Old-Fashioned Oatmeal Cookies

Recipe by Saving Room for Dessert 
Course Dessert
Cuisine American
Keyword Old-Fashioned Oatmeal Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36
Calories 156kcal
Author Emily Grace



  • 2 cups old-fashioned rolled oats
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup unsalted butter room temperature (2 sticks)
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract


  • 3 tablespoons heavy cream
  • 2 tablespoons warm water
  • 2 cups confectioners' sugar


  • Preheat oven to 350 degrees.
  • Line two baking sheets with parchment paper or baking mats.
  • Use a food processor to give the oats a course chopping (about 10 times). You just want to break them up, not grind them fine.
  • In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk to combine and set aside.
  • In the bowl of a stand mixer, beat the softened butter until creamy, about 30 seconds.
  • Add the brown and white sugars and mix on medium-high until light and fluffy.
  • Add the eggs, one at a time, beating just until the yolk disappears into the batter.
  • Lightly beat in the vanilla.
  • Slowly add the oat and flour mixture to the butter and egg mixture, mixing on a low speed just until blended. Continue until everything is fully incorporated.
  • Use a large cookie scoop to place the dough on the prepared baking pans. (Scoops should be leveled, not heaping, and be sure to leave room between each cookie for baking.)
  • Bake for 10-12 minutes, be careful not to over-bake.
  • Allow the cookies to rest on the pans for five minutes before transferring to a wire rack to cool completely.
  • To prepare the icing: combine the confectioners' sugar with cream and water.
  • Whisk until the sugar is dissolved and the icing is somewhat thick.
  • Quickly dip the tops of the cooled cookies into the icing and let the excess drip off.
  • Set the dipped cookies back on the rack until the icing has set.


Store the cookies in an airtight container or refrigerator.


Calories: 156kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 54mg | Potassium: 70mg | Sugar: 15g | Vitamin A: 190IU | Calcium: 28mg | Iron: 0.6mg