Old Fashioned Frosted Oatmeal Cookies are one of my favorite nostalgic cookies! These are different than the traditional iced oatmeal that are crispy. And, instead these cookies are soft and cakey oatmeal cookies with a hint of cinnamon and topped with a luscious blanket of glaze!
Why You'll Love This Recipe
Old Fashioned Frosted Oatmeal Cookies are a nostalgic treat that never goes out of style! These cookies embody a perfect balance of old-fashioned charm and a sweet icing. The combination of rolled oats, warm spices, and a hint of sweetness creates a cookie with a satisfying chewiness and a subtle nuttiness. Topped with a sweet and creamy icing, these cookies offer a delightful contrast of textures and flavors.
Enjoy these Old Fashioned Frosted Oatmeal Cookies with a cup of coffee, as an afternoon snack, or as an addition to holiday cookie boxes! These Old Fashioned Frosted Oatmeal Cookies are a timeless recipe that you can make for any celebration or just as an afternoon snack.
How to Make Old Fashioned Frosted Oatmeal Cookies
The first step in making Old Fashioned Frosted Oatmeal Cookies is creaming the butter, cane sugar, dark brown sugar, vanilla and cinnamon together. Make sure your butter is soft for this step, as it's super important so that it mixes in well and you don't have to overmix the dough.
Second step is adding your eggs and mix together. You may want to scrape the sides of the bowl and make sure the butter and sugar mixture doesn't stick.
Next, you'll mix together dry ingredients: flour, oats, baking soda, and sea salt. Then you will add these to the butter mixture and stir to combine completely.
You can roll the cookie dough with your hands as this isn't very sticky! But, if you prefer to use a cookie scoop, that is okay too. I am not good at using cookie scoops, so I never use them. But as long as you get the right amount of cookies, you can scoop or use your hands!
With this recipe you do want to flatten them a little bit, and not leave them as balls. So, once they are all on the baking sheets, you will do that before baking.
Once the cookies are baked, allow them to cool completely on the baking sheets, no need to transfer them! You always want to allow cookies to cool completely before adding frosting or glaze, because the frosting will just melt into the cookie if it's not cooled.
To make the frosting, you will mix together the milk and powdered sugar. Always make sure you sift the powdered sugar so there are no clumps and you have a nice smooth frosting. You make the frosting in a bowl with a whisk, with a hand mixer, or in a stand mixer. Any way you like is totally fine! Just be sure mix until it's smooth.
Once the frosting is made, it's time to frost the cookies. I prefer to do this with a butter knife as I find it's easiest. You can use whatever you prefer, be it a butter knife or a piping bag.
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 per 1/2 cup. 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. If you are interested more in cinnamon, read The Best Cinnamon to Bake With.
• 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. After they set for 24 hours, you can then stack them in a tupperware. But you can even store in the freezer for up to 1 month!
Ingredients I used to make this recipe for Old Fashioned Frosted Oatmeal Cookies
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Old Fashioned Frosted Oatmeal CookiesDifficulty: Easy
Soft, chewy, and cakey, these old fashioned oatmeal cookies are topped with a simple frosting for a sweet and nostalgic cookie.
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.
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