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

Close-up of several soft iced oatmeal cookies topped with a thick, shiny white glaze.
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You can make bakery style oatmeal cookies at home that are soft and chewy with crispy edges. This recipe delivers the classic comfort food flavor you crave, 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 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
  • For the Glaze: 2 cups powdered sugar
  • 4 tablespoons milk or heavy cream
  • 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. You need about 3 minutes with an electric mixer.
  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, 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 they are evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread, so give them room.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers look set. You want them soft, not hard.
  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. If the glaze is too thick, add milk a half teaspoon at a time. If it is too thin, add more powdered sugar.
  11. Once the cookies are completely cool, dip the top of each cookie into the glaze, or drizzle the glaze over them. Let the glaze set before serving or storing.

Notes

  • For a deeper flavor, substitute the regular butter with brown butter for your cookie base.
  • If you want a thicker glaze that sets harder, reduce the amount of milk used slightly.
  • You can use quick oats, but old-fashioned oats give you the best chewy texture for this classic recipe.

Nutrition

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