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Old-Fashioned Iced Oatmeal Cookies

5 from 62 votes

The classic cookie with great flavor and textures

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Soft in the middle and chewy on the edges

Iced Oatmeal Cookies stacked on marble

 

Old-Fashioned Iced Oatmeal Cookies – a walk down memory lane!

These delicious Old-Fashioned Ice Oatmeal Cookies are so much better than the cookies of my childhood. They’re soft in the middle, chewy around the edges, they’re not overly sweet and have notes of cinnamon and nutmeg. This is a really terrific cookie!

Do you remember Iced Oatmeal Cookies from your childhood?

I was thinking about when I was a kid and how it was a special treat to get a store bought cookie, cake, or candy bar. We started getting Little Debbie Oatmeal Cream Pies in our lunches in later years. But being one of 5 kids, hand-me-downs were the norm and we didn’t waste money on things we didn’t need.
I also remember Mother’s Iced Oatmeal Cookies that came in the bright blue and red package and each cookie was perfectly shaped, crisp and delicious. It’s interesting that home-made is now the ‘special treat’ and store-bought anything is the norm.
As I’m from the baby-boomer generation, I still remember when we installed our first push button telephone. (I was a very, very, very young girl.) I was so young that I didn’t really have any friends to call at the time. We just jumped on our bicycles and road over to their house if we had something to discuss. But I wanted to call people just to use the new phone with the raised plastic numbers and lighted background.

We often regale our grown children with stories of what life used to be like without microwaves, Internet, cable, email, Facetime or hands-free anything. Technology is amazing and the pace with which it’s being developed is nothing less than astonishing.

A side view of oatmeal cookies on a cutting board

Overview of ingredients

For the cookie dough:

  • rolled or old-fashioned oats
  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • cinnamon
  • nutmeg
  • unsalted butter
  • light brown sugar
  • eggs
  • vanilla extract

For the icing:

  • milk, cream or water as needed for the desired consistency
  • powdered sugar
Iced Oatmeal Cookies stacked on a cake stand

Overview: How to make our Iced Oatmeal Cookies recipe

First, prepare the cookie dough:

  1. Pulse the oats in a food processor to achieve a variety of textures. Combine the oats with the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  2. In a separate bowl beat the butter until creamy, then add the sugars. Beat until light and fluffy. Add the eggs one at a time, then pour in the vanilla.
  3. Blend in the dry ingredients.
  4. Form into dough balls and bake.

Next prepare the icing:

  1. Mix the ingredients together until you have a thick, but pourable icing. Dip the tops of each cooled cookies into the icing just enough to give them a glaze. Let the excess drip off and place on a wire rack until set.
Stacked oatmeal cookies on a small cake stand

The reviews are in! Old-Fashioned Iced Oatmeal Cookies are everybody’s favorite.

These homemade Iced Oatmeal Cookies are so much better than store-bought. They have the perfect texture and just the right amount of icing.

The craggy top has great visual appeal, too. These cookies don’t last long!

Closeup of an iced oatmeal cookie

We love the craggy top for great visual appeal

Dipping the tops of the cookies in icing gives them that authentic old-fashioned iced oatmeal cookie signature look. The thick icing doesn’t seep to the cracks and crevasses, and looks amazing!
Old-Fashioned Iced Oatmeal Cookies in a stack with icing dripping down the sides

Can you freeze Iced Oatmeal Cookies?

These cookies freeze beautifully and will keep well sealed in an airtight container for up to 3 months. You can freeze them with or without the icing.

Place sheets of wax paper or parchment between the layers and make sure the icing is set. Pop them in the freezer and enjoy! Make-ahead cookies perfect for any occasion,

Thanks for PINNING!

A stack of Oatmeal Cookies with icing on top

Old-Fashioned Iced Oatmeal Cookies

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 30
Course: Cookies, Dessert
Author: Tricia
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5 from 62 votes
The classic cookie with great flavor and textures.

Ingredients

For the cookie dough:

  • 2 cups old-fashioned rolled oats * (160g)
  • 2 cups all-purpose flour (252g)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup unsalted butter room temperature (16 tablespoons or 226g)
  • 1 cup light brown sugar packed (226g)
  • ½ cup granulated sugar (110g)
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

For the icing:

  • 2 tablespoons milk cream or water (more or less as needed for desired consistency)
  • 2 cups powdered sugar (230g)

Instructions

  • Preheat oven to 350°F. Prepare 2 baking sheets lined with parchment paper.

To prepare the cookie dough:

  • Add the rolled oats to a food processor and pulse 10 times. Don't over process because you want a variety of textures not just a ground oat flour. In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk or stir to combine. Set aside.
  • In the bowl of a stand mixer beat the butter on medium-high about 30 seconds. Add the brown and granulated sugars and mix on medium-high until the batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until the yolk disappears into the batter. Lightly beat in the vanilla. Add about ⅓ of the oat and flour mixture to the butter and egg mixture, mixing on a low speed just until blended. Continue adding the flour mixture until fully incorporated.
  • Using a 2 tablespoon size ice cream or cookie scoop (not heaping - leveled straight across the top of the scoop), roll the dough into balls and place on the prepared baking sheet at least 2-inches apart. Bake for 10-12 minutes or until the bottoms just begin to brown. Do not over-bake.
  • Remove the pan from the oven and let the cookies rest for 5 minutes before removing to a rack to cool completely.

To prepare the icing:

  • Combine the powdered sugar with the milk. Whisk until the sugar is dissolved and the icing is somewhat thick. Place the icing in a shallow dish or container, about 4x4 inches. Quickly dip the tops of the cooled cookies into the icing and let the excess drip off. Set the dipped cookie on the rack until the icing has set.
  • Store the cookies in an airtight container at room temperature or in the refrigerator.

Recipe Notes

*NOTE: This recipe has only been tested using Old-Fashioned Rolled Oats processed in a food processor for the combination of textures that appear above. Do not substitute quick oats or oat bran for the rolled oats.
IMPORTANT: I've had many comments that the cookies did not spread and create the cracks like those in the photos. Be careful not to over-process the oats. Pulse quickly, do not make oat flour. The texture is created by having chunkier oats not powdery oats.
Tips for the icing: due to varied humidity and seasonal changes, you may need more or less milk or powdered sugar. The icing should stick but not runny when you dip the cookie. If it's too thick it will not adhere to the cookie at all. 
You can use water in the icing if preferred, but it looks thin and not as white. 
Adapted from a recipe posted on Mother Thyme

Nutrition

Calories: 183kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 108mg | Potassium: 47mg | Fiber: 1g | Sugar: 18g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Finally, here are a few more oatmeal cookie recipes you might also enjoy:

Finally … I was wondering … what’s the very first ‘cool technology’ thing you remember?

If you say an iPhone I’m going to feel old! A few of the other things I remember coming along were fax machines, Federal Express, memory and correcting typewriters.

I actually had one of the early cell phones. You know the giant ones that mounted in your car? I also remember it was $.25 a minute and there were no usage plans!

Back in the day we relied heavily on our pagers and used cell phones to check messages. If I needed to return a call, I would run to a pay phone instead of racking up the cell phone bill.

Sheesh – it’s so much easier now.

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4.83 from 62 votes (31 ratings without comment)

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178 Comments

  3. Justice

    5 stars
    What temperature are you suppose to preheat/set the oven to? Only got to the dough but it taste soo good lol.

    Reply

  4. elizabeth

    1 star
    Ick these were so gross! The nutmeg is so overpowering and the flavors were just otherwise bland. Ended up throwing the dough out.

    Reply

  5. Marsha Franklin

    These are better than the ones we bought at the grocery in our small Ohio village when we were kids. Our kids and grandkids love them too they listen to our tales of redeeming glass cola bottles to buy these treats because they love us and the cookies.

    Reply

  7. Stacy

    5 stars
    Thank you, undoubtedly this is the best recipe. It’s quick and easy to make and my family loved it. Thanks for the recipe.

    Reply

  8. Camille

    5 stars
    These cookies turned out so good! I substituted the nutmeg for pumpkin spice and it gave the cookie a nice, cozy flavor. Thanks for the recipe!

    Reply

  10. Kelsey

    5 stars
    FABULOUS, DELICIOUS PERFECTION!!!!! I haven’t found an oatmeal cookie recipe that my family loved since my grandmother’s. (I don’t have that recipe though and she’s since passed) This recipe was SOOOOO easy and I don’t have a food processor. I crushed the oats the old fashion way- gallon size bag, 1 cup of oats and a rolling pin. Crush the oats until 1/4 size and put 1 cup of full size oats into the mixture… PERFECT! These cookies took about 90 minutes to make from start to finish. The ONLY “problem” I had was keeping my family of 6 out of the kitchen. My house smells SOOOOOOO good!!!
    I cannot thank you enough for this recipe!!! I have pictures of mine saved for future comparison. I didn’t even frost them!!! So yummy, so easy, will ABSOLUTELY be making these once a week!!!

    Reply

  11. Jeff

    5 stars
    This recipe was EXACTLY as promised – the cookies were absolute perfection. They’re going to become a standard in my holiday baskets. (They’ll probably also make appearances on rainy days when no one’s counting how many cookies I eat!) Thank you.

    Reply

  12. Brandi

    5 stars
    We love these cookies! The cinnamon and nutmeg are the perfect combination! I do use salted butter—because I always have that on hand. Other than that, I make them just as directed. Thank you!!

    Reply

  13. Cara Pardo

    5 stars
    Just made these tonight and they are absolutely DELICIOUS. Oh my goodness, we ate way too many, but it was worth it! Thanks so much for the absolutely delightful recipe, we will for sure be making these again soon!

    Reply

  14. April

    4 stars
    These were very good. I didn’t have a food processor, so I hand chopped the oats. It is very easy to do, and you have more control over how varied your oat pieces are. The cookies turned out very flat, but crisp on the outside and chewy in the middle. Just the way I like my cookies.

    Reply

  15. Shirley Alberts

    5 stars
    I have made these cookies several times and they are absolutely my favorite cookie (and they keep very good in the cookie jar). Thank you so much for sharing this recipe. They are a favorite with the grandkids and great- grandkids too.

    Reply