Oatmeal Cookies get a NEW LOOK and so did my blog. I’ve been anticipating a redesign for a year now and I couldn’t wait to share it with you. Since I love Oatmeal Cookies I thought maybe they needed a new look too. I worked on an oatmeal cookie recipe that would end up chewy and delicious, but not dry. I wan’t sure I would be able to roll out and cut oatmeal with a cookie cutter, but as you can see the the edges of the cookie aren’t that jagged. They have that nice unpolished homemade look and I love them, almost as much as I love my new blog design.
I couldn’t decide if I wanted the icing bright white or cinnamon, so I made both. It reminded me of deciding on a new blog look, decisions, decisions.
I was so happy to make an oatmeal cookie that I could cut out. I thought the oats would be hard to work with a cookie cutter.
I decided to chop the oats with a knife, I didn’t want to put them in a food processor and lose all texture. I ran the knife over them about ten times. The chopped oats are on the left. I put regular oats on the right for you to see the difference. Sometimes it’s the little things that make projects easier, this is one of those times.
This dough is sticky so be sure to flour your surface well, along with your rolling pin and cookie cutter.
- 1 cup butter
- 1 cup brown sugar
- 1 egg
- 1½ cups flour
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1½ cups Old Fashioned Quaker Oats (cut up with knife)
- Beat butter and sugar.
- Add in the egg and mix thoroughly.
- Add flour, vanilla, cinnamon, baking powder and oats to mixture.
- Mix well.
- Roll out dough on well floured surface with floured rolling pin.
- Cut with floured cookie cutter.
- Place on parchment lined cookie sheet and bake at 350 degrees.
- For 7-9 minutes until just golden.
- Makes 4 dozen cookies
I outlined some cookies for the crazy people who don’t like a lot of icing.
The White Icing is Vanilla Glaze Icing with white Americolor coloring added so it’s extra white.
1 cup powdered sugar
1 teaspoon corn syrup
1 teaspoon vanilla
2 teaspoons water
Mix all together and outline with a #4 tip and fill in so cookies are smooth.
Cinnamon Icing
1 cup powdered sugar
1 teaspoon corn syrup
½ teaspoon cinnamon
5 drops cinnamon extract
2 teaspoons water
Mix sugar, syrup, flavorings and water along with food coloring until creamy. Add a drop at a time more water if needed until you get a smooth consistency.
Pipe icing on cookies with a piping bag with a #4 Tip and fill in the icing so the cookies look smooth.
Blog is the New Black says
March 27, 2012 at 2:22 amSimple and pretty!
Jocelyn says
March 27, 2012 at 5:26 amI absolutely love your new blog design. So clean and fresh!!! The oatmeal cookies look awesome too…I never thought about cutting out oatmeal ones!!!
Cookbook Queen says
March 27, 2012 at 6:12 amIced oatmeal are one of my FAVORITE cookies!! Can’t wait to give these a try.
Diane says
March 27, 2012 at 5:32 pmI have no idea why it took me so long to make them.
Emilie @ Emilie's Enjoyables says
March 27, 2012 at 7:36 amI absolutely love iced oatmeal, thanks for sharing a recipe! And love your new blog design!
Diane says
March 27, 2012 at 5:32 pmGlad you like them both 🙂
Dorothy Garofalo says
July 8, 2018 at 9:57 amThese cookies were a disaster. Too wet to roll out!!! What did I do wrong?
Diane says
July 8, 2018 at 1:52 pmThe only “wet” ingredients are butter and vanilla, be sure your butter is not soft, but cool and at room temperature. If it’s overly hot in your kitchen it can make the butter soft which could possibly make the cookie dough sticky, just add a tablespoon of flour at a time until the cookie dough is manageable for you to roll out. Flour the surface you will roll the dough on, flour the rolling pin as well. That should help you to be able to roll it out.
Rachel @ Bakerita says
March 27, 2012 at 1:50 pmThe redesign looks AMAZING, almost as good as those cookies!! They look absolutely scrumptious, can’t wait to try them out with some cute designs. Another winner Diane! 🙂
Diane says
March 27, 2012 at 5:32 pmThanks Rachel 🙂
Dorothy @ Crazy for Crust says
March 27, 2012 at 1:59 pmWow, these are delicious! I want to taste that cinnamon frosting. Love the new design too!
Diane says
March 27, 2012 at 4:49 pmyea, the cinnamon icing is a FAVORITE around here, can’t wait to put it on more items. I put it on oatmeal raisin cookies and cinnamon raisin scones too 🙂
Glad you like the new look, I do too. The recipe index was finished today 🙂
haniela says
March 27, 2012 at 2:38 pmThese look so delicious, I’ve been making cut out oatmeal cookies for several years, and I love them well then again I love cookies so …
Love love the new blog!!!
Diane says
March 27, 2012 at 4:47 pmI so wish I had made them sooner 🙂
thanks, I’m loving the new look too. Just had the recipe index finished today 🙂
Design is... All in the Detail says
March 27, 2012 at 5:12 pmI just found your blog and everything looks so yummmy and perfect. I am now your newest follower and will be checking back often. Jalon
PS – I posted your adorable Cotton-tail Cupcakes picture with a link back to your blog on my blog’s sidebar for my readers’ Easter reference!
Enjoy your day.
Diane says
March 27, 2012 at 8:11 pmI’m so glad you like everything 🙂 I love all those outdoor photos you have, we are just finishing up making out outdoor are look more comfortable with curtains and such.
Thanks for posting my cupcake, I can’t believe it’s almost Easter!
Sue says
March 27, 2012 at 7:12 pmI know these cookies will be LOVED in our house! Love your new look…Mine is coming in a little while too:)
Kristina says
March 27, 2012 at 10:48 pmiced oatmeal are one of my favorite cookies – I will be trying these! I love americolor white!
looks like you frosted your whole site in americolor white – so crisp and fresh – I love it!
naomi says
March 28, 2012 at 7:26 amFirst off the these are one of my favorite childhood cookies. And secondly, sorry I”ve been so behind on my blog reading-your blog facelift looks AWESOME!!!!
Julia says
March 28, 2012 at 8:47 amCute new blog design!
The cookies look fab-U-lous too!!!!
Maria says
March 28, 2012 at 9:30 amLove the new look and of course I love the cookies:)
Sanjeeta kk says
March 28, 2012 at 10:03 amHow simple and healthy these cookies are..and you made them exotic with the lovely frosting…
Amanda says
March 28, 2012 at 12:40 pmThese sound so amazing!
Cassie says
March 28, 2012 at 1:48 pmLOVE the new design Diane! And these cookies, yum!
sweetsugarbelle says
March 28, 2012 at 2:03 pmI cannot WAIT to try these!
Brenda @ a farmgirl's dabbles says
March 28, 2012 at 8:38 pmThese cookies are so sweet. And your site looks absolutely beautiful – I love it, Diane!
fancy lady gourmet says
March 28, 2012 at 9:23 pmi love iced oatmeal cookies and can never find a good recipe i can’t wait to try and make these!
Chung-Ah | Damn Delicious says
March 28, 2012 at 9:29 pmThese are incredibly cute, and I love that they are oatmeal. Eating oatmeal cookies makes me feel a little less guilty when I’m devouring them instead of a heavy chocolate chunk peanut butter one 🙂
Also, loving the new blog design. Looks gorgeous.
Baker Street says
March 29, 2012 at 1:03 amLove how simple these are. Your pictures are stunning D!
Jen @ Jen's Favorite Cookies says
March 29, 2012 at 7:45 amThese are seriously adorable! I love a simple oatmeal cookie, but the frosting takes it to a new level. Can’t wait to try them!
Diane says
March 30, 2012 at 8:43 pmThanks! They have been requested again already in my house.
Shaina says
March 30, 2012 at 9:19 amLove the new digs, Diane, and those cookies look perfect. Oatmeal is always my favorite. 🙂
Diane says
March 30, 2012 at 8:43 pmGlad you like it, I do too 🙂 yea oatmeal never goes out of style!
Paula says
April 3, 2012 at 6:00 pmFinally catching up with blog reading and land here…on your beautiful new crisp and clean new site. I love it Diane 🙂
I also love the sound of these oatmeal cut-out cookies. Going to try these for certain and that cinnamon icing sounds delicious…perfect for the oatmeal cookies 🙂
Magic of Spice says
April 4, 2012 at 1:04 pmThe new design is lovely, and these oatmeal cookies are just beautiful! I would never have though they could be so pretty 🙂
Jessica says
April 12, 2012 at 5:26 amI’m planning to make these for my daughter’s birthday party! Can I make them 2-3 days ahead and how should I store them? Also, can I color the icing or add sanding sugar while it’s still wet? Thanks a bunch, they look delicious!
Diane says
April 12, 2012 at 9:36 amYes, you can make them days ahead. Allow icing to dry completely before storing in airtight container. 24 hrs. They won’t go stale, the icing keeps them fresh. Yes you can color the icing, the white, is with white coloring to make it extra bright, any color would be pretty. As far as sanding sugar, yes of course you can add it when icing is still wet. Happy Baking!
Janine says
September 17, 2012 at 8:49 amI am looking at your wonderful recipe and I am wondering if the ratio of butter to dry ingredients is too high — are you sure that it is 1 cup (1 stick/8 ounces) of butter in the recipe? Your website is beautiful and so are these cookies!
Diane says
September 17, 2012 at 9:21 amYes, 1cup butter. (8 oz) is correct.which is two sticks of butter.
Mary says
December 7, 2012 at 10:49 amHello! Really enjoyed this recipe. Tried it out last night! But I must ask, did you intentionally leave out salt?
Diane says
December 7, 2012 at 3:22 pmI use salted butter as I prefer the taste not to be so sweet, so if you use unsalted butter you could add 1/2 teaspoon salt to the recipe to balance the sweetness. I’ve made these many times since posting and have added some salt even with the salted butter 🙂
Tanya says
January 23, 2013 at 3:44 pmMy 4 year old son loves to bake with me but I get tired of making messy, unhealthy sugar cookies. These are awesome. I used whole wheat flour and they look delish! 2 mins until they’re out of the oven and we will know for sure. Thanks!
Diane says
January 23, 2013 at 8:16 pmI hope they are a big hit with both of you!
Beth says
February 14, 2013 at 8:00 pmThese cookies sound fantastic. I wanted to warn you though that you spelled the word lose as loose when you wrote about not wanting to lose the texture of the oats.
Diane says
February 15, 2013 at 9:45 amThanks for catching my error, so wish I was a better proof-reader 🙂
Abi Makes says
August 27, 2013 at 1:36 amI can confirm these are delicious! pics of my version here http://abimakes.blogspot.co.uk/2013/08/oat-biscuitscookies.html
Rose says
September 26, 2013 at 4:34 pmI am looking for a very crisp oatmeal/ multigrain cutout that maybe I can add chopped dried blueberries. Do you think this will work?
Diane says
September 26, 2013 at 9:33 pmYes, I think dried blueberries would be great in these cookies.
natalie says
December 25, 2013 at 6:28 amwow,thanks for the recipe 🙂 these cookies came out amazing! just substituted 1\2 cup flour with the same amount of processed oats and dipped the cookies in dark chocolate :))) barely managed to hide them :))
Diane says
December 25, 2013 at 7:23 pmGlad you liked them 🙂
Aaryne McEvoy says
August 20, 2014 at 4:47 pmHi! I am so excited to find your recipes for cut-out cookies. I love that type of cookie but wanted to find different flavors. They are hard to find and I do not have a huge amount of time to tweak the recipes that I have. I am excited to try some soon – I have a birthday for a toddler coming up and no one likes cake as much as I think they do so I thought I would make cookies.
Diane says
August 20, 2014 at 8:19 pmI’m so glad you found what you needed. I love different flavored cut out cookies, there is always a new one coming 🙂
Amanda says
February 9, 2016 at 3:47 pmHi! Just made these for my daughter’s Valentine’s Day party that will be held on Friday (today is Tuesday). Do you recommend I freeze them to keep them fresh? Do you think I should just keep them at room temp in an air tight container until Friday?
PS- They are great! My daughter already ate 2 and is begging for more!
Diane says
February 10, 2016 at 8:29 amThey will still be fresh if kept in an airtight container for the three days.Happy Valentines Day! ALternatively, you can wrap them in food type party bags individually if you don’t want them to become softer and hold their firmness. Softer cookies tend to get a little softer the longer they are stored in a container with a whole batch of cookies after a couple days. For parties I wrap individually if I want them to not soften.
Diane says
February 10, 2016 at 8:33 amI didn’t mention if you iced the cookies be sure not to put them in a container for 24 hours or the moisture in the icing will soften the cookie and won’t dry firm or set up.
Shela says
February 12, 2016 at 1:31 pmSounds amazing! Do I leave the batter in the refrigerator so that they don’t spread?
Diane says
February 12, 2016 at 11:41 pmthere is no need to refrigerate these, they don’t spread 🙂
Karla says
November 1, 2016 at 5:28 amcan i use white sugar instead of brown sugar?
thank you 🙂
Diane says
November 1, 2016 at 12:06 pmmy opinion is you’re making the cookies you can change whatever you like 🙂
but the consistency of the cookie will not be the same and in this case the flavor will be less.
If you don’t have brown sugar here is my post on making it https://www.createdby-diane.com/2014/12/how-to-make-brown-sugar.html
brown sugar in cookies keeps them moist and soft and less stiff and crisp as white sugar will.
Have fun!
Cindy says
December 18, 2017 at 8:56 pmCan these be made ahead and kept in the refrigerator for a day or two before rolling out and baking?
Elise says
April 20, 2018 at 7:38 pmI just made these and added some shaved dark chocolate to the recipe to give them just a touch of that flavor I love so much. It worked great! My only problem was I think I accidentally added too much flour while rolling out the dough, so they ended up being a little crunchier than probably intended. I’ll keep that in mind next time! Let’s hope my attempt at the icing tomorrow morning will go well. Thank you for the lovely, delicious recipe!
Lorraine says
September 20, 2018 at 10:09 amThis is really a good recipe and I just love that I can make them into any shape, thanks!
Rachel says
November 21, 2018 at 6:13 pmI was very excited to try these but the dough was a disaster…it was like basically spreading peanut butter onto my countertops. My butter was room temperature and I put TONS of flour on my counter top, on top of the dough, on my rolling pin, on the cookie cutters. I was skeptic bc the dough was so incredibly soft and sticky but I decided to trust the recipe and use flour everything up and roll out the dough. It was a horrible mess. Either this recipe needs more flour or you MUST chill it before attempting to roll it out. I scraped up the disgusting mess and put it in a bowl in the fridge. At this point, I will not re-attempt to roll out the dough but will try spooning the chilled dough onto a cookie sheet and baking it. Very disappointed. I bought cute Fall cookie cutters specifically for this recipe. If I wanted a regular oatmeal cookie recipe, I would have used my tried & true recipe instead of this one.
Diane says
November 21, 2018 at 11:37 pmSorry to hear you had trouble with the dough. Yes, it is sticky, you can roll it in between wax paper if you don’t prefer adding more flour, and yes you can chill it. If your kitchen is warm it will make the dough harder to roll. Since I’m not there will you I can’t troubleshoot any better than that at this point. But as you can see by the photos the recipe does work, the cookies hold their shape even if they need a little more attention than a traditional sugar cookie.
Tamara says
February 14, 2019 at 3:37 pmI had the same problem. After chilling I tried the wax paper and got it to roll but couldn’t get any cookies up off the counter after cutting them out.
It’s back in the fridge.
Any other suggestions? Should I add more flour to the dough?
Diane says
February 14, 2019 at 8:51 pmYes, you can add as much flour as you need to be able to handle them, you can also lightly flour wax paper to roll it out. Flour the spatula you’re lifting them up with also.
Tamara says
February 14, 2019 at 3:32 pmHi! First, I’m not a baker, therefore I guess I did something really dumb…. melting rock hard butter in the microwave.
When the dough was too sticky to roll out I put it in the fridge to chill, thinking this would help.
It was still a total disaster. My 2 1/2 year old and I were making this for Valentine’s Day and the look of disappointment on his face was just devastating.
Any suggestions on how to fix overly sticky dough?
Diane says
February 14, 2019 at 9:00 pmHello, I saw your second message first.
So let’s start with butter, it should be at room temperature for 30 minutes for baking. If you don’t normally bake there are easier recipes than tackling a recipe that is not as basic as a sugar cookie. My sugar cookie recipe https://www.createdby-diane.com/2011/07/sugar-cookie-recipe.html it does not spread is not sticky and is pretty fool-proof as you I have dumped all ingredients into a mixer bowl and was able to mix and roll and cut and the cookies still came out great without following any directions. when making cut out cookies adding flour will dry out the dough, so add accordingly if you’re having trouble with it being sticky, but if you melted the butter, even refrigerating the dough will not often help melted butter as the butter has completely changed, (butter separates when heated)
Second, try starting with a drop sugar cookie recipe that you don’t need to cut into shapes is easier like these https://www.createdby-diane.com/2017/05/soft-sugar-cookies.html
I have a whole list of drop cookies all different flavors including oatmeal https://www.createdby-diane.com/2017/12/drop-cookies.html
I’m happy to help answer any questions you may have. I’d love for you to be able to master cut out cookies, I have lots of posts on cookies including cut out cookies here https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html
and lots of info on cookie tips here https://www.createdby-diane.com/cookie-tips