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Iced Oatmeal Cookies

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Soft and chewy oatmeal cookies topped with a sweet vanilla glaze, offering a nostalgic, comforting treat perfect for any time of day.

Ingredients

Units Scale
  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2–3 tbsp milk or cream (for icing)
  • 1 1/2 cups powdered sugar (for icing)

Instructions

  1. Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
  3. In a separate bowl, cream butter with brown and granulated sugars until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually mix in the dry ingredients until just combined.
  6. Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 10–12 minutes, or until edges are lightly golden.
  8. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. In a small bowl, whisk powdered sugar with milk or cream until smooth to form a glaze.
  10. Once cookies are fully cooled, drizzle or spread glaze over each and allow to set before serving.

Notes

  • Ensure cookies are fully cooled before glazing to prevent melting.
  • Store in a single layer or with parchment between layers to preserve icing.
  • Add citrus zest or spices to glaze for a flavor twist.
  • Freeze un-iced cookies for up to 2 months; glaze after thawing.
  • To make gluten-free, use certified gluten-free oats and flour blend.

Nutrition

Find it online: https://tastyera.com/iced-oatmeal-cookies/