I realize I’ve posted some slightly complicated recipes lately (I’m talking about you, cinnamon rolls), but today we’re going back to simple. Simple cookies with uncomplicated ingredients and cookie baking methods (Yay for no chill time!).
Simple, but definitely delicious.
Ok, before we get to today’s recipe, let’s talk about something important for a minute.
Are you a chewy or crispy cookie person? Don’t answer right away, take a minute and think about it.
I’m usually happily a chewy cookie lover, but today’s cookies changed my mind and they might change yours too. I think you know where this is headed.
For all of my crispy cookie-loving friends, do I have a treat for you today!
These cookies are thin and crispy, full of butter, sugar, and lots of oatmeal. We are using more regular white sugar than brown sugar to keep the cookies from getting too soft. We want the flavor from the brown sugar, but not the extra moisture. All of these ingredients combine to make some delicious cookies.
I’ve been making these cookies for several years and we think they are pretty great. But a couple months ago I realized they were missing something…icing. They needed icing.
Mr. Sam was more than a little skeptical when I told him I was going to ice these cookies, but once he tried the final product he was a fan of these Old Fashioned Iced Oatmeal Cookies.
If you’ve been around the blog for a while you might have noticed that I’ve posted a handful of oatmeal cookies recipes here on the blog.
If you love Oatmeal Cookies you should check out the other Oatmeal Cookie Recipes I have on the blog:
Old Fashioned Chocolate Chip Oatmeal Cookies
Oatmeal Creme Pies
Oatmeal Raisin Cookies
Caramel Pretzel Chocolate Chip Oatmeal Cookies
Oatmeal Snickerdoodle Cookies (Oatmadoodles)
I think it’s safe to say that I love a good oatmeal cookie!
I don’t know about you, but my heart always has room for another cookie recipe!
Happy baking (and eating)!
Crispy and lightly iced, these oatmeal cookies are anything but fussy.
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups old-fashioned oatmeal
- 2 cups powdered sugar
- 3 tablespoons milk
Preheat oven to 350 and line a large cookie sheet with parchment paper or a silicone baking mat.
In a large bowl with a hand mixer or the bowl of a stand mixer, cream butter, sugar, and brown sugar until light and fluffy. Add vanilla and egg and mix until combined.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the butter mixture and mix until just Stir in the oatmeal until just combined, you may need to switch to a wooden spoon for the final stir.
Using a medium cookie scoop, drop rounded balls of cookie dough onto the baking sheet. Cookies will spread a lot, so place 2-3 inches apart. See note.
Bake for 13-15 minutes, the edges will be brown and crispy, while the centers will still be pale. Cool on pan for 5 minutes. Remove to a wire rack to cool completely.
In a mixing bowl whisk powdered sugar and milk until no lumps remain.
Dip the tops of cookies into the icing, allowing the excess to drip off. Return cookies to the wire rack and allow icing to set.
Usually, I can fit 12 cookies on my baking pan, but for these, I only fit 6-8 cookies per pan.
Make sure you use old-fashioned oats, quick oats will not give the same texture to the cookies.
Recipe based on these cookies.