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Old-Fashioned Iced Oatmeal Cookies

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Old-Fashioned Iced Oatmeal Cookies ~ Soft in the middle and crispy on the edges, sweet, but not overly so, and the cinnamon and nutmeg really shine through.  A really terrific cookie!

Old-Fashioned Iced Oatmeal Cookies
I still remember when we installed our first push button telephone.  (I was a very, very, very young girl )  I remember being young enough 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.
Old-Fashioned Iced Oatmeal Cookies-1
First of all, what does that have to do with Iced Oatmeal Cookies?  So glad you asked!  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’s 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.
Oh if our kids could live without things they didn’t need – how the world would be very different.  I also remember Mother’s Iced Oatmeal Cookies that came in the bright blue and red package and each cookie was perfectly shaped, crispy and delicious.  I think it’s interesting that home-made is now the ‘special treat’ and store bought anything is the norm.  Let’s not even get started on restaurants!
Old-Fashioned Iced Oatmeal Cookies

These ‘homemade’ Iced Oatmeal Cookies are so much better than store-bought.  They’re soft with crispy edges, sweet, but not overly so, and the cinnamon and nutmeg really shine.

Old-Fashioned Iced Oatmeal Cookies-4
My husband said they have the perfect texture and just the right amount of icing.  I love the way the icing looks and was afraid I could not duplicate it.
Old-Fashioned Iced Oatmeal Cookies-5
However, by dipping the cookies in icing instead of spreading it on top, the icing doesn’t seep to the cracks and crevasses.  That’s how you get the authentic ‘old-fashioned iced oatmeal cookie’ signature look.
Old-Fashioned Iced Oatmeal Cookies-6
 I have to apologize to my official taste testers, I don’t think these are going to make it to the office!

Thanks for PINNING!

Old-Fashioned Iced Oatmeal Cookies ~ Soft in the middle and crispy on the edges, sweet, but not overly so, and the cinnamon and nutmeg really shine through. #oatmealcookies #icedoatmealcookies #cookie #baking #oatmealcookie #oldfashionedoatmeal #bestcookie

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5 from 1 vote
Print
Old-Fashioned Iced Oatmeal Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

A classic cookie with great flavor and texture

Course: Cookies, Dessert
Servings: 27 -30
Author: Tricia
Ingredients
For the cookie dough:
  • 2 cups old-fashioned rolled oats *
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
For the icing:
  • 3 tablespoons heavy cream
  • 2 tablespoons warm water
  • 2 cups powdered sugar
  • you may substitute milk for the cream - start with 3 tablespoons then add more milk if needed
Instructions
  1. Preheat oven to 350 degrees. Prepare 2 baking sheets lined with parchment paper or a Silpat mat.
  2. 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.
  3. 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 1/3 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 it is fully incorporated.
  4. 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. I was able to fit 6 cookies at a time on each pan. Bake for 10-12 minutes or until the bottoms just being to brown. Do not over bake.
  5. Remove the pan from the oven and let the cookies rest for 5 minutes before removing to a rack to cool completely.
  6. To prepare the icing combine the confectioners' sugar with the milk or cream and water. 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.
  7. Store the cookies in an airtight container or refrigerator. I stored mine in the fridge and they were perfect!
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 sugar. The icing should stick but not be runny when you dip the cookie. If it's too thick it will not adhere to the cookie at all. Hope that helps and thanks so much for the feedback!

 

Adapted from a recipe posted on Mother Thyme

Here are a few more cookie recipes you might enjoy:

Finally … I was wondering … what is 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 those first 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!  I relied heavily on my pager and the cell phone to check messages.  I would run to a pay phone to call people back instead of racking up the cell phone bill.  Sheesh – it is so much easier now.
I wonder if I would have believed you if you told me that one day I would have my own website – nahhh- I don’t think I would have bought that one!  Thanks so much for stopping by and I hope you’ll make some old-fashioned treats for someone you love!
Tricia

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102 Comments

  2. Katie says

    April 21, 2019 at 1:54 pm

    I wonder if some people have issues with making them due to where they live.
    I know elevation can effect these types of things.
    I live in Alaska and will be trying these tonight and will let you know the outcome 🙂

    reply to this comment >

  7. Rachael R. says

    December 6, 2018 at 12:15 am

    No matter what I do I can’t get these cookies to flatten and be crispy 🙁 🙁 🙁 my fiancé has no problem with the way they come out {puffy and chewy} but I want them crispy like the pictures. I’m not sure what gives :’( I follow the recipe to a T!

    reply to this comment >

    • Tricia Buice says

      December 6, 2018 at 8:06 am

      Hi Rachael. I’m sorry they’re not turning out like the photos. I think maybe the oats are processed too much? The cookies are crisp around the edges but soft in the middle so maybe the texture is not completely off. Glad you enjoyed them anyway and I’m sure you followed the recipe correctly. Try cutting your processing in half and see if that works. Thanks for trying them – hope that helps!

      reply to this comment >

  8. Cyndei says

    November 24, 2018 at 1:33 pm

    Happy holidays Trish!!

    We must be the same exact age. I resemble each and every of the time travels you mentioned which has made my heart more full than you know….

    Life seems short looking back now but girl there is a lot of life left in us…..don’t stop baking!!

    Cyndei, with and e i…like Old McDonald had a farm, e i, ei, O!!

    reply to this comment >

  9. Kristen says

    September 23, 2018 at 3:07 pm

    I made them using instant oats. I didn’t read that until I had baked them oops! 😊 They turned out fine though! I baked them for only 12 minutes because I like a soft cookie. No matter what I did I couldn’t get the icing to thicken. I used cold milk maybe next time I’ll try warming it up first. Thanks!

    reply to this comment >

    • Tricia Buice says

      May 14, 2018 at 6:33 am

      The icing hardens pretty well but if you are concerned, leave out the milk or cream. It won’t be as creamy white and will be less transparent, but it will still taste great. I didn’t have any trouble with the icing when the cookies were stacked together. Pack them carefully and I bet they will be fine. This is a good travel cookie!

      reply to this comment >

  11. Brigitte says

    February 27, 2018 at 12:14 pm

    The cookies I made turned out perfect! I was a little leary about making them for the first time after reading all the comments. The one thing everyone said was the cookie was delisious whether it turned out like the picture or not so I had to give them a try. Although I used vegan butter and Aquafaba instead of eggs for the cookie and coconut milk from the can in place of milk for the icing. My grandchildren and the children that come over to play with my grandchildren loved the cookies! I’m not Vegan, but my good friend and her family are so I enjoy trying new recipes that I can share with them. This oatmeal cookie recipe was a hit and I know I will be making it again….. Next time I make them I am going to try grinding up some nuts and snipping some raisins to add to the cookie dough. Thank you for sharing this deilous cookie recipe!

    reply to this comment >

  12. Shannan says

    January 23, 2018 at 8:15 pm

    Help! The first time I made these they were perfect. Since then, however, they’ve been super puffy! I’ve tried different types of pans, grinding the oatmeal less, grinding it more and I even smushed them down at various times in the baking. They still taste good but it’s not the same! Any thoughts?

    reply to this comment >

    • Tricia Buice says

      January 24, 2018 at 9:24 am

      Hi Shannan – I’m not sure what is going on unless you changed brands of oats, butter or live in a location with big swings in humidity maybe. I’m sorry I don’t have a full-proof answer 🙂 I’ve always had good results with this recipe and just love it. Again sorry!

      reply to this comment >

  14. Sydney says

    December 13, 2016 at 11:35 am

    I made these cookies today and they are amazing! I followed the recipe exactly as written (I just halved it) and they spread perfectly, had a bumpy texture on top, and the icing looks just like yours do in your pictures. I love how the icing on top resembles snow– they’re perfect Christmas cookies! Thank you again for the fabulous recipe, it’ll now be a go-to winter cookie for me!

    reply to this comment >

    • Tricia Buice says

      December 13, 2016 at 1:13 pm

      Hi Sydney!!! I cannot thank you enough for commenting about your experience with these wonderful cookies. People often comment when things don’t turn out completely right – but less so when they are happy. So thank you very, very much! I loved these cookies and can’t wait to make them again. They do look like wintertime! Have a wonderful holiday season and thanks again.

      reply to this comment >

  15. Boys hockeynana says

    December 7, 2016 at 3:40 pm

    Just finished making them and both my husband and daughter said they were delis. Couldn’t get them to spread and was very careful about the oats but after seeing that the first ones out of the oven were still quite puffy I took the bottom of my 1/2cup measuring cup, dipped it in sugar – just enough so it didn’t stick to the cookie – and applied a little pressure to flatten them out a bit. They turned out perfect. Waaay too much icing left over so just had to make sugar cookies to use up lol

    reply to this comment >

  17. Darla Andrade says

    November 10, 2016 at 2:57 pm

    I love crunchy iced oatmeal cookies with a hot cup of straight black coffee! There is just something about the coffee that makes those cookies so good! Anyway, All I had in the cubboard was Quaker quick oats. I decided to try it anyway and mine cracked. They were delicious! Although I did tweak it a little and add more cinnamon. Thank you for sharing this great recipe!

    reply to this comment >

  18. Alissa says

    September 4, 2016 at 11:07 pm

    Frosting tip! Use a silicone brush and brush it on if you want it to look like the picture. I also had to add a lot more powder sugar to thicken. Next time I will start with less liquid since it made more than enough frosting! I also flattened my dough balls before putting in oven to make the cookies come out more flat.

    reply to this comment >

  20. Lisa says

    September 2, 2016 at 12:54 pm

    Opps! I didn’t read the recipe all the way through and did not put any of the oats in the food processor! No fear! Just flattened the dough a little with a spatula. Look and smell great! Iced nicely once I got the consistency right. I think the nutmeg is a nice inclusion.

    reply to this comment >

    • Tricia Buice says

      July 20, 2016 at 9:51 pm

      Thanks Alyssa – I hope you love them as much as we do. Please read the directions a couple of times before starting – it’s easy but you need to follow the directions exactly to get the cracked top. No worries! Thank you so much!

      reply to this comment >

  25. patricia says

    February 8, 2016 at 9:38 pm

    This is a tricky recipe, I made 2 batches, the second WITHOUT baking powder which makes them rise and puff, and they were perfectly flat and round; I wonder if your baking powder was old or just a bad batch -it’s happened to me before a few times even with name brands that were just opened. I tried the icing a few different ways in small batches, and the addition of the water just seems to make it runny and gives the cookies more of a glazed look; the cream is best. I wanted mine crispier like the store bought kind( if I could find them) so I baked them a few extra minutes and the texture was right but it turned them too dark.. Ugh!! A friend who is a chef told me to try a cookie press next time , plus I’m going to try adding raisins.

    reply to this comment >

  26. Jaclyn says

    June 2, 2015 at 3:08 pm

    I haven’t even gotten to the frosting part yet, but I can’t believe how beautifully round and flat these cookies are turning out. They look and SMELL perfect. I can’t wait to add the frosting. My dad is going to love these. Thank you for the recipe, Tricia.

    reply to this comment >

  27. Brianna Mintz says

    December 20, 2014 at 4:33 am

    I just got done making these cookies. I followed the recipe to a “T”. I even pulsed the oats in the food processor like suggested, but they were not flat like the cookies shown above. My icing looked good until i put it on the cookie. It did not get the pretty crakes as in the picture. Im not sure what went wrong…

    reply to this comment >

    • Tricia Buice says

      December 22, 2014 at 3:05 am

      Oh Brianna … I am very sorry. Did you dip the cookies upside down in the icing instead of spreading? My icing was a little thick and more on the sticky side. If it was too runny it would go down into the cracks. I adapted the recipe from one posted at Mother Thyme I’ve only made these once and those are the ones in the photos. I used rolled oats and processed them in the food processor as described. She notes that you don’t want to over-process the oats as they will not spread. Perhaps they were too finely ground? If you try again and they turn out for you, please let us know so I can share the comments with our readers. Thanks for getting in touch. I hope it helps and hope you had a beautiful holiday season.

      reply to this comment >

    • Tricia Buice says

      November 3, 2014 at 6:48 pm

      Hello again – thanks for the followup. The recipe is adapted from one posted on Mother Thyme. You may have seen my note at the bottom of the recipe, but she indicated they would not turn out like this unless you process the oats in a food processor. 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. (recipe adapted from Mother Thyme) I hope this helps and truly hope you will try again. I’ve only made these once and they turned out as you can see in the photos. Read over her notes and see if that helps. Good luck and thanks so much for reading and trying the recipes.

      reply to this comment >

    • Tricia Buice says

      August 9, 2014 at 11:51 am

      Sorry you had trouble Emilie. Mine were soft in the middle and crispy on the outside edges but the icing has something to do with keeping the cookie soft. I think it is essential to pulse the old-fashioned oats in the food processor, just until you have a combination of whole oats and some oat flour. Ten pulses and mine was perfect. Don't substitute quick oats or oat bran for the

      reply to this comment >

      • Karen says

        October 19, 2016 at 11:43 am

        I too just made these and I pulsed 10 quick times and no cracks! Puffy in the middle too. They have great flavor and if I very lightly dipped cookie the icing looks great. What am I doing wrong?

        reply to this comment >

        • Tricia Buice says

          October 24, 2016 at 7:17 am

          Hi Karen – sorry to be so late in replying. I was in the mountains for 5 days with no internet. I am not sure why these crack for some and not for others. It may have to do with humidity, brand of oats, etc. It sounds like you did everything right but perhaps a slightly longer (full 1 second) pulse would help? I hope to test these again and will update the recipe if I find the answer. Sorry they didn’t crack but hope you liked them anyway.

          reply to this comment >

    • Emilie says

      August 9, 2014 at 11:35 pm

      I made another half batch tonight, and they turned out better! I only pulsed 1/2 of the oats because my blender pulverizes quickly. So half oat "flour" and half whole oats. I also smooshed the dough balls down some and cooked longer. With the icing, I added very little liquid to the sugar, and it was perfect! This recipe is going in our recipe book, and will likely be a Christmas

      reply to this comment >

    • Ashley says

      January 24, 2016 at 10:43 pm

      Mine came out think too and icing was transparent! They were soft and delicious.. I followed the recipie to the tee… I think I will have to flatten the balls too and less milk and water on icing so it looks white like in the pics!

      reply to this comment >

      • Tricia Buice says

        January 25, 2016 at 10:01 am

        Sorry these didn’t come out like the photos. I don’t know what to recommend other than check the original post at Mother Thyme for tips about processing the oats. I think I’m going to have to make them again and see if they come out different for me. Glad they tasted good though – thanks for the comment, it helps to hear from readers!

        reply to this comment >

  38. Cheri Savory Spoon says

    August 4, 2014 at 11:25 pm

    Hi Tricia, these cookies do look like the Mothers Old Fashioned that I remember, they were my favorite growing up. Can't remember exactly what cool technology thing but I'm thinking the remote control for the tv as us kids were the remote control before the actual devise.

    reply to this comment >

  39. Karen Harris says

    August 4, 2014 at 10:25 pm

    Oh how I remember our first push button phone, and our first remote control TV. Glorious, both of them. My favorite story that I tell my children is how we used to have to plan a day in advance for a baked potato. They aren't impressed. I guess you had to have been there to get it. I bet you understand LOL! These cookies look amazing. One of my favorites.

    reply to this comment >

  40. Chris Scheuer says

    August 4, 2014 at 8:24 pm

    These look so wonderful Tricia, like a delicious, old fashioned bakery. I do remember getting our first push button phone and thinking it was so cool. But I always wanted my own "princess" phone and that never happened, oh well. It is funny how everything has changed and seems to be changing faster every day!

    reply to this comment >

  41. Anna and Liz Recipes says

    August 4, 2014 at 7:32 pm

    Love these cookies Tricia !! We remembered littles Debbie as well! <br />The fax machine was really cool for my husbands business when they first came out. Anyway, I will be making these cookies for my grandchildren this week while I am babysitting. My daughter will be giving birth to our third grandchild – another boy! Thanks for the recipe !! Warmly. Anna

    reply to this comment >

  42. SavoringTime in the Kitchen says

    August 4, 2014 at 7:26 pm

    These really do look perfect and delicious, Tricia! I love how the icing looks too.<br /><br />I remember the whole switch from film cameras to digital and how easy it made take pictures. Where would we be without digital cameras for our blogs 🙂 It's funny, though, how so little has changed over the years when it comes to making cookies.

    reply to this comment >

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