3 Amazing Soft Iced Oatmeal Cookies

Oh, I have such a treat for you today! Sometimes, you just need that hug-in-a-bowl feeling, right? For me, that means baking up something wonderfully nostalgic, and nothing screams comforting classic like perfectly made iced oatmeal cookies. I’m Alex Hayes, and I remember when I first learned that cookies didn’t have to be flat and crispy—they could be gloriously soft and chewy! This recipe has become my go-to for bringing that simple, pure joy back into my kitchen. Forget those dry, disappointing versions you might have tried; we are going for thick, wonderfully spiced, and drizzled with a sweet, melt-in-your-mouth vanilla glaze. Trust me, making these from scratch is so easy, and they taste infinitely better than anything store-bought.

Why You Will Love These Soft Iced Oatmeal Cookies

If you’re hunting for that ultimate nostalgic bake, stop right here! People go wild for these because they nail the texture every single time. Honestly, these are the soft iced oatmeal cookies everyone secretly wishes they could make at home. They are incredibly simple too, making them a perfect weekend baking project.

• They deliver that perfectly thick and chewy cookies experience.
• The warm spices—cinnamon and nutmeg—make them smell incredible while baking.
• You won’t believe how easy iced oatmeal cookies can taste this deeply comforting.
• We top it all off with that classic, sweet vanilla drizzle.

If you love a good oat treat, you absolutely have to check out my recipe next for soft and chewy banana oatmeal cookies too!

Gathering Ingredients for Perfect Iced Oatmeal Cookies

Okay, grabbing the right ingredients is where the magic starts, and trust me, for these specific cookies, the quality matters! We want that perfect balance of robust oat texture and sweet topping. Don’t worry about hunting down anything too obscure; these are all pantry staples if you like to bake comfort food on the weekend. Preparation is key here—make sure your butter is properly softened; we aren’t doing any melting!

When you’re ready to mix, having everything measured out makes the whole process smooth. If you decide you want to try a fancy drizzle later, check out my general guide on cookie icing recipes for extra tips!

For the Chewy Oatmeal Cookie Base

These are the heart of our recipe, and that old fashioned rolled oats are non-negotiable! They give us that beautiful chewiness we are aiming for.

• 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 (this is where the warmth comes from!)
• 1/2 teaspoon salt
• 2 cups old-fashioned rolled oats

For the Classic Vanilla Glaze Oatmeal Cookies Icing

This glaze is simple but addictive. It sets up nicely without getting rock hard, keeping that contrast perfect against the soft cookie base. Remember, you can always adjust the milk slightly!

• 2 cups powdered sugar
• 3 tablespoons milk or cream
• 1 teaspoon vanilla extract

Step-by-Step Instructions for Soft and Chewy Iced Oatmeal Cookies

Alright, let’s get down to business! This process is so straightforward, which is why I love it for a quick weeknight treat. I’m walking you through exactly how I make sure these iced oatmeal cookies end up perfectly chewy, not crunchy. Pay careful attention to the mixing stages—that’s where we lock in the good texture!

Mixing the Dough for Thick and Chewy Cookies

First things first: get that oven preheated to 350°F (175°C) right away and line up your baking sheets with parchment paper. We want them ready when the dough is ready.

Grab your electric mixer (or a very strong arm!) and cream that softened butter along with both the brown sugar and the granulated sugar. You need to beat this until it looks genuinely light and fluffy—I usually give it a solid three minutes. It should look pale yellow, almost cloud-like. Next, beat in the eggs one at a time, mixing well each time, and then stir in your vanilla extract.

In a separate bowl, just quickly whisk those dry ingredients: the flour, baking soda, spices, and salt. Now, here’s the key for those thick and chewy cookies: add the dry mix to the wet ingredients in stages, mixing on low, only until it *just* comes together. Stop right there! If you keep mixing once the flour is incorporated, you’re developing gluten, and we want soft, not tough. Finally, stir in those glorious rolled oats right by hand so you don’t overwork the dough.

Baking and Cooling the Old Fashioned Iced Oatmeal Cookies

Now for the shaping. Drop rounded tablespoons of dough onto those prepared sheets, leaving about two inches between them. If you want that slightly thicker, almost giant bakery style, take the back of a spoon and press the tops down just a little bit. This stops them from spreading too much.

Bake them for about 10 to 12 minutes. This is critical for texture: you want the edges to look set and maybe just the lightest touch of golden brown, but the very center should still look a little soft and underdone when you pull them out. They firm up as they rest. Let them chill out on the hot pans for a full five minutes to set their structure—don’t rush this!

After that brief rest, gently move the old fashioned iced oatmeal cookies over to a wire rack to cool completely. I cannot stress this enough: do not try to glaze them warm, or you’ll end up with sweet soup! If you need a shortcut later, you can look at my thoughts on how to make sure icing sets.

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Applying the Sweet Vanilla Glaze

Once you confirm they are totally, completely cool, it’s glaze time! It’s super simple. Whisk the powdered sugar, milk (or cream), and vanilla extract together in a small bowl. You’re looking for a consistency that flows smoothly off the whisk but still holds its shape for a second or two. If it looks like thick paint, add milk a half teaspoon at a time until it drizzles beautifully. If it’s too thin? Add more powdered sugar!

Take that glaze and drizzle it artfully over the top of each cookie. Now, stand back and admire your work! You just need to let the glaze set for about 30 minutes before you stack them up for storage or immediately devour one (or three). Enjoy that sweet vanilla finish!

SAVE

Expert Tips for the Best Iced Oatmeal Cookies

You’ve baked them, but let’s make sure these iced oatmeal cookies are absolutely legendary! I always follow a few tricks to get that gourmet texture. If you want that thick bakery style, like those popular Crumbl copycat cookies everyone talks about, make sure you are scooping big dough balls and gently pressing them down only slightly before they hit the oven. Size really matters here.

A huge flavor upgrade I love is using brown butter; it adds such a wonderful nutty depth. You can look at how I handle that process when I make my brown butter pecan cookies, but just brown half the butter for richness!

One last thing: always spoon and level your oats when measuring them. If you scoop the measuring cup directly into the oatmeal container, you are packing them in way too tight, and that will stop your cookies from being truly chewy oatmeal cookies recipe perfection. Be gentle with those oats!

Variations on Classic Iced Oatmeal Cookies

Making sure you always have a fresh take on a classic batch is what keeps baking exciting, right? Sometimes you want a little zing, or maybe you want to lean into that deeper, richer flavor profile. These cookies are so versatile, you really can transform them with just a couple of small tweaks.

For those days when you want a bolder, warmer bite, try enhancing the spice blend. We already use cinnamon and nutmeg, but adding an extra quarter teaspoon of ground ginger turns these into fantastic spiced oatmeal cookies. The ginger really wakes up the brown sugar notes beautifully!

If you’re feeling a little more adventurous—maybe this is a Saturday project and you have a little extra time—you absolutely must try the brown butter variation I mentioned earlier. Browning just half of the butter before creaming it melts my heart every time. It gives the whole cookie a nutty, toasted caramel base that is just heavenly. You can see exactly how I manage that process when I make my caramel ritz cracker cookies; the principle of properly browning the butter is the same, and it elevates these simple oatmeal cookies instantly.

Don’t stop at the glaze either! A splash of almond extract in the vanilla glaze instead of milk can give you a lovely, unexpected backdrop flavor that pairs shockingly well with the spice in the cookie.

Storing Your Homemade Iced Oatmeal Cookies

These iced oatmeal cookies are truly best when they are fresh, but if you have any leftovers—which I doubt you will, but let’s pretend!—storage is crucial for keeping that wonderful soft and chewy texture we worked so hard to achieve.

The biggest enemy of a soft cookie is air exposure, right? That’s what makes them go stale! So please, I insist you avoid leaving them out uncovered on a plate. You need an airtight container, plain and simple.

If you stack them, place a small square of parchment paper between the layers. This stops the sweet vanilla glaze from sticking to the cookie underneath when the humidity shifts. Here’s the good news: if you store them correctly in an airtight container at room temperature, these beauties will stay wonderfully soft and delicious for up to four days! That timeline makes them a fantastic choice for any easy weekend baking project, and they travel well too!

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Frequently Asked Questions About Iced Oatmeal Cookies

I get so many great questions when people try this recipe for the first time! It’s completely normal to want to tweak classics to make them perfect for your family. Here are the three things I hear asked most often about getting these iced oatmeal cookies just right.

How do I make sure my iced oatmeal cookies stay soft?

Oh, that’s the million-dollar question, isn’t it? The absolute most important thing is not to overbake them! Pull them out when the edges look just set, but the middle still looks slightly puffier and maybe a tiny bit pale. That residual heat does the last bit of cooking, which keeps them wonderfully soft. Also, remember that the brown sugar and the oats themselves are your friends here; they trap moisture far better than white sugar or quick oats. If you follow that guideline, you’ll have the chewy oatmeal cookies recipe results we want!

Can I make the dough for these iced oatmeal cookies ahead of time?

Yes, you totally can! I often mix up the dough the night before, especially if I want to bake them fresh in the morning. Once you’ve finished mixing the dough (before you scoop it onto pans, of course!), just wrap the whole bowl tightly in plastic wrap. Pop it in the fridge for up to three days. You might need to let it sit on the counter for about 15 minutes just to soften slightly before scooping. Chilling the dough actually helps deepen the spice flavor, which is a nice bonus!

What is the best way to get a thick Crumbl copycat cookie using this recipe?

If you’re aiming for that popular, thick bakery style, you need to manage spread during baking. While the dough needs to be substantial, the trick is not to scoop massive balls and let physics do its thing! As I mentioned in the instructions, make sure you are using generous rounded tablespoons of dough, place them on the prepared parchment sheet, and then use the back of a spoon or even your palm to gently press the top of the dough ball down just a little bit before it goes into the oven. This forces the cookie to bake upwards rather than spreading too wide. This technique works beautifully!

If you are looking for more tried-and-true tips on achieving perfect texture, you might find my guide on baking the best homemade chocolate chip cookies super helpful, as the creaming rules are very similar!

Nutritional Snapshot of Our Iced Oatmeal Cookies

Now, I know that when we’re diving into a batch of freshly baked, wonderfully frosted comfort food, we aren’t really thinking about the label, are we? But just so you know what you’re enjoying, I pulled together the estimated nutrition breakdown for our delicious dessert. You can see that these homemade iced oatmeal cookies are packed with that satisfying flavor blend!

Here is a general look at what one cookie might contain. Just remember, because we all use slightly different brands of butter or flour, these are good ballpark figures and nothing set in stone. I always find it best just to enjoy the happiness the cookie brings!

• Serving Size: 1 cookie
• Calories: 220
• Sugar: 25g
• Sodium: 110mg
• Fat: 11g
• Saturated Fat: 7g
• Carbohydrates: 30g
• Protein: 3g

See? A perfectly balanced moment of indulgence! They have reasonable fiber from those lovely oats too, which is a win in my book. Love these, share these, and don’t sweat the numbers too much!

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Share Your Favorite Iced Oatmeal Cookies Creations

Now that you’ve baked up a batch of these incredible iced oatmeal cookies, I genuinely want to know what you think! Did they turn out soft and chewy? Were the kids begging for more? Please take a moment to drop a rating and leave a comment below—it truly helps me know what recipes you all love the most.

I also love seeing your beautiful creations! If you snap a picture of your vanilla-glazed batch, post it on social media and tag me! I always share my favorites over on the Pure Cooking Joy Facebook page. Happy baking, friend! If you are looking for other ideas, you can always browse the full collection on the main recipe blog!

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

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I’m Alex, and I want to share my recipe for soft and chewy iced oatmeal cookies. These old-fashioned cookies have warm spices and a sweet vanilla glaze. They are simple to make and taste like a comforting classic.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 12 min
• Total Time: 32 min
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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
• 2 cups old-fashioned rolled oats
• For the Glaze:
• 2 cups powdered sugar
• 3 tablespoons milk or cream
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the 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. Press the tops of the dough balls down slightly with the back of a spoon to flatten them into thick discs.
8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look 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, milk, and vanilla extract until smooth. Add more milk, a half teaspoon at a time, if the glaze is too thick to drizzle.
11. Once the cookies are completely cool, drizzle the vanilla glaze over the tops of each cookie. Let the glaze set before serving or storing.

Notes

• For a Crumbl copycat style, make sure your cookies are thick before baking. You can use a cookie scoop for uniform size.
• If you prefer a richer flavor, substitute 1/2 cup of the butter with brown butter. Cool the browned butter slightly before creaming it with the sugars.
• Store the cooled cookies in an airtight container at room temperature for up to 4 days to maintain their soft and chewy texture.

Nutrition

• Serving Size: 1 cookie
• Calories: 220
• Sugar: 25g
• Sodium: 110mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg