Old-Fashioned Iced Oatmeal Cookies Recipe
Introduction
Old-Fashioned Iced Oatmeal Cookies are a classic treat that bring a nostalgic touch to your cookie jar. With hearty oats and a sweet icing drizzle, these cookies offer a perfect balance of texture and flavor.
Ingredients
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup butter, softened
- 1 large egg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- For the icing: 1 cup powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Step 2: Beat in the egg until well combined, then stir in the oats, flour, baking soda, and salt until just mixed.
- Step 3: Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Step 4: Bake for 10 to 12 minutes, or until edges are golden brown. Let the cookies cool completely on a wire rack.
- Step 5: To make the icing, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle the icing over the cooled cookies and allow it to set before serving.
Tips & Variations
- For extra chewiness, substitute half of the rolled oats with quick oats.
- Add a pinch of cinnamon or nutmeg to the dough for warm spice notes.
- Mix in raisins or chopped nuts for added texture and flavor.
- If you prefer a glaze instead of drizzle, make the icing slightly thinner by adding more milk.
Storage
Store the iced oatmeal cookies in an airtight container at room temperature for up to 5 days. To keep the icing fresh and intact, place a sheet of parchment paper between layers. You can also freeze the cookies without icing for up to 3 months and add icing after thawing. Reheat briefly in a low oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick oats instead of rolled oats?
Yes, quick oats work well but will create a softer texture. For a chewier cookie, you can even mix both types.
How do I make the icing thicker or thinner?
Adjust the consistency by adding more powdered sugar to thicken or a little milk to thin the icing until you reach your preferred texture.
PrintOld-Fashioned Iced Oatmeal Cookies Recipe
These Old-Fashioned Iced Oatmeal Cookies combine rustic oats and a tender crumb with a sweet, glossy icing drizzle. Perfect as a nostalgic treat, these cookies are lightly chewy and subtly spiced, finished with a simple homemade icing that adds just the right amount of sweetness and a charming vintage touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to warm up while you prepare the cookie dough. This ensures even baking once the cookies are ready.
- Mix dry ingredients: In a medium bowl, combine the oats, flour, baking soda, cinnamon, and salt. Stir well to distribute all the ingredients evenly.
- Cream butter and sugar: In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy, about 2-3 minutes using an electric mixer.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, creating a smooth, homogeneous batter.
- Combine wet and dry ingredients: Gradually add the dry oat mixture to the wet ingredients, gently folding until just combined. Avoid overmixing to keep cookies tender.
- Scoop onto baking sheet: Drop rounded tablespoons of cookie dough onto a parchment-lined baking sheet, spacing about 2 inches apart to allow for spreading.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look set.
- Prepare the icing: While cookies bake, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
- Cool and ice: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Once the cookies are fully cooled, drizzle the icing over each cookie evenly.
- Set the icing: Allow the icing to set for at least 30 minutes before serving to achieve a firm, glossy finish.
Notes
- For chewier cookies, slightly underbake by a minute or two.
- If you prefer a thicker icing, reduce milk to 1 tablespoon or add more powdered sugar.
- Store cookies in an airtight container at room temperature for up to one week.
- Make sure cookies are completely cool before icing to prevent melting.
- Optional: Add 1/2 cup raisins or chopped nuts to dough for extra texture.
Keywords: Oatmeal cookies, iced cookies, old-fashioned cookies, homemade dessert, vintage cookies
