Delicious old fashioned iced oatmeal cookies flavored with cinnamon and a hint of nutmeg. These thin cookies have a craggy, crackly icing on top that creates a nostalgic look and a delightful contrast of textures—crispy edges and a soft center.
Why make these cookies
These cookies are comfort food to me — they bring back memories of warm kitchens and family gatherings. Homemade iced oatmeal cookies were a favorite in our house: simple, satisfying, and fast to disappear. They combine the familiar chew of oats with a sweet, slightly crisp icing that’s pleasing to both kids and adults.
About these oatmeal cookies
This recipe uses old fashioned oats that are partly processed into smaller bits to build body while keeping some texture. A blend of cinnamon and nutmeg gives a gentle warm spice, while a mix of granulated and brown sugars contributes to chewiness and caramel-like flavor. The icing is simple—powdered sugar and milk—dunked on the cooled cookies to create the signature cracked surface.
How to make iced oatmeal cookies
- Pulse old fashioned oats in a food processor a few times—just enough to break up some of the flakes so the dough combines more evenly.
- Add flour, baking soda, salt, cinnamon, and nutmeg; pulse again until blended.
- In a mixing bowl, beat softened butter until smooth. Add the granulated and brown sugars and beat until light and creamy.
- Mix in eggs and vanilla, scraping the sides of the bowl as needed.
- Slowly add the oat-and-flour mixture and mix until just combined.
- Scoop dough onto an ungreased baking sheet, spacing the cookies evenly. Bake in a preheated 350°F (175°C) oven for 12–15 minutes, one sheet at a time.
- Allow the cookies to cool on the sheet for a couple of minutes, then transfer to a wire rack to finish cooling before icing.
The icing
The icing is the defining touch for these cookies. A thick icing creates the classic craggy finish when cookies are dipped and then allowed to set. To prepare the icing:
- Sift the powdered sugar to remove lumps.
- Stir in milk a tablespoon at a time until you have a thick, almost glue-like consistency.
- With the cookies fully cooled, press the top side down into the icing in a straight motion—do not twist or tilt. Lift straight up and let excess icing drip off for a few seconds.
- Place the cookies on a cooling rack and let the icing dry and harden, about 1 hour.
Tips for making iced oatmeal cookies
- Use old fashioned oats for the best texture.
- Pulse the oats to make a portion of them into finer pieces—this helps the dough bind while keeping oat texture.
- A cookie scoop produces evenly sized cookies that bake consistently.
- Sift powdered sugar to avoid lumps in the icing.
- Keep the icing fairly thick; add a drop or two of milk only if needed.
- Dip cookies straight in and out of the icing—no twisting—to preserve the craggy look.
- Let excess icing drip for a few seconds, then place cookies on a rack to dry completely (about 1 hour).
How to store the cookies
Once the icing is fully set, stack the cookies in an airtight container or sealable bag. Place wax paper between layers to prevent sticking. Stored at room temperature, they stay good for 3–5 days.
Freezing and make-ahead
These cookies freeze well, either undecorated or already iced. If freezing after icing, make sure the icing has hardened completely. Layer cookies in a freezer-safe container with wax paper between layers. Thaw at room temperature when ready to serve.
More delicious cookie recipes
- Lemon Sugar Cookies
- Oatmeal Cranberry Cookies
- Chai Spiced Sugar Cookies
- Chocolate Crinkles
- Chocolate Chocolate Chip Cookies
- Thumbprint Cookies
- Mini M&M Cookies
- Chocolate Meringue Cookies
- Espresso Chocolate Chip Cookies
If you try this recipe, I’d love to hear about it! Leave a comment and share a photo on Instagram @beyondthechickencoop
Old Fashioned Iced Oatmeal Cookies
Kathy Berget
Thin, crispy-edged oatmeal cookies with a soft center and a crackly iced topping. Lightly spiced with cinnamon and nutmeg.
Equipment
- Stand mixer or hand mixer
- Food processor
- Cookie sheet
- Cooling rack
- Cookie scoop
Ingredients
Cookies
- 2 cups old fashioned oats
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
Icing
- 2 cups powdered sugar, sifted
- 3 tablespoons milk (plus a few drops if needed)
Instructions
Cookies
- Preheat the oven to 350°F (175°C).
- Place the oats in a food processor and pulse 4–6 times to break up some of the flakes.
- Add the flour, baking soda, salt, cinnamon, and nutmeg to the processor and pulse a few times to combine.
- In a mixing bowl, beat the softened butter until smooth. Add both sugars and beat until light and creamy.
- Beat in the eggs and vanilla, scraping the bowl as needed.
- Gradually add the oat-and-flour mixture and mix until just combined.
- Use a cookie scoop to portion dough onto an ungreased baking sheet.
- Bake one sheet at a time for 12–15 minutes, until the edges are lightly golden.
- Cool the cookies on the sheet 2 minutes, then transfer to a rack to cool completely before icing.
Icing
- Ensure cookies are completely cooled before icing.
- Sift the powdered sugar into a bowl and stir in milk until the icing is thick and smooth.
- With the cookie top side down, dip each cookie straight into the icing and lift straight up—do not twist.
- Let excess icing drip for a few seconds, then set cookies on a wire rack to dry and harden for up to 1 hour.
- If the icing is too stiff, add 2–3 drops of milk at a time until the desired consistency is reached.
Notes
Tips: Use old fashioned oats, pulse some into finer bits for better texture, scoop cookies for even baking, and allow the icing to fully harden before stacking.
Nutritional Information (estimate)
Cookies inspired by Mother Thyme.