten BEFORE freezing in a single layer until solid. Transfer to a zip-top freezer bag for up to 3 months. Bake directly from frozen (since you flattened them!), adding 2 to 3 extra minutes to the baking time.Storage
Room temperature: Once iced and fully dried for 3 hours, store cookies in a single layer in an airtight container with parchment between layers for up to 3 days. Refrigerate: Not recommended. Condensation will cause the glaze to get sticky. Freeze baked cookies: Make sure the icing has set completely, then freeze cookies in a single layer until solid. Transfer to a zip-top freezer bag or airtight container with parchment between layers for up to 3 months. Thaw at room temperature for about an hour before serving. Note: you will get some sticky frosting just as you would with refrigerating them.Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Julie F says
This is one of my favorite cookies. Any cookie with oatmeal is so good. Not sure if this is true but I feel like they are chewier with the oats. Plus, I'm a huge frosting gal as well. Easy recipe to make and these work out everytime I make them.
Tara Teaspoon Admin says
Thanks for rating and reviewing the recipe Julie!!
Diane says
Hi! I don't usually bake with shortening. What do you recommend here? Crisco? Margarine in a stick? Any advice, direction would be most appreciated. Thanks so much!
Tara T. says
Crisco is shortening. Use plain white crisco (shortening) here. Don’t use margarine, as that is a different kind of fat. Crisco, a type of fat like butter or margarine, affects the recipe in a specific way. It’s pure fat without any water so it isn’t something you can substitute without effecting the texture of the cookie recipe.
These are a classic vintage cookie and the shortening helps them bake into a crisp, light cookie perfect for the icing! Tara
Mike says
Hi Tara, made these awesome cookies, a friend stopped by to visit and I made coffee and put a plate of these out, she was like OMG, these are the best cookies ever, since then she told lots of our other friends and now they all want me to make them for them, imagine that!
Here is my question, would I be able to place all the dough on a sheet pan, flatten it out into a rectangle and then bake? and cut into squares then ice them. Your thoughts on them this way.
Thanks
Tara T. says
Mike this warms my heart!!! I love this.
I haven't made them for a while, so I can't picture the amount of dough in my head, but I think it should work just fine in a sheet pan. My suggestion would be to start with a 9-by-13-inch pan (or quarter sheet pan) as your first trial run. I feel like the baking will be more even than if it's all in a larger pan.
So if you're using a quarter sheet pan, just start with as much dough as will fill it to 1/2 or 3/4 inch thick. I wouldn't go thicker than that. You may have some dough left over. Happy Baking
Tara
Mike says
Best oatmeal cookie ever, my store bought cookie has always been iced oatmeal, now I can make them without all the preservatives that are added into store bought cookies. Bring on the ice cold milk, Yummy!
Mike
Brittany Smart says
These remind me of childhood! I love a good oatmeal iced cookie 🙂
Mary Bench says
My friend made these recently. She loved them!
Lisa says
I can't wait to try these! They would be perfect "breakfast cookies" for my girls. Hooray!
Tara says
Ohhh cookies for breakfast! yes!! I want you as mom!
Megan Wald says
I always loved those iced cookies from the grocery store. I bet yours are even better!
Tara says
They are, I promise!