These old-fashioned Iced Oatmeal Cookies are soft in the middle with crisp, crunchy edges, and are topped with a delicious homemade vanilla icing. These family favorites are perfect as afterschool snacks, get-togethers, or as an after dinner treat. We may get commissions for purchases made through links in this post. Read our disclosure policy here.
I’ve always loved a good oatmeal cookie, but these homemade cookies are so much better than the store-bought ones. 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!
Let’s Take A Quick Look at the Ingredients
These delicious old-fashioned iced oatmeal cookies are made completely from scratch with homemade icing. Make sure you have the ingredients for both the cookies and the icing, below!
• Old Fashioned Oats
• Baking soda
• Butter-needs to be at room temperature
• Brown sugar
• Granulated sugar
• Vanilla extract
• Powdered sugar
Supplies Needed for Iced Oatmeal Cookies
How to Make Old Fashioned Iced Oatmeal Cookies
Step 1: Pulse the oatmeal. Place your oatmeal in a food processor and pulse it 10 times.
Step 2: Whisk the dry ingredients. Next, whisk your pulsed oatmeal, flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
Step 3: Beat sugars and butter. Add your softened butter and sugars to a large mixing bowl and beat using a hand mixer until creamy.
Step 4: Add in the eggs best the eggs and vanilla until combined.
Step 5: Add the dry ingredients Mix the dry ingredients into the wet until combined.
Step 6: Roll dough into balls. Roll your dough into balls. Each ball should be about 2 tablespoons. Then, place the dough balls on the baking sheet.
Step 7: Make the icing. Whisk your powdered sugar and milk together in a small bowl until thoroughly combined.
Step 8: Dip the cookies. Finally, lightly dip the top of each cookie into the icing and place it back on the cooling rack to dry.
Serve and Enjoy!
Tips For The Best Oatmeal Cookies
1. Always pulse the oats. Pulsing the oats before making the cookie dough will give you compact and uniform textured cookies.
2. 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.
3. 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.
How Many Cookies Does This Recipe Make?
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.
Are Iced Oatmeal Cookies Healthy?
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.
Can I Add Raisins?
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.
How to Store Leftover Iced Oatmeal Cookies
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.
Can I Freeze Them?
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.
More Cookie Recipes You’ll Love
- 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.
Amount Per Serving Calories 202Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 151mgCarbohydrates 29gFiber 1gSugar 16gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.