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

A tempting stack of freshly baked iced oatmeal cookies topped with a thick, dripping vanilla glaze.
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Make bakery style iced oatmeal cookies at home. This recipe delivers soft centers, crispy edges, and a sweet vanilla glaze, just like the classic comfort food cookies you remember.

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 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 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, 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 evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These are quick drop oatmeal cookies, so no chilling is needed.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft for chewy oatmeal cookies with icing.
  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 vanilla glaze oatmeal cookies topping: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  11. Once the cookies are completely cool, dip the top of each cookie into the glaze, or drizzle the glaze over them. Let the icing set before serving.

Notes

  • For a deeper flavor, substitute the butter with brown butter. Cool the browned butter slightly before creaming it with the sugars.
  • If you prefer a thicker glaze, reduce the amount of milk in the icing mixture.
  • These cookies freeze well before glazing. Store cooled, unglazed cookies in an airtight container for up to 3 months.

Nutrition

Find it online: https://rosatasty.com/iced-oatmeal-cookies-soft-chewy-vanilla-glaze/