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Old-Fashioned Soft and Chewy Iced Oatmeal Cookies with Cinnamon Glaze

Close-up of a hand holding a soft iced oatmeal cookies broken in half, showing the moist interior and vanilla glaze.
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Make soft and chewy old-fashioned iced oatmeal cookies with a warm cinnamon spice and a sweet vanilla glaze. This easy recipe yields a nostalgic, comforting treat.

Ingredients

Scale
  • 1 cup 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
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups powdered sugar
  • 3 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.
  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 on low speed until just combined.
  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.
  8. Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft. Do not overbake.
  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: Whisk together the powdered sugar, milk, and 1/2 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, drizzle or spread the cinnamon glaze over the tops of each cookie. Allow the glaze to set before serving or storing.

Notes

  • For a richer flavor, substitute 1/2 cup of the butter with browned butter. Let the browned butter cool slightly before creaming it with the sugars.
  • To achieve a thicker, bakery-style cookie, chill the dough for 30 minutes before scooping and baking.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain softness.

Nutrition

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