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Old-Fashioned Iced Oatmeal Cookies

2013 April 16
by Emily Hill

Post may include affiliate links to support my Diet Coke habit.

These old-fashioned iced oatmeal cookies are my family’s latest favorite cookie recipe. We made a batch, inhaled them, and promptly decided we needed to make more.

The next day.


Old-fashioned iced oatmeal cookies

If you’re a fan of those Mother’s Iced Oatmeal Cookies, you’re going to love this recipe. These cookies are a million times better—and I’m sure each iced oatmeal cookie is calorie and fat free because they’re made from scratch.

Oh, the lies I tell myself…

We made the icing a little thin; I think next time we’ll thicken it up a bit so we get even more of that icing goodness in each bite.

I used a medium cookie scoop on this batch and thought them the perfect size, but if you love diving into a bag of Mother’s Iced Oatmeal Cookies, try the OXO small cookie scoop. Mini cookies mean you can eat twice as many!

Printable recipe for old-fashioned iced oatmeal cookies below.

Old-Fashioned Iced Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Reminiscent of Mother's Iced Oatmeal Cookies but a million times more delicious!
Author:
Recipe type: Dessert
Serves: 8
Ingredients
Cookies
  • 2 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 1 T baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 eggs
Icing
  • 2 cups powdered sugar
  • 3 - 5 T milk
Instructions
  1. Preheat oven to 350 degrees and lightly grease cookie sheet.
  2. In a food processor or blender, pulse/blend oats until partly ground. (Ground oats should be coarse, not a fine powder.)
  3. Add flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix until combined.
  4. In a large bowl beat melted butter and sugars. Add eggs one at a time, beating well after each addition. Add dry ingredients and stir until thoroughly combined.
  5. Drop dough by rounded tablespoons onto prepared cookie sheet. Bake 14 to 16 minutes until lightly browned.
  6. Cool cookies for 5 minutes on sheet before moving to a wire rack to cool completely.
  7. Once cookies are completely cooled, whisk together powdered sugar and milk until smooth and desired consistency. Gently frost each cookie and allow glaze to set before storing. (We liked dipping the tops of the cookies in the glaze and then flipping them over to set.)
  8. Store in an airtight container for up to one week (if they last that long).


ps post script

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47 Responses Post a comment
  1. April 16, 2013

    I totally forgot how much I love those. Pinning this!!
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    [Reply]

    Emily Hill Reply:

    They are really so, so, SO yummy!
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  2. April 16, 2013

    I copied it, but I’m going to have to go shop for substitutes for the sugars.

    Sure looks good!
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    [Reply]

    Emily Hill Reply:

    Hope you enjoy it! And hope the sugar substitutes work. :)
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  3. April 19, 2013

    I am a sucker for a good oatmeal cookie, and I need that glaze in my life!
    Deborah´s latest ~ Fridays with Rachael Ray – Grainy Mustard Chicken {Giveaway}My Profile

    [Reply]

    Emily Hill Reply:

    Me too!
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  4. April 22, 2013

    They look perfect to me. I wouldn’t change a thing!
    Barbara @ Barbara Bakes´s latest ~ Cinna-Mini Cinnamon RollsMy Profile

    [Reply]

    Emily Hill Reply:

    Thanks, Barbara! I could use a batch right now…
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  5. Laura permalink
    April 23, 2013

    Fantastic!! The only thing I will do next time is make sure to loosen the cookies within a few min. of taking them out of the oven. I didn’t loosen the first pan and now have a pile of crumbs, yummy crumbs.

    [Reply]

    Emily Hill Reply:

    I’m glad you liked them though I’m sad your first batch turned into crumbs. Hopefully you had at least one batch that came off the pan!

    [Reply]

  6. Alicia permalink
    April 24, 2013

    These are in the oven right now and I can’t wait to taste them! The batter smelled delicious while I was stirring :)

    [Reply]

    Emily Hill Reply:

    I hope you like them!

    [Reply]

  7. April 24, 2013

    these look yummy!
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    [Reply]

    Emily Hill Reply:

    They really are so very tasty. :)

    [Reply]

  8. Paula permalink
    November 5, 2013

    it says it serves 8 – is this 8 doz?

    [Reply]

    Emily Hill Reply:

    No, it makes about 2 to 3 dozen depending on the size of the cookie. I assumed about 2 to 3 cookies per person.

    [Reply]

  9. Jeanette permalink
    December 19, 2013

    Very easy to make, I had all the ingredients in my pantry, which was awesome that I didn’t ‘ have to run out to the grocery store ,, But I think I did something wrong because my cookies were pretty dry…

    [Reply]

    Emily Hill Reply:

    I would try adding a little less flour next time. Sometimes if I scoop rather than spoon the flour into the measuring cup, it can make a difference. Let me know if that works!

    [Reply]

  10. Paige permalink
    August 13, 2014

    Salted or unsalted butter??

    [Reply]

    Emily Hill Reply:

    It actually says unsalted butter in the recipe so I would stick with that. I usually use unsalted butter in most baked goods.

    [Reply]

  11. Brandy Rugh permalink
    December 18, 2014

    Would this recipe be okay to add raisins for like an oatmeal raisin cookie?

    [Reply]

    Emily Hill Reply:

    I’ve never tried it but I think it would! They are fairly flat so the raisins my stick up a bit more than usual, but I say try it. Let me know if they work out!
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  12. Renee permalink
    May 29, 2016

    Hi Emily, I have a couple questions. Can this recipe be doubled and if so are there any change’s to be made? Second can I use margarine instead of butter cause that’s all I have? Third my daughter is having alot of bake sale’s with her youth group and my church is trying to raise money to build a church and land to build it on. Can we use this recipe I won’t take any of the credit. I’ll send people to your site if they ask.

    [Reply]

    Emily Hill Reply:

    You can for sure double it without any problems. And I believe margarine should be fine as well. Maybe try a single batch with margarine and see what happens before doubling or tripling. You’re more than welcome to use it for bake sales! Good luck!

    [Reply]

    Renee Reply:

    Thanks for a quick reply and thank you for the permission to use the cookies for my bake sale’s. May I use any of your recipe’s for the bake sale’s? Thank’s again.

    [Reply]

    Renee Reply:

    Can you use quick cooking oats also cause that’s all I have?

    [Reply]

    Emily Hill Reply:

    You could totally try it! I’m not sure we’ve ever used them but I imagine they will be okay.
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    Emily Hill Reply:

    Yes, feel free to use whatever recipes you’d like!
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