Old Fashioned Iced Oatmeal Cookies

These old-fashioned Iced Oatmeal Cookies are soft in the middle with crisp, crunchy edges, and are topped with a delicious homemade vanilla icing.

Course Dessert

Cuisine American

Keyword cookies, oatmeal cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings Cookies

Calories 202kcal

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..

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.

Pulsing the oats gives these cookies the perfect texture. You can also use a blender or a bullet blender.

The cookies should look slightly underbaked in the center when you take them out. They’ll continue to set as they cool, keeping them soft inside.

Thick or Thin Icing: Adjust the milk in your glaze—less for a thicker, white drizzle; more for a thin, sheer coating.

Store in an airtight container at room temperature for up to 5 days. The icing will firm up but stay soft enough to bite through.

Freeze un-iced cookies for up to 2 months. Thaw, then add icing once they’re at room temperature.