These old fashioned iced oatmeal cookies are spiced with cinnamon and nutmeg, and are the perfect way to usher in fall.
Today I’m helping out Betsy of Java Cupcake. Her husband is being deployed so she has lined up some guest bloggers to fill in the gaps while she focuses on more important things, like spending time with her family and making care packages for her husband.
These iced oatmeal cookies have quickly become a family favorite right along with whole wheat chewy oatmeal raisin cookies. Simple to make and perfect for the approaching cooler months. In addition to the oats, I beef them up with some whole wheat flour, so they are practically healthy, right?
Iced oatmeal cookies are perfect for fall and really, all year round, just right with a cup of coffee or a glass of cold milk. The spicy cinnamon flavor is going to leave you wanting more. The sweet icing gets that crunchy outer layer that I just love.
These oatmeal cookies freeze well…and I may or may not know how they taste straight out of the freezer.
Half whole wheat flour, half all purpose flour, and lots of rolled oats give these cookies extra nutritional value but also make them extra chewy. I personally love what whole wheat flour does for a cookie, plus it’s better for you. Win-win!
One other note — if you can, use freshly grated nutmeg not pre-ground nutmeg. Do it once and you’ll never go back — I promise. All you need is a microplane and nutmeg. Best smell and taste ever, so worth the small extra step it requires.
Iced oatmeal cookies are simple to make. Even my husband loves these and he’s not a big oatmeal cookie fan. He prefers chewy chocolate chip cookies. So traditional. I give him kudos for always trying everything I make, at least once.
You can head on over to Java Cupcake to get the recipe for the iced oatmeal cookies or you can find it here now. While you’re at it, make sure to send some love and prayers towards Betsy and her family.
Looking for more cookie recipes?
My recipe box is full of cookie recipes! Try a few of my favorites:
- 1 ½ cups quick oats (rolled oats will work too)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon freshly grated nutmeg (or ground nutmeg)
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 2 tablespoons milk
- In a mixing bowl, mix together oats, flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg until combined.
- Using a stand mixer and paddle attachment or electric mixer, whip butter, granulated sugar, and brown sugar until pale and fluffy (about 3 minutes). Add eggs one at a time; mix until incorporated, add vanilla.
- Add the dry ingredients and mix until just combined. Cover and refrigerate dough for at least 3 hours or up to 24 hours.
- When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper, if desired.
- Scoop dough by heaping tablespoons and roll (roughly) into a ball. Place on baking sheet and bake for 12 to 13 minutes. Cookies will not be browned. If you prefer a crisper cookie, bake 1 to 2 minutes longer.
- Cool on baking sheet for a few minutes before moving to a wire rack to cool completely.
- Make Icing: In a shallow bowl, blend together powdered sugar and milk. Add just enough milk so that you’re able to dip the cookies in and have the icing stick to the cookies. It should be thick but not too thick.
- Dip tops of cookies lightly in icing, giving them a little twist, and return them to wire rack. Tops of cookies should be lightly iced, with some cookie showing through. Allow icing to set before storing in an airtight container.
- Cookies can be stored at room temperature for up to a week; in the refrigerator for a couple of weeks, or in the freezer for up to 6 months.
- The all-purpose flour and whole wheat flour can be added in any ratio. You can use 100% of either flour.
- To store cookie dough: Wrap it securely and refrigerate for three to five days. To freeze, wrap and put into a freezer safe container for up to 2 months. If you prefer, roll the dough in balls before freezing. Freeze the individual dough balls separately on a tray for an hour or until they are firm, then transfer to a freezer safe container. You can bake them right from the freezer, adding a minute or two to the baking time.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: I think he was surprised by how much he enjoyed these cookies. He loves them with coffee.
Changes I would make: None.