These Old Fashioned Iced Oatmeal Cookies are a delightful blend of hearty oatmeal, warm spices, and a sweet glaze that perfectly complements their chewy texture.
Do you remember the iced oatmeal cookies your grandma used to make? These delightful homemade cookies bring back cherished memories of my childhood, evoking the warm nostalgia of my grandma’s lovingly crafted recipes.
Soft and chewy, with delightful hints of cinnamon, vanilla, and sweet cracked icing, these treats offer the comforting essence of the fall season and the aroma of baked goods in the air.
Though iced oatmeal cookies have stood the test of time and remain a store-bought classic, nothing compares to the satisfaction of making them from scratch and savoring them fresh and warm straight from the oven.
Get ready as these cookies are going to be your new all-time favorite! Grab your baking tools and let’s get started!
Jump to:
Why You’ll Love This Iced Oatmeal Cookies Recipe
- Unique texture of chewy in the middle and crunchy around the edges.
- Old fashioned just like grandma used to make!
- Delicious, classic cookie that’s good to enjoy any time of the year.
- Customizable with your favorite mix-ins.
- Can prepare dough ahead of time.
Iced Oatmeal Cookies Ingredients
- Old fashioned oats
- Flour
- Baking powder
- Cinnamon
- Butter
- Sugar
- Brown sugar
- Vanilla extract
- Eggs
- Powdered sugar
- Milk
- Water
Recipe Variations
- For chocolate lovers, add some chocolate chips.
- Add some other mix-ins such as raisins, nuts or dried fruits.
- Add a flavoring to the icing such as lemon extract.
How to Make Iced Oatmeal Cookies
Prep. Preheat oven to 350 degrees. Add parchment paper to a baking sheet and set aside.
Prepare the dough. Place oats in a food processor and pulse a few times to make a coarse mix (not fine grind). In a large mixing bowl, add oats, flour, baking powder and cinnamon and set aside. In a separate bowl, cream the butter and both sugars using an electric mixer until light and fluffy. Fold in the wet ingredients into the dry ingredients until combined.
Shape and bake the cookies. Take 1 ½ tablespoons of dough and roll it into a ball. Place the cookie balls on lined baking sheet and press down lightly. Bake for 12-15 minutes. Remove from oven and cool completely on a cooling rack.
Ice the cookies. Combine powdered sugar, milk, and water in a bowl. Dip the cookie tops into the glaze and place aside to set. Let the glaze harden about 10 minutes and serve!
Recipe Tips
- Chill dough before baking to avoid the cookies from spreading too much.
- Don’t overbake! These cookies are supposed to be soft and chewy.
- You can make these cookies as big or as small as you’d like. Adjust bake times accordingly.
- Make sure to measure the flour correctly by leveling it off with a knife.
- Wait till the cookies cool completely before icing.
- Don’t over pulse the oats! A few times is all you need to make a coarse mix.
How to Store
- To Store: Place in an airtight container and store at room temperature for up to 1 week.
- To Freeze: Place in a freezer safe container with parchment paper in between each cookie and freeze for up to 3 months. Thaw in fridge overnight before consuming.
FAQs
Yes, you can. Prepare the dough and store in fridge for up to 3 days.
Yes, you can omit the icing if you’d prefer to leave it off.
Yes, you can double or even triple the recipe to make more cookies. Keep in mind that you will need more cookies sheets and have to adjust the time accordingly.
More Cookie Recipes
- Orange Creamsicle Cookies
- Chocolate Walnut Bear Paw Cookies
- Lofthouse Style Cookies
- Peanut Butter Cookies
Recipe
Old Fashioned Iced Oatmeal Cookies
Ingredients
- 2 cups old fashioned oats lightly ground in the food processor
- 2 cups flour
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- 1 cup salted butter softened
- ½ cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups powdered sugar
- 1 ½ tablespoons milk
- 1 tablespoon water
Instructions
- Prep. Preheat oven to 350 degrees. Add parchment paper to a baking sheet and set aside.
- Prepare the dough. Place oats in a food processor and pulse a few times to make a coarse mix (not fine grind). In a large mixing bowl, add oats, flour, baking powder and cinnamon and set aside. In a separate bowl, cream the butter and both sugars using an electric mixer until light and fluffy. Fold in the wet ingredients into the dry ingredients until combined.
- Shape and bake the cookies. Take 1 ½ tablespoons of dough and roll it into a ball. Place the cookie balls on lined baking sheet and press down lightly. Bake for 12-15 minutes. Remove from oven and cool completely on a cooling rack.
- Ice the cookies. Combine powdered sugar, milk, and water in a bowl. Dip the cookie tops into the glaze and place aside to set. Let the glaze harden about 10 minutes and serve!
Notes
- To Store: Place in an airtight container and store at room temperature for up to 1 week.
- To Freeze: Place in a freezer safe container with parchment paper in between each cookie and freeze for up to 3 months. Thaw in fridge overnight before consuming.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Leave a Reply