Timeless Tradition: The Ultimate Recipe for Old-Fashioned Iced Oatmeal Cookies

There’s something truly special about biting into a classic cookie, and these old-fashioned iced oatmeal cookies are no exception. They don’t just offer a delightful treat; they evoke cherished memories with every tender, chewy bite and every sweet, delicately crunchy layer of icing. This isn’t just any cookie recipe; it’s a timeless tradition, a testament to simple pleasures that have delighted generations. Prepare to fall in love with a cookie that perfectly blends rustic charm with sweet sophistication, making it an enduring favorite that stands the test of time.

My passion for cookies knows no bounds! There’s simply no better way to express it. The comforting aroma of fresh cookies baking in the oven and the joy of sharing them with loved ones—these are some of life’s purest delights. There’s an undeniable magic in a warm, homemade cookie straight from the oven, a magic that these homemade cookies capture perfectly.

Do you recall those carefree days when oatmeal cookies were a go-to snack? Perhaps you’re lucky enough to still enjoy that sweet tradition. But for those of us who have drifted from those simple pleasures, I’m thrilled to share a recipe that will transport you straight back to your childhood. This incredibly easy-to-make, homemade iced oatmeal cookie recipe isn’t just about baking; it’s about rekindling nostalgic comfort and bringing a taste of yesteryear into your adult life. Say goodbye to the adult slump and hello to a sweet trip down memory lane!

The Unforgettable Charm of Old-Fashioned Iced Oatmeal Cookies

Old-Fashioned Iced Oatmeal Cookies truly are exceptionally special. They boast a wonderfully soft, sweet, and chewy texture that practically melts in your mouth with every bite. The robust, flavorful oatmeal cookie base is perfectly complemented by a simple, thin layer of crisp icing on top. This delightful glaze is incredibly easy to prepare at home, elevating the cookie from delicious to extraordinary. Each component works in harmony to create a truly memorable dessert. If you’re looking for more delightful oatmeal cookie recipes, be sure to explore these Triple Berry Oatmeal Chocolate Chip Cookies!

What makes this particular recipe stand out, transforming it from merely good to absolutely irresistible, lies in the carefully selected background flavors. Once you’ve experienced them, you’ll find it hard to go back to any other iced oatmeal cookie recipe. I’m talking specifically about the magical combination of cinnamon, nutmeg, and brown sugar. These three ingredients work together seamlessly, infusing the cookies with a warm, inviting spice blend that takes them from plain and simple to an iconic, beloved treat. This rich flavor profile makes them perfect for any autumn gathering, a cozy coffee date, or a comforting after-school snack. They’re more than just cookies; they’re a comforting hug in edible form.

Essential Tips for Storing Your Iced Oatmeal Cookies

Here’s one incredibly important detail to ensure your delicious homemade iced oatmeal cookies remain perfect: proper storage! To maintain their wonderfully moist, tender texture and keep them soft for as long as possible, always store them in an AIRTIGHT container. Exposure to air is the enemy of fresh cookies, quickly drying them out and diminishing their delightful chewiness. A well-sealed container will lock in the freshness, ensuring that every cookie tastes as incredible as the first, making them a joy to savor for days.

I hope you’re feeling inspired to bake! Beyond these delightful oatmeal cookies, I have a wide array of other homemade cookie recipes that are just waiting to be discovered. I truly encourage you to explore and branch out! You might be surprised by the diverse options for cookies and desserts available to satisfy every craving:

• Malted Chocolate Chip Cookies
• Chocolate Almond Biscotti
• Lemon Cowboy Cookies
• Pumpkin Gingersnap Cookies

Gathering your ingredients is the first exciting step toward baking a batch of these glorious old-fashioned iced oatmeal cookies. Most of these items are likely staples in your pantry, but double-checking ensures a smooth baking process. The combination of these specific ingredients is key to achieving that perfect chewy texture and rich, spiced flavor that makes these cookies so beloved.

• 1 ½ cups old fashioned oats, divided
• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup butter (unsalted is generally preferred for baking, allowing you to control salt content)
• ½ cup butter flavored crisco (or another shortening of your choice, contributes to tenderness)
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar (adds moisture and a rich, caramel-like flavor)
• 2 large eggs (essential for binding and structure)
• 2 teaspoons vanilla extract (enhances all other flavors)

The simple yet utterly delicious icing is what truly makes these “iced” oatmeal cookies. It’s a quick and easy concoction that provides a delicate crunch and a beautiful finish, contrasting wonderfully with the soft cookie beneath. You’ll only need two basic ingredients to create this classic glaze:

• 2 cups powdered sugar (confectioners’ sugar)
• 3 tablespoons milk (adjust as needed for desired consistency)

Step 1: Prepare Your Baking Environment. Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures a consistent temperature for even baking. While the oven heats, prepare two cookie sheets by lining them with parchment paper or silicone baking mats. This prevents sticking and makes for easy cleanup, ensuring your cookies slide right off the tray.

Step 2: Partially Grind the Oats for Texture. Measure ¾ cup of the old-fashioned oats and place them into a food processor. Pulse the oats until they are partially ground. They shouldn’t be flour-like, but rather a coarser meal with some whole oat pieces remaining. This step might seem a little extra, but it’s a game-changer! It contributes significantly to the unique, tender texture of these cookies, creating a less rustic, more refined crumb without losing that essential oat flavor.

Step 3: Combine the Dry Ingredients. In a large mixing bowl, whisk together the partially ground oats, the remaining whole oats (½ cup), all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisking ensures that all the leavening agents and spices are evenly distributed, which is crucial for uniform rise and flavor in every cookie.

Step 4: Cream the Wet Ingredients. In a separate, clean mixing bowl, using an electric mixer, beat together the butter and the butter-flavored Crisco (or other shortening) until they are light and creamy. Next, add the granulated sugar and light brown sugar. Continue beating for several minutes until the mixture is light, fluffy, and well combined. This creaming process incorporates air, which will contribute to the cookies’ soft texture. Finally, add the eggs one at a time, mixing well after each addition until fully combined. Stir in the vanilla extract last.

Step 5: Gradually Combine Wet and Dry Mixtures. With your electric mixer on low speed, slowly add the dry ingredient mixture to the wet ingredients. Beat just until the flour mixture is completely combined and no dry streaks remain. Be careful not to overmix, as this can lead to tough cookies. As you mix, remember to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly incorporated.

Step 6: Portion the Cookie Dough. Using a medium cookie scoop (approximately 2 tablespoons in size) or two spoons, scoop out uniform portions of the cookie dough. Place them onto your prepared cookie sheets, making sure to leave at least 2 inches of space between each cookie. This spacing is essential to allow the cookies to spread without touching, ensuring even baking and preventing them from merging into one giant cookie.

Step 7: Bake to Golden Perfection. Place the cookie sheets into your preheated oven and bake for 11-15 minutes. The baking time can vary depending on your oven, so keep a close eye on them. The cookies are ready when their edges are beautifully golden brown and the centers appear set. They should still be slightly soft in the middle as they will firm up further upon cooling, ensuring that coveted chewy texture.

Step 8: Cool Completely Before Icing. Once baked, carefully remove the cookies from the oven and immediately transfer them to wire cooling racks. It is absolutely crucial that the cookies cool completely before you apply the icing. Attempting to ice warm cookies will result in the icing melting and running off, creating a messy and unappealing finish. Patience is key for that perfect crisp icing layer!

Step 9: Prepare the Smooth Icing. While the cookies are cooling, prepare your icing. In a medium-sized bowl, combine the powdered sugar and milk. Use a whisk to vigorously mix these two ingredients until the mixture is perfectly smooth and completely free of any lumps. If the icing seems too thick, add a tiny bit more milk (half a teaspoon at a time) until you reach a consistency that is thin enough to dip but thick enough to coat. If it’s too thin, add a little more powdered sugar.

Step 10: Dip and Set the Icing. Once the cookies are completely cool and the icing is ready, it’s time for the final touch. Gently dip just the tops of the cookies into the icing. Allow any excess icing to drip off by tapping the cookie gently against the side of the bowl or cooling rack. Then, place the freshly iced cookies back onto the cooling rack. Leave them undisturbed until the icing has fully set and dried, forming that characteristic delicate crunch. This might take anywhere from 30 minutes to an hour, depending on your environment.

Enjoy your magnificent homemade iced oatmeal cookies! These timeless treats are perfect with a glass of milk, a cup of coffee, or shared with friends and family. Should you miraculously have any leftovers, remember the crucial storage tip: always keep them in an airtight container to preserve their moisture and delicious texture. Happy baking!

Serving Suggestions and Creative Variations

These classic iced oatmeal cookies are delightful on their own, but they also pair wonderfully with various beverages and can be easily customized to suit your taste. Serve them with a tall, cold glass of milk for the ultimate nostalgic experience, or alongside a hot cup of coffee or tea for a cozy afternoon treat. They make an excellent addition to dessert platters for parties, a thoughtful gift for neighbors, or a comforting snack after a long day.

Feeling adventurous? Here are a few ideas to put your own spin on this recipe:

• Add-ins: Fold in ½ cup of chocolate chips (milk, dark, or white), raisins, dried cranberries, or chopped walnuts/pecans with the dry ingredients for extra texture and flavor.
• Spice Variations: Amp up the spice by adding a pinch of ground cloves or allspice to the dry ingredients for a deeper, warmer flavor profile.
• Citrus Zest: For a bright twist, add 1-2 teaspoons of orange or lemon zest to the wet ingredients. The subtle citrus note can really elevate the overall flavor.
• Brown Butter Icing: For an even richer glaze, gently brown the butter for the cookies before creaming, or try making a brown butter glaze for the icing by browning 2 tablespoons of butter before mixing with powdered sugar and a touch of milk.
• Maple Glaze: Replace some of the milk in the icing with maple syrup for a delicious fall-inspired twist.

Frequently Asked Questions About Iced Oatmeal Cookies

Here are some common questions you might have when baking these delightful iced oatmeal cookies:

• Why do I need to grind some of the oats? Grinding a portion of the oats creates a finer texture in the cookie, contributing to its tender, less crumbly consistency. It helps achieve that signature melt-in-your-mouth quality while still retaining the hearty chew of whole oats.
• Can I use quick oats instead of old-fashioned oats? While old-fashioned (rolled) oats are recommended for their texture and chewiness, you can use quick oats in a pinch. However, the texture of the cookies might be slightly different, potentially softer and less chewy, as quick oats are more processed.
• My icing is too thin/thick. How do I fix it? If your icing is too thin, add powdered sugar one tablespoon at a time until it reaches the desired consistency. If it’s too thick, add milk half a teaspoon at a time. Mix thoroughly after each addition until you achieve a smooth, dippable glaze.
• How long do these cookies stay fresh? When stored in an airtight container at room temperature, these iced oatmeal cookies will stay fresh and delicious for 3-5 days. For longer storage, you can freeze them (either un-iced or iced) for up to 2-3 months. Thaw at room temperature before serving.
• Can I make the cookie dough ahead of time? Yes! You can prepare the cookie dough and refrigerate it in an airtight container for up to 3 days. If chilling for more than a few hours, you might need to let it sit at room temperature for 10-15 minutes before scooping, as it can firm up. You can also scoop the dough into balls and freeze them for up to 3 months, then bake from frozen, adding a couple of minutes to the baking time.

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Iced Oatmeal Cookies

These old-fashioned iced oatmeal cookies bring back memories with their tender, chewy texture and sweet, delicately crunchy icing. A classic cookie recipe that stands the test of time!

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Prep Time:

20
minutes

minutes

Cook Time:

12
minutes

minutes

Total Time:

32
minutes

minutes

Servings:

3
dozen

Calories:

144
kcal

Author:
A H

Ingredients

• 1 ½
  cups
  old fashioned oats
  (divided)
• 2
  cups
  all purpose flour
• 2
  teaspoons
  baking powder
• ½
  teaspoon
  baking soda
• ½
  teaspoon
  salt
• 2
  teaspoons
  ground cinnamon
• ½
  teaspoon
  ground nutmeg
• ½
  cup
  butter
• ½
  cup
  butter flavored crisco
• ¾
  cup
  granulated sugar
• ¾
  cup
  packed light brown sugar
• 2
  large eggs
• 2
  teaspoons
  vanilla extract
• 2
  cups
  powdered sugar
• 3
  tablespoons
  milk

Instructions

• Preheat the oven to 350 Degrees and line 2 cookie sheets with parchment paper or silicone baking mats.
• Place ¾ cup of the oats into a food processor and pulse until the oats are partially ground. This might seem like an unnecessary step, but it gives the cookies a great finished texture.
• In a mixing bowl, whisk together the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• Using an electric mixer, in a separate mixing bowl, beat the butter together with the crisco. Add the granulated sugar and brown sugar and mix until it’s light and fluffy. Add the eggs one at a time, mixing until combined, followed by the vanilla extract.
• Slowly add the dry ingredients to the wet with the mixer on low and beat just until the flour mixture is completely combined, scraping the sides and bottom of the bowl as needed.
• Using a medium cookie scoop or 2 spoons, scoop the dough out in 2 Tablespoon portions, leaving at least 2 inches between each cookie on the cookie sheet.
• Bake the cookies at 350 degrees for 11-15 minutes or until the cookies are golden brown along the edges.
• Move the cookies to cooling racks to cool completely.
• Once the cookies have cooled in a medium sized bowl, whisk together the powdered sugar and and milk until it’s smooth and no lumps remain.
• Dip just the tops of the cookies into the icing, tapping gently to remove any excess icing and then place back onto the cooling rack until the icing has dried.
• Enjoy and store in an airtight container.

Nutrition

Serving:
1
g

|

Calories:
144
kcal

|

Carbohydrates:
22
g

|

Protein:
2
g

|

Fat:
6
g

|

Saturated Fat:
3
g

|

Polyunsaturated Fat:
2
g

|

Cholesterol:
24
mg

|

Sodium:
121
mg

|

Fiber:
1
g

|

Sugar:
14
g

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