Delicious old fashioned iced oatmeal cookies with cinnamon and a touch of nutmeg. These cookies have a crackly icing on the top adding a fun look and a lovely taste.
These cookies remind me of my childhood. My grandmother and great aunt always had homemade cookies at their houses. My mom also made a lot of homemade cookies, but they never lasted for more than a day.
We had six kids plus my mom and dad and those cookies disappeared while they were still warm.
My mom also brought home cookies from the store. She had to keep the troops at home happy and while they weren't as delicious as homemade cookies, they were still yummy.
One of her favorites was an old fashioned iced oatmeal cookie. Her other favorite was coconut macaroons. I have turned these store bought favorites into a homemade treat.
Oatmeal Cookies
I make a lot of cookies, and make my fair share of oatmeal cookies. Some of my favorites include Oatmeal Cranberry Cookies and Oatmeal Chocolate Chip Cookies. And now these iced oatmeal cookies.
I don't think you can ever have too many cookies recipes!
- Place old fashioned oats in a food processor. Pulse 3-4 times, just to break up some of the oats.
- Add flour, baking soda, salt, cinnamon and nutmeg. Pulse 3-4 times to mix ingredients.
- In the bowl of a stand mixer, mix butter until soft and light
- Add sugars and mix
- Add eggs and vanilla and mix. Scrape down sides and mix again.
- Slowly add flour mixture into butter mixture
- Scoop batter onto an ungreased baking sheet and bake in a preheated 350 degree oven for 12-15 minutes.
- Allow cookies to cool for a few minutes and then transfer to a baking rack.
The icing
The key to these cookies really is the icing. It's the signature finishing touch that makes them so special. To make the icing:
- Sift powdered sugar
- Mix in milk - the icing will be thick, almost a glue like consistency
- Take each cooled cookie and dunk straight into the icing, Do not tilt or twist, just a straight dunk in and then out.
- Allow excess icing to drip off.
- Place on a baking rack and allow icing to dry - about 1 hour
Tips for making Iced Oatmeal Cookies
- Use old fashioned oats
- Pulse oats in a food processor to break up some of the oats into oat flour.
- Use a cookie scoop to get evenly sized cookies
- Sift the powdered sugar to remove all lumps
- Keep the icing thick. If needed, you can add a drop or two more milk
- Dunk cookies into the icing straight in and straight out - no twisting!
- Allow excess icing to drip off. I let mine drip for 3-4 seconds
- Make certain icing fully dries and hardens - about 1 hour
Once the icing has fully dried and hardened on the cookies, you can stack the cookies and store in an airtight container or a plastic storage bag.
You can place a piece of waxed paper between each layer of cookies, if desired to help prevent sticking. These cookies will be good for 3-5 days left at room temperature.
These cookies are a great cookie to make ahead of time and freeze. You can freeze without the icing or already iced. To freeze with the icing, make certain the icing has fully dried and hardened. Layer cookies in a freezer safe container.
Place a piece of waxed paper between each layer. To thaw, simply pull cookies from the freezer and allow to thaw at room temperature.
- Lemon Sugar Cookies
- Chai Spiced Sugar Cookies
- Chocolate Crinkles
- Chocolate Chocolate Chip Cookies
- Thumbprint Cookies
- Mini M&M Cookies
- Chocolate Meringue Cookies
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious cookie recipes!
Old Fashioned Iced Oatmeal Cookies
Ingredients
Cookies
- 2 cups old fashioned oats
- 2 cups flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1 cup butter (softened)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
Icing
- 2 cups powdered sugar
- 3 tablespoons milk
Instructions
Cookies
- Preheat oven to 350 degrees
- Place oats in a food processor. Pulse 5-6 times, just breaking up some of the oats.2 cups old fashioned oats
- Add flour, baking soda, salt, cinnamon and nutmeg. Pulse 5 additional times, combining the ingredients.2 cups flour, 1 ½ teaspoons baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, ¼ teaspoon nutmeg
- In a large mixing bowl, whip butter until smooth and creamy1 cup butter
- Add granulated and brown sugar and until light and creamy¾ cup granulated sugar, ¾ cup brown sugar
- Add egg and vanilla. Mix well. Scrape down sides of bowl and mix again.2 eggs, 1 teaspoon vanilla
- Slowly add oat mixture mixing until well combined
- Use a cookie scoop to form cookies and place on an ungreased baking sheet.
- Place one cookie sheet at a time in a preheated 350 degree oven for 12-15 minutes.
- Allow cookies to cool for 2 minutes, then remove from baking sheet and place on a baking rack.
Icing
- Make certain cookies are fully cooled before adding icing
- Sift powdered sugar into a bowl2 cups powdered sugar
- Add milk and stir until smooth. Icing should be thick.3 tablespoons milk
- Take one cookie at a time and with top side down, dip cookie into the icing. Do not twist or tilt the cookie. Pull straight up and allow excess icing to drip from cookie (3-4 seconds)
- Place cookie on a baking rack and allow icing to dry and harden - up to one hour
- If icing is too thick, add an additional 2-3 drops of milk.
Notes
Tips:
- Use old fashioned oats
- Pulse oats in a food processor to break up some of the oats into oat flour.
- Use a cookie scoop to get evenly sized cookies
- Sift the powdered sugar to remove all lumps
- Keep the icing thick. If needed, you can add a drop or two more milk
- Dunk cookies into the icing straight in and straight out - no twisting!
- Allow excess icing to drip off. I let mine drip for 3-4 seconds
- Make certain icing fully dries and hardens - about 1 hour
Nutrition
Cookies inspired by Mother Thyme
Rene says
Is the icing decorated with something? It almost looks like dark sesame or poppy seeds on top — or is that just the way the icing settles?
Kathy says
Hi Rene,
The icing sinks into the cookies creating that look. There isn't anything else on top of the icing.
Enjoy!
Kathy
Valentina says
What fabulous cookies. I especially love the warm spices. These would not be safe around me for very long. 😉 ~Valentina
Kathy says
They do seem to disappear rather quickly!
Dawn - Girl Heart Food says
Recipes that remind you of your childhood are always wonderful, if you ask me! These look like a delicious treat, Kathy! Love a couple right about now to dunk in my coffee!
Kathy says
Thanks 🙂
Alex says
I am a huge fan of baking with oats - I just love that texture and taste you get from them. I think these cookies look superb - I would love to make a batch for my Sunday morning coffee and relaxation time!
Love these, Kathy, and will definitely be trying soon!
Kathy says
Thanks, Alex! Sounds perfect for relaxation time! Enjoy! 🙂
David @ Spiced says
I absolutely love oatmeal cookies, and I second your thought that you can never have enough variations! (Laura on the other hand says oatmeal raisin cookies are just cookies that want to be chocolate chip cookies. I disagree!) I love iced oatmeal cookies, and I know a batch of these would be well-received in our house. It would certainly keep the troops of me and Robbie happy! 🙂 Have a great weekend ahead, Kathy!
Kathy says
Happy weekend to you too! Enjoy 🙂