These old-fashioned Iced Oatmeal Cookies are soft in the middle with crisp, crunchy edges, and are topped with delicious homemade vanilla icing.
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I’ve always loved a good oatmeal cookie, but these homemade cookies are so much better than store-bought ones. These delicious old-fashioned iced oatmeal cookies are made completely from scratch with homemade icing. If you love raisins you'll love my Spiced Oatmeal Cookies. These family favorites are perfect as afterschool snacks, get-togethers, or as an after-dinner treat.
Why this recipe works
The best part is you can add as much icing as you want. If you're a fan of traditional old-fashioned cookies, don’t forget to check out my 3-Ingredient Peanut Butter Cookies or my simple Ginger Snap Cookies. I’m a sucker for a good cookie like these Classic M&M Cookies!
- Old Fashioned Oats: Rolled oats provide a chewy texture and nutty flavor to oatmeal cookies. You can use Quick oats in a pinch but it might change the texture a bit.
- Flour: All-purpose flour.
- Nutmeg: works great together with the cinnamon.
- Butter: Unsalted butter softened at room temperature.
- Brown sugar: Either light or dark works fine.
how to make this recipe
- Step 1: Place your oatmeal in a food processor and pulse it 10 times.
- Step 2: Next, whisk your pulsed oatmeal, flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Step 3: Add your softened butter and sugars to a large mixing bowl and beat using a hand mixer until creamy, then the eggs and vanilla.
- Step 4: Mix the dry ingredients into the wet until combined.
- Step 5: Scoop the cookies into dough balls.
- Step 6: Roll them into a ball and place them on the baking sheet.
- Step 7: In a small bowl mix up the icing and set aside.
- Step 8: Once the cookies are baked and cooled dip each one into the icing.
- I highly recommend pulsing the oats before making the cookie dough will give you compact and uniform textured cookies.
- Add more milk to the icing. If the icing seems too thick to dip the cookies into, add a little more milk until it reaches the desired consistency.
- Soften butter at room temperature. Let your butter sit out on the counter for at least 30 minutes before starting the recipe. Do not attempt to melt the butter in the microwave or the dough will not be the right consistency for making cookies.
Using the exact ingredients above, this recipe will make 24 delicious oatmeal cookies. You can place about 12 cookies on each cooking sheet, so you will need to use 2 sheets. You can also double or even triple the recipe if you want to make more at a time.
Even with healthy additions like oatmeal, it is still a cookie. Although oatmeal gives you some nutrients, oatmeal cookies are still high in fat and sugar. So, like with any sweets, you should enjoy these in moderation.
Absolutely! If you want to transform these iced oatmeal cookies into oatmeal raisin cookies, you can. Simply fold in 1 ½ cups of raisins into your dough and bake as the directions suggest above.
These cookies can be stored at room temperature for about a week. Simply place them in an airtight container, cookie jar, or a sealable plastic bag.
Yes, you can freeze oatmeal cookies. Place your cookies in a Ziploc freezer bag. You can store them in the freezer for up to 6 months. Allow them to come to room temperature before eating.
Old Fashioned Iced Oatmeal Cookies
- 2 Cups old fashioned rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsalted butter at room temperature
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For The Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- Preheat oven to 350 degrees line baking sheets with parchment paper or baking mats.
- Pulse the oatmeal in a food processor 10 times. (You want a variety of textures)
- In a medium bowl add the pulsed oatmeal, flour, baking soda, salt, cinnamon, and nutmeg and whisk until combined.
- In a large bowl using hand, mixer beat the softened butter and sugars until creamy. Add in the eggs and vanilla and mix just until combined.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Scoop about 2 tablespoons of the dough and roll into balls and place on the baking sheet.
- Bake for 11-12 minutes, let cool and remove to a cooling rack..
For the icing
- In a small bowl whisk together the powdered sugar and milk until combined. If it's too thick add a little more milk until desired consistency.
- Lightly dip the top of the cookies into the icing place them back on the cooling rack to dry.