Iced Oatmeal Cookies
Soft and chewy iced oatmeal cookies topped with sweet vanilla glaze. Classic homemade cookie perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 cup powdered sugar
- 2 –3 tablespoons milk for glaze
- ½ teaspoon vanilla extract for glaze
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt. In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla extract and mix until combined. Stir in milk. Gradually add dry ingredients and mix until just combined. Scoop tablespoon-sized portions of dough onto baking sheets. Bake for 9–11 minutes until edges are lightly golden and centers remain soft. Cool completely. In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Dip or drizzle glaze over cooled cookies. Let glaze set for 20–30 minutes before serving.
Notes
Do not overbake; cookies will firm up as they cool. Adjust milk in glaze gradually to achieve desired thickness. Store in an airtight container at room temperature for up to 5 days or freeze unfrosted cookies for up to 2 months.