Iced Oatmeal Cookies

These cookies are, in a word, amazing.  They are 10 times better than their grocery store counterparts because they are chewy, not crunchy.  You should really go make them right now; then give them all away because you will eat them all if left in your vicinity. Recipe and photo courtesy of


  • 2 cups oatmeal
  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1 cup butter
  • 1 cup brown sugar; packed
  • 1/2 cup sugar
  • 2 eggs
  • vanilla


  • 2 cups confectioners sugar
  • 3 tablespoons milk

Preheat the oven to 350 degrees.  Spray or line your baking sheets and set aside.  Placed rolled oats in a food processor and pulse for about 10 seconds until coarse.  Mix oats with the rest of the dry ingredients.  Using an electric mixer cream together the butter and sugars.  Add eggs one at a time, then the vanilla extract.  Gradually add in flour mixture until combined.  Roll dough into 2 tablespoon size balls and place on a baking sheet about 2 inches apart.  Bake for 10-12 minutes until the bottoms begin to brown.  Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

After the cookies are completely cool, mix together your glaze ingredients and proceed to dip the tops of the cookies into the icing.  Let the glaze dry then store in an airtight container.