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The Ultimate Soft and Chewy Old-Fashioned Iced Oatmeal Cookies

A stack of four soft, round iced oatmeal cookies with a white glaze drizzled on top.
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Make these old-fashioned iced oatmeal cookies that are soft and chewy with warm spices and topped with a classic vanilla glaze. This recipe delivers homemade flavor better than bakery versions.

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
  • 2 1/4 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 (for glaze)
  • 2 tablespoons milk (for glaze)
  • 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.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium 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, spacing them about 2 inches apart. Press them down slightly with the back of a spoon to flatten them.
  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, milk, and vanilla extract in a small bowl until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  11. Once the cookies are completely cool, dip the tops of each cookie into the vanilla glaze, allowing excess to drip off.
  12. Place the glazed cookies back on the wire rack and let the icing set before serving or storing.

Notes

  • For a thicker cookie, use a cookie scoop and do not press the dough down before baking.
  • If you prefer a slightly crispier edge, bake for an additional minute or two.
  • This recipe does not require chilling the dough, making it a quick weekend baking project.

Nutrition

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