The foods that can take you back in time are some of the best. They are the classics that just don’t fade. These sweetly spiced oatmeal cookies, covered with a doughnut like glaze will likely remind you of something your Grandma used to make. Their deliciously chewy texture comes from the partially processed oats, which build their structure while also contributing to that old fashioned flavor. These cookies can be baked up more chewy or more crisp, which ever you prefer. If you’d like them to be more soft and chewy then bake them near the lesser amount of time and for a crispier cookie bake them for the greater amount of time.
This recipe is one you’re going to want to hang on to. After trying these my husband said “I normally hate oatmeal cookies, but I love these!” It’s true, these cookies just have something special to them. Enjoy!
Ingredients
- 1 1/2 cups old fashioned oats
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup butter, softened (I used salted)
- 3/4 cup granulated sugar
- 3/4 cup light-brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups powdered sugar
- 3 Tbsp milk
Directions
- Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.
- In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature.
- Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 - 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.
- In a mixing bowl whisk together powdered sugar and milk and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.
- Recipe Source: lightly adapted from Is This Really My Life? who adapted it from Novice Chef
Averie @ Averie Cooks: I love oatmeal cookies and have 5 recipes on my site for various versions plus tons of others that use oats. Your old-fashioned with the icing…YES. That looks so good! May 21, 2013 at 10:34pm
Jaclyn: Thanks Averie! I wish I had time to try all the cookies you have posted, they always look dreamy :). May 21, 2013 at 10:49pm
Chung-Ah | Damn Delicious: I’ll take a dozen, please! That icing is seriously just drawing me in! May 22, 2013 at 12:13am
Rachel Cooks: Ahh! These look perfect! Pinning! May 22, 2013 at 5:24am
Jaclyn: Thanks for the pin Rachel! May 22, 2013 at 8:03am
Jocelyn (Grandbaby Cakes): These look so awesome. I love the icing, looks magical. May 22, 2013 at 8:03am
Jaclyn: Thanks Jocelyn! May 26, 2013 at 8:42pm
Kelly Senyei | Just a Taste: I used to eat these by the dozen when I was younger :) They look so moist and flavorful! May 22, 2013 at 8:42am
Caroline @ Pass the Cocoa: These look delicious! I love how classic and simple they are (: May 22, 2013 at 9:11am
JulieD: ooh these look so good! Now I’m craving them! May 22, 2013 at 10:10am
Amanda: I take about 5 batches please. It’s been a while since I have cookies like these, I need to fix that. Great recipe, thanks! :) May 22, 2013 at 10:19am
Georgia @ The Comfort of Cooking: Oh, you’re tuggin’ on my heart strings with these! Iced oatmeal are some of my favorite cookies and I’d love to try these sometime soon. Thanks for sharing! May 22, 2013 at 1:42pm
Rachel @ Bakerita: These look so delicious! I love oatmeal cookies, and the icing looks so good. Pinned! May 22, 2013 at 3:05pm
Jaclyn: Thanks Rachel! May 22, 2013 at 3:44pm
Mimi @ Culinary Couture: My dad LOVES oatmeal cookies–I’m always looking for new variations! I can’t wait to try these! May 22, 2013 at 9:58pm
Carol: I made these cookies to serve to a group and they were a big hit. I was wondering if you bake your cookies one pan at a time or if you rotate 2 pans in the oven. The other thing I was wondering is how you organize your recipes – do keep them on line or in a notebook. I really need some help in that area because it takes me so long to find a recipe when I want to make it. Love your blog. May 27, 2013 at 5:26am
Jaclyn: Thanks Carol! I’m glad these were enjoyed! For organization, now I mostly just go to them on this blog but I used to always print them out on regular size sheet of paper then put them in a big binder with plastic page liners, then add dividers however you want to organize them. I always bake one cookie sheet in the oven at a time. I know people will do two but I just always feel I get a better result when I do one at a time. I wish I had double wall ovens :). June 1, 2013 at 10:00am
Ruthann: I would REALLY LOVE to make these cookies, but I was wondering if you could substitute whole wheat pastry flour for the AP flour (seeing as I am out)?!? These would make a perfect surprise for the hubby after a long day at work. Thank you for the recipe!! :) June 3, 2013 at 8:04am
Jaclyn: I think that would be okay. If you have a food processor, and if its not whole wheat pastry flour which is a finer grind, you may want to grind it up to get a finer texture. Your end result probably won’t be as tender as if you used bleach all-purpose flour and you may need to play around with the amount of butter to flour ratio. Hope that helps! June 3, 2013 at 10:16am
Wendy: This looks exactly like the oatmeal cookies that I remember from childhood, which were always delicious in their simplicity. :) Just the flavor and texture of oats. I especially like recipes that can be adapted for crunchy or chewy. I will we trying these out as care package cookies! June 8, 2013 at 9:43am
Stacy | Wicked Good Kitchen: Jaclyn, your Old-Fashioned Iced Oatmeal Cookies take the cake! So nostalgic with your pretty photography! xo June 8, 2013 at 8:22pm
Jaclyn: Thanks so much Stacy :)! June 10, 2013 at 8:23pm
Marjorie: Just made these this morning and they turned out beautifully! What a delicious cookie that tastes as good as it looks! It has definitely taken a place in my cookie rotation :-) June 12, 2013 at 9:10am
Jaclyn: I’m so happy to hear that Marjorie :). I’m glad you liked them, thanks for your comment! June 12, 2013 at 11:09pm
starla: I have a question? Are these crispy or soft? I like my cookie a little crispy. Thanks June 17, 2013 at 10:45pm
Jaclyn: I think these can definitely be made to be a little crispy just bake them about 15 or 16 minutes for a crispier version. June 17, 2013 at 10:55pm
Tanya B: I make all our cookies due to food allergies. We keep a 100% peanut/tree nut free home. I’m always trying out new recipes to spice things up! They don’t ALWAYS work out. However, these were a big hit … my 10 year old said “These are the best cookies I’ve had in a LONG time”. He promptly ate four before I had to tell him ENOUGH. This recipe is a keeper — thank you! June 19, 2013 at 3:36pm
Jaclyn: That’s awesome Tanya! I’m so glad you and your family enjoyed these cookies! Thanks for returning to leave a comment :)! June 22, 2013 at 4:23pm
Eileen: I made these today and let me just say they are WONDERFUL, I am so keeping this recipe. I’m always hesitant to make new stuff because it rarely turns out good…but these are delicious. The only thing I did different was to use only 1/2 of the icing…that’s it. I kept 2 with no icing and gave them to my dogs…OMG… they went nuts rolling on the grounds afterwards snorting. Thanks :) June 22, 2013 at 11:14am
Jaclyn: Haha that’s so funny! I can’t wait to get a puppy for my kids :). I’m so glad you liked these cookies Eileen, thanks for leaving a comment! June 27, 2013 at 6:35pm
Mary N.: Are these soft cookies? June 26, 2013 at 3:59pm
Jaclyn: It just depends on how long you bake them – lesser amount of time they are soft, longer amount of time they become crisp. I liked them soft but some people like these kind crisp. June 26, 2013 at 4:58pm
Liana: Could I half this recipe? July 13, 2013 at 8:55pm
Jaclyn: Yeah, I half cookie recipes all the time so I’m not tempted with that many cookies sitting around :) July 13, 2013 at 8:57pm
Colleen: Found this on Pinterest and just had to comment on how delicious these were! Thanks for the recipe:) July 24, 2013 at 7:50pm
Jaclyn: You’re welcome Colleen! I’m so glad you liked them! Thanks for leaving a comment! July 24, 2013 at 9:27pm
Brandy: I need to make some dessert type thing for the day after I come home from vacation. I was wondering if I could make these ahead (up to shaping them) and either freeze or refrigerate for about 4 days? July 26, 2013 at 10:35am
Jaclyn: I think you’d be fine to freeze or refrigerate them, then I’d allow them to rest at room temp a while before baking. July 31, 2013 at 6:29pm
Becky: Hi, do you happen to know if I can make these two days ahead of eating them if they will still be nice and fresh? August 1, 2013 at 5:43am
Jaclyn: They should still be good but two days is the max I usually give cookies. I hope you love them if you do make them Becky! August 1, 2013 at 10:03am
Casey: These cookies were great!! I wanted to ask, though, did you really use 2 tbsp for each cookie? I started with 1 tbsp and they were really big, like 4-5 inches. I scaled it back to about half a tbsp and got about 5 dozen nicely-sized cookies.
I made these to take to work, and I find that people are reluctant to take a large cookie, but they will eat 3 small ones!
Thanks for the great recipe, I’ll be making these many times in the future. August 26, 2013 at 5:33am
Jaclyn: Yeah I used that much, yours must have spread more than mine did because I think mine were still about that same width. I’m so glad you liked them though :). August 26, 2013 at 8:41pm
Beatrice: My first time making oatmeal cookies. And I loved them.
Didn’t have brown sugar, so used white sugar instead. So it was bit too sweet.
But the texture was great and the cookie DELICIOUS.
Love your blog, your pics are lovely.
Your choc chip cookies are on my radar. I am looking fwd to trying them out. September 3, 2013 at 2:54pm
Jaclyn: Thanks for the compliment Beatrice :)! I’m so glad you loved these oatmeal cookies and I hope you love the chocolate chip cookies too! September 7, 2013 at 7:45pm
Brett: My hubby and I LOVE these cookies. They always turn out so soft and delicious! Thanks for the great recipe! September 8, 2013 at 8:33am
Jaclyn: I’m so glad you and your husband love these Brett! Thanks for coming back to leave a comment! September 14, 2013 at 8:54pm
Nicole: Hi Jaclyn. I was online searching for an iced oatmeal cookie recipe and your blog post was the first recipe in my search :-)
I love the care you take and how thorough you are when describing your recipes.
My question is, can you purchase ground oats? Like in the bulk section at Sprouts Market? I only ask because I do not have a food processor. I also only have an electric hand mixer.
Any advice on what I should do, will be greatly appreciated. Thank you. September 11, 2013 at 11:51am
Jaclyn: What I would do is use 1/3 oat flour (which you can find at the grocery store) then roughly chop up some quick oats for the other 2/3 or just chopping up some quick oats and not using oat flour would probably work too. I hope that helps! Thanks for your compliment by the way :)! September 24, 2013 at 7:23am
Nicole: Hi Jaclyn. How do I subscribe to your blog? September 11, 2013 at 11:52am
Jaclyn: Hi Nicole – to susbribe to e-mails you can enter your e-mail address in the box that says “your email address” underneath where it says “Keep Updated” on the upper right side of my blog. I hope you love the emails if you do subscribe :)! September 24, 2013 at 7:25am
Sara: This made me happy. They remind me of the Mother’s brand of iced-oatmeal cookies. Delicious! Thanks for sharing! September 28, 2013 at 3:51pm
Maria M: I found your recipe via Pinterest and decided I couldn’t wait to bake these cookies. OH MY! They are so delicious and melt in your mouth. I’ll be baking these again, and again! October 5, 2013 at 2:58pm
Jaclyn: I’m so glad you liked these cookies and would make them again Maria! Thanks for leaving a comment! October 5, 2013 at 5:29pm
Jocelyn: These are delicious! They are quite easy to put together, but they look and taste special. Thank you for a recipe I will be making again. October 5, 2013 at 5:21pm
Jaclyn: You’re welcome Jocelyn! Thanks for your comment! I’m so glad you like them enough to want to make them again! October 11, 2013 at 7:22pm
michelle L: I just made my first patch i must have done something wrong they didn’t spread. They are still yummy October 7, 2013 at 2:58pm
Jaclyn: Next time you can add a little more butter or a little less flour for more spread and hopefully that helps! October 14, 2013 at 7:42pm
Lyndsay Rouse: So amazing i am making them again. They taste of Fall! Delish Perfection ;) October 20, 2013 at 2:40pm
Jaclyn: So happy to hear that Lyndsay! I love when I can find a recipe I want to make again :). October 25, 2013 at 5:51pm
Kelly S.: I made these cookies today and they did not come out flat. What did I do wrong? December 13, 2013 at 3:41pm
Jaclyn: Be careful not to pack the flour when measuring, also don’t grind the oats into a flour, you still want some texture. You could also try adding another tbsp or two of butter. Hopefully that helps! December 13, 2013 at 5:32pm
Currently | Megan's Digest: […] long gone by now. Also made snickerdoodles, chocolate stout cookies with caramel frosting, and old fashioned oatmeal cookies. All […] December 23, 2013 at 1:51pm
Connie: these so remind me of when I loved dunking these in my Mom’s coffee when I was little……
I just made these and they are wonderful! I think I may have ground the oats a little too much, but they are still good and I WILL be making them again. Thank you!!! January 5, 2014 at 3:17pm
Jaclyn: Thanks the feedback Connie! Glad you liked them :)! January 5, 2014 at 6:42pm
Deborah McPherson: Just made these and they are delicious…added raisins to a few and will add to all next time…also a few dried cranberries February 2, 2014 at 3:30pm
Jaclyn: Your addition sounds delicious! I’m glad you enjoyed these Deborah! Thanks for your comment! February 2, 2014 at 5:06pm
Abigail: This cookies are AMAZING. Followed recipe only I did not use salted butter but I adding a pinch more salt. Just had a warm one with extra icing; I’m in cookie heaven. Can’t wait to pass this along–and of course I’ve already filled out a recipe card for it!’ THANK YOU March 1, 2014 at 12:06am
Jaclyn: You’re welcome Abigail! I’m so happy to hear you enjoyed these cookies! March 11, 2014 at 8:04pm
Iced and Spiced Oatmeal Cookies – DomestiCaitie: […] Nutrition Information Serving size: 1 cookie Calories: 144 Fat: 3 Saturated fat: 1.5 Carbohydrates: 30 Sugar: 20 Fiber: 2 Protein: 2 3.2.1311 Adapted from Cooking Classy […] July 29, 2014 at 8:04pm
Melanie: Wow! These are gooooooooood cookies!!!! Great flavour even without the icing! Can’t wait to make them for my dad! He’s an oatmeal cookie lover January 30, 2015 at 2:59pm
Linda: These are in the oven now. I don’t have a food processor, so what I did to grind the oats was to use a hand-held herb grinder that I have, filling each compartment to the top with the oats, and then grinded away. The consistency of the oats was perfect and it was very easy. Here is what I used: http://www.amazon.com/KIND-Kinder-Herb-Grinder/dp/B00K5QF37E. Can’t wait to ice these and eat some! Thanks for sharing the recipe! September 6, 2015 at 1:14pm
Gayle: Jaclyn: I was looking for a cookie icing recipe. My husband loved the store bought iced oatmeal cookies. However, he is recovering from a triple by-pass operation two weeks ago. He told me to get him some more at the store. I said “NO” you are not going to eat those. Too much junk in them that you really don’t know what you are eating. I already had another recipe made up when I found your site. Your recipe sounds soooo much better with all of the spices that are in them. I will be making yours for sure. Home made is always better and can’t wait to try yours!! November 7, 2015 at 3:04pm