Soft Iced Oatmeal Cookies Recipe | Yummly
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Soft Iced Oatmeal Cookies

WHAT MEGAN'S MAKING(13)
Christina Cantu: "Amazing!!! Made exactly except no nutmeg. Used p…" Read More
14Ingredients
65Minutes
1380Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 2 cups old-fashioned rolled oats
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup butter (softened)
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups confectioners sugar
  • 3 tablespoons milk
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    NutritionView More

    1380Calories
    Sodium52% DV1240mg
    Fat80% DV52g
    Protein31% DV16g
    Carbs72% DV217g
    Fiber28% DV7g
    Calories1380Calories from Fat470
    % DAILY VALUE
    Total Fat52g80%
    Saturated Fat30g150%
    Trans Fat
    Cholesterol230mg77%
    Sodium1240mg52%
    Potassium370mg11%
    Protein16g31%
    Calories from Fat470
    % DAILY VALUE
    Total Carbohydrate217g72%
    Dietary Fiber7g28%
    Sugars139g278%
    Vitamin A30%
    Vitamin C0%
    Calcium35%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(13)

    Christina Cantu 8 months ago
    Amazing!!! Made exactly except no nutmeg. Used pumpkin spice instead. Very good with a cup of coffee!!
    Patrice B. 9 months ago
    This wasn’t my most successful baking attempt but it was yummy! I swapped the butter in this recipe for coconut oil and my cookies spread out so much they spilled over the sides of my cookie sheet. I had to do some quick thinking and pressed my cookies into a glass pan to bake up as bars! A little drizzle of chocolate on top (rather than icing) and they’re tasty! :)
    Tami Freeman 9 months ago
    These are so good!!!! They didn’t last at all. Will definitely need to do a double or triple batch in the future
    Needed to cook a little longer
    Stottie 1990 a year ago
    This has become my “go to” oatmeal cookie recipe. Try fresh ground nutmeg, and you’ll never use any other. Putting the oats through some pulses makes for a lighter more moist cookie. Once when out of brown sugar, made my own with molasses which made for an even richer dough. Can handle the addition of nuts and or raisins, or is just fine as is. I also add a touch of bourbon vanilla to the glaze.
    Maria R. a year ago
    They turned out excellent! They were very flavorful. I used freshly grated nutmeg instead of the regular nutmeg and vanilla bean paste instead of extract and they turned out wonderful. The only thing I will improve is to use less milk on the glaze so it sticks better.
    Nicole E. a year ago
    Cronchy 10/10 would cronch again
    Temple 2 years ago
    Fantastic soft cookie. I added raisins and opted not to grind the oats up and they were delicious. Next time I might mash the dough balls down before cooking.
    Garland 2 years ago
    simple and delicious. just flatten slightly before baking and yum. good with or without icing
    Mrs.De Leon 2 years ago
    my cookies stayed in balls! didint mention i was supposed to flatten with a fork ! very sad results .
    Lisa 2 years ago
    Perfect, soft chewy and delicious!
    Boyd 2 years ago
    Amazing! Looooove these!!
    Danette 2 years ago
    It was so so so so delicious it was light and good

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