Old Fashioned Iced Oatmeal Cookies Recipe

I absolutely love sharing this Old Fashioned Iced Oatmeal Cookies Recipe with friends, because it’s just one of those timeless, cozy treats that never goes out of style. Whenever I bake these cookies, the warm cinnamon and hearty oats instantly bring back memories of family gatherings and chilly afternoons with a cup of tea. You’ll find that the combination of chewy oats and that sweet, glossy icing makes these cookies feel both nostalgic and special all at once.

What makes this Old Fashioned Iced Oatmeal Cookies Recipe truly worth trying is how approachable it is — the ingredients are simple, but the results feel like something you’d buy from a quaint bakery. Plus, they hold up beautifully if you want to bake ahead and share at a party or gift to neighbors. Trust me, once you taste that rich icing paired with the perfectly textured base, you’ll be making these over and over again!

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Ingredients You’ll Need

The ingredients for this Old Fashioned Iced Oatmeal Cookies Recipe come together beautifully to create that perfect chewy texture and classic flavor. A quick shopping tip: using old-fashioned rolled oats is key here for bite and texture — instant oats won’t give you the same result.

• Old-fashioned rolled oats: They hold their shape during baking and give that hearty chewiness oat cookies are known for.
• All-purpose flour: The base that gives structure to your dough without weighing it down.
• Baking soda: For just the right amount of lift and browning.
• Kosher salt: Enhances all the flavors without overpowering the sweetness.
• Cinnamon: Adds warm spice and a touch of earthiness—such a perfect oatmeal companion.
• Unsalted butter: Make sure it’s softened to room temperature for creamy mixing and rich taste.
• Light brown sugar: Packed to add moisture and subtle caramel notes.
• Granulated sugar: Helps with crisp edges and balances the sweetness.
• Large eggs: Room temperature eggs blend easier and give a tender crumb.
• Vanilla extract: Because vanilla is like magic for cookie flavor — I never skip it!
• Confectioner’s sugar (for icing): Sifted to keep your glaze silky smooth without lumps.
• Milk (for icing): Added gradually to get the perfect dipping consistency that’s thick but flows nicely.

Variations

I love how flexible this Old Fashioned Iced Oatmeal Cookies Recipe is, and you can easily make small tweaks to suit your taste or dietary needs. Sometimes I’ll swap in raisins or dried cranberries for a fruity burst, but other times I keep it classic just like Grandma used to make.

• Add-ins: Try mixing in chopped nuts, shredded coconut, or chocolate chips — my family goes crazy for walnuts added right into the dough.
• Gluten-free: Swap all-purpose flour for a gluten-free blend and while texture changes slightly, the flavor remains true.
• Vegan option: Use coconut oil or vegan butter substitute and a flax egg instead of regular eggs, though the texture will be a bit different.
• No Icing: If you’re not into icing, just dust these cookies with cinnamon sugar or leave them plain — they’re delicious either way.

How to Make Old Fashioned Iced Oatmeal Cookies Recipe

Step 1: Mix Your Dry Ingredients

Start by combining the oats, flour, baking soda, Kosher salt, and cinnamon in a medium bowl. I always whisk these a bit to make sure everything is evenly distributed — this little step helps the spices and leavening get mixed in evenly, so you don’t get any spots that taste too salty or too bland.

Step 2: Cream Butter and Sugars

In a large bowl, beat together your softened butter with the brown sugar and granulated sugar on medium speed until smooth and fluffy — about 1 to 2 minutes. This is a critical part because it traps air, leading to cakier textured cookies. I usually scrape down the sides of the bowl once halfway through to make sure it all blends evenly.

Step 3: Add Eggs and Vanilla

Next, add in the eggs and vanilla extract, then increase the mixer speed to high for about a minute until the mixture is homogeneous. This ensures that your dough will rise just enough and have that classic rich vanilla aroma.

Step 4: Combine Wet and Dry Ingredients Carefully

Turn your mixer down to low and gradually incorporate the dry ingredient mixture. Be gentle here; overmixing can develop gluten and make the cookies tough, which we definitely don’t want. I usually stop mixing as soon as I don’t see flour anymore.

Step 5: Chill and Preheat

Refrigerate the dough for 45 minutes to let the flavors meld and the butter firm up — this helps prevent the cookies from spreading too much during baking. While chilling, go ahead and preheat your oven to 350°F and line your baking sheets with parchment paper; prep makes everything easier!

Step 6: Scoop and Bake

Scoop about 1 ½ tablespoons of dough per cookie and space them 2 to 3 inches apart on the baking sheet. Bake for 10 to 12 minutes, watching for the edges to turn lightly golden — that’s your sign they’re perfectly baked. They might still look soft in the center but they’ll firm up as they cool.

Step 7: Cool and Prepare Icing

Once baked, let the cookies sit on the baking sheet for 8 to 10 minutes before transferring them to a wire rack to cool completely. While they’re cooling, mix up your icing by sifting confectioner’s sugar into a shallow bowl, then adding vanilla and milk a tablespoon at a time until you get that thick but dippable glaze.

Step 8: Dip and Set the Icing

When the cookies are completely cool, flip each one upside down and dip the top into the icing. Pull it straight up, letting any excess drip back in the bowl, then turn the cookie right-side up and place it on the rack to set. It usually takes about 15 to 30 minutes for the icing to firm up nicely.

How to Serve Old Fashioned Iced Oatmeal Cookies Recipe

Garnishes

I usually keep it simple with the icing as the main garnish because it adds such a lovely shine and sweet touch. But sometimes I sprinkle a little extra cinnamon or crushed nuts on the icing while it’s still wet for a pretty finish and slight crunch.

Side Dishes

These cookies are perfect alongside a warm cup of chai tea or coffee, and I’ve noticed they’re a hit paired with vanilla ice cream for a quick dessert upgrade. They also go surprisingly well with a glass of cold milk for an afternoon snack.

Creative Ways to Present

For holiday gifting, I like to stack a few iced oatmeal cookies in clear boxes tied with rustic twine and a cinnamon stick for extra flair. For parties, arranging them on a decorative plate with fresh fruit and nuts makes an inviting cookie platter that always disappears fast.

Make Ahead and Storage

Storing Leftovers

After the icing has set, I store leftover cookies in an airtight container at room temperature. They stay fresh and chewy for up to a week, though around here they never last that long! If your house is humid, you might want to keep them in the fridge to preserve the icing.

Freezing

I’ve frozen cookie dough balls before baking and kept them wrapped in plastic, which is great for quick later baking sessions. You can also freeze fully baked and iced cookies between parchment layers in an airtight container — just thaw them at room temp before serving.

Reheating

If you want to warm a leftover cookie, I pop it in the microwave for 10-15 seconds to bring back that soft, fresh-from-the-oven feel. If they were iced, just be gentle since heat can soften the icing.

FAQs

Final Thoughts

This Old Fashioned Iced Oatmeal Cookies Recipe holds a special place in my heart because it’s such a straightforward way to enjoy a little slice of childhood nostalgia with every bite. I hope you’ll enjoy making and sharing these just as much as I do — whether it’s for a cozy afternoon or a festive gathering, they always bring smiles and warm memories. Give it a try, and soon you might find yourself keeping this recipe in heavy rotation like I do!

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