I never thought a homemade iced oatmeal cookie could outshine the nostalgic store-bought favorite, but this buttery soft version with vanilla glaze does exactly that. One bite and the cookie jar suddenly feels impossible to ignore.

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I’m obsessed with these Old Fashioned Iced Oatmeal Cookies because they taste like the packaged ones I used to sneak, only richer, softer, and way more worth the powdered sugar on my fingers. I love how old fashioned rolled oats give every bite that nubby, chewy texture, while the vanilla glaze cracks just enough when I bite in.

But the center stays tender. The edges get a little firm.

That contrast? Ridiculous.

And I’ll pick these over store-bought every single time, because they actually taste buttery, sweet, and real, not like a cookie pretending to have a personality. At all.

Ingredients

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Butter makes these cookies rich, soft, and a little old-school in the best way.
Brown sugar brings chewiness and that cozy, almost caramel-like sweetness.
Granulated sugar helps the edges get lightly crisp and snackable.
Eggs hold everything together, so the cookies don’t crumble into sad bits.
Vanilla adds warmth, like the cookie version of a comfy sweater.
Rolled oats give hearty texture and that classic nubby iced oatmeal bite.
Flour keeps the cookies sturdy, but still tender when baked right.
Baking soda helps them puff, spread, and settle into craggy little rounds.
Kosher salt keeps the sweetness in check.
Basically, don’t skip it.
Cinnamon and nutmeg make the whole batch smell like Grandma’s kitchen.
Raisins add chew and sweetness, if you’re on team raisin.
Walnuts or pecans bring crunch, nuttiness, and a little grown-up cookie energy.
Confectioners sugar makes that crackly glaze you’ll want on every bite.
Milk loosens the glaze so it drips into all those oatmeal ridges.
Plus, vanilla in the glaze makes the icing taste sweet, not just sugary.

Ingredient Quantities

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 1/2 cups old fashioned rolled oats

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup raisins (optional)

1/2 cup chopped walnuts or pecans (optional)

1 1/2 to 2 cups confectioners sugar for the glaze

2 to 3 tablespoons milk for the glaze

1/2 teaspoon vanilla extract for the glaze

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. In a large bowl, cream 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy.

3. Beat in 2 large eggs and 1 teaspoon vanilla extract until fully incorporated.

4. In a separate bowl, whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.

5. Gradually add the dry mixture to the butter mixture and mix until combined. Stir in 1 1/2 cups old fashioned rolled oats until evenly distributed.

6. Fold in 1 cup raisins and 1/2 cup chopped walnuts or pecans if using. Chill the dough 20 to 30 minutes if it seems very soft.

7. Scoop tablespoon-sized portions of dough onto prepared sheets, spacing about 2 inches apart, and gently flatten each mound with the palm of your hand or the back of a spoon.

8. Bake 10 to 12 minutes, or until edges are set and tops are lightly golden. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

9. For the glaze, whisk together 1 1/2 to 2 cups confectioners sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Adjust milk or sugar to reach a spreadable drizzle consistency.

10. Drizzle or spread the vanilla glaze over fully cooled cookies and let set before serving.

Equipment Needed

1. Oven and oven thermometer
2. Baking sheets lined with parchment paper or silicone mats
3. Large mixing bowls (at least two)
4. Electric mixer or hand mixer, or a sturdy whisk and wooden spoon
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon for stirring and folding
7. Tablespoon or cookie scoop and a small offset spatula or back of a spoon to flatten cookies
8. Wire cooling rack and a small bowl plus whisk for the glaze

FAQ

Can I use quick oats instead of old fashioned rolled oats? Quick oats will work but yield a softer, less chewy texture; for traditional chew, stick with old fashioned rolled oats.

Do I need to chill the dough before baking? Chilling 30 minutes helps control spread and yields thicker cookies, but you can bake immediately if you prefer thinner, crisper cookies.

What oven temperature and baking time should I use? Bake at 350 F for 10 to 12 minutes, until edges are lightly golden; cookies will firm as they cool.

Can I skip the raisins or nuts? Yes. Omit or replace with chocolate chips or dried cranberries to suit your taste.

How should I store the cookies? Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

How do I get the glaze the right consistency? Stir 1 1/2 cups confectioners sugar with 2 tablespoons milk and 1/2 teaspoon vanilla, adding more sugar to thicken or up to 3 tablespoons milk to thin until it drizzles but coats the back of a spoon.

Old Fashioned Iced Oatmeal Cookies Recipe Substitutions and Variations

Unsalted butter: use equal amount salted butter and reduce added salt by 1/4 teaspoon, or 7/8 cup melted coconut oil for a dairy free option, or 1 cup vegetable shortening for a sturdier cookie texture
All purpose flour: swap for equal parts whole wheat pastry flour for nuttier flavor and slightly denser crumb, or use a 1:1 gluten free flour blend for gluten free baking, or replace 1/2 cup with almond flour to add tenderness and nuttiness
Raisins (optional): substitute dried cranberries for a tart note, chopped dates for deep caramel sweetness, or currants for a smaller, more intense dried fruit
Chopped walnuts or pecans (optional): use chopped almonds or hazelnuts for different crunch, or sunflower seeds for a nut free option, or omit and add 1/2 cup extra oats for chewier texture

Pro Tips

1. Measure flour by spooning it into the cup and leveling with a knife instead of scooping. That keeps the dough from becoming too dense and helps the cookies stay tender.

2. Toast the nuts and warm the raisins for a few minutes in a dry skillet. Toasted nuts add more crunch and flavor, and warming raisins plumps them so they stay juicy in the cookie.

3. If your dough feels soft, chill it for 20 to 30 minutes. Firmer dough keeps the cookies from spreading too much and gives a chewier center with crisper edges.

4. For a shinier, smoother glaze, sift the confectioners sugar before mixing and add the milk a teaspoon at a time until you reach a drizzle consistency. Start with less milk if you plan to dip rather than drizzle.

5. Store cookies in an airtight container with a slice of bread or an apple wedge to maintain chewiness, or freeze baked cookies in a single layer then stack with parchment between layers for longer storage.

Old Fashioned Iced Oatmeal Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

242

kcal

Equipment: 1. Oven and oven thermometer
2. Baking sheets lined with parchment paper or silicone mats
3. Large mixing bowls (at least two)
4. Electric mixer or hand mixer, or a sturdy whisk and wooden spoon
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon for stirring and folding
7. Tablespoon or cookie scoop and a small offset spatula or back of a spoon to flatten cookies
8. Wire cooling rack and a small bowl plus whisk for the glaze

Ingredients

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 1/2 cups old fashioned rolled oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup raisins (optional)
1/2 cup chopped walnuts or pecans (optional)
1 1/2 to 2 cups confectioners sugar for the glaze
2 to 3 tablespoons milk for the glaze
1/2 teaspoon vanilla extract for the glaze

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, cream 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy.
Beat in 2 large eggs and 1 teaspoon vanilla extract until fully incorporated.
In a separate bowl, whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
Gradually add the dry mixture to the butter mixture and mix until combined. Stir in 1 1/2 cups old fashioned rolled oats until evenly distributed.
Fold in 1 cup raisins and 1/2 cup chopped walnuts or pecans if using. Chill the dough 20 to 30 minutes if it seems very soft.
Scoop tablespoon-sized portions of dough onto prepared sheets, spacing about 2 inches apart, and gently flatten each mound with the palm of your hand or the back of a spoon.
Bake 10 to 12 minutes, or until edges are set and tops are lightly golden. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together 1 1/2 to 2 cups confectioners sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Adjust milk or sugar to reach a spreadable drizzle consistency.
Drizzle or spread the vanilla glaze over fully cooled cookies and let set before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.