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Old-Fashioned Iced Oatmeal Cookies

To start these cookies, rolled oats are ground in a food processor. The oats are mixed with flour, cinnamon, nutmeg and baking powder and soda. Granulated and brown sugars are beaten with butter and mixed with eggs. The oat and flour mixture is slowly added to the sugar mixture. Dough is scooped out and baked on a cookie sheet. After the cookies are cooled, the tops are dipped in icing and served after the icing sets.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 32 minutes
Servings 30 cookies

Ingredients

Cookies:

  • 2 cups old-fashioned rolled oats
  • 2 cups unbleached flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp ground nutmeg
  • 1 cup butter at room temperature (2 sticks)
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla

Icing:

  • 3 tbsp heavy cream
  • 2 tbsp warm water
  • 2 cups confectioner’s sugar

Instructions

Cookies:

  1. Preheat oven to 350 F. Line 2 baking sheets with parchment.
  2. Add rolled oats to food processor and pulse 10 times. Don’t over process. In a large mixing bowl combine the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk or stir to combine. Set aside.
  3. In a bowl of stand mixer, beat the butter at medium-high about 30 seconds. Add brown and granulated sugars and mix on medium-high until batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until the yolk disappears into the batter. Lightly beat in vanilla. Add about ⅓ of the oat and flour mixture to the butter and egg mixture, mixing on a low speed just until blended. Continue adding the flour mixture until it is fully incorporated.
  4. Using 2 tbsp cookie scoop (leveled), roll dough into balls and place on prepared baking sheet 2 inches apart, 6 cookies per pan. Bake for 10-12 minutes or until bottoms just begin to brown. Don’t over bake.
  5. Rest for 5 minutes, then move to cooling rack. Cool completely.

Icing:

  1. Whisk icing ingredients together, will be somewhat thick. Place in shallow container. Quickly dip top of cooled cookies and let excess drip off. Set on rack until icing set.
  2. Store in airtight container or refrigerator.

Recipe Notes

You can use a mini food processor and pulse the oats in batches, 20 pulses each batch. I used a purple cookie scoop; my batter was too thin to roll into balls. So I placed the leveled scoop onto the cookie sheet, I fit 8 cookies per tray. The trays were cooked 6 minutes, rotated positions in the oven and cooked 6 minutes more. My recipe yield was 33 cookies. I used skim milk for the icing; I had to add a little more powdered sugar.