These Old-Fashioned Iced Oatmeal Cookies taste just like the ones you had as a child! Soft and chewy with crisp outer edges, hearty oatmeal flavor and a sweet icing on top makes these cookies extra special.
I hope you guys are ready because I have officially begun my fall baking!
I, for one, am totally stoked because I am SO over this heat. It’s like a creepy ex that won’t leave you alone long after you’ve declared you’re broken up. JUST GO AWAY, ALREADY! NO ONE LIKES YOU, 105 degree HEAT!
One of my favorite things about fall, besides the weather mercifully cooling down, are fall flavors. Cinnamon, nutmeg, pumpkin, apples, hearty oats… they’re just so perfect and easily one of my favorite flavor combinations when it comes to seasons. For some reason, oats just remind me of fall: hearty, comforting, cozy and satisfying, nothing beats them for me!
When I was a kid, I would sometimes stay with my Grandma Marjorie at her house while my parents worked. She always had Mother’s brand cookies on hand, specifically the taffy sandwich cookies and the iced oatmeal cookies. I would alternate choosing which cookies I wanted for the day, but iced oatmeal almost always won me over.
And today, I’ve made my own version of those addictive iced oatmeal cookies! Those ones were entirely crunchy, but these are soft and chewy with a lightly crispy outer edge which sends them over the top! I love softer cookies over crispy ones so these are definitely the PERFECT cookie for me!
Thankfully, these cookies couldn’t be simpler to make AND they do not require annoying chill time!
Hearty, comforting Old-Fashioned Iced Oatmeal Cookies…. not much is better!
*from my cookbook, Out of the Box Holiday Baking
- 2 cups old-fashioned oats
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (2 sticks) butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- FOR THE GLAZE:
- 2 cups confectioners' sugar
- 5 Tablespoons milk
- ½ teaspoon vanilla extract
- Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.
- In a food processor, pulse the oats a few times in very short bursts. The key is to break up some of the oats but keep some whole so there are varying textures. Pour the pulsed oats into a medium bowl and add in the remaining dry ingredients.
- Meanwhile, in another medium bowl, cream together the butter, brown sugar and granulated sugar until pale yellow and creamy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla. Gradually add in the flour/oat mixture, beating slowly until all of the dry ingredients are incorporated.
- Scoop out Tablespoon-size balls of dough and place 2" apart on the prepared baking sheets. Bake for 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the baking sheets.
- In a small bowl, whisk together the glaze ingredients. Spoon about a teaspoon or two of glaze on top of each cookie, allowing excess to drip off the sides. Allow glaze to set before stacking or serving.
Buttery, soft, chewy and totally perfect – these cookies are my fave!
Have a super sweet day!