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Old-Fashioned Iced Oatmeal Cookies

5 from 43 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 43 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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169 Comments

  1. 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

  3. 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

  4. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  14. JoAnne

    5 stars
    Just tried this. Followed recipe exactly. Turned out sooo gooood! Have not iced them yet. The really don’t need it. In between batches, I put the dough in the fridge to keep it cold. Really, really easy and tasty.

    Reply

  15. Victoria

    4 stars
    My cookies didn’t flatten while baking like in the photos, nor did they crack so when I dipped the first one it looked awful. I decided to drizzle the icing over the rest of them and it looks better for sure. They taste really great so I will definitely try this recipe again. I thought I was being quite careful not to over process the oats but maybe I did overdo it.

    Reply

  17. Stephanie

    5 stars
    I was skeptical that these would turn out as nice as the picture shows. The picture looks so good you’d think the author of the recipe went and bought a package of the store bought ones and snapped some pictures of those! But low and behold! They turned out beautiful! Even better than store bought ones. The flavor is amazing and the icing even hardens( thought not as hard as the store bought) really nicely. Enough so that you can actually stack them up and they don’t turn into a mess. This is my new favorite recipe!

    Reply

  18. sharon

    5 stars
    These were wonderful! i only had organic quick oats so skipped the processor step and it worked fine thankfully. I did add a little ginger and some golden raisins but those were the only tweaks made to the recipe and we thought they turned out divine! As for the texture mine started out after baking slightly crisp on the edges and soft and chewy center, but gradually lost the crispiness but it didnt matter at all to us Lol.
    The icing just makes the cookies even better so I recommend that everyone just do it and you will be glad that you took the the time to. They tasted so good plain that I almost didnt, but did anyway and was so happy later on!

    Reply

  19. Lee

    I think we are close in age. I also was very, very, very young we switched from rotary to push button phones. I also remember playing outside with neighbors until the lights came on. That was until we got atari and intellivision game units. Then we began to sit inside all the time.

    This recipe was just what I needed. Now if you can copy New York Seltzers . . . 🙂

    Reply

  21. Lisa

    1 star
    The tase and texture is very opposite then the description. They are way to soft and slightly chewy. I didn’t get the crunchy crumbly texture. They are pale in color also.

    Reply

    • Tricia Buice

      Sorry you had trouble with the recipe. You can see the cookies are pale in the photos. Not sure why that is a problem. Sounds like you should bake a little longer? You might check your oven to ensure it is baking correctly. Oven thermometers are pretty inexpensive. Good luck.

      Reply

    • Karen G

      5 stars
      Can I just say, “wowza.” These are my husband’s favorite cookie. These taste and look as good as the name brand at the store.

      Reply

  22. LaLa

    5 stars
    These cookies were delicious! I made a half batch because I was low on butter. I added the full amount of cinnamon and added 1/4 t ground ginger and 1/8 t black pepper. I will definitely make them again.

    Reply

  23. Cinthya

    5 stars
    Just made these. Only two things I changed were I added 1.5 cups of chocolates chips to the oats while pulsing them in her food processor and omitted the nutmeg. They came out like they showed in the picture. These are my new recipe.

    Reply

  24. Kathleen

    5 stars
    Delicious….just like my Mom used to make. Because I only had quick oats, I used them. Two quick pulses in the Kitchen Aide. Worked great!!! Cookies are soft, chewy and looked like bakery cookies. Definitely will be making over and over again. Thanks!!

    Reply

  25. Mara

    5 stars
    These were great. I was hunting for a pumpkin spiced oatmeal cookie and these sounded great. I just swapped the cinnamon for pumpkin spice, a mild substitute. Not sure i could even tell the difference. I also cut the sugar by 1/4 as i was serving these to kids… they turned out so so good. I also used salted butter and added some vanilla bean in bourbon extract to the icing so I got those nice bean flecks. Thank you so much for sharing.

    Reply

  26. Mom of 1

    5 stars
    Thank you for the excellent recipe! Mine were not fluffy and soft as some mentioned. The middle was soft, but the edges were perfectly done. I followed the recipe to a T and I also used a brand new box of baking soda and baking powder. Again, thanks for this, it’s the perfect fall cookie! I will be keeping this recipe for years…easy and delish! 🙂

    Reply

    • Tricia Buice

      Thanks so much for the feedback. These cookies are hard to beat and always a favorite in our house. Thanks for trying them and for taking the time to come back and let us know how they turned out for you. Yay!!!

      Reply

      • Elaine C

        5 stars
        These are absolutely delicious. So easy to make. I made these twice this weekend. I did find that brushing the cookies with the icing. I used a silicone pastry brush & it was so much easier with no mess. Will definitely be keeping this recipe.

        Reply

        • Tricia Buice

          Thanks so much Elaine! I will try your tip to use a brush for the icing – absolutely brilliant!!! Thanks again for trying the recipe and for coming back and letting us know how it turned out for you 🙂

          Reply

  28. Stephanie

    5 stars
    This is the only oatmeal cookie recipe I will use. They are amazing! Just made them again for the third time, this time to impress a guy who loves oatmeal cookies. ♥

    Reply

    • Tricia Buice

      You made my day Stephanie! I hope “that guy” enjoys these cookies. My husband really enjoyed being lured in with my baking – so maybe these will work for you too! XOXOX

      Reply

    • Sarah Gibson

      5 stars
      Absolutely love this recipe! I make them for my fiance, my dad, and my grandad at their request. Which happens to be very frequently LOL. They are so much better than the store-bought ones. Thank you so much!!!!
      Ps. And thank you for the tips at the end ; )

      Reply

      • Tricia Buice

        Thanks so much Sarah! We adore these cookies and are so happy to gave them a try. We also appreciate you taking the time to stop by and let us know how they turned out for you. Happy baking!!!

        Reply

  30. Katie

    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

  34. Carly r

    Just made these for my Christmas cookie exchange and I’m in heaven with them! Love this recipe and get to share it with all my friends so excited! Thank you for sharing!!

    Reply

  35. Rachael R.

    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

    • Tricia Buice

      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

  36. Cyndei

    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

    • Tricia Buice

      Hi Cyndei! Thank you so much for the lovely comment. I wish you and your family a very happy holiday season! May there be many, many more wondrous memories in our future 🙂 Happy baking to you and thanks again.

      Reply

  37. Kristen

    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

  38. Kansas Mom

    Does the icing harden well? Asking because we will be traveling and I didn’t know how well this cookie would travel in a car, if not kept in a cooler.

    Reply

    • Tricia Buice

      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

  39. Brigitte

    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

    • Tricia Buice

      Yeah! Thanks for the feedback Brigitte and I’m so happy it turned out with your changes too. I love these cookies, and they’re so pretty too. Thank you for letting us know. Your comment will help our readers and it makes me happy too!

      Reply

  40. Shannan

    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

    • Tricia Buice

      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

  41. Sophia

    I will never buy oatmeal cookies again after finding this recipe! These are exactly what cookie lover needs, buttery, savory,soft, crunchy and sweet but not too sweet!

    Reply

  42. Sydney

    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

    • Tricia Buice

      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

  43. Boys hockeynana

    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

    • Tricia Buice

      Hi Kelly – I would bake the cookies, then freeze. I would wait to do the icing after they are thawed out. But either way, they should be great to freeze! Thanks for the terrific question Kelly! Have a super holiday season.

      Reply

  45. Darla Andrade

    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

  46. Alissa

    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

  47. Prudy Copas

    Just made these for our youth group in the morning. These are a great. Only change I made was using white whole wheat flour instead of all purpose. Thanks!

    Reply

  48. Lisa

    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

    • Tricia Buice

      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

    • Tricia Buice

      Hi Terri! I have not tried freezing these cookies, but unfrosted and well sealed, I bet they would be great. I would love to know how they turn our for you! Thanks so much for commenting and reading.

      Reply

  53. patricia

    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

    • Tricia Buice

      Wow Patricia – you really did some testing. I just didn’t have any trouble with them. I will test again but no I don’t think my baking powder was old. I bake a lot and keep fresh ingredients since my blog business depends on it. Not sure if you were responding to another commenter – but thanks for letting us know how it went for you.

      Reply

  54. Jaclyn

    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

  55. Brianna Mintz

    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

    • Tricia Buice

      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

  56. Momma Cowchick

    No, the cookies didn’t spread out and didn’t have the little cracks. After the first batch I spread them with a fork.

    Reply

    • Tricia Buice

      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

  57. Momma Cowchick

    Is the 1 Tbs baking powder a typo? Seems like alot of baking powder. I made these cookies and they didn’t look anything like the picture, but they were still good.

    Reply

    • Tricia Buice

      Sorry they didn’t turn out the same as mine but happy they still tasted good. No typo on the 1 tablespoon baking powder – that is correct. Thanks for trying the recipe. Was it just the icing part that looked different?

      Reply

    • Tricia Buice

      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

      • Karen

        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

        • Tricia Buice

          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

    • Emilie

      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

    • Ashley

      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

      • Tricia Buice

        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

  63. Abbe@This is How I Cook

    These really do look like those cookies. Amazing!!! I used to wish those were in my lunch! And as for the first cool thing…I hate to say it but I remember getting a color tv. And then a microwave. It was gigantic and heavy and took up an entire counter.

    Reply

  66. Cheri Savory Spoon

    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

  67. Karen Harris

    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

  68. Chris Scheuer

    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

  69. Anna and Liz Recipes

    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

  70. SavoringTime in the Kitchen

    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

  72. Tanna at The Brick Street Bungalow

    Just SEEING those cookies brought a flashback of memories! Wow! I remember getting a TV!! Mercy. Now, I feel really old. LOL! But, I'm with you… who'da thunk we'd have our own spots on an INTERNET… and what the heck is that?! 😉 These sound delicious. Have a great week, Tricia! blessings ~ tanna

    Reply

    • KB

      Do you really mean 1 tablespoon baking powder? Unfortunately I went with the recipe as written , spacing them 3 inches away from each other and got 1 huge cookie. Unfortunately I wasted a lot of ing

      Reply

      • Tricia Buice

        Hi KB. Yes the recipe is correct as written. So sorry you had problems. I’m not sure what went wrong but I have not had that kind of experience. We love these cookies and I’m sure you would too – hope you’ll try again sometime.

        Reply

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