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The Ultimate Soft & Chewy Iced Oatmeal Cookies: An Old-Fashioned Classic

A close-up stack of freshly baked iced oatmeal cookies topped with a thick white glaze.
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Bake these soft and chewy iced oatmeal cookies for a comforting, nostalgic treat. This old-fashioned recipe uses brown sugar and cinnamon for deep flavor, topped with a simple vanilla glaze.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 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 medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until the mixture is light and fluffy. This step helps achieve that soft texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. Gradually add the dry ingredient mixture 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, leaving about 2 inches between each cookie. For thicker cookies, press the dough balls down slightly.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. 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. Prepare the vanilla glaze: In a small bowl, whisk together the powdered sugar, 1/2 cup milk, and 1 teaspoon vanilla extract until smooth. Add more milk, a 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 tops of each cookie. Allow the glaze to set before serving.

Notes

  • For thick and chewy cookies, like the popular Crumbl style, chill the dough for 30 minutes before scooping. This prevents excessive spreading during baking.
  • Use old-fashioned rolled oats, not instant oats, to get the proper texture in these classic cookies.
  • If you prefer a stronger spice flavor, increase the cinnamon to 1 1/2 teaspoons.
  • This recipe makes a classic, comforting dessert that works well for holiday baking trays.

Nutrition

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