Old-Fashioned Iced Oatmeal Cookies
My Old-Fashioned Iced Oatmeal Cookies are just like grandma used to make, with crisp edges, soft centers, perfectly spiced oatmeal goodness just begging for a tall glass of milk.
Countdown to Christmas Cookies - Week 1
Just eight more weeks until Christmas eve! Can you believe it? Yeah, me either! This year has flown by and that means that Christmas is going to be here in the blink of an eye. Man it makes my head spin! Think about it, in the next eight weeks what will you accomplish? Thanksgiving, holiday parties, shopping, decorating, Christmas parade, you name it.
So, y’all I’m here to help! For the next eight weeks I will be featuring some of my favorite holiday cookies in this countdown to Christmas cookie series.
To start this series off, I am bringing you old-fashioned iced oatmeal cookies. Y’all these are seriously one of my all-time favorite cookies, and truly not just for the holiday season. They are so good. The crisp edges, soft centers, a great texture and flavor, so good! Seriously we ate this entire batch in under 24 hours.
Make the dough.
Roll into balls.
- 2 cups old-fashioned rolled oats
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (2 sticks) butter, softened
- 1 cup light brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups confectioners sugar
- 3 tablespoons milk
- Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
- Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
- Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Using an electric mixer cream butter and sugars.
- Add in eggs one at a time then vanilla extract.
- Gradually add in flour mixture until combined.
- Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.
- Bake for 10-12 minutes until the bottoms begin to brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Mix confectioners sugar and milk together in a medium bowl.
- Quickly dip tops of cookies into glaze and let excess drip off.
- Place back on wire rack until glaze sets.
- Store cookies in an airtight container.