Hey! We made it to Thursday! I think that calls for some celebration right? The four day work week certainly hasn’t hurt either. But, let’s go ahead and make it even better with some cookies. I know a lot of people have already switched to full-on fall mode, but I’m still in transition. Oatmeal cookies seemed like the perfect option. They don’t feature seasonal fruits but they aren’t all pumpkin spice or apple everything (yet.) These are lightly spiced, chewy and pretty much perfect for any cookie craving. I’m in love.

I absolutely adore the way these look with the glaze, but FYI they taste equally fabulous without it. Whether you are looking for a slightly sweeter option or not, they work either way. I made some full size and some miniature for the kids’ lunch boxes. Even without all the bells and whistles, the kids absolutely love them. Who knew plain old oatmeal cookies could be so darn good?

  • Yield about 18-22 cookies


For the dough: 

  • 1 cup old fashioned oats
  • 1 cup all-purpose flour
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. kosher salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. grated nutmeg
  • 8 tbsp. (1 stick) unsalted butter, at room temperature
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract

For the icing: 

  • 1½ cups confectioners’ sugar
  • 2 tbsp. milk, plus more as needed
  • ½ tsp. vanilla extract


  • 01

    Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Add the oats to the bowl of a food processor and pulse until just coarsely ground, about 10 brief pulses. In a medium bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to blend. In the bowl of an electric mixer, combine the butter and sugars. Beat until light and fluffy, about 2 minutes. Blend in the egg and vanilla. With the mixer on low speed, mix in the dry ingredients just until incorporated.

  • 02

    Scoop the dough into 1½ tablespoon portions onto the prepared baking sheets, spacing them at least 2 inches apart. (For mini cookies, use 1 teaspoon scoop portions.) Bake, rotating halfway through the baking time, just until set and light golden, about 10 minutes total. (Mini cookies will need a few minutes less.) Let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.

  • 03

    To make the icing, combine the confectioners’ sugar, milk and vanilla. Whisk to blend until smooth, adjusting the consistency as needed with additional milk or sugar so that you end up with a fairly thick glaze. One cookie at a time, hold carefully by the edges and dip the top side of each cookie into the glaze, just enough to cover most of the top but not so much that it fills all the nooks and crannies. Return to the cooling rack and let sit until the glaze is fully set. Store in an airtight container.