Iced oatmeal cookies are a nostalgic treat. These cookies have a soft, chewy center and perfectly crisp edges. The vanilla frosting is the icing on the cake…well cookie! This oatmeal cookies recipe brings back sweet (no pun intended) memories.
An iced oatmeal cookie with sentimental value
When I was a kid, my grandmother would make iced oatmeal cookies by the dozens. They were warm, delicious, and perfect with a glass of milk.
The store bought version was good too, especially if you let the cookies get a bit stale.
My version brings back those nostalgic memories with a few substitutions from my grandmother’s recipe. These substitutions give the best iced oatmeal cookies ever.
- The texture– The soft and chewy nature make these iced oatmeal cookies perfect.
- The frosting- It’s a simple frosting made with vanilla extract, confectioner’s sugar, and whole milk. The thicker, the better. Plus the longer it sits on the cookie, the more flavor develops.
- Old fashioned oats
- All purpose flour
- Baking soda (essential for your cookies to rise)
- Cinnamon
- Nutmeg
- Salt (provides the perfect balance to the abundance of sweetness)
- Dark brown sugar
- Butter
- Granulated sugar
- Eggs
- Vanilla Extract (I use vanilla bean pods, but extract is just fine)
- Confectioner’s Sugar
- Whole milk
- Pulse the oats up in a food processor before adding to the flour. This allows you to have a more refined cookie. Pulse enough only to break the oats down a bit, not until it becomes a fine powder.
- Always chill the cookies first before scooping! I chill my cookies in the fridge for at least two hours.
- Let the cookies cool completely before adding the frosting. This will prevent it from melting.
- Once the frosting is applied, let it sit for at least three hours to harden a bit. This ensures the perfect texture for iced oatmeal cookies.
How to Make Iced Oatmeal Cookies- My Spin on an Old Fashioned Classic
Description
These old fashioned iced oatmeal cookies are easy to bake and just like grandma use to make! Follow this step by step recipe and enjoy those moments of nostalgia right from your own kitchen!
Ingredients
Instructions
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Add the oats to a blender or food processor and pulse for a minute to get the oats finer. Do not over pulse or else you will create a powder.
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In a large bowl, add the sifted flour, followed by the oats, cinnamon, nutmeg, salt, and baking soda. Mix until well combined.
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To a mixing bowl, add the room temperature butter, followed by the granulated and brown sugars. Beat until smooth.
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Add your eggs in one at a time, followed by the vanilla extract.
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Toss in your dry ingredients a little at a time until blended.
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Cover in plastic and chill in the refrigerator for an hour.
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Preheat your oven to 350
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Take an ice cream scoop or roll 1 to 1/2 tbsp of dough to form your cookies.
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Place in the oven to cool for 10-12 minutes, or until the edges are crispy and brown.
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While the cookies bake, add the sifted sugar to a bowl, followed by the vanilla extract.
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Slowly add your milk until you get a thick consistency.
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Once the cookies have cooled COMPLETELY, dip them face down into the frosting. Swirl around to rid of any excess frosting. Let them cool for a half hour or more if desired.
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Serve and enjoy!
