Iced Oatmeal Raisin Cookies

Iced oatmeal raisin cookies are a sweet treat that you can have any time of the year. Adding the icing takes your average oatmeal cookie and dresses it up a little.

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When the holidays arrive, avid bakers start baking cookies of all kinds – the kinds we never see at other times of the year: the shortbread, the gingerbread, the decorated sugar cookie, the snowball, the thumbprint. These are the cookies that are dressed to the nines in December, showing off at all the holiday parties. Often, the tried and true cookies, the ones that do their due diligence every day of the year, get forgotten about during the holiday season. So, let’s bring them out and celebrate their year-round deliciousness. I’m talking about the chocolate chip cookie and of course, its partner in crime, the oatmeal raisin cookie.

Iced Oatmeal Raisin Cookies being iced on a cooling rack on a wood counter.

Now, if we put a regular oatmeal raisin cookie on a holiday cookie platter, chances are it might be the last to go because of its familiar and unexciting appearance. However, if you decorate that oatmeal cookie up, look at what happens. Drizzling a little icing on top, looking like a beautiful trail of snow, makes it fit right in with its celebratory counterparts.

Iced Oatmeal Raisin Cookies being iced on a cooling rack on a wood counter.

Oatmeal raisin cookies will always be second best to the chocolate chip in my world, but I have to admit that they look darned good dressed up!

iced Oatmeal Raisin Cookies wrapped in cellophane and tied with a red ribbon. Two iced oatmeal raisin cookies on a marble counter with an espresso.

Iced Oatmeal Raisin Cookies

  • Prep Time: 20 m
  • Cook Time: 10 m
  • Total Time: 30 m
  • Servings:
    2 dozen cookies


  • 1 cup unsalted butter room temperature
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • cups rolled oats
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup raisins
  • 1 cup powdered sugar
  • tablespoons milk


  1. Pre-heat the oven to 350°F.
  2. Combine the butter, brown sugar and white sugar in a bowl and use an electric hand mixer to cream the ingredients together until they are light and fluffy. Add the egg and vanilla extract and combine. In a separate bowl, combine the flour, oats, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the raisins.
  3. Drop heaping tablespoons of the cookie dough onto a baking sheet, spacing them 2-inches apart. Transfer the baking sheet to the center rack of the oven and bake at 350°F for 8 to 10 minutes.
  4. Let the cookies cool for a minute or two and then transfer them to a cooling rack.
  5. When the cookies have cooled completely, make the icing glaze by combining the powdered sugar and milk in a bowl and whisking until smooth. Drizzle the icing glaze over cookies. Let the icing set up before serving or storing the cookies. If you’re not serving the cookies right away, store them in an airtight container.
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Comments (11)Post a Reply

  1. From across the pond I received the recipe and made a batch the next to take to my sons supported living community. Having had the rhythm of their working week turned upside down because of Covid-19 they are all enjoying special festive tea breaks with seasonal stories and songs and everyone loved the the biscuits, or cookies as you called them.
    Thank you so much. Susan

  2. 5 stars
    Like you said, this is the second best cookie and absolutely one of my husband favorites. I just finished baking them and my kitchen smells deliciousness, can’t wait for them to cool down so my husband and I can enjoy one or two, thank you!!!

  3. I haven’t made the cookies yet. I have a question: can Quaker quick oats be substituted for the rolled oats?

    Thank you.

  4. 5 stars
    My last attempt at an oatmeal raisin cookie for my husband. Turned out beautifully! I did not frost as he is diabetic. Only cookie he wants on special occasions. I should have just started with BJC recipe to start with. Thank you very much.

  5. 5 stars
    excellent cookie! They are the perfect mix of soft and chewy and a little bit crispy. Even after a week they were still good (stored in Lock and Lock, of course). I did not frost them so I could eat them like a granola bar for breakfast and not feel too guilty.

  6. 2 stars
    What makes mixture so dry! Followed recipe exact! Cookies fell apart as they cooked! So disappointing!😞

    1. Sorry you had an issue with the recipe. The cookie dough shouldn’t be that dry. You should be able to easily drop the tablespoons of dough on the cookie sheet. The recipe has been tested several times, and the results yield a chewy cookie with crisp edges. It is hard to say why the cookies fell apart.

    1. Steel cut oats are not good for baking cookies. They are denser and need more liquid to cook. It is best to use rolled oats.

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