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Old-Fashioned Iced Oatmeal Cookies

A classic cookie with great flavor and texture

For the cookie dough:
  • 2 cups old-fashioned rolled oats *
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup unsalted butter, room temperature (16 tablespoons)
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
For the icing:
  • 2 ½ tablespoons cream, milk or water (more or less as needed for desired consistency)
  • 2 cups powdered sugar

  1. Preheat oven to 350°F. Prepare 2 baking sheets lined with parchment paper.
To prepare the cookie dough:
  1. Add the rolled oats to a food processor and pulse 10 times. Don't over process because you want a variety of textures not just a ground oat flour. In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk or stir to combine. Set aside.
  2. In the bowl of a stand mixer beat the butter on medium-high about 30 seconds. Add the brown and granulated sugars and mix on medium-high until the batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until the yolk disappears into the batter. Lightly beat in the vanilla. Add about ⅓ of the oat and flour mixture to the butter and egg mixture, mixing on a low speed just until blended. Continue adding the flour mixture until fully incorporated.
  3. Using a 2 tablespoon size ice cream or cookie scoop (not heaping - leveled straight across the top of the scoop), roll the dough into balls and place on the prepared baking sheet at least 2-inches apart. Bake for 10-12 minutes or until the bottoms just begin to brown. Do not over-bake.
  4. Remove the pan from the oven and let the cookies rest for 5 minutes before removing to a rack to cool completely.
To prepare the icing:
  1. Combine the powdered sugar with the milk. Whisk until the sugar is dissolved and the icing is somewhat thick. Place the icing in a shallow dish or container, about 4x4 inches. Quickly dip the tops of the cooled cookies into the icing and let the excess drip off. Set the dipped cookie on the rack until the icing has set.
  2. Store the cookies in an airtight container at room temperature or in the refrigerator.
Recipe Notes
  • NOTE: This recipe has only been tested using Old-Fashioned Rolled Oats processed in a food processor for the combination of textures that appear above. Do not substitute quick oats or oat bran for the rolled oats.
  • IMPORTANT: I've had many comments that the cookies did not spread and create the cracks like those in the photos. Be careful not to over-process the oats. Pulse quickly, do not make oat flour. The texture is created by having chunkier oats not powdery oats.
  • Tips for the icing: due to varied humidity and seasonal changes, you may need more or less milk or powdered sugar. The icing should stick but not runny when you dip the cookie. If it's too thick it will not adhere to the cookie at all. 
  • You can use water in the icing if preferred, but it looks thin and not as white. 
  • Adapted from a recipe posted on Mother Thyme
Source savingdessert

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