Oatmeal Cookies Recipe

Introduction

These oatmeal cookies are soft, chewy, and lightly spiced with cinnamon and nutmeg. Topped with a sweet vanilla glaze, they make a perfect treat for any time of day. Easy to bake and delightful to eat, they’re sure to become a favorite in your household.

Ingredients

• 1/2 cup butter (softened)
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1 egg (at room temperature)
• 1 1/4 cup old fashioned whole rolled oats
• 1 cup all-purpose flour
• 1/4 tsp cinnamon
• Pinch of nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup powdered sugar
• 1.5 tbsp milk
• 1/4 tsp vanilla

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. Step 2: Cream together the softened butter, brown sugar, and granulated sugar until well combined. Add the egg and vanilla extract, then mix until the mixture is light and fluffy.
3. Step 3: In a separate bowl, combine the flour, oats, cinnamon, nutmeg, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture, scraping the sides of the bowl to ensure everything is well incorporated.
4. Step 4: Using a large cookie scooper, scoop out 8 equally sized dough balls. Place them on the prepared baking sheet and gently press each to about 1 inch in thickness. Bake for 10 minutes, taking care not to overbake to keep the cookies soft and gooey.
5. Step 5: Allow the cookies to cool on the baking sheet for 20 minutes, then transfer them to a cooling rack to cool completely.
6. Step 6: Prepare the glaze by whisking together the powdered sugar, 1 tablespoon of milk, and vanilla in a medium bowl. Adjust the consistency by adding 1 teaspoon of milk at a time if needed, until the glaze is thick yet suitable for dipping.
7. Step 7: Dip the tops of the cooled cookies into the vanilla glaze and place them back on the cooling rack. Let the glaze set fully before serving.

Tips & Variations

• For extra texture, add 1/2 cup of chopped nuts or raisins to the dough.
• Use quick oats instead of old fashioned oats for a softer cookie.
• If you prefer a thicker glaze, reduce the milk slightly or add more powdered sugar.
• Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Storage

Store the oatmeal cookies in an airtight container at room temperature for up to 5 days. If glazed, keep them separated with parchment paper to avoid sticking. To reheat, warm briefly in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Yes, margarine can be used, but butter typically provides a richer flavor and better texture for these cookies.

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure your oats are certified gluten-free as well.

Oatmeal Cookies Recipe

Print Recipe

★★★★★

5 from 78 reviews

Delicious homemade oatmeal cookies with a soft and gooey texture, enhanced by warm spices and finished with a sweet vanilla glaze. These cookies are perfect for a comforting treat and easy to make with simple pantry ingredients.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 8 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup butter (softened)
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1 egg (at room temperature)
• 1 & 1/4 cup old fashioned whole rolled oats
• 1 cup all-purpose flour
• 1/4 tsp cinnamon
• pinch of nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt

Vanilla Glaze

• 3/4 cup powdered sugar
• 1.5 tbsp milk
• 1/4 tsp vanilla extract

Instructions

1. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set aside.
2. Cream butter and sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined and fluffy. Then add the egg and vanilla extract, mixing until the mixture is light and fluffy.
3. Add dry ingredients: Into the wet mixture, add the all-purpose flour, rolled oats, cinnamon, nutmeg, baking soda, and salt. Mix thoroughly, scraping down the sides as needed, until everything is evenly combined into a cookie dough.
4. Shape and bake cookies: Using a large cookie scooper, portion out 8 equal-sized balls of dough. Place them on the prepared baking sheet and gently press down each ball to about 1 inch thickness. Bake in the preheated oven for 10 minutes, making sure not to overbake to keep the cookies soft and gooey.
5. Cool the cookies: Allow the cookies to cool on the baking sheet for 20 minutes to firm up slightly, then transfer them to a wire cooling rack to cool completely.
6. Prepare the glaze: In a medium bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract. Adjust the consistency so it is thick and creamy but still thin enough to dip the cookies. If the glaze is too thick, add additional milk 1 teaspoon at a time while mixing.
7. Glaze the cookies: Dip the top of each cooled cookie into the vanilla sugar glaze, then place them back on the cooling rack. Allow the glaze to set fully before serving.

Notes

• Make sure the butter and egg are at room temperature for better mixing.
• Do not overbake the cookies to maintain their soft and gooey texture.
• The glaze consistency is important — it should be thick enough to coat but thin enough to dip easily.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Oatmeal cookies, soft cookies, vanilla glaze, homemade cookies, easy dessert