Today we’re sharing a recipe for Old-Fashioned Iced Oatmeal Cookies. These Old-Fashioned Iced Oatmeal Cookies are exactly as you remember with soft centers, crisp chewy edges, and are topped with vanilla icing that sets after a couple of hours.
All about Old-Fashioned Iced Oatmeal Cookies
You know the packaged Iced Oatmeal Cookies you can buy at the store? Well, you can quickly and easily make them yourself and will be pleased with the outcome. These cookies with their old fashioned style and cozy spice flavor. They’re topped with a light coating of vanilla icing that sets overtime, making them perfect for stacking and gift giving.
One trick to making the perfect Old-Fashioned Iced Oatmeal Cookies is to pulse the oats. This is an extra step but does completely transform your cookies. By pulsing them just a few times, it results in an excellent texture and perfect cookie crumble. But if you really don’t have time for this step, just use part quick oats about ½ cup and then the remaining 1 cup use old-fashioned oats and to achieve similar results to having pulsed the oats.
This is a soft cookie dough and will over-spread in the oven unless you chill it. Chill the cookie dough for about 45 minutes in the refrigerator before baking. Another trick is to use a cookie scoop. A cookie scoop prevents mess and helps ensure all cookies are the same size and shape. For these cookies and most cookies, we recommend the medium cookie scoop which hold about 1 ½ tablespoons of cookie dough. The cookies do spread nicely when baking so we do recommend only 8-9 cookies per baking sheet.
Old Fashioned Iced Oatmeal Cookies
These Old-Fashioned Iced Oatmeal Cookies have soft centers, crisp chewy edges, and are topped with a vanilla icing that sets after a couple of hours.
- 1 1/2 cups old-fashioned oats
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups powdered sugar
- 3 tbsp milk
Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.
In the bowl of a stand mixer, whip butter, granulated sugar, brown sugar until light and fluffy. Add in eggs one at a time and then add vanilla.
Slowly add your dry ingredients and mix just until combined. Then place the cookie dough in the refrigerator to chill for at least 30 minutes.
Bake cookies at 350 degrees for 11-15 minutes. Allow the cookies to rest on a baking sheet several minutes before transferring to a wire rack to cool completely.
To make the icing, whisk together the powdered sugar and milk in a mixing bowl. Dip or spread this icing on your cooled cookies. Return them to the wire rack and allow the icing to set. Store in an airtight container at room temperature. Place in the refrigerator for longer storage.
Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to sit at room temperature if the dough is too difficult to scoop right out of the refrigerator. Baked cookies with or without icing freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute or two, there is no need to thaw prior to baking.
How long will these cookies stay fresh?
These cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.
We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.