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This copycat recipe for Archway Iced Oatmeal Cookies leans more towards their soft baked cookies. They have a slight crisp exterior with a tender interior. The sweet glaze hardens in about an hour or two and they are so simple to make.
To make this recipe, you will need the following ingredients. The icing ingredients are listed below.
Ingredients needed to make this recipe
- Old Fashioned Oats, pulsed in food processor
- Baking Soda
- Baking Powder
- Vanilla Extract
- Butter, softened to room temperature
- Brown Sugar
- Granulated Sugar
- All Purpose Flour’Egg
- Ground Cinnamon
- and Salt
How to make Archway Iced Oatmeal Cookies
The first step to making these cookies is to break down the oats a bit and that is best handled by a food processor. I like to pulse them just a few times so there are a variety of textures.
Combine the processed oats with the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In the bowl of an electric mixer combine the room temperature butter with the sugars. Add the egg and vanilla, beating until well combined.
Add the dry mixture to the wet mixture, mixing just until combined.
Using a small cookie scoop, place mounds onto a lined baking sheet. Be sure not to crowd them as they will spread. I do eight per baking sheet.
Bake at 350 degrees for about 9 to 11 minutes or until golden on the edges and bottoms. Cool on the pan for 5 minutes, then remove to a rack to cool completely.
At this point, we need these cookies to be absolutely cool or the icing will not set, so be sure to allow them time to do that.
Once the cookies are cool, it’s time to prepare the icing and this recipe is more about consistency than measurements. You’ll need:
- Powdered Sugar (also called Confectioner’s Sugar)
- Heavy Whipping Cream
- Vanilla Extract
Whisk the ingredients together, adding more cream until you get a thick, but runny glaze. Test by dipping one cookie into the icing and letting the excess run off before placing it onto a baking rack. You’ll know right away if it’s too thick and need to add more cream. Too thin? No worries, just add more powdered sugar. This will depend a lot upon where you live and for me, Arizona is very dry so I needed more cream.
Dip the tops of each cooking into the icing and place back onto your sheet pan. These need to sit at room temperature until fully set. For me, that took almost two hours.
The cookies are still soft and tender, but slightly crisp on the edges and the icing will fully set for you. These are so good, I think you’ll really love this recipe!
Did you make my Archway Iced Oatmeal Cookies? Leave a comment below and let me know what you thought. You can also tag me on Instagram @aimee_stock I love seeing your creations 🙂
Also be sure to check out my full cookie collection here!
Archway Iced Oatmeal Cookies
- 2 Half Sheet Pans lined with either parchment or a silicone baking mat
- Cooling Racks
- 1 c Old Fashioned Oats pulsed a few times in a food processor
- 1 c 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 c Unsalted Butter at room temperature
- 1/2 c Brown Sugar
- 1/4 c Sugar
- 1 large Egg
- 1/2 tsp Vanilla Extract
FOR THE ICING:
- 1/2 c Powdered Sugar
- 1 tbsp Heavy Whipping Cream or milk, use more as needed
- 1/8 tsp Vanilla Extract
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, vanilla 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, 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.