There’s something utterly magical about biting into a chewy, slightly crisp cookie that tastes just like home, especially when it’s topped with a sweet, crackly glaze. Old-Fashioned Iced Oatmeal Cookies fit that description to a tee: nostalgic, delightfully textured, brimming with cozy cinnamon flavor, and finished with a tempting vanilla icing that begs for a second (and third) bite. If you’ve ever craved that classic bakery treat or reminisced about grandma’s cookie jar, this recipe is just what you need to recreate those warm, comforting memories in your own kitchen.

Old-Fashioned Iced Oatmeal Cookies Recipe

Ingredients You’ll Need

Don’t be fooled by their rustic look—these cookies rely on a handful of pantry staples, each playing a crucial role in creating the perfect Old-Fashioned Iced Oatmeal Cookies. The oats and spices add coziness, while the sugars and icing deliver that irresistible old-school sweetness.

Old-fashioned rolled oats: These provide that trademark chew and rustic texture—don’t substitute instant oats; you want the hearty old-fashioned style.
All-purpose flour: Creates structure, ensuring your cookies are the perfect balance of soft and sturdy.
Baking powder: Gives the cookies a gentle lift so they don’t bake up dense.
Baking soda: Works with the brown sugar for soft centers and a bit of golden color.
Salt: Just a touch to bring out every sweet and spicy note.
Cinnamon: The heart of the flavor—warm and cozy in every bite.
Ground nutmeg: Adds depth and a whisper of holiday nostalgia.
Unsalted butter: Room temperature is key for creaming; this is what makes your cookies tender and rich.
Light brown sugar: Gives that signature caramel flavor and chewy texture.
Granulated sugar: Balances the brown sugar for just the right sweetness.
Large eggs: These help bind everything together and add moisture.
Vanilla extract: Just a splash unlocks maximum cookie flavor.
Milk (or cream or water): Needed for that perfectly drizzle-able icing; adjust for the right consistency.
Powdered sugar: The secret to that classic, shattery white glaze.

How to Make Old-Fashioned Iced Oatmeal Cookies

Step 1: Prep Your Oven and Baking Sheets

Start off by heating your oven to 350°F and lining two baking sheets with parchment paper. This keeps the cookies from sticking and makes clean-up a breeze—a must when you’re planning on icing later!

Step 2: Pulse the Oats

Pour the rolled oats into your food processor and pulse about 10 times. You want a mix of textures here—some fine, some chunky—so resist the urge to overdo it. This gives Old-Fashioned Iced Oatmeal Cookies that authentic, rugged craggy look and fantastic chew.

Step 3: Whisk Dry Ingredients

Transfer the oats to a large bowl and add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Give everything a good whisk or stir to evenly distribute the spices and leaveners. This step makes sure every bite is packed with all the good stuff.

Step 4: Cream Butter and Sugars

In the bowl of your stand mixer, beat the room-temperature butter for about 30 seconds to soften it up. Add in both sugars and beat until the mixture is pale, fluffy, and smells like heaven—this usually takes a couple of minutes and is key to that perfect texture.

Step 5: Add Eggs and Vanilla

Mix in the eggs one at a time, making sure each yolk disappears into the dough before adding the next. A splash of vanilla follows to tie everything together—don’t skip this step, it’s what gives classic Old-Fashioned Iced Oatmeal Cookies their bakery-style aroma.

Step 6: Combine Wet and Dry Ingredients

Reduce your mixer speed to low, and add the dry oat mixture in thirds. Mix just until you don’t see streaks of flour. Over-mixing can make your cookies tough, so keep things gentle!

Step 7: Scoop and Bake

With a leveled 2-tablespoon scoop, portion your dough onto the prepared baking sheets, spacing them 2 inches apart. Pop the pans in the oven and bake for 10 to 12 minutes, until the bottoms are just golden brown. They should look slightly underdone when you pull them—carryover cooking will finish the job.

Step 8: Cool the Cookies

Remove the pans from the oven and let the cookies sit for 5 minutes. This slight rest means they won’t fall apart when you transfer them to a wire rack to cool completely—the perfect canvas for icing ahead!

Step 9: Prepare the Icing

Into a small bowl, whisk powdered sugar with milk (or cream or water) until you have a thick, satiny glaze. Not too runny and not too stiff—you want it to hug the tops then drip in pretty rivulets.

Step 10: Dip and Set

Once the cookies are completely cool, quickly dip just the tops into the icing. Let the excess drip off, then return each cookie to the rack. This is when Old-Fashioned Iced Oatmeal Cookies take on their signature look. Allow the glaze to fully set before stacking or storing.

How to Serve Old-Fashioned Iced Oatmeal Cookies

Garnishes

These beauties truly shine just as they are, but if you want to dress things up, consider a dusting of cinnamon just after icing, or a sprinkle of finely chopped toasted nuts for a little crunch. If you’re feeling festive, edible gold dust or extra vanilla bean speckles can turn every cookie into a showstopper.

Side Dishes

Serve Old-Fashioned Iced Oatmeal Cookies with tall glasses of cold milk, creamy lattes, or a strong mug of tea for the ultimate cozy break. For brunch or afternoon gatherings, create an inviting platter with fresh fruit or pair them with your favorite ice cream for an old-school dessert parfait.

Creative Ways to Present

It’s hard to resist these cookies when they’re lovingly piled in a vintage tin or tied up in cellophane bags for gifting. Stack them in towers, arrange them on a rustic wooden board, or nestle into a decorative bowl alongside other classic cookies for a nostalgic, picture-ready display.

Make Ahead and Storage

Storing Leftovers

Once cooled and iced, Old-Fashioned Iced Oatmeal Cookies keep wonderfully. Pop them into an airtight container and store at room temperature for up to 5 days. If your kitchen is particularly warm or humid, you can tuck them in the fridge, but bring them back to room temperature before eating to enjoy their full flavor.

Freezing

These cookies are freezer-friendly both before and after icing! Freeze baked and cooled cookies (with or without icing) in a single layer until solid, then transfer to a zip-top bag or airtight container. They’ll stay fresh in the freezer for up to 2 months. You can also freeze unbaked dough balls—just bake straight from the freezer with a minute or two added to the oven time.

Reheating

If you love a warm cookie with a soft center, zap un-iced cookies in the microwave for 8-10 seconds or pop them in a low oven for a few minutes. For iced cookies, let them come to room temperature after freezing for the best glaze texture and flavor—no further heating needed.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

You can, but the texture will be quite different—Old-Fashioned Iced Oatmeal Cookies get their chewy bite and classic look from the heartier old-fashioned oats, so for the best results, stick with the original recipe.

Why do I need to pulse the oats?

Pulsing the oats gives you a wonderful mix of textures—some fine, some chunky. This mix is what sets these cookies apart from other oatmeal cookies and creates those signature crackles on top.

Can I make these cookies gluten-free?

Absolutely! Simply swap out the all-purpose flour for your favorite cup-for-cup gluten-free flour blend, and be sure your oats are certified gluten-free. The cookies may spread slightly more, but the flavor and texture will still be delicious.

My icing is too thick/thin. How do I fix it?

If your icing is too thick, add milk or water a few drops at a time until it reaches a smooth, dippable consistency. If it’s too thin, whisk in more powdered sugar until it holds gently on the back of a spoon.

How do I keep the cookies from spreading too much?

Make sure your butter isn’t too warm and don’t skip chilling the dough if your kitchen is hot. Also, double-check your baking powder and soda—fresh leaveners help the cookies hold their shape during baking.

Final Thoughts

If you’re searching for a classic treat that delivers nostalgia and comfort with every bite, Old-Fashioned Iced Oatmeal Cookies are the answer. No matter if you’re baking them for your own cookie jar, a festive tray, or thoughtful gifts, there’s something simply joyful about their aroma and flavor. Grab those oats and get baking—you deserve a batch of pure, homemade comfort!

Old-Fashioned Iced Oatmeal Cookies Recipe

★★★★★

4.9 from 14 reviews

Author: lilan
Total Time: 40 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Old-Fashioned Iced Oatmeal Cookies are a delightful treat with a chewy texture and sweet icing. Perfect for any occasion!

Instructions

Preheat oven to 350°F. Prepare 2 baking sheets lined with parchment paper.
To prepare the cookie dough: Add the rolled oats to a food processor and pulse 10 times. In a large mixing bowl, combine oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a stand mixer, beat butter until fluffy. Add sugars and mix until light. Add eggs one at a time, then vanilla. Gradually add flour mixture until fully incorporated.
Using an ice cream scoop, form dough balls and place on baking sheet. Bake for 10-12 minutes. Cool on a rack.
To prepare the icing: Whisk powdered sugar with milk until smooth. Dip cooled cookies in icing and let set.
Store cookies in an airtight container.

Notes

Make sure not to over-process the oats for a better texture.
The icing should be thick enough to coat the cookies but still drip off slightly.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Keywords: oatmeal cookies, iced oatmeal cookies, dessert recipe