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Old Fashioned Iced Oatmeal Cookies



I remember these cookies from my childhood.  It’s been a while since I’ve had or made some of these cookies.  All I can say is they are delicious.  They have a crisp edge and a soft chewy middle with a little sweetness from the iced frosting.  They won’t last long on the plate. 







  • Servings: 5-6
  • Difficulty: Intermediate
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Old Fashioned Iced Oatmeal Cookies


  • 2 cups of Old Fashioned Oats, lightly toasted
  • 2 cups of Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 1/2 – 1/3 tsp ground Nutmeg
  • 1 cup Butter, room temperature
  • 1 cup packed Dark Brown Sugar
  • 1/2 cup Sugar
  • 2 Eggs, room temperature
  • 1 tsp Vanilla extract
  • 1 1/2 Tbsp Molasses 
  • 2/3 cup Walnuts, lightly toasted, finely chopped


  • 1 2/3 cups of Powdered Sugar
  • 1/2 tsp Vanilla
  • 2 – 3 Tbsp Cream or Milk


  • Preheat oven 375.
  • In a sauté pan, lightly toast the old-fashioned oats.  Remove and place in a bowl to cool.  In the same pan lightly toast the walnuts.  Remove and place in another small bowl to cool.
  • In a bowl whisk together the oats, flour, soda, salt, cinnamon and nutmeg.  
  • In a large bowl of a mixer beat together the butter, brown sugar and sugar until fluffy.  Add the eggs and beat until fluffy and creamed together.  Add in the vanilla and molasses and mix until all ingredients are completely incorporated.  
  • Add about half the dry ingredients into the wet ingredients and beat until just combined.  Add the rest of the dry ingredients until all the ingredients are mixed together.  By hand, mix in the walnuts.  Refrigerate the dough for about 30 minutes.
  • On a parchment line baking sheet, scoop the dough on the baking sheet about 2 inches apart so they don’t spread into each other.  Bake for 10 – 12 minutes until the edges are crisp and the middle is still soft. Cool the cookies completely before icing.  
  • In a small bowl, combine the powdered sugar, vanilla and 2 tablespoons of cream.  Whisk until smooth.  The icing will be slightly thick.  Add more cream to thin the icing a little, if necessary.  
  • Hold the cookie to lightly dip the top into the icing.  Twist and rest on a cooling rack until icing sets, about 30 minutes or more.  The icing on the cookie doesn’t have to fully cover the cookie into the crevices, just the top.  

Enjoy … gathering around the table with family and friends.