This post may contain affiliate links. Please read my disclosure policy.
Soft in the middle and chewy on the edges
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?
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.
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
Overview: How to make our Iced Oatmeal Cookies recipe
First, prepare the cookie dough:
- 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.
- 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.
- Blend in the dry ingredients.
- Form into dough balls and bake.
Next prepare the icing:
- 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.
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!
We love the craggy top for great visual appeal
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!
Old-Fashioned Iced Oatmeal Cookies
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
Nutrition
Finally, here are a few more oatmeal cookie recipes you might also enjoy:
- Spiced Pumpkin Oatmeal Cookies
- Doubletree Cookie Recipe
- Coconut Lover’s Oatmeal Cookies
- Triple Threat Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
- Peanut Butter Revel Bars with Oats
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.
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.
Tricia Buice
Thanks so much for the feedback Jaclyn! So happy they turned our for you 🙂 We love them!
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…
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.
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.
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.
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.
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?
scrambledhenfruit
Love those cookies! Yours are picture perfect and I wish I had one right now! I remember how thrilled I was in college to borrow a friend's calculator and not have to use my slide rule. 🙂
Daniela Grimburg
Mmh, these cookies sound heavenly!<br />Just perfect to accompany my daily cup of coffee.
Emilie
I just made these, and they turned out thick and soft not crispy. Any idea what went wrong? My icing definitely does look like yours either. Help!
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
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?
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.
Marianne A.
Me too. Puffy and soft.
Tricia Buice
Sorry – don't submerge the cookies in the icing … not "emerge." It's early! Have a great weekend.
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
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!
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!
Sue/the view from great island
I had such a grin on my face as I read this post — I do remember those cookies and yours are GORGEOUS! Pinning and sharing!!
Sue/the view from great island
I had such a grin on my face as I read this post — I remember these cookies and yours are GORGEOUS! Pinning and sharing!
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.
Kitchen Belleicious
girl! GIRL! They truly look exactly like the old fashioned oatmeal iced cookies- even down to how the icing falls in between those cracks on the top. WOW! I am amazed and hungry and so impressed.
Angie Schneider
These oatmeal cookies look stunning, Tricia. Really love how the icing looks…simply irresistible.
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.
Resa
Did they have fudge stripes and ginger? They were my mom’s favorite and would love to fine a recipe
Tricia Buice
No fudge stripes on these cookies. And no ginger – but if I come across something like that I will pass it on! Have a happy Thanksgiving
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.
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!
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
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.
Bianca @ Confessions of a Chocoholic
I love that these cookies come with memories of childhood. And any cookie with icing gets a vote from me 🙂
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
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
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.
Erin
Oh yum! I haven't had these kinds of cookies in so long!