Old-Fashioned Iced Oatmeal Cookies

Name: Old-Fashioned Iced Oatmeal Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 36
Cuisine: American
Ingredients: 2 cups old-fashioned oats; 2 cups all-purpose flour; 1 T baking powder; 1 tsp baking soda; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 tsp salt; 1 cup unsalted butter, melted; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 2 eggs; 2 cups powdered sugar; 3 - 5 T milk

These old-fashioned iced oatmeal cookies are one of my most-requested recipes thanks to a soft, chewy, perfectly-spiced oatmeal cookie topped with a thin layer of vanilla icing.

These old-fashioned iced oatmeal cookies are my family’s latest favorite cookie recipe. We made a batch, inhaled them, and promptly decided we needed to make more.

The next day.

If you’re a fan of those Mother’s Iced Oatmeal Cookies, you’re going to love this recipe. These cookies are a million times better—and I’m sure each iced oatmeal cookie is calorie and fat free because they’re made from scratch.

Oh, the lies I tell myself…

We made the icing a little thin; I think next time we’ll thicken it up a bit so we get even more of that icing goodness in each bite.

I used a medium cookie scoop on this batch and thought them the perfect size, but if you love diving into a bag of Mother’s Iced Oatmeal Cookies, try the OXO small cookie scoop. Mini cookies mean you can eat twice as many!

Printable recipe for old-fashioned iced oatmeal cookies below.

Old-Fashioned Iced Oatmeal Cookies

Yield: 36

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Reminiscent of Mother's Iced Oatmeal Cookies but a million times more delicious!

Ingredients

Cookies

2 cups old-fashioned oats
2 cups all-purpose flour
1 T baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
1 cup unsalted butter, melted
1 cup granulated sugar
½ cup packed light brown sugar
2 eggs

Icing

2 cups powdered sugar
3 - 5 T milk

Instructions

Preheat oven to 350 degrees and lightly grease cookie sheet.
In a food processor or blender, pulse/blend oats until partly ground. (Ground oats should be coarse, not a fine powder.)
Add flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix until combined.
In a large bowl beat melted butter and sugars. Add eggs one at a time, beating well after each addition. Add dry ingredients and stir until thoroughly combined.
Drop dough by rounded tablespoons onto prepared cookie sheet. Bake 14 to 16 minutes until lightly browned.
Cool cookies for 5 minutes on sheet before moving to a wire rack to cool completely.
Once cookies are completely cooled, whisk together powdered sugar and milk until smooth and desired consistency. Gently frost each cookie and allow glaze to set before storing. (We liked dipping the tops of the cookies in the glaze and then flipping them over to set.)
Store in an airtight container for up to one week (if they last that long).

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 149mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g

Iced Oatmeal Cookies -- These old-fashioned iced oatmeal cookies are one of my most-requested recipes thanks to a soft, chewy, perfectly-spiced oatmeal cookie topped with a thin layer of vanilla icing. | halfscratched.com

Comments

carrian
April 16, 2013 at 3:46 pm
I totally forgot how much I love those. Pinning this!!
Reply
- Emily Hill
  April 16, 2013 at 4:40 pm
  They are really so, so, SO yummy!
  Reply
Glynis Jolly
April 16, 2013 at 6:09 pm
I copied it, but I’m going to have to go shop for substitutes for the sugars.
Sure looks good!
Reply
- Emily Hill
  April 16, 2013 at 7:15 pm
  Hope you enjoy it! And hope the sugar substitutes work. :)
  Reply
Deborah
April 19, 2013 at 10:01 pm
I am a sucker for a good oatmeal cookie, and I need that glaze in my life!
Reply
- Emily Hill
  April 20, 2013 at 4:31 pm
  Me too!
  Reply
Barbara @ Barbara Bakes
April 22, 2013 at 7:22 pm
They look perfect to me. I wouldn’t change a thing!
Reply
- Emily Hill
  April 22, 2013 at 9:15 pm
  Thanks, Barbara! I could use a batch right now…
  Reply
Laura
April 23, 2013 at 8:52 pm
Fantastic!! The only thing I will do next time is make sure to loosen the cookies within a few min. of taking them out of the oven. I didn’t loosen the first pan and now have a pile of crumbs, yummy crumbs.
Reply
- Emily Hill
  April 23, 2013 at 9:04 pm
  I’m glad you liked them though I’m sad your first batch turned into crumbs. Hopefully you had at least one batch that came off the pan!
  Reply
Alicia
April 24, 2013 at 1:57 pm
These are in the oven right now and I can’t wait to taste them! The batter smelled delicious while I was stirring :)
Reply
- Emily Hill
  April 24, 2013 at 6:13 pm
  I hope you like them!
  Reply
Dina
April 24, 2013 at 5:03 pm
these look yummy!
Reply
- Emily Hill
  April 24, 2013 at 6:13 pm
  They really are so very tasty. :)
  Reply
Paula
November 05, 2013 at 9:27 am
it says it serves 8 – is this 8 doz?
Reply
- Emily Hill
  November 05, 2013 at 8:29 pm
  No, it makes about 2 to 3 dozen depending on the size of the cookie. I assumed about 2 to 3 cookies per person.
  Reply
Jeanette
December 19, 2013 at 6:55 pm
Very easy to make, I had all the ingredients in my pantry, which was awesome that I didn’t ‘ have to run out to the grocery store ,, But I think I did something wrong because my cookies were pretty dry…
Reply
- Emily Hill
  December 19, 2013 at 9:30 pm
  I would try adding a little less flour next time. Sometimes if I scoop rather than spoon the flour into the measuring cup, it can make a difference. Let me know if that works!
  Reply
Paige
August 13, 2014 at 5:14 pm
Salted or unsalted butter??
Reply
- Emily Hill
  August 13, 2014 at 6:15 pm
  It actually says unsalted butter in the recipe so I would stick with that. I usually use unsalted butter in most baked goods.
  Reply
Brandy Rugh
December 18, 2014 at 3:18 pm
Would this recipe be okay to add raisins for like an oatmeal raisin cookie?
Reply
- Emily Hill
  December 18, 2014 at 6:44 pm
  I’ve never tried it but I think it would! They are fairly flat so the raisins my stick up a bit more than usual, but I say try it. Let me know if they work out!
  Reply
Renee
May 29, 2016 at 6:53 am
Hi Emily, I have a couple questions. Can this recipe be doubled and if so are there any change’s to be made? Second can I use margarine instead of butter cause that’s all I have? Third my daughter is having alot of bake sale’s with her youth group and my church is trying to raise money to build a church and land to build it on. Can we use this recipe I won’t take any of the credit. I’ll send people to your site if they ask.
Reply
- Emily Hill
  May 29, 2016 at 11:02 am
  You can for sure double it without any problems. And I believe margarine should be fine as well. Maybe try a single batch with margarine and see what happens before doubling or tripling. You’re more than welcome to use it for bake sales! Good luck!
  Reply
  - Renee
    May 30, 2016 at 3:38 pm
    Thanks for a quick reply and thank you for the permission to use the cookies for my bake sale’s. May I use any of your recipe’s for the bake sale’s? Thank’s again.
    Reply
    - Renee
      May 30, 2016 at 4:12 pm
      Can you use quick cooking oats also cause that’s all I have?
      Reply
      - Emily Hill
        May 30, 2016 at 9:19 pm
        You could totally try it! I’m not sure we’ve ever used them but I imagine they will be okay.
    - Emily Hill
      May 30, 2016 at 9:19 pm
      Yes, feel free to use whatever recipes you’d like!
      Reply

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Instructions

Nutrition Information:

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