Old Fashioned Iced Oatmeal Cookies are a nostalgic cookie recipe! Perfectly textured with a combination of whole and blended oats, deliciously flavored with spices, and topped with a sweet icing glaze—they’re amazing!
There are certain dessert recipes that bring back old memories, and this is one of them. I also remember my mom and grandma making Popcorn Balls, and especially Lemon Bars all the time when I was growing up.
old fashioned Oatmeal Cookies
Hello Lil’ Luna readers! It’s me Natalie, from Life Made Simple.
Today I’m sharing these old fashioned iced oatmeal cookies. They taste a lot like my mother’s classic oatmeal cookies, only 100x better! Growing up my mom always made us oatmeal chocolate chip cookies, so naturally I love any cookie with a good amount of oatmeal in them.
A few months ago I even went a little crazy and made some oatmeal cookies with rice krispies in them (which were awesome by the way)! However, I’ve always loved those iced oatmeal cookies, so I decided to try making them myself.
I couldn’t believe how easy it was and how incredibly yummy they were! This recipe is definitely a keeper, one you’re going to want to make time and time again!
How to Make iced oatmeal cookies
There’s only one small catch to this cookie recipe. Don’t worry, it’s just a small step in the process that makes the oats the PERFECT texture.
PULSE OATS. You’re going to need a food processor or blender to grind up some old-fashioned oats. It’s almost like we’re making a combo of oat flour and rolled oats. Just pour them in and pulse or grind 10-12 times. That’s it!
DOUGH. In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugars and vanilla extract together until light and fluffy, about 2 minutes on high speed. With mixing speed on low, add the egg and mix until incorporated. Gradually add the dry ingredients, mixing just until combined.
Note: When you have your dough mixed up it’ll be pretty soft and sticky. You might want to let it rest in the refrigerator for 20-30 minutes or so, that way your hands don’t get messy and the oats have a little time to absorb some moisture.
BAKE. Use a standard size cookie scoop to place them on lined sheets and bake them anywhere from 10-15 minutes. If you like softer oatmeal cookies stick to 10-11 minutes, if you’re like me and like crispy ones, go 14-15 minutes!
GLAZE. Mix the icing ingredients together while the cookies are cooling. Once they’re cooled, dip each cookie top down into the glaze and let it harden.
Once the glaze hardens they’re ready to be devoured… and trust me, they will be!
Tips for Making and Storing
Can you just use oat flour? Using purely oat flour with no variety in texture won’t allow the cookies to bake properly. The powdery texture of just oat flour doesn’t give the cookies the bite or correct texture it needs.
Why do you dip the cookie in icing instead of frost? When you dip them in the glaze, you allow it to get into the little nooks and crannies of the cookies. So overall, it just gives it more of the old fashioned look.
You can store these on the counter in an air-tight container. Separate the layers with parchment or wax paper.
If you want to freeze the dough, make sure to portion and roll them into balls before freezing. Line them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer safe container.
For more oatmeal cookies, try:
- Peanut Butter Oatmeal Cookies
- Oatmeal Chocolate Chip Cookies
- Oatmeal Coconut Cookies
- Chocolate Coconut Oatmeal Cookies
- Oatmeal Raisin Cookies
- Oatmeal Cookies
Iced Oatmeal Cookies Recipe
- 1 cup old fashioned rolled oats
- 1 cup all-purpose flour and 2 tbsp
- 1 tsp cornstarch
- 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 8 tbsp butter softened
- 1/2 cup brown sugar packed
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 1/2 tbsp milk
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats.
- Pour oats into a food processor and pulse about 10-12 times (you want it to be an even mix of ground and whole oats). In a medium size bowl, combine the oats, flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg, whisk together.
- In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugars and vanilla extract together until light and fluffy, about 2 minutes on high speed. With mixing speed on low, add the egg and mix until incorporated. Gradually add the dry ingredients, mixing just until combined. The dough is fairly soft so I prefer refrigerating it for 20-30 minutes before rolling, that way my hands aren't a mess and it gives it time to rest.
- Using a standard size cookie scoop, place balls of dough onto each sheet. Place in the oven and bake for 10-14 minutes. I prefer crisp iced oatmeal cookies so I leave mine in for the full 14.
- Remove from the oven and allow to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely.
- Once the cookies are cool, whisk together all of the ingredients for the glaze in a small mixing bowl. Dip the tops of the cookies in and swirl to remove any excess. Allow to set for 30 minutes.
Oatmeal Cookies are one of my favorites! Looks amazing! Pinned!
Oatmeal cookies like these bring back many, many fun memories. They look amazing and so so yummy! Thanks for sharing! PINNED!
These look so yummy – my Dad would love them!! 🙂
Yummy for the old fashioned cookies. Thank you.
These have 1/4 tsp vanilla extract twice in the ingredients for the glaze, how much do I need to use? Thanks.
I see in the description that you mention cornstarch, but I don’t see it in the recipe. I am making them now and I’m wondering how much goes in? ????I’m sure I won’t get a response in time, so I might go ahead and guess and see how it goes! Thanks!
This recipe is from Natalie at http://lifemadesimplebakes.com/. I wish I knew the amount, but I don’t want to tell you the wrong thing. I suggest you leaving her a comment on her blog. I hope you find out 🙂
Thank you for your response! ????I went ahead and guessed, using 1tsp. of cornstarch. It worked! They were absolutely wonderful! Definitely vying for my favorite cookie now! ????thanks again for getting back to me!
Yay!! You are so welcome! I am glad you liked them 🙂 Thank you!
Can you just use oat flour instead of grinding the oats?
That’s a great question? I have not tried that, but it’s worth a try, then we’ll know 🙂
Can you use the quick oats for this recipe?
You sure could 🙂 Hope you like them!
the amount of cornstarch to use is not included so i just did 1/4 teaspoon….. and vanilla extract is listed twice in the icing. good receipe though.. thanks
Can I freeze these cookies then ice them later? I’m baking them now for christmas. Normall I bake all my cookies, freeze them, then take out a few hours before serving and gthey taste super fresh. Just wonedering if you’ve Done this with this recipe
I have not tried, but it should be ok 🙂 Enjoy!
I loved this recipe‼️ I gave 4 stars only bEcause of 2 mistakes… cornstarch not listed & vanilla extRact listed twice.
I used??; 1/4 Tsp cornstarch
1/4 tsp vanilla extract
Worked out gReat??
Thanks for the recipe‼️
Oops..have to fix that! Thank you for sharing what you did 🙂
How did you get the cookies so flat?
These cookies are from a contributor, but usually they just go flat on their own. Scoop onto cookie sheet & that’s it 🙂
I used a cookie scoop and my cookies turned out pretty rounded too. Next time I guess I’ll flatten them a little before cooking. It could also be because I didn’t refrigerate the dough before scooping.
Just wondering, is it a typo or did y lea it out of the ingredients list? In the instructions when mixed the dry stuff together, “cornstarch” is listed. Is it supposed to be in the recipe?
I have made these over and over and they turn out every single time! SO GOOD!
SO much better than store bought! These a classic, favorite! Oatmeal cookies are one of my favorites!
I need to make these for my dad, he loves them!! I like that these are soft & chewy.
Normally I only eat soft cookies, but these begged to be on the crisp side. The oatmeal crunch paired with the sweet glaze was perfect.
These remind me of the cookies you buy in the store but much better. If you like oatmeal cookies you need to give these a try.
Can these be made dAiry free?
I personally have not, but I am sure they could.
Can I use dark brown sugar instead of light?
I personally have not, but you sure could.
Hi! Id like to verify a measurement. In the recipe it states 1/2 tbs of baking powder. Usually it would be listed as 1 1/2 tsp so just wanted to verify. The recipe lOoks great!
It is 1/2 T 🙂 Hope you like them!
The Cookies are yummY! The only Difference i can tell was that mine were not pretty and flat like the ones pictured. They were more if a mound and fluffy. I followed the recipe to a T so im not sure what i did differently/wrong. Still taste gReat though! They taste great with butterscotch chips also!
Glad they tasted great & butterscotch chips would be great! It’s so hard to know about flat cookies, especially when following the recipe.
My cookies are in the oven. I hope they tUrn out well. Your vanilla for the icing was written in twice. I Am only going to put in one 1/4 tsp in. I hope It works out. Ill let you know.
Yes, sorry, just once 🙂 Thank you for letting me know!
These were AMAZING!!! I am making a Double batch today!
Yay!! Glad you think so 🙂 Thank you so much!
I made these last night and WOW! These are moist, just the right amount of spice and that icing just toos it off. My husband and his bandmates raved about them! Thank you for the rEcipe. They will be made over and over ?
That makes my day! Thank you so much for letting me know!
Made these cookies EXACTLY per the recipe. They are terrific. Agree with the 14 minute bake time for perfect crunch. Will make them again.
Glad you will 🙂 Thank you so much for trying them!
These were great, oatmeal cookies with a special touch. This recipe is a keeper.
Oh, I am so glad they are!! Thank you for letting me know that!
I love these but for me they are a tad too nutmeg forward and thick. But I feel those are easy enough to change! Another downside for me is they dirty a lot of dishes!
Thanks for trying them!
I just baked these cookies exactly as the recipe states. They aren’t flat, or crunchy, even with the full 14 minute bake time. And they also taste quite dry and crumbly. I would definitely add more butter or something to bind them better. I guess I had a completely different idea in my head about how these were supposed to turn out.
I am sorry they were. Thank you for trying them!
Tasted good but mine were def. Not flat. They were little mounds. Was really looking for more of a flat crispy cookie
Glad you liked the taste 🙂 You could always press them down a little, before baking to see if that helps.
Mine were totally flat and crispy and I was hoping for a rounder, thicker cookie. Not sure if my levening agent had anything to do with it? They were so good though!
It could have been that. You didn’t press them down or anything, did you? You would probably want to lessen the baking time, as well.
Are the cookies stackable? Meaning, does the icing eventually harden? Thanks much!
The icing does harden, so they should be ok to stack, once they have set.
My first batch to go in the oven came out flat like pictured. Then I put my dough in the fridge. My second batch came out big and fluffy (the type I was going for!)
Have you tried making these dairy free? Maybe using apple sauce instead of butter? (Not so worried about the glaze)
Yay! I am happy you tried them! I have not tried making them dairy free. If you try them, I’d love to know what you did & thought. Thank you!
Scrumptious! Crispy, crunchy, deliciousness. I did modify the egg portion of the recipe as we have allergies in my home but this recipe help up! Thank you for sharing, I will definitely make again and again.
I’m so happy it worked well with your modifications. Thanks for sharing!
How did you modify the egg portion? I was thinking of using applesauce but wasn’t sure that would work? Thanks!
Applesauce would work great! Another popular alternative is mashed banana. Hope this helps!
Oh my goodness. These are AMAZING!! Best oatmeal cookie out there. Seriously. I’m on a diet and made these because they didn’t have chocolate and knew I wouldn’t eat all of them. Well, that didn’t work. The texture is just perfect AND it’s moist.
I’m so glad you enjoyed them so much! Thanks for sharing! Hopefully they didn’t crash your diet too much. 😉
The dough way dry. Hope they turn out well!
Let me know how they turned out. I’d love to hear!
I made these a few weeks ago and loved them so much! I am in the middle of making them for my parents now, my mother loves oatmeal cookies 🙂
Something I did try is adding 1/4 tsp of McCormick’s Butter Extract to the icing to give it more of a a buttercream style of flavoring and it was absolutely delicious!
Thank you so much for this recipe.
I loved this wonderful tasting cookie. I didn’t leave it in the whole 14 minutes. Ten to eleven was good. Brought me back to my childhood. Mmmmm
Aw, I’m so happy to hear that! Thanks for sharing!
These were SO good. I baked some at 12 & others at 14… both so good. Two things.. if you need them to be more flat, just press them down before you bake them. And second, when you make the icing, be sure to look for the color you want. If you put too much milk/vanilla… just add some powdered sugar. Again, SO YUMMY.
Thanks for sharing! I’m so glad you enjoyed the cookies!!
Confused with the reference to rolling after refrigeration. The next statement has the cookie dough being scooped, so why are they being rolled?
The reference just means rolling in between your palms. So to scoop with a cookie scooper, then just a quick little roll around the palms to make the cookie dough ball nice and smooth and even. Not rolling with a rolling pin.
These cookies have become a go to for me! They always turn out so good and always a crowd pleaser!
These were delicious. Perfect balance of salty and sweet. Moist and tender. It has k you!
Is the correct measurement for baking powder 1/2 Tablespoon, or should it be 1/2 teaspoon?