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Seven days! Are you ready for Christmas? I’m not. Not even close. I don’t have a single gift wrapped, and only a few bought. Cards aren’t mailed (but they are at least on their way to me), and envelopes aren’t addressed. So what did I do today? Made cookies, of course.

Two years ago, I had a great gift idea for my mom. She worked in a school cafeteria for years and had mentioned several times since she retired how much she loved the commercial grade KitchenAid mixer she used at work. So I rounded up my dad and brother to go in on it with us, and we got her her very own KitchenAid mixer for Christmas. Little did I know, she had already had the same idea—for me! My dad was the only one who was in on both plans. Pretty sneaky, Dad.

These Iced Oatmeal Cookies from Mother Thyme were the first thing I made with my shiny new mixer. (It’s still pretty shiny—it’s my other baby and gets a lot of TLC!) You know those iced oatmeal cookies you can buy at the grocery? We bought the Walmart brand for years (shhh!). These cookies look just like those, but they are so. much. better.

After baking, cool the cookies completely on a wire rack before dipping in the glaze. This recipe should give you a solid 4 dozen cookies, using a 1/8-cup cookie scoop. I pay a cookie dough tax to my assistant, so I ended up with 47 cookies.

The glaze will be nice and thick—drop the cookie in upside down, mush it down into the glaze a little, and pull it out, letting the excess drizzle off before flipping the cookies over and putting them back on the rack to let the glaze dry. If you want to add sprinkles, now is the time to do it, while the glaze is still tacky. The glaze should dry hard enough that you can stack the cookies for storage.

If they last that long . . .

For more Christmas cookie fun, follow the blog circle over to Jennifer Carr’s blog to see what she is whipping up for the holidays.

Photo of oatmeal cookies tied together with red and white twine, a china snowman, and a bottle of milk

Iced Oatmeal Cookies

These iced oatmeal cookies are just like those you can get at the grocery store—but better. Perfect with a cold glass of milk on a cold winter day.
Servings 48 cookies



  • 2 C Old-fashioned oats
  • 2 C All-purpose flour
  • 1 Tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1 C Unsalted butter softened
  • 1 C Light brown sugar
  • 1/2 C Granulated sugar
  • 2 Large eggs
  • 1 tsp Vanilla extract


  • 2 C Powdered sugar
  • 3 Tbsp Milk


  • Preheat oven to 350° & line baking sheets with parchment paper.
  • Pulse oats briefly in a food processor, just to break them up a little. Do not over process, or your batter won’t spread!
  • Mix oats, flour, baking powder, baking soda, salt, & cinnamon & set aside.*
  • Cream butter & sugars together until fluffy.
  • Add eggs one at a time, beating until combined after each addition.
  • Add vanilla & continue to beat until combined.
  • Add dry ingredient mixture a little at a time until fully combined.
  • Using a 1/8 cup cookie scoop, place batter on lined cookie sheets, about 12 balls per cookie sheet to allow room for spreading.
  • Bake for 10-12 minutes, until golden brown.
  • Allow to cool on cookie sheet for a few minutes, then transfer to a wire rack to cool completely before icing.
  • While the cookies are cooling, mix powdered sugar and milk with a fork until smooth. The glaze will be very thick, like a paste.
  • When cookies are completely cool, dip each cookie into the glaze, shaking the excess off, and return to wire racks or paper towels to let the icing set up.


  • The original recipe also calls for 1/2 tsp nutmeg, which I left out because I don’t like nutmeg!
  • Seriously—don’t over-process the oats. Just pulse them once or twice to break them up a little. This step is key to getting the cookies to spread as they should.


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