Description
Soft and chewy oatmeal cookies topped with a glossy vanilla icing, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins or chopped dates (optional)
- 2 cups powdered sugar, sifted (for icing)
- 3–4 tablespoons milk (dairy or plant-based)
- 1 teaspoon vanilla extract (for icing)
- A pinch of salt (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking soda, cinnamon, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet until just combined.
- Fold in the rolled oats and mix-ins.
- Scoop dough by 2-tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are set but soft.
- While cookies cool, whisk together icing ingredients until smooth.
- Drizzle or spread icing on cooled cookies.
Notes
Store cooled, iced cookies in an airtight container for up to 4 days. Dough can be frozen and baked straight from frozen.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cookies, oatmeal, desserts, iced cookies, Crumbl copycat