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 old fashioned oats
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly ground (grated) nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
for the icing
- 2 cups powdered sugar
- 3-4 tablespoons milk
- Add oats to a food processor and pulse until partially ground. In a mixing bowl, mix together oats, flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg until well combined.
- Using a stand mixer and paddle attachment, whip butter and sugars until pale and fluffy (about 3 minutes). Add eggs one at a time until incorporated. With mixer on low, add vanilla and then gradually add the dry ingredients and mix until just combined, scraping bowl as needed. Place dough in fridge for at least 3 hours or up to 24 hours.
- When ready to bake, preheat oven to 350°F.
- Scoop dough by heaping tablespoons and roll (roughly) into a ball. Place on a parchment or silpat lined baking sheet and bake for 11-12 minutes. Cool on baking sheet for a few minutes before moving to a wire rack to cool completely.
- In a large shallow bowl, whisk together powdered sugar and milk. Add 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 top of cookies in icing and return to baking sheet. Allow icing to set before storing in an airtight container.
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.