I prepared these iced oatmeal cookies starring rich unsalted butter, a blend of granulated and brown sugars, and hearty rolled oats with a pinch of cinnamon. With vanilla extract and eggs bringing a soft texture, and a delicate icing made from powdered sugar, milk, and vanilla, these chilled treats offer a clever twist on a timeless classic.

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I recently came across this recipe for soft and chewy iced oatmeal cookies that totally blew my mind. I’ve always loved cookie recipes that combine ease with fun baking hacks and this one checked all the boxes.

I started off by creaming together 1 cup unsalted butter with 1 cup granulated sugar and 1/2 cup packed brown sugar until it was all smooth. Then, I mixed in 2 large eggs and 2 tsp of vanilla extract.

The magic happened when I combined 1 1/2 cups all purpose flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt, 3 cups old fashioned rolled oats and a dash of 1/2 tsp ground cinnamon. To top it all off, the icing made from 1 cup powdered sugar, 2 tsp milk and 1/2 tsp vanilla extract takes the cookies into a whole new level.

Trust me, once you try these chewy delights, you won’t be able to stop at just one. Enjoy baking!

Why I Like this Recipe

I like this recipe because the cookies always turn out soft and chewy; they’re just the perfect comfort treat, and it’s really fun to see the edges get golden while the inside stays tender. I also love how simple the ingredients are. When I’m making these cookies, I feel like I can totally nail it even if I’m not a pro in the kitchen. Another reason is that the vanilla icing adds this extra layer of sweetness that makes every bite feel special, reminding me of those homemade desserts from my childhood. Finally, I dig that there’s a hint of cinnamon in there too—it gives the whole cookie a warm flavor that makes me crave more.

Ingredients

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Butter adds creamy richness and moisture; its fat brings smooth texture.
Sugar provides sweetness and energy; too much can be unhealthy though.
Brown sugar adds a hint of caramel flavor and moisture to cookies.
Old fashioned oats deliver healthy fiber and texture; they add a subtle nutty taste.
Eggs supply protein and bind ingredients; vital for cookie structure.
Icing, made of powdered sugar, milk, vanilla, tops cookies with a sweet, smooth finish.
Flour forms the cookie base; it gives structure and a soft chew if not overmixed.
Baking soda and powder make cookies rise; lending a light soft texture overall.

Ingredient Quantities

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

2 tsp vanilla extract

1 1/2 cups all purpose flour

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

3 cups old fashioned rolled oats

1/2 tsp ground cinnamon

Icing: 1 cup powdered sugar, 2 tsp milk, 1/2 tsp vanilla extract

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.

3. Beat in the eggs one at a time then stir in the vanilla extract.

4. In another bowl, whisk the all purpose flour, baking soda, baking powder, salt, and ground cinnamon.

5. Gradually add the dry ingredients to the butter mixture, stirring until just combined.

6. Fold in the old fashioned rolled oats until evenly mixed.

7. Scoop rounded tablespoons of dough onto the prepared baking sheet, giving a little space between each cookie.

8. Bake for about 10-12 minutes until the edges are lightly golden and the centers look set but still soft.

9. Remove the cookies from the oven and allow them to cool completely on a rack.

10. For the icing, whisk together the powdered sugar, milk, and vanilla extract; drizzle it over the cooled cookies and enjoy!

Equipment Needed

1. Oven – Essential for baking the cookies at 350°F
2. Baking sheet – Used to place the cookies; remember to line it with parchment paper
3. Parchment paper – Prevents cookies from sticking and ensures even baking
4. Large mixing bowl – For creaming together the butter, granulated sugar and brown sugar
5. Second mixing bowl – To whisk together the dry ingredients including the flour, baking soda, baking powder, salt and cinnamon
6. Electric mixer or hand whisk – Needed for beating the butter mixture as well as mixing the eggs and vanilla
7. Measuring cups and spoons – To accurately measure out all the ingredients
8. Rubber spatula – For folding in the old fashioned rolled oats and ensuring a smooth dough
9. Cookie scoop or tablespoon measure – To portion out rounded tablespoons of dough onto the baking sheet
10. Cooling rack – To allow the baked cookies to cool completely after removing from the oven
11. Small bowl and whisk – For preparing the icing by combining powdered sugar, milk and vanilla extract

Each piece of equipment helps with proper measurement and mixing which is important for the recipe to turn out just right nutritionally and texture-wise so make sure you have these items ready before you start baking!

FAQ

Can I use regular rolled oats instead of old fashioned rolled oats?

Yeah, you can but it might change the texture a bit, so stick with the old fashioned ones for that perfect chewy bite.

How do I know if I've baked them enough for the soft texture?

They might seem a bit soft when you pull them out; let them cool down – they firm up a bit as they cool, giving you that soft and chewy feel.

Can I prepare the dough ahead of time?

Sure can! You can make the dough and keep it in the fridge for a day, just let it sit out a bit before baking so it softens up.

What's the secret behind the perfect icing for these cookies?

The icing is super simple – just mix the powdered sugar, milk, and vanilla; drizzle it when the cookies are cool for that extra sweet finish.

My cookies sometimes turn out too hard. What am I doing wrong?

It might be that you baked them too long. Try taking them out a little sooner and always let them cool on the rack – that should help keep them soft.

AMAZING Soft And Chewy Iced Oatmeal Cookies Recipe Substitutions and Variations

If you dont have unsalted butter, you can use salted butter instead but then make sure to reduce the extra salt in the recipe.
If you run out of granulated sugar, try using coconut sugar as a 1:1 substitute, though it might give a slight caramel flavor.
Instead of old fashioned rolled oats, you can use quick oats. Keep in mind the texture of your cookie might be a bit softer.
If you’re out of all purpose flour, you could use whole wheat pastry flour instead, but you might need to adjust the liquid a bit.
If you dont have brown sugar on hand, light brown sugar works just as well and will still give you that rich, moist texture.

Pro Tips

1. Make sure your butter is really soft but not melted cuz if it’s too liquid, your cookies wont cream up right and could end up flat.
2. Once you mix in your dry ingredients, try not to over stir the dough – even one extra minute can make your cookies tougher than you want.
3. If it’s a hot day or your kitchen is warm, chill the dough for like 10 minutes before scooping. This helps keep the cookies from spreading all over the place.
4. When you drizzle that icing on top, go slowly and don’t pour too much all at once, or else it might make your cookies too soggy.