Growing up my mom was pretty strict about eating sweets. But, every once in a while while we were grocery shopping she’d pick a package of Iced Oatmeal Cookies from the shelf and open them right there in the aisle. I think she was probably starving when she allowed this to happen, but I didn’t care. I was down to eat cookies anywhere and anytime I could.
Those Iced Oatmeal Cookies she always loved were little and crispy, just how my mom likes her cookies. And while I do love those traditional cookies from my childhood, I also truly love a soft baked cookie with a thicker glaze on top. That’s what these Old Fashioned Frosted Oatmeal Cookies are all about. I named them Old Fashioned Frosted Oatmeal Cookies because my dad would always rave about these cookies from a bakery he had as a kid. And my dad loves soft and chewy cookies, so I imagined these would be like what he was always talking about!
Tips for making the best
Old Fashioned Frosted Oatmeal Cookies
• Make sure to use soft butter. I like to leave butter out on the counter overnight to let it soften at room temperature. If you have to microwave it to soften it, make sure you’re only doing 10 second intervals. Anymore than 10 seconds at a time can melt portions of the butter, which is not ideal for this type of cookie. Butter really matters, so take your time!
• I use dark brown sugar, as it has more flavor than light brown. If you have light brown only you can use it and it won’t affect the recipe. But, it will affect the taste as the flavor won’t be as deep.
• The best cinnamon is Organic Korintje Cinnamon. Not all cinnamon is created equal in flavor, and the most common cinnamon is Ceylon, however it’s definitely not as good! Cinnamon brings out the oatmeal flavor here and is truly necessary for these simple cookies, find my favorite here.
• When cookies have a frosting on top like these, storing them can be tricky. Because these Old Fashioned Frosted Oatmeal Cookies are soft, they need to be stored in an airtight container. But, if you stack them in one, they will stick together because of the frosting on top. My trick for these is to place the entire cookie sheet in the freezer (after you’re frosted them) and leave it there overnight. This will help harden the frosting and then allow you to store them better. You can even store in the freezer for up to 1 month!
Frosted Oatmeal Cookies
Makes 24 cookies
1/2 cup (113 grams) organic salted butter, softened
85 grams (1/4 cup plus 2 tablespoons) organic cane sugar
85 grams (1/4 cup plus 2 tablespoons) organic packed dark brown sugar
1 teaspoon organic vanilla extract
2 teaspoons organic cinnamon
2 organic large eggs
170 grams (1 cup plus 3 tablespoons) organic all purpose flour
113 grams (1 cup plus 2 tablespoons) organic rolled oats
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
354 grams (3 cups plus 3 tablespoons) organic powdered sugar
3 1/2 tablespoons organic milk
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with paddle attachment, add butter, sugar, brown sugar, cinnamon, and vanilla extract. Mix on low until all ingredients are combined. Add in the eggs, mix on low until combined, scrape the sides of bowl and mix again until combined.
In a separate bowl, whisk together flour, baking soda and sea salt. Then add to butter mixture and mix on low until combined. Add oats and mix on low until combined.
Using your hands start forming your cookie dough balls. When “balling” the cookies, you want your cookie dough balls to be about 2 1/2-inches in diameter and look like a round disk. Space them at least 1 inch apart, they will spread a little when baking.
Bake for 11 minutes or until set and puffy. Let cool completely on cookie sheets.
To make the frosting: In a medium bowl, add powdered sugar and milk and whisk until smooth. Frost each cookie. Make sure to cover the trays or wrap with plastic wrap for 24 hours to let the glaze set before stacking or storing.
Store in an airtight container for up to 7 days.
Gluten Free – Use gluten free oats. Replace the organic flour for 185 grams (1 1/4 cups) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.
High Altitude – bake at 375°F for 8 minutes or until set and puffy.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!