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Perfectly Soft and Chewy Old-Fashioned Iced Oatmeal Cookies with Classic Vanilla Glaze

Close-up of a soft, textured iced oatmeal cookie topped with a thick white glaze.
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Make the best iced oatmeal cookies that taste like a bakery favorite. These old-fashioned cookies have soft, chewy centers spiced with cinnamon and nutmeg, topped with a sweet, simple vanilla icing.

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
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 cups old-fashioned rolled oats
  • 1/2 cup milk (for glaze)
  • 3 cups powdered sugar (for glaze)
  • 1 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, mixing well after each addition. Stir in 1 teaspoon of 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.
  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. You do not need to chill this dough.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should 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. Prepare the glaze: In a medium bowl, whisk together the powdered sugar, 1/2 cup milk, and 1 teaspoon vanilla extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  11. Once the cookies are completely cool, dip the top 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, chewier cookie, slightly underbake them by about one minute.
  • If you prefer a crispier edge, bake for the full 12 minutes.
  • Store the finished iced oatmeal cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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