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Soft and Chewy Old-Fashioned Iced Oatmeal Cookies

Three soft iced oatmeal cookies stacked on a white plate, drizzled with white vanilla icing.
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Make thick, soft, and chewy old-fashioned oatmeal cookies topped with a simple vanilla glaze.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (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 bowl, whisk together the flour, baking soda, cinnamon, 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, spacing them about 2 inches apart. Press the tops slightly to flatten.
  8. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. Do not overbake for chewy cookies.
  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 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 or spread the vanilla glaze over the tops of each cookie. Let the glaze set before serving or storing.

Notes

  • For a richer flavor, substitute 1/2 cup of the butter with brown butter. Cool the brown butter slightly before creaming it with the sugars.
  • Use quick oats if you prefer a less textured cookie, but old-fashioned oats provide the best chewiness.
  • If you want thicker cookies, chill the dough for 30 minutes before scooping and baking.

Nutrition

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