These Old Fashioned Iced Oatmeal Cookies taste like my childhood. They are crispy on the outside, soft on the inside, chewy, perfectly sweet and spiced at the same time. I hope that you all enjoy this recipe as much as I do!

Old Fashioned Iced Oatmeal Cookie | The Squeaky Mixer

Old Fashioned Iced Oatmeal Cookies Ingredients

These ingredients are simple and basic. The molasses adds a deep, rich flavor. The cinnamon and nutmeg add the softest touch of spice to make each bite warm and tasty. And the icing ads just the right amount of sweetness.

Together, all of these ingredients work together to make a nostalgic, delicious, chewy, mouth-watering cookie.

Old Fashioned Iced Oatmeal Cookie Ingredients | The Squeaky Mixer

Old Fashioned Iced Oatmeal Cookies Details

You know how Grandma’s are the best bakers? Somehow everything they make just tastes better even if you followed the same recipe and instructions? This recipe is so easy to follow it’ll taste like years of wisdom in the kitchen to everyone who has the pleasure of enjoying them.

If you’ve let your dough chill longer than the recommended hour, you can either allow it to sit out for about 15 minutes before scooping and rolling, or you can scoop and roll right away but be sure to very gently press your palm on the ball of dough to slightly flatten the top. This will help the cookies spread nicely.

Old Fashioned Iced Oatmeal Cookie Scooping | The Squeaky Mixer

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Old Fashioned Iced Oatmeal Cookies

5 from 2 votes

Recipe by Maddison Koutrouba – thesqueakymixer.com

Servings

12-15

servings

Cooking time

minutes

Total time

hours

Cook Mode

Keep the screen of your device on.

Ingredients

2 cups 2 old fashioned rolled oats
2 cups 2 all purpose flour
1 tsp. 1 baking soda
1/4 tsp. 1/4 salt
2 tsp. 2 ground cinnamon
1/2 tsp. 1/2 ground nutmeg
1 cup 1 unsalted butter, room temperature
1 cup 1 light brown sugar
1/2 cup 1/2 granulated sugar
2 2 eggs room temperature
1 1/2 Tbsp. 1 1/2 molasses
2 1/2 tsp. 2 1/2 pure vanilla extract
Icing Ingredients
1 3/4 cups 1 3/4 confectioner’s sugar
1/2 tsp. 1/2 vanilla extract
1/5 – 2 Tbsp. 1/5 – 2 milk

Directions

Line two cookie sheets with parchment paper then set aside.
Place the oats into a food processor, then pulse for about 30 seconds to create different size pieces of oats.
Whisk the oats in a medium sized bowl with the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a separate, medium sized bowl, beat the butter and sugars together on low speed for about 2 minutes or until the mixture is light and creamy.
Add the eggs in one at a time mixing between each addition. Add in the vanilla.
Add the dry ingredients to the wet and mix just until a nice, soft dough forms.
Cover the dough in a sealed container or plastic wrap, then let chill in the fridge for at least one hour.
Preheat the oven to 350 degrees F. and scoop the cookies to about 2 Tbsp. sized balls. Very slightly press the palm of your hand into the cookie dough balls to flatten them just a little bit.
Bake for 10-12 minutes or until golden brown on the edges.
Allow the cookies to cool completely.
Making The Icing
Whisk together the confectioner’s sugar, vanilla, and milk. Add the milk 1 Tbsp. at a time until the icing reaches a thick consistency but forms slow ribbons when the whisk or fork is pulled up over the bowl.
Once the cookies have cooled completely, dip the top side of each cookie in the icing.
Allow the excess icing to drip back into the bowl. You can scrape a bit of icing off using the side of your bowl if you wish too.
Let the cookies set. The icing will harden in about 1 hour. Enjoy!