Description
A cozy recipe for soft, chewy iced oatmeal cookies that capture the bakery-style comfort at home.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3 cups rolled oats (old-fashioned or quick oats)
- 1 cup raisins or dried cranberries (optional)
- 2 cups powdered sugar (for icing)
- 2–3 tbsp milk or milk alternative (for icing)
- 1/2 tsp vanilla extract (for icing)
- Pinch of salt (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each, then stir in vanilla.
- Whisk together the flour, baking soda, salt, and cinnamon in a separate bowl.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the rolled oats and raisins or cranberries if using. The dough should be soft but hold together.
- Scoop heaping tablespoons of dough onto the prepared baking sheets, leaving 2 inches between cookies.
- Bake for 10–12 minutes until edges are lightly golden but centers still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully before icing.
- Whisk powdered sugar, milk, vanilla, and a pinch of salt for the icing until smooth.
- Spread or drizzle icing over each cooled cookie, allowing it to set for 20–30 minutes before stacking.
Notes
Use room-temperature ingredients for even mixing. Avoid overbaking to keep cookies soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American