Old Fashioned Iced Oatmeal Cookies

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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!

How to make iced oatmeal cookies

1. Place old fashioned oats in a food processor. Pulse 3-4 times, just to break up some of the oats.
2. Add flour, baking soda, salt, cinnamon and nutmeg. Pulse 3-4 times to mix ingredients.
3. In the bowl of a stand mixer, mix butter until soft and light
4. Add sugars and mix
5. Add eggs and vanilla and mix. Scrape down sides and mix again.
6. Slowly add flour mixture into butter mixture
7. Scoop batter onto an ungreased baking sheet and bake in a preheated 350 degree oven for 12-15 minutes.
8. 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

To store the cookies

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.

To freeze the cookies

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.

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

More delicious cookie recipes

• Lemon Sugar Cookies
• Chai Spiced Sugar Cookies
• Chocolate Crinkles
• Chocolate Chocolate Chip Cookies
• Thumbprint Cookies

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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

Kathy

Delicious oatmeal cookies with a craggy iced topping. These cookies are crispy on the outside and soft in the middle and have a touch of cinnamon and nutmeg.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 12 mins

Total Time 42 mins

Course Dessert

Cuisine American

Servings 36 Cookies

Calories 152 kcal

Equipment

• Stand Mixer
• Food Processor
• Cookie Sheet
• Cooling Rack

Ingredients

  

1x2x3x

Cookies

• 2 cups old fashioned oats
• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 cup butter (softened)
• 3/4 cup granulated sugar
• 3/4 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.
• Add flour, baking soda, salt, cinnamon and nutmeg. Pulse 5 additional times, combining the ingredients.
• In a large mixing bowl, whip butter until smooth and creamy
• Add granulated and brown sugar and until light and creamy
• Add egg and vanilla. Mix well. Scrape down sides of bowl and mix again.
• 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 bowl
• Add milk and stir until smooth. Icing should be thick.
• 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

Serving: 1cookieCalories: 152kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 23mgSodium: 129mgPotassium: 36mgFiber: 1gSugar: 15gVitamin A: 173IUCalcium: 13mgIron: 1mg

Keyword Iced Oatmeal Cookies, oatmeal cookies, Old Fashioned Iced Oatmeal Cookies

Tried this recipe?Leave a comment and let me know what you think.

Cookies inspired by Mother Thyme