Iced Oatmeal Cookies

Makes Three Dozen

  • 2 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla

The Icing

  • 2 cups powdered sugar
  • 3-5 teaspoons milk
  • ½ teaspoon vanilla


Preheat your oven to 350 degrees F. Put the oatmeal in the bowl of your food processor and pulse five or six times. You want the texture of the oats to be a little finer with a few bits of chunkier oats showing.

Place the oatmeal, flour, baking powder, baking soda, and salt in a medium-sized bowl. Whisk to combine.

In a larger bowl, mix the butter, sugars, eggs, and vanilla together until well combined. Add the flour mixture into the butter mixture and stir until the ingredients are well combined.

Using a two tablespoon sized scoop, scoop the cookies onto a greased baking sheet. Bake for 8-10 minutes or until lightly browned. Cool on the baking sheet for a couple of minutes before removing to finish cooling.

Cool the cookies completely. In a small bowl, mix together the powdered sugar and vanilla. Add the milk, one teaspoon at a time until you get the consistency you want for the icing.

Either dip the whole cookie into the icing to coat the top or place the icing into a zip-top plastic bag. Snip the corner to pipe the icing onto the cookies. Let the icing dry completely before covering or stacking the cookies.