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The Ultimate Soft and Chewy Old-Fashioned Iced Oatmeal Cookies

A stack of four soft iced oatmeal cookies, with the top one broken to show the texture, and one leaning against the side.
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This recipe delivers the best soft and chewy iced oatmeal cookies, reminiscent of childhood favorites. We focus on achieving a perfectly tender cookie base, spiced lightly with cinnamon, and topping it with a sweet, creamy vanilla glaze that sets nicely. This is an easy, from-scratch cookie recipe perfect for comfort baking.

Ingredients

Scale
  • 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
  • 2 cups old-fashioned rolled oats
  • For the Glaze:
  • 2 cups powdered sugar, sifted
  • 1/4 cup milk (or heavy cream for richer glaze)
  • 1 teaspoon vanilla extract
  • Pinch of salt

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 step helps create a soft cookie.
  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, 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 cookies. Flatten the tops slightly with the back of a spoon.
  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 sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: In a small bowl, whisk together the sifted powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick. You want a thick, pourable consistency.
  11. Once the cookies are completely cool, drizzle or spread a thin layer of the vanilla glaze over the top of each cookie.
  12. Allow the glaze to set, about 30 minutes, before serving or storing your homemade iced cookies.

Notes

  • For extra chewy oatmeal cookies, use slightly less flour or add one extra egg yolk to the dough mixture.
  • If you prefer a thicker, more opaque glaze, use heavy cream instead of milk and reduce the liquid slightly.
  • This recipe works well for winter baking projects and makes a great nostalgic cookie treat.

Nutrition

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