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Soft and Chewy Old-Fashioned Iced Oatmeal Cookies

A stack of freshly baked iced oatmeal cookies drizzled with white vanilla glaze, sitting on a white plate.
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Create classic, comforting iced oatmeal cookies that are soft in the center and slightly crisp at the edges. This recipe features warm spices and a simple vanilla glaze for a nostalgic treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps create a soft cookie texture.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the rolled oats by hand until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can gently press them down slightly if you prefer flatter cookies.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, milk, and 1/2 teaspoon vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  11. Once the cookies are completely cool, drizzle the vanilla glaze over the tops of each cookie. Allow the glaze to set before serving.

Notes

  • For a richer flavor, substitute 1/2 cup of the butter with browned butter. Cool the browned butter before creaming it with the sugars.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before scooping and baking.
  • This recipe yields the best results when using old-fashioned rolled oats, not instant oats, to maintain the chewy texture.

Nutrition

Find it online: https://www.unfoldrecipes.com/iced-oatmeal-cookies-soft-chewy-recipe/