The Best Old-Fashioned Iced Oatmeal Cookies: A Recipe for Nostalgic Chewy Delight
Step into a delightful journey back in time with these incredible old-fashioned iced oatmeal cookies. Each bite offers a tender, chewy texture perfectly complemented by a sweet, delicately crunchy icing – a combination that truly defines a classic cookie and stands the test of time. This recipe isn’t just about baking; it’s about crafting a memory, a feeling of cozy nostalgia that few other treats can evoke.
There’s something undeniably magical about fresh cookies straight from the oven. The aroma alone can transform an ordinary day into something special, filling your home with warmth and inviting smiles. While I adore all kinds of homemade cookies, these iced oatmeal delights hold a truly unique place in my heart. They’re the kind of treat you want to share with everyone, bringing a little bit of joy wherever they go.
Do you remember those childhood days when oatmeal cookies were a staple snack? Perhaps you still enjoy them, but for many, that simple pleasure has faded into a fond memory. Well, get ready to revive that dream! This incredibly easy homemade iced oatmeal cookie recipe is designed to whisk you back to your happiest childhood moments, offering a delicious escape from any adult slump.
Why These Old-Fashioned Iced Oatmeal Cookies Are So Special
These Old Fashioned Iced Oatmeal Cookies aren’t just good; they’re truly exceptional. Imagine a cookie that is remarkably soft, sweet, and wonderfully chewy, melting in your mouth with every bite. The foundation is a perfectly firm and flavorful oatmeal cookie base, elevated by a simple yet distinctive thin layer of crisp icing. What makes them even better? You can easily achieve this bakery-quality treat right in your own kitchen!
The magic of this particular oatmeal cookie recipe lies in a carefully selected blend of background flavors that, when combined, create an unparalleled taste experience. Once you try these, you’ll find it hard to go back to any other iced oatmeal cookie recipe. We’re talking specifically about the warm, inviting notes of cinnamon, the subtle complexity of nutmeg, and the rich sweetness of brown sugar. These three ingredients aren’t just additions; they are the heart of the cookie, transforming it from a simple treat into an iconic indulgence. This flavor profile makes them utterly perfect for autumn gatherings, a cozy coffee break, or a comforting after-school snack.
The Power of Key Ingredients
- Oats: The star of the show! Using old-fashioned oats provides that classic chewy texture. The trick of partially grinding some of the oats in a food processor is what gives these cookies their signature, almost melt-in-your-mouth tender crumb without being too dense. It creates a finer texture while still retaining some of the hearty chew of whole oats.
- Cinnamon & Nutmeg: These aren’t just spices; they’re flavor enhancers that evoke warmth, comfort, and a touch of the holidays. They perfectly complement the earthiness of the oats and the sweetness of the sugars, adding a layer of depth that sets these cookies apart.
- Brown Sugar: Essential for that moist, chewy texture and a richer, molasses-infused sweetness that granulated sugar alone cannot provide. It reacts beautifully during baking to keep the cookies soft.
- Butter & Butter-Flavored Crisco: This combination is a secret weapon for cookie perfection. The butter brings rich flavor, while the Crisco contributes to an incredibly tender crumb and helps the cookies maintain their shape without spreading too much. It creates a lovely balance of flavor and texture.
- The Icing: A simple blend of powdered sugar and milk, this thin glaze dries to a delicate crispness, providing a sweet contrast to the chewy cookie below. It’s what makes them “iced” and adds that extra touch of classic charm.
Tips for Perfect Iced Oatmeal Cookies Every Time
- Don’t Skip Grinding the Oats: This might seem like an extra step, but pulsing a portion of the old-fashioned oats in a food processor is key. It creates a finer texture in the cookie dough, allowing for that tender, melt-in-your-mouth quality while still benefiting from the chewiness of the remaining whole oats. It’s the secret to their unique consistency!
- Creaming Butter and Sugars: Ensure your butter and Crisco are at room temperature. Beating them with both granulated and brown sugar until “light and fluffy” incorporates air, which contributes to the cookies’ soft texture. Don’t rush this step.
- Measure Dry Ingredients Accurately: Especially flour. Too much flour can lead to dry, dense cookies. Use the spoon-and-level method for best results.
- Don’t Overmix the Dough: Once the dry ingredients are added to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can result in tough cookies.
- Proper Spacing on Baking Sheets: Leave at least 2 inches between each cookie dough portion. This allows for even baking and prevents them from spreading into each other.
- Baking to Perfection: Keep an eye on the cookies as they bake. They are ready when the edges are golden brown and the centers look set but are still slightly soft. Overbaking can lead to dry cookies.
- Cool Completely Before Icing: This is crucial! If you ice warm cookies, the icing will melt and run off, creating a mess instead of a delicate, crisp layer. Patience is a virtue here.
- Achieving the Right Icing Consistency: Whisk the powdered sugar and milk until smooth. If it’s too thick, add a tiny splash more milk (a quarter teaspoon at a time). If it’s too thin, whisk in a bit more powdered sugar. It should be thick enough to cling to the cookie but thin enough to spread a thin, even coat.
Storage and Serving Suggestions
One super important detail to remember for these homemade iced oatmeal cookies: always store them in an AIRTIGHT container! This simple step is vital to ensure your cookies stay wonderfully moist and soft for an extended period. They’re perfect enjoyed with a tall glass of cold milk, a warm cup of coffee or tea, or as a delightful dessert after any meal. Their comforting flavor makes them especially welcoming during cooler months or as a treat during family gatherings.
More Delicious Cookie Recipes
If you’ve enjoyed baking these delightful cookies, I encourage you to explore my other homemade cookie recipes! I offer a wide variety of options for cookies and desserts that are sure to tantalize your taste buds and expand your baking repertoire:
- Malted Chocolate Chip Cookies
- Chocolate Almond Biscotti
- Lemon Cowboy Cookies
- Pumpkin Gingersnap Cookies
- For another oatmeal-based treat, check out these Triple Berry Oatmeal Chocolate Chip Cookies!
What Do I Need to Make Iced Oatmeal Cookies?
Gathering your ingredients is the first exciting step to baking these fantastic cookies. Most items are likely already in your pantry, making this a convenient recipe for a spontaneous baking session. Here’s a quick visual of some of the key components:
Step by Step Instructions for Homemade Iced Oatmeal Cookies:
Ready to bake? Follow these simple steps to create perfect old-fashioned iced oatmeal cookies that everyone will adore. Precision and a little bit of love are all you need!
Step 1: Prepare Your Baking Station. Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking, making cleanup a breeze.
Step 2: Partially Grind the Oats. Measure ¾ cup of the old-fashioned oats and place them into a food processor. Pulse a few times until the oats are partially ground. This isn’t about turning them into flour; rather, it creates a finer, more tender texture in the finished cookies while still allowing the remaining whole oats to provide that classic chew. This step is crucial for the unique soft-yet-chewy mouthfeel of these particular iced oatmeal cookies.
Step 3: Combine Dry Ingredients. In a large mixing bowl, whisk together the remaining old-fashioned oats, the partially ground oats, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Ensure all these dry ingredients are well combined and evenly distributed for consistent flavor in every cookie.
Step 4: Cream Wet Ingredients. In a separate, large mixing bowl, use an electric mixer to beat the butter and butter-flavored Crisco together until smooth. Gradually add the granulated sugar and light brown sugar, beating until the mixture is truly light and fluffy. This aeration is crucial for tender cookies. Incorporate the eggs one at a time, mixing well after each addition until fully combined. Finish by mixing in the vanilla extract.
Step 5: Combine Wet and Dry. With your electric mixer on low speed, slowly add the dry ingredients to the wet ingredients. Beat just until the flour mixture is completely combined and no streaks of dry flour remain. Be careful not to overmix; scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated.
Step 6: Portion the Dough. Using a medium cookie scoop (approximately 2 tablespoons) or two spoons, scoop out uniform portions of cookie dough. Place them on your prepared cookie sheets, ensuring there’s at least 2 inches of space between each cookie. This generous spacing allows the cookies to spread properly without merging.
Step 7: Bake to Golden Perfection. Bake the cookies in your preheated 350°F (175°C) oven for 11-15 minutes. Baking times can vary, so keep a close eye on them. You’re looking for cookies that are golden brown along the edges but still appear slightly soft in the center. This indicates a perfectly chewy cookie.
Step 8: Cool Down. Once baked, transfer the cookies from the hot baking sheets to wire cooling racks. Allow them to cool completely. This is a critical step before icing, as warm cookies will cause the icing to melt and slide off.
Step 9: Prepare the Icing. While the cookies are cooling, prepare your delicious icing. In a medium-sized bowl, whisk together the powdered sugar and milk until the mixture is completely smooth and free of any lumps. Adjust the consistency as needed by adding a tiny bit more milk if too thick, or a little more powdered sugar if too thin. You want a glaze that will coat the cookie lightly.
Step 10: Ice the Cookies. Once the cookies are entirely cool, dip just the tops of each cookie into the prepared icing. Gently tap the cookie to remove any excess icing, allowing it to drip back into the bowl. Place the iced cookies back onto the cooling rack, icing-side up, and allow the icing to set and dry completely. This will create that signature delicate crunch.
Enjoy your freshly baked Homemade Iced Oatmeal Cookies! These classic treats are perfect for sharing, but don’t worry if you have any leftovers. Just remember our golden rule: store them in an airtight container to keep them soft, moist, and delicious for days. Happy baking!
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Iced Oatmeal Cookies
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Ingredients
- 1 ½ cups old fashioned oats (divided)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup butter
- ½ cup butter flavored crisco
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 3 tablespoons milk
Instructions
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Preheat the oven to 350 Degrees and line 2 cookie sheets with parchment paper or silicone baking mats.
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Place ¾ cup of the oats into a food processor and pulse until the oats are partially ground. This might seem like an unnecessary step, but it gives the cookies a great finished texture.
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In a mixing bowl, whisk together the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
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Using an electric mixer, in a separate mixing bowl, beat the butter together with the crisco. Add the granulated sugar and brown sugar and mix until it’s light and fluffy. Add the eggs one at a time, mixing until combined, followed by the vanilla extract.
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Slowly add the dry ingredients to the wet with the mixer on low and beat just until the flour mixture is completely combined, scraping the sides and bottom of the bowl as needed.
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Using a medium cookie scoop or 2 spoons, scoop the dough out in 2 Tablespoon portions, leaving at least 2 inches between each cookie on the cookie sheet.
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Bake the cookies at 350 degrees for 11-15 minutes or until the cookies are golden brown along the edges.
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Move the cookies to cooling racks to cool completely.
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Once the cookies have cooled in a medium sized bowl, whisk together the powdered sugar and and milk until it’s smooth and no lumps remain.
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Dip just the tops of the cookies into the icing, tapping gently to remove any excess icing and then place back onto the cooling rack until the icing has dried.
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Enjoy and store in an airtight container.
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