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Classic Soft and Chewy Iced Oatmeal Cookies with Vanilla Glaze

Close-up of three textured iced oatmeal cookies drizzled with white vanilla glaze on a white plate.
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Make bakery-style iced oatmeal cookies at home. This recipe delivers soft, chewy centers with slightly crisp edges, topped with a sweet, classic vanilla glaze. It is an easy, comforting dessert perfect for any day.

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
  • 1/4 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. This takes about 3 minutes with an electric mixer.
  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. 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, leaving about 2 inches between each cookie. You do not need to chill this dough.
  8. Bake for 10 to 12 minutes. The edges should look set, but 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 the 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. You want a thick but pourable consistency.
  11. Once the cookies are completely cool, dip the top of each cookie into the vanilla glaze, or drizzle the glaze over the tops.
  12. Allow the glaze to set completely before serving or storing.

Notes

  • For a deeper, richer flavor, substitute the regular butter with brown butter. Melt the butter, cook until the milk solids toast and smell nutty, then chill slightly before creaming with the sugars.
  • If you prefer a thicker, more opaque icing, reduce the milk in the glaze to 3 or 4 tablespoons.
  • These old-fashioned oatmeal cookies freeze well before glazing. Store cooled, unglazed cookies in an airtight container for up to 3 months.

Nutrition

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