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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.
JoAnne
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.
Tricia Buice
Thanks for the feedback JoAnne! So glad you enjoyed these cookies.
Victoria
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.
Tricia Buice
Thanks for the feedback Victoria. Glad you enjoyed the flavor but sorry they didn’t flatten as expected.
jackie
any tips for high altitude adjustments?
Tricia Buice
Hi Jackie – I don’t think so but have not tested this recipe in a high altitude area. Good luck – I think they will be fine as written
Stephanie
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!
Tricia Buice
Thank you for the amazing review Stephanie. So glad you enjoyed the cookies as much as we do!
Marie
It says eggs should be room temperature, should the butter be room temperature as well?
Tricia Buice
Hi Marie. Yes both the eggs and butter should be at room temperature. Thanks!
sharon
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!
Tricia Buice
Thanks for the feedback Sharon. So glad these worked with your changes 🙂 Sounds terrific with raisins. Yum!!
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 . . . 🙂
Tricia Buice
Nice to meet you Lee! I don’t have anything for New York Seltzers 🙂 but may have to check it out. Take care and stay safe!
Shelby
Am I able to use aluminum foil instead of parchment paper? Im all out 🙁
Tricia Buice
Hi Shelby – I would just lightly grease your baking pan. Good luck and enjoy!
Lisa
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.
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.
Karen G
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.
Tricia Buice
Thanks for the feedback Karen! So glad you and your husband enjoyed the cookies. We LOVE them too!
LaLa
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.
Tricia Buice
Outstanding! I love that you added some ginger and black pepper. The cookies must have a nice zing. Thanks for taking the time to comment!
Cinthya
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.
Tricia Buice
LOVE your addition of chocolate chips Cinthya! So happy your cookies turned out great. Thanks for giving them a try and for commenting. Have a wonderful New Year!
Ann
Hubby came all the way down from upstairs and said what is that smell???!!!! Loved the icing! Thank you!!
Tricia Buice
Thank you Ann! These cookies are some of the best we’ve ever had. LOVE them and so glad you did too. Thanks for the feedback.
Kathleen
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!!
Tricia Buice
Thank you Kathleen! So glad you enjoyed these cookies. We LOVE them too!
Ruben C.
My son is allergic to egg, would I be able to use an egg replacer for this? If so, which do you recommend?
Tricia Buice
Hi Ruben. I’m sorry, but I’m not sure which is the best egg replacement for allergies. I’ve never used them so you might be the best judge. I would read the labels and see if they can be used in baking. Interesting question. Good luck and I hope you find a great product that helps.
Ingrid
Great cookie recipe! Cookies are very good without the frosting as well! Made my house smell wonderful while baking! Will definitely be making these for the holidays! Thanks for sharing your recipe!
Tricia Buice
Thanks so much for the feedback Ingrid! We love these cookies too, for holidays or just because 🙂
Mara
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.
Tricia Buice
Thank you Mara! I love your adjustments and adore vanilla beans 🙂
Emma
Can you make the icing with water instead of milk so it has a longer shelf life?
Tricia Buice
Sure Emma. The icing may not be as white or thick, but it will still be good. Enjoy!
Mom of 1
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! 🙂
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!!!
Shirley Marciel
O the cookies are wonderful my grandkids are going to love them .
Tricia Buice
Outstanding! Thanks Shirley
Elaine C
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.
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 🙂
Stephanie
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. ♥
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
Dona
I made these today…didn’t change a thing. Hubby loved them! Thanks for a great recipe!
Tricia Buice
Thanks Dona! We appreciate you trying this delicious recipe and thank you for coming back and letting us know how they turned out for you. Bravo!!!
Sarah Gibson
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 ; )
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!!!
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 🙂
Tricia Buice
Good luck Katie – I hope you love them too!
Kathy
I made these the first time they were perfect. Best cookies ever. This time they were flat. Didn’t rise why would that be
Tricia Buice
Hi Kathy. Check your baking powder and baking soda to ensure they’re still active. Other than that, perhaps you over processed the oats? Just guessing here 🙁
Angie
Do they need to be refrigerated after putting the frosting on?
Tricia Buice
Hi Angie – no refrigeration required but the cookies will last longer if stored in a cool environment. Thanks!
Nichola
These cookies are Amazing!! I loveeee oatmeal Ollie’s finally! Thanks so much!
Tricia Buice
So glad Nichola! Thank you so much. Happy holidays to you and your family.
Charlie
Hello,
Can I use canned evaporated milk to make the icing
Tricia Buice
Hi Charlie – I think that will be just fine! Enjoy 🙂