Theseold fashioned iced oatmeal cookieshave a lovely balance of warm spices, milky sweetness, and oatmeal earthiness.

The thing that makesold fashioned iced oatmeal cookiesso incredible is the super simple icing on top. And I mean SUPER simple… It’s just two ingredients (milk and powdered sugar), but it adds such a tasty and fun topping to a fairly simple cookie. You may also enjoy theseBanana Oatmeal Cookies, or thesePeanut Butter Oatmeal Cookies.

Are you a crunchy cookie person or a chewy? I tend to not discriminate — if it’s round and sweet, I’ll eat it. But the beauty of these old fashioned icedoatmeal cookiesis you can choose your own adventure! Want a crisper bite to them? Bake them a minute or two longer. Prefer a chewy, soft cookie with just a slightly crispy outside? Pop them out of the oven closer to the 11-minute mark.

Why You’ll Love this Recipe:

So easy to make
You can make them crunchier or softer to your liking
Delicious
Keeps well afterwards

Ingredients:

For the Cookie:

Old Fashioned Oats
Butter– Preferably unsalted. If you only have salted, do not add extra salt
Granulated Sugar
Brown Sugar
Eggs
Vanilla Extract
All-Purpose Flour
Baking Powder
Baking Soda
Salt
Ground Cinnamon
Ground Nutmeg

For the Icing:

Powdered Sugar
Milk

See recipe card below for full information about ingredients and quantities

Frequently Asked Questions:

Can you use quick oats for oatmeal cookies?

I would recommend not using quick oats for these oatmeal cookies, (unless it’s the only thing you have on hand). Old-fashioned oats give a chewier, fresher texture, while the quick oats can sometimes taste grainy.

Why are my oatmeal cookies hard?

If you’re not a crunchy cookie person, but keep ending up with hard cookies, try taking them out of the oven 2 to 3 minutes earlier than normal. If that’s not fully doing the trick, make sure you have enough butter. If you don’t use the right amount, the cookies can end up tough and crumbly.

Should you chill oatmeal cookie dough?

You don’t need to chill the cookie dough for this recipe. I do recommend you let the dough sit for 10 minutes in the bowl before assembling the dough balls on the pan to allow the liquid to absorb into the oats. But because these don’t spread too much while baking, feel free to skip the chilling!