Iced Oatmeal Cookies

Iced Oatmeal Cookies


Cook Time: 10 to 12 minutes

Yield: 2 to 3 dozen    


  • 2 cups old-fashioned rolled oats
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 stick  butter softened
  • ½ cup coconut shortening or oil
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 2 large eggs large
  • 1 teaspoon vanilla extract


  • 2 cups confectioners’ sugar
  • 3 tablespoons hot water


  • Preheat oven to 350 degrees using silpat pads or parchment paper or  spray baking sheets with cooking spray and set aside.
  • Place old fashion rolled oats in a food processor and pulse for about 10 seconds until coarse.
  • Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In the bowl of electric mixer cream butter, coconut shortening oil and sugars.
  • Add in eggs one at a time then vanilla extract.
  • Gradually add in flour mixture until combined.
  • Using a 2 Tablespoon ice cream scoop or 2 Tablespoons scoop out balls and roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.  If you are using half sheet pans you can fit 12 cookie dough balls on a sheet.  (you can buy these at your local sams club 2 pack for 10.00 dollars)DSC_0725
  • Bake for 10-12 minutes until the bottoms begin to brown.
  • Cool on the baking sheet for 5 minutes before transferring to wire rack to cool completely.
  • Mix confectioners sugar and milk together in a medium bowl.
  • Quickly dip tops of cookies into glaze and let excess drip off.  You can also us a butter knife and spread a small amount of glaze each cookie top.
  • DSC_0726
  • Place back on wire rack until glaze sets.

Store cookies in an airtight container

Recipe adapted from mother thyme


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