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

A stack of soft iced oatmeal cookies drizzled with white vanilla glaze, resting on a white plate.
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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.

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

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

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

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