There’s nothing like an old fashioned oatmeal cookie! These iced oatmeal cookies are easy to mix up and the perfect after school snack for your kids.
It’s not unusual in our house for cookies to be made on a weekly basis. For as much baking and cooking we do, there’s still something comforting about whipping up a batch of cookies without having to photograph them or video them or make sure they are perfectly round. This is a go-to recipe for when the cookie craving hits!
You may also like our oatmeal monster cookies.
What is the difference between old fashioned rolled oats and quick oats?
The short answer is that quick oats have gone through more processing.
This recipe calls for old fashioned oats. Can you use quick oats? Although officially the recipe would still work, I don’t recommend it. The quick oats…well…cook more quickly…and that includes baking too. They’ll soak up the liquids in the cookie in a different way than old fashioned oats and not have as much texture.
Pro Tip: Run the old fashioned oats through a food processor, pulsing just 2 or 3 times to chop them up ever so slightly. The multi-sized rolled oats give an amazing texture to your cookie!
How do you make old fashioned oatmeal cookies?
This is an easy iced oatmeal cookies recipe with no refrigeration needed. It calls for more brown sugar than white, which means the cookies will be slightly soft on the inside and a little chewy.
- Mix up the dry ingredients.
- Mix up the wet ingredients.
- Mix the dry ingredients into the wet,
- Scoop the cookies onto a cookie sheet (leaving about 2″ between each cookie so they have room to spread a little).
- Bake for 10-12 minutes. If you like soft cookies, make sure not to overbake them.
- Allow the cookies to cool on the pan for 5 minutes before moving them to a wire rack to cool completely.
How to Keep Cookies From Sticking to the Pan
We love to use silicone baking mats (find them here) for our cookies. No sticking any time with these! If you don’t have those handy mats, you can use parchment paper or at the very least spray your cookie sheet with cooking spray. Baking mats help the cookies bake evenly though so we highly recommend using them.
Icing for Oatmeal Cookies
Once the cookies are cool, it’s time to make the frosting! This powdered sugar glaze is only two ingredients: powdered sugar and milk. Use a high fat milk if possible for the creamiest frosting. Start with just two tablespoons of milk, then add more as needed until you get the thickness that you’d like. Dip the tops of the cookies lightly into the frosting and then turn them back over onto a wire rack to allow the frosting to set.
How to Store Cookies
Store these iced oatmeal cookies in an airtight container. (Find our favorite cookie storage here.) Storing them at room temperature is just fine, but these cookies also freeze well. Allow them to completely defrost after removing them from the freezer BEFORE you open the container. This will allow all of the moisture to stay in the cookies and not dry them out.
Iced Oatmeal Cookies
For the cookies:
- 2 cups old fashioned oats (not quick cook oats)
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup unsalted butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the icing:
- 2 cups powdered sugar
- 2-5 tablespoons milk (start with 2 and add to desired consistency)
- Preheat oven to 350 degrees Fahrenheit and prepare your baking sheets with non-stick spray or parchment paper.
- Using a food processor, pulse your oats just a few times. Tip: The goal is not to make flour, but to create a variety of textures in your cookies. Only pulse a few times.
- In a mixing bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, mix together the butter and both sugars until it’s light and fluffy. Add in the eggs and mix until just combined. Slowly add in the dry mixture, mixing well until all added and combined.
- Scoop the cookie dough into the size of 2 tbsp, roll into a ball and place on the cookie sheet about 2 inches apart. Bake for 10-12 minutes.
- Allow the cookies to cool for about 5 minutes before removing from the sheet as they will spread and flatten a little more as they cool.
- Once cooled, prepare the icing by mixing the powdered sugar and 2 tbsp of milk. Slowly add more milk to get the desired consistency.
- Take each cookie and dip it into the icing face down, do this very lightly. A light dipping will allow the icing to drip into the cracks of your cookies. Cool on a rack until the icing sets.
- Store the cookies in an airtight container at room temperature.