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The Ultimate Soft and Chewy Old-Fashioned Iced Oatmeal Cookies with Vanilla Glaze

Close-up of three stacked, chewy iced oatmeal cookies drizzled with white vanilla glaze.
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Make homemade iced oatmeal cookies that are soft, chewy, and packed with classic flavor. This reliable recipe delivers thick cookies topped with a sweet vanilla glaze, perfect for everyday treats or holiday baking.

Ingredients

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  • 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
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups old-fashioned rolled oats
  • For the Glaze: 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

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 incorporates air, which helps keep the cookies soft.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  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 the tops slightly if you prefer a flatter cookie.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown but the centers 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. This resting time helps set the chewy texture.
  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, one teaspoon 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. Let the glaze set before serving or storing.

Notes

  • For an extra chewy cookie, slightly underbake them by about one minute. They will firm up as they cool.
  • If you want a richer flavor, substitute 1/4 cup of the butter with brown butter. Cool the browned butter before creaming it with the sugars.
  • Store cooled, unglazed cookies in an airtight container at room temperature for up to 5 days. Wait to glaze until just before serving for the best texture.

Nutrition

Find it online: https://tastethisplate.com/iced-oatmeal-cookies-recipe/