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The Ultimate Soft and Chewy Old-Fashioned Iced Oatmeal Cookies

Three soft, golden brown iced oatmeal cookies stacked on a small white plate with vanilla glaze drizzle.
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Bake thick, soft, and chewy old-fashioned oatmeal cookies topped with a simple, sweet vanilla glaze. This recipe focuses on achieving a moist interior and a classic spiced flavor.

Ingredients

Scale
  • 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 1/2 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
  • 1/2 cup milk (for glaze)
  • 2 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, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the rolled oats until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies for spreading. Press down slightly on the tops to encourage thickness.
  8. Bake for 10 to 12 minutes, or until the edges are set but the centers 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. To make 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 or spread the vanilla glaze over the top of each cookie. Allow the glaze to set before serving or storing.

Notes

  • For extra chewiness, use a mix of brown sugar and granulated sugar as directed.
  • Do not overbake; slightly underbaked cookies will firm up as they cool, keeping them soft.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before scooping.
  • For a richer flavor, substitute 1/4 cup of the butter with brown butter.

Nutrition

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