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!
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.
Don’t forget to PIN to your favorite cookie board!
- FOR THE COOKIES:
- 2 cups old-fashioned rolled oats *
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 cup light brown sugar, packed
- ½ 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 confectioners' sugar
- (you may substitute milk for the cream - start with 3 tablespoons then add more milk if needed)
- Preheat oven to 350 degrees. Prepare 2 baking sheets lined with parchment paper or a Silpat mat.
- 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 it is 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. 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.
- 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 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.
- Store the cookies in an airtight container or refrigerator. I stored mine in the fridge and they were perfect!
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!
Here are a few more cookie recipes you might enjoy:
- Doubletree Cookie Recipe ~ from The Little Kitchen
- Coconut Lover’s Oatmeal Cookies ~ from Barefeet in the Kitchen
- Triple Threat Oatmeal Cookies ~ from That Skinny Chick Can Bake
- Orange Milano Cookies ~ from Saving Room for Dessert