The Best Old-Fashioned Iced Oatmeal Cookies

If you are a purist when choosing cookies you'll love these iced oatmeal cookies.

These cookies are all about the oatmeal, enhanced by a simple sugar icing. Eating them might bring back memories of days gone by, after-school milk and cookies, or brown bag lunches.

Homemade Iced Oatmeal Cookies

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Iced Oatmeal Cookies

These iced oatmeal cookies are just as yummy now as they were then. They are still great with a glass of milk, but I like them with a hot cup of coffee or tea.
There's nothing complicated about making this recipe. Using your food processor to process the oatmeal into a finer texture is as complex as it gets. I used my small Cuisinart Mini-Prep for that. The cookie batter comes together by hand so no other kitchen tools are required.

You'll want to keep these cookies in a sealed container for up to five days or freeze them for later. They'll keep well in your freezer.

Iced Oatmeal Cookies

Makes Three Dozen

Baked Oatmeal Cookies

2 cups old-fashioned oats
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla

The Icing

2 cups powdered sugar
3-5 teaspoons milk
½ teaspoon vanilla

Directions
Preheat your oven to 350 degrees F. Put the oatmeal in the bowl of your food processor and pulse five or six times. You want the texture of the oats to be a little finer with a few bits of chunkier oats showing.

Oatmeal for Iced Oatmeal Cookies

Place the oatmeal, flour, baking powder, baking soda, and salt in a medium-sized bowl. Whisk to combine.

In a larger bowl, mix the melted butter, sugars, eggs, and vanilla together until well combined. Add the flour mixture to the butter mixture and stir until the ingredients are well combined.

Using a two-tablespoon-sized scoop, scoop the cookies onto a greased baking sheet. Bake for 8-10 minutes or until lightly browned. Cool on the baking sheet for a couple of minutes before removing to finish cooling.

Cool the cookies completely. In a small bowl, mix together the powdered sugar and vanilla. Add the milk, one teaspoon at a time until you get the consistency you want for the icing.

Sugar Icing

Either dip the whole cookie into the icing to coat the top or place the icing into a zip-top plastic bag. Snip the corner to pipe the icing onto the cookies. Let the icing dry completely before covering or stacking the cookies.