Best 1 Iced Oatmeal Cookies Soft Chewy Joy

Welcome to My Kitchen! If you are searching for that perfect, nostalgic treat that tastes exactly like it should—warmly spiced, wonderfully chewy, and softened by the sweetest glaze—you have come to the right spot. I’m Carla Davis, and today we are making what I firmly believe are the **best iced oatmeal cookies** out there. These aren’t the brittle, dry ones you find in a box! No, these are the ultra-soft and chewy cookies that remind me of standing on a stool in my grandmother’s Ohio kitchen, stealing oats when she wasn’t looking. This classic cookie recipe is pure comfort food baking, built on the honest ingredients my grandmother taught me to trust. Get that cinnamon ready, because we’re diving into true old-fashioned deliciousness.

Why These are the BEST Soft and Chewy Iced Oatmeal Cookies

Honestly, what makes these iced oatmeal cookies truly the best? It’s the balance! So many recipes end up tasting like cardboard after they cool, but these are dependable. Baking these cookies is such a wonderful comfort food baking project because you know exactly what you are getting: pure, nostalgic goodness.

• That signature old-fashioned flavor that brings back childhood memories.
• A spice blend hitting the perfect notes of cinnamon and nutmeg—not too much, not too little!
• The irresistible, sweet vanilla glaze that sets up just right.

It is a truly heartwarming dessert, and it all starts with handling the dough the right way.

Achieving the Perfect Old-Fashioned Cookies Texture

The secret to getting those consistently soft and chewy cookies lies mostly in two spots. First, we use plenty of rolled oats, which soak up moisture as they bake. Second, we really spend patience creaming the butter and sugar. Don’t rush that first step! Creaming it until it’s light and fluffy is crucial for trapping air, which keeps the cookie from turning into a heavy rock. Trust me, a solid three minutes of creaming time makes a world of difference in the final bite. If you love that moist, tender crumb, you’ll want to check out my recipe for cinnamon swirl bread too—similar principles apply!

Gathering Ingredients for Your Iced Oatmeal Cookies

Alright, now that you have the excitement built up, let’s talk supplies! Getting the measurements right here is step one for those perfectly soft and chewy cookies. Remember what Grandma used to say? “Baking is chemistry you can eat!” I’ve listed everything you need below, broken down so it’s easy to gather when you’re ready for your weekend baking project. Don’t skimp on the good stuff; the flavor payoff is huge!

Cookie Dough Ingredients

• 1 cup unsalted butter, softened (make sure it’s properly softened, not melted!)
• 1 cup packed light brown sugar (that molasses flavor is key!)
• 1/2 cup granulated sugar
• 2 large eggs (again, let them sit out a minute so they aren’t ice cold)
• 1 teaspoon vanilla extract
• 2 1/4 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 (these are non-negotiable for that structure!)

Simple Cookie Icing Recipe Components

This is the simplest cookie icing recipe you will ever make, but it shines because of the vanilla. If you want to dive deeper into techniques for smooth toppings, you might like the tips in my post about easy icing recipes.

• For the Glaze: 2 cups powdered sugar (sifted, if you have lumps!)
• 4 tablespoons milk
• 1 teaspoon vanilla extract

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

Now for the fun part! We are turning these gorgeous ingredients into those perfect, nostalgic iced oatmeal cookies. Remember, the goal here is those soft and chewy cookies we talked about, not crisp little buttons. So, grab your electric mixer and let’s get started! Before you do anything else, make sure your oven is preheated to 350°F (175°C) and you have your baking sheets lined with parchment paper. This makes cleanup a breeze! If you are looking for other super reliable recipes, my guide to easy homemade cookies is always here for you.

Mixing the Iced Oatmeal Cookies Dough

Take your softened butter, brown sugar, and white sugar and get them into a large bowl. You really need to cream these together until they are light and fluffy. I usually set a timer for about 3 minutes when I use my mixer—rushing this step leaves you with heavy cookies. Once that’s done, beat in your eggs one by one, followed by that vanilla extract. In a separate bowl, you’ll whisk your flour, baking soda, spices (cinnamon and nutmeg!), and salt until everything is friendly. Now, add the dry mix to the wet mix gradually on low speed. Stop mixing just when you see no more flour streaks. Seriously, stop there! Overmixing will ruin the texture. Finally, take your 3 cups of rolled oats and stir them in gently by hand to make sure they are evenly distributed throughout the dough.

SAVE IT

Baking and Cooling for Ultimate Softness

Drop rounded tablespoons of that dough onto your prepared sheets, leaving about 2 inches of space between them. If you want them a little flatter, just give them a gentle pat down before they go in. Bake them for 10 to 12 minutes total. Look for the edges to just be setting up and looking lightly golden. The centers should still look a bit soft when you pull them out—they firm up while resting. Let them hang out on the hot baking sheet for 5 minutes before carefully moving them onto a wire rack to cool completely. You cannot rush this part; if they are warm when you glaze them, you’ll just have a melted, gloppy mess! This resting on the sheet is key to keeping those *soft and chewy cookies* texture intact.

SAVE IT

Preparing and Applying the Vanilla Glazed Cookies Topping

Once they are totally cooled down—and I mean totally cool!—it’s time for the sweet finish. For our simple cookie icing recipe, just whisk together the powdered sugar, milk, and vanilla extract in a small bowl until it’s perfectly smooth. If it looks like paste, don’t panic! Just stir in more milk, about one teaspoon at a time, until it’s runny enough to drizzle nicely. Then, using a fork or a spoon, drizzle that gorgeous vanilla glaze all over the top of each cookie. Let them sit out for about 30 minutes until that beautiful topping is nice and set. Then, grab one of these *vanilla glazed cookies* and enjoy!

SAVE IT

Expert Tips for Perfect Iced Oatmeal Cookies Every Time

You know I always want you to succeed, especially when it comes to recreating that nostalgia trip in cookie form! Since I test these recipes in my real, sometimes hectic, kitchen, I have a few little secrets I’ve picked up to guarantee reliability. These aren’t on the main recipe card, but they are important for getting that top-tier, bakery style cookie result at home.

First off, if you want them thick—like those gorgeous, massive cookies they sell at those trendy bakeries—you absolutely must chill the dough. Seriously, give that dough about 30 minutes in the fridge before you scoop them out. Chilling them slows down the spread, which means you get a thicker cookie that stays extra soft inside. It’s one of my favorite tricks for any chewy dessert ideas!

Also, I want to mention that flavor booster: brown butter! If you want to level up and make these amazing brown butter cookies, just brown your butter before you start creaming it with the sugars. Let it cool down a bit after browning so it doesn’t melt the sugar, but that nutty flavor it adds is just incredible. My friend over at Baker Street Society has a fantastic version, too, if you want to see how they approach iced oatmeal cookies.

Variations on the Classic Iced Oatmeal Cookies

I absolutely love that this recipe works as a fantastic *base* for so many fun twists! Keeping the spirit of those comforting holiday cookie classics, we don’t have to stick to the script every single time we bake these sweet treats. Since I notice so many of you are curious about those big, thick cookies everyone talks about, let’s chat about how to adapt this for a ‘Crumbl copycat’ style.

To make them thicker, like a true bakery style cookie, the secret is chilling! Just like I mentioned before, stick that dough in the fridge for a good 45 minutes to an hour before scooping. You’ll also want to ensure you are using a nice, high-sided cookie scoop. They spread less, so you get that impressive height. If you love rich flavor, definitely try the brown butter variation—it takes these simple *cinnamon oatmeal cookies* into gourmet territory! You can find a great explanation of how they did it over at Lifestyle of a Foodie here for inspiration.

SAVE IT

If you prefer a less sweet cookie but still want that spice, just cut back on the sugar in the glaze by about a quarter cup and use a bit more milk. It makes for a thinner, almost matte finish rather than a true thick shell. I always say, if you can master the base, you can master any version! Speaking of mastering things, if you ever need a truly reliable chocolate fix after these cookies, my fudgy brownie recipe is always a winner. Check it out here!

Storage and Making Ahead for Your Iced Oatmeal Cookies

I know you’ve probably made a massive batch because, let’s be honest, who can stop at just a few? These are perfect for a *dessert for a crowd* or as reliable *lunchbox treats* for the week, but how do we keep that beautiful texture?

Storing Unglazed Cookies

If you want flexibility, always store them UNGLAZED in an airtight container at room temperature. If you stack too many together without the glaze to separate them, they might stick! I find that putting a small piece of wax paper between the layers helps keep them perfectly separated and just as soft and chewy as when they came out of the oven. They stay fantastic like this for about four or five days. If I’m prepping for a party later in the week, I always choose to glaze them the morning of the event.

Storing Glazed Cookies

Once the pretty vanilla glaze is set, you can store them, but you have to be more gentle. They still need an airtight container, but try not to stack them too aggressively, or you risk cracking that beautiful icing! I usually store the glazed ones for about 3 days, as the moisture from the glaze can sometimes soften the cookie a tiny bit more over time. If you are wondering how to prep complex meals ahead of time, I have some great freezer tips using my make-ahead burrito guide that might inspire you for other baking components!

Freezing These Chewy Delights

Yes, you absolutely can freeze these! For the best results when keeping them soft and chewy, freeze the cookies *without* the glaze. Lay them flat on a baking sheet and pop them in the freezer until they are solid. Then, transfer them to a heavy-duty freezer bag. They last wonderfully for up to three months. When you want to serve them, just let them thaw on the counter for an hour, and then whip up a quick batch of that vanilla glaze!

Frequently Asked Questions About Iced Oatmeal Cookies

I get so many questions about these cookies! Since they are a total classic, everyone wants to make sure they get that nostalgic texture just right. Below are some of the things I hear most often in my kitchen about making these irresistible treats. If you have other questions, feel free to pop over to my About Page and send me a note!

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

This is the million-dollar question! It comes down to two things: ingredients and timing. Always use old-fashioned oats, not instant, because they hold their structure better. More importantly, you must not overbake! Pull them out when the edges look golden brown, but the center still looks ever-so-slightly underdone. That residual heat finishes the baking process on the pan. Also, remember that brown sugar is your best friend here—it locks in moisture, which is the secret to those wonderful *soft and chewy cookies*.

Can I use quick oats instead of old-fashioned oats in this oatmeal cookie recipe?

You technically *can*, but I really wouldn’t recommend it if you are aiming for that classic, hearty texture. Quick oats are processed much finer, and they absorb fat and liquid faster. If you swap them in, you’ll end up with a much denser, almost cake-like cookie, and it definitely changes the appeal of these *old fashioned cookies*. Stick to the rolled oats for the best chew!

What is the best way to get a smooth cookie icing recipe?

A lumpy glaze is just so disappointing, right? The key to a glass-smooth finish on these *vanilla glazed cookies* is twofold. First, always sift your powdered sugar! It removes those hard little clumps that just don’t dissolve well. Second, add your liquid sweetener—in this case, the milk and vanilla—very slowly. Start with just three tablespoons of milk, whisk it really well, and only add the fourth tablespoon if it’s still too thick to drizzle. You want it runny enough to spread easily but thick enough that it doesn’t disappear the second it hits the warm cookie surface.

Estimated Nutritional Breakdown for Iced Oatmeal Cookies

I always get asked about the numbers, and while I try not to focus too much on calories when I’m baking pure joy, I know it’s helpful to have a general idea! Remember, because we’re making these delicious, hearty cookies from scratch, they feel substantial, and they certainly taste like a treat worthy of a little indulgence. The figures below are estimates based on the standard ingredients listed in the recipe above, using average brand nutrition facts.

If you’re serving these as a dessert for a crowd, it’s great to have this info handy, especially since they are such a popular choice for gatherings and holidays. These are meant to be enjoyed, but here’s a snapshot:

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 25g (Yes, that glaze packs a punch!)
• Fat: 10g
• Carbohydrates: 30g
• Protein: 3g

Just a little note here—these estimates don’t account for any variations, like if you opted for my brown butter cookies idea, which can slightly change the fat calculation. Also, since I don’t use fancy lab equipment, treat these as helpful guidelines rather than strict dietary facts! The most important thing is that they taste like homemade happiness.

Share Your Favorite Iced Oatmeal Cookies Creations

Wow, we made it! I am so thrilled that you took the time to bake up a batch of these incredibly **soft and chewy cookies**. Honestly, seeing photos of your creations is the very best part of spending time in the kitchen; it makes me feel right there with you, even if you’re miles away! If these brought a little bit of nostalgia and comfort to your day, please take a second to zip back up to the top of the post and give the recipe a star rating—five stars is always my hope, but honest feedback helps everyone!

If you tweaked the glaze, tried the *brown butter cookies* method, or just kept them plain and perfect, I want to see it! Tag me over on social media so I can cheer you on! And if you have any lingering questions about mixing or storage after reading all this, don’t hesitate to reach out via my contact page. Happy baking, and thank you again for letting me share one of my very favorite family recipe classics with you!

The BEST Soft, Chewy, Old-Fashioned Iced Oatmeal Cookies with Vanilla Glaze

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Welcome to My Kitchen! I am sharing my favorite recipe for soft and chewy iced oatmeal cookies. These old-fashioned cookies have warm spices and a sweet vanilla glaze, making them a perfect comfort food baking project for any day or holiday.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 12 min
• Total Time: 32 min
• Yield: 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 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
• For the Glaze: 2 cups powdered sugar
• 4 tablespoons milk
• 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, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 3 minutes with an electric mixer.
3. Beat in the eggs one at a time, then mix 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. You can gently flatten them slightly if you prefer a less domed cookie.
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. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk, one 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 top of each cookie. Let the glaze set before serving or storing.

Notes

• For a bakery style cookie, chill the dough for 30 minutes before scooping. This helps prevent spreading.
• If you want a brown butter cookie flavor, brown your butter before using it in the recipe. Let it cool slightly before creaming it with the sugars.
• This recipe makes a great lunchbox treat or dessert for a crowd.

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 25g
• Sodium: 110mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg