Print

Perfectly Soft and Chewy Old-Fashioned Iced Oatmeal Cookies

A stack of freshly baked iced oatmeal cookies with a thick vanilla glaze drizzled on top.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these old-fashioned iced oatmeal cookies for a classic treat. You get soft, chewy centers, slightly crisp edges, and a sweet vanilla glaze that makes them a family favorite.

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
  • 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
  • 2 tablespoons milk (or more, as needed)

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 is key for soft oatmeal cookies.
  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, leaving about 2 inches between each cookie. You can gently press them down slightly if you prefer a flatter cookie.
  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 sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the vanilla glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Add more milk, a half teaspoon at a time, until you reach a thick but pourable consistency.
  11. Once the cookies are completely cool, dip the top of each cookie into the glaze, or drizzle the glaze over the tops.
  12. Allow the icing to set before serving or storing your homemade iced cookies.

Notes

  • For a deeper flavor, try browning your butter before creaming it with the sugars. This adds a nutty note to your chewy oatmeal cookies.
  • If you want a crispier edge, flatten the dough balls slightly more before baking.
  • Store the finished cookies in an airtight container at room temperature for up to 4 days to keep them soft.

Nutrition

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