These delicious Old-Fashioned Ice Oatmeal Cookies are a nostalgic cookie recipe. They are incredibly soft and chewy, and there is something appealing about how simple they are. The cookies are prettiest when the icing is spotty on top. Those lovely craggy bits of the oatmeal cookies should shine through the top!
These cookies are easy to make and even easier to eat! Sometimes it’s nice to have a simple and classic alternative to the more decadent cookie options this time of year.
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2 cups old-fashioned rolled oats * (160g)
2 cups all-purpose flour (252g)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground nutmeg
1 cup unsalted butter room temperature (16 tablespoons or 226g)
1 cup light brown sugar packed (226g)
½ cup granulated sugar (110g)
2 large eggs room temperature
1 teaspoon vanilla extract
2 tablespoons milk cream or water (more or less as needed for desired consistency)
2 cups powdered sugar (230g)
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- *NOTE: This recipe has only been tested using Old-Fashioned Rolled Oats processed in a food processor for the combination of textures that appear above. Do not substitute quick oats or oat bran for the rolled oats.
- IMPORTANT: I've had many comments that the cookies did not spread and create the cracks like those in the photos. Be careful not to over-process the oats. Pulse quickly, do not make oat flour. The texture is created by having chunkier oats not powdery oats.
- Tips for the icing: due to varied humidity and seasonal changes, you may need more or less milk or powdered sugar. The icing should stick but not runny when you dip the cookie. If it's too thick it will not adhere to the cookie at all.
- You can use water in the icing if preferred, but it looks thin and not as white.