Old-Fashioned Oatmeal Cookies remind me of the cookies my grandma used to make as a school cook. Big chewy cookies, full of oatmeal flavor, spices, and raisins, then drizzled with a sweet vanilla icing.
When I was a girl, my grandma worked as a school cook at Hutton Elementary in Chanute, Kansas. Before I was in kindergarten, my mom used to stop by to say hi when we were in town getting groceries. I don’t remember a time when grandma didn’t offer us cookies. Oatmeal Raisin. Peanut Butter. Sugar. Big, homemade, freshly made, wonderful cookies.
Tips on Making Oatmeal Cookies
When making these cookies, take the extra time to grind the oats into a coarse flour. It takes a bit more time, but it really makes a difference in their texture. I’ve made the cookies both ways–so, of course, you can make them with regular oats. But I encourage you to try it with the ground oats.
I use my food processor and will grind extra to store in a covered container for future use. I have another recipe that uses the ground oats, Flourless Fudge Brownies.
A Few Baking Tips
Ingredients for Old-Fashioned Oatmeal Cookies
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Instructions for Making This Recipe
Preheat oven to 350°F. Prepare two baking sheets by lining with parchment paper or silicone baking mats.
Gather the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
In a food processor or blender, grind oats to a coarse flour.
If desired, chop the raisins, using a Chef’s knife or wavy chopping blade, and cutting board.
Make the Cookie Dough
In a medium bowl, combine the all-purpose flour, ground oats, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
In large mixing bowl, cream together the softened butter, granulated sugar and brown sugar. Add large eggs one at a time. Stir in vanilla extract.
Gradually add the flour-oat mixture, scraping the bowl as needed. Add in the chopped raisins.
Drop by tablespoonfuls onto prepared baking sheets. I like to use a large cookie scoop to ensure all of the cookies are the same size. For large cookies, use a 1 oz or 1.35 oz scoop, which are usually colored black and red.
Bake in preheated oven for 11-15 minutes until edges are golden brown. Cool on wire racks.
Prepare the Vanilla Icing
In a small bowl, whisk together the powdered sugar and whole milk until smooth.
Drizzle icing over cooled cookies and allow to set before serving. My husband insists that I put lots of icing on his cookies.
My husband devours these oatmeal cookies by the handful. This recipe makes a lot of cookies (5-6 dozen), but you’ll be glad you made plenty when you see how fast they disappear. They also make great holiday gifts. Feel free, however, to halve this recipe to make 2-3 dozen cookies.
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Old-Fashioned Oatmeal Cookies
Ingredients
- 4 cups all-purpose flour
- 3 cups old-fashioned oats
- 3 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 2 cups butter room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup raisins chopped
- 2 cups powdered sugar
- 3-4 tablespoons whole milk as needed
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Instructions Click to Start Cooking
- Preheat oven to 350℉. Prepare two baking sheets by lining with parchment paper or silicone baking mats.
- Gather the ingredients so that you have everything close at hand on the counter or table.
- In a food processor or blender, grind old-fashioned oats to a coarse flour.
- If desired, chop the raisins, using a Chef’s knife or wavy chopping blade, and cutting board.
- In medium bowl, combine the all-purpose flour, ground oats, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
- Cream together softened butter, granulated sugar, and brown sugar in a large mixing bowl.
- Add large eggs one at a time. Stir in vanilla extract.
- Gradually add flour-oat mixture, scraping the bowl as needed. Add in the chopped raisins.
- Drop by tablespoonfuls onto prepared baking sheets. Bake in preheated oven for 11-15 minutes until edges are golden brown. Cool on wire rack.
- In a small bowl, whisk together the powdered sugar and whole milk until smooth. Drizzle over cooled cookies and allow to set. Makes 5-6 dozen.
Nutrition
Notes
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Let me know how it turned out!
