Print

The BEST Old-Fashioned Iced Oatmeal Cookies: Perfectly Soft, Chewy, and Ready with a Sweet Vanilla Glaze

A close-up stack of delicious iced oatmeal cookies drizzled with a thick white glaze, set against a bright background.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these classic iced oatmeal cookies that deliver soft centers and a perfectly sweet vanilla glaze. This old-fashioned recipe uses pantry staples to create chewy cookies with warm spices, tasting better than bakery versions.

Ingredients

Scale
  • 1 cup (2 sticks) 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 to 3 tablespoons milk

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.
  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.
  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. Flatten slightly with the back of a spoon.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still look soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the cookies cool, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of milk in a small bowl. Add more milk, 1 teaspoon at a time, until you reach a thick but pourable consistency.
  11. Once the cookies are completely cool, dip the tops of each cookie into the vanilla glaze, or drizzle the glaze over them.
  12. Allow the icing to set completely before serving or storing your homemade iced oatmeal cookies.

Notes

  • For extra flavor, substitute 1/4 cup of the butter with brown butter. Let the butter brown, cool slightly, then proceed with creaming it with the sugars.
  • If you prefer a slightly crispier edge, bake the cookies for an additional minute or two, watching carefully.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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