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Soft and Chewy Iced Oatmeal Cookies with Classic Vanilla Glaze

A stack of delicious iced oatmeal cookies topped with a sweet white glaze, ready to eat.
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You will love this old-fashioned recipe for iced oatmeal cookies that achieves soft, chewy centers and crispy edges, topped with a simple, sweet vanilla icing. These are the best oatmeal cookies for any occasion.

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
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 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. This takes about 3 minutes.
  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 until they are evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Flatten slightly with the bottom of a glass.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. While cookies cool, prepare the glaze: In a small 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 cookies are completely cool, dip the tops of each cookie into the vanilla glaze. Let the excess drip off.
  12. Place the glazed cookies back on the wire rack and allow the icing to set before serving or storing.

Notes

  • For a deeper flavor, substitute half of the butter with browned butter in the cookie dough.
  • If you want a thicker glaze, reduce the amount of milk used in the icing mixture.
  • Store leftover iced oatmeal cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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