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These old fashioned iced oatmeal cookies have a lovely balance of warm spices, milky sweetness, and oatmeal earthiness.
The thing that makes old fashioned iced oatmeal cookies so incredible is the super simple icing on top. And I mean SUPER simple… It’s just two ingredients (milk and powdered sugar), but it adds such a tasty and fun topping to a fairly simple cookie. You may also enjoy these Banana Oatmeal Cookies, or these Peanut Butter Oatmeal Cookies .
Are you a crunchy cookie person or a chewy? I tend to not discriminate — if it’s round and sweet, I’ll eat it. But the beauty of these old fashioned iced oatmeal cookies is you can choose your own adventure! Want a crisper bite to them? Bake them a minute or two longer. Prefer a chewy, soft cookie with just a slightly crispy outside? Pop them out of the oven closer to the 11-minute mark.
Table of Contents:
Table of Contents
Why You’ll Love this Recipe:
- So easy to make
- You can make them crunchier or softer to your liking
- Delicious
- Keeps well afterwards
Ingredients:
For the Cookie:
- Old Fashioned Oats
- Butter– Preferably unsalted. If you only have salted, do not add extra salt
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Ground Cinnamon
- Ground Nutmeg
For the Icing:
- Powdered Sugar
- Milk
See recipe card below for full information about ingredients and quantities
Frequently Asked Questions:
I would recommend not using quick oats for these oatmeal cookies, (unless it’s the only thing you have on hand). Old-fashioned oats give a chewier, fresher texture, while the quick oats can sometimes taste grainy.
If you’re not a crunchy cookie person, but keep ending up with hard cookies, try taking them out of the oven 2 to 3 minutes earlier than normal. If that’s not fully doing the trick, make sure you have enough butter. If you don’t use the right amount, the cookies can end up tough and crumbly.
You don’t need to chill the cookie dough for this recipe. I do recommend you let the dough sit for 10 minutes in the bowl before assembling the dough balls on the pan to allow the liquid to absorb into the oats. But because these don’t spread too much while baking, feel free to skip the chilling!
More Oatmeal Cookie Recipes:
Recipe Collections
Zucchini Recipes
Oatmeal Cookies
Oatmeal Coconut Cookies With Dark Chocolate Chunks
Oatmeal Cookies
Oatmeal Cowboy Cookies Recipe
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Old Fashioned Iced Oatmeal Cookies
Ingredients
- 1 1/2 cups old-fashioned oats
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
For the icing:
- 2 cups powdered sugar
- 3 tablespoons milk
Instructions
- Add the oats to a blender or food processor, and blend until the oats process into an oat flour, about 30 seconds. It’s okay to have a few chunks left in the oats — they do not need to be ground into a super-fine flour.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). You can use a stand mixer with the paddle attachment, if you’d like.
- Add the eggs and vanilla, and beat to combine.
- Add the ground oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to combine well.
- Let the dough rest for 10 minutes (this gives the oats time to absorb some of the liquid in the recipe).
- Preheat the oven to 350 degrees F., and line a baking sheet with parchment paper or a baking mat.
- Scoop a generous tablespoon of dough into your hands, and roll it in to a ball (this will help your cookies to be very round when baked).
- Place on the cookie sheet 2 inches apart, and repeat with remaining dough.
- Bake for 11 to 13 minutes, or until the edges are light brown (if you like a crisper cookie, bake them a bit longer until the whole cookie is a light brown).
- Remove from the oven, and let the cookies cool on a wire rack.
- To make the icing, stir together the powdered sugar and milk to form a thin icing.
- Hold onto the cookie, and dip just the top into the icing. Let the icing drip off, and then return the cookie to the cooling rack, icing side up. Repeat with remaining cookies.
- Enjoy right away, and store extras in an airtight container in a single layer (the icing can make them stick together if you stack them).
Great recipe! Enjoy your sunday!