Savor these Iced Oatmeal Cookies that bring a perfect balance of chewy goodness and sweet vanilla glaze. Crafted for true dessert lovers, the Oatmeal Cookies Chewy boast a traditional, comforting flavor that elevates cookie desserts into an art-form. Ideal for any occasion, these yummy treats deliver timeless charm and taste.

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I’ve always been a fan of classic cookie recipes and this one is no exception. I’m really excited to share my take on The Best Crumbl Iced Oatmeal Cookies.

I recently whipped up a batch that has a thick, chewy base rich with 1 cup unsalted butter, 1 cup packed light brown sugar, and loads of old-fashioned rolled oats. It already felt like an upgrade on the classic oatmeal cookies.

Then i topped it off with a vanilla sugar glaze made from 1 cup powdered sugar, 2-3 tablespoons milk, and a bit of vanilla extract that gives it that smooth crunch. I love that these cookies aren’t just sweet treats but also provide some fiber, thanks to the oats, and a good balance of fats from butter.

They are the ultimate dessert recipes easy enough for weeknight baking and perfect for any cookie dessert craving. Enjoy these yummy cookies!

Why I Like this Recipe

I really love these cookies because they’re super thick and chewy with a crunchy vanilla sugar glaze that just hits the spot. I feel like I can always count on this recipe to give me that homestyle, comforting vibe, and it isn’t too hard to whip up even on a busy day. I also enjoy how the oats add a nice texture that makes every bite interesting without overwhelming the cookie. Another reason is that I can mix up some parts if im in the mood for something different, but the classic version always feels like a little piece of home.

Ingredients

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Unsalted Butter: Adds luscious creaminess and richness, giving cookies a soft, melt-in-your-mouth texture.
Light Brown Sugar: Provides moist, chewy sweetness and hints of caramel flavor, essential for taste.
Rolled Oats: Contributes whole grains and fiber, making cookies texture unique and heartier.
All-purpose Flour: Provides structure and carbs, binding all ingredients into a tender cookie crumb.
Eggs: Source of protein that enriches the dough and helps cookies rise just right.
Powdered Sugar (Glaze): Sweet finish with a smooth texture that lets each cookie flavor pop.
Vanilla Extract: Boosts aroma and rounds out the cookie flavor profile delicately.
Baking Powder and Soda: Work together to make cookies rise, achieving a light airy texture.
Salt: Intensifies the overall flavor and perfectly balances out the sweetness.

Ingredient Quantities

1 cup 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 all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups old-fashioned rolled oats

1/2 teaspoon ground cinnamon

For the glaze: 1 cup powdered sugar

For the glaze: 2-3 tablespoons milk

For the glaze: 1/2 teaspoon vanilla extract

For the glaze: a pinch of salt (optional)

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 the softened butter, light brown sugar, and granulated sugar till light and fluffy. Then stir in the eggs and vanilla extract.

3. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Mix in the old-fashioned rolled oats.

4. Slowly add the dry ingredients into your wet mix and stir till just combined. Don’t overmix or you might get a tough cookie.

5. Scoop out the dough onto your prepared baking sheet making sure to space them out evenly.

6. Bake the dough for about 12-15 minutes until the edges are golden and the centers look soft. Remember every oven is different so keep an eye on them.

7. Let the cookies cool on the baking sheet for a few minutes then transfer them to a cooling rack.

8. For the glaze, mix the powdered sugar, 2-3 tablespoons of milk, vanilla extract, and a pinch of salt (if you like) in a small bowl until it comes together smooth.

9. Drizzle the glaze over the cookies once they are completely cool.

10. Allow the glaze to set for a few minutes before serving. Enjoy your absolutely perfect iced oatmeal cookies!

Equipment Needed

1. Oven – preheat it to 350°F.
2. Baking sheet – lined with parchment paper.
3. Large bowl – for creaming the butter and sugars.
4. Secondary bowl – to whisk the dry ingredients.
5. Measuring cups and spoons – to get your ingredients right.
6. Whisk – for mixing the dry ingredients.
7. Mixing spoon or spatula – to combine the dough.
8. Cookie scoop or regular spoon – for evenly sized dough balls.
9. Cooling rack – for letting the cookies cool off.
10. Small bowl – for mixing up the glaze ingredients.

FAQ

Can I use quick oats instead of old-fashioned rolled oats?

You can use quick oats, but they won't give you the same hearty texture as old-fashioned oats do.

How do I store these cookies to keep them fresh?

Just store them in an airtight container at room temp, they should stay fresh for around 4-5 days.

Can i substitute dairy items for non-dairy ones?

Yes, you can swap unsalted butter with a vegan butter and use almond milk or another milk alternative for the glaze.

What if my cookies turn out too hard?

It might be from overbaking or adding too much flour. Try reducing the baking time or checking your measurements again.

How do i know when the cookies are done?

Look for lightly golden edges and a soft center since the cookies firm up as they cool down.

The Best Crumbl Iced Oatmeal Cookies Recipe Substitutions and Variations

Unsalted butter: If you dont have unsalted, you can use salted butter but just cut the salt in the recipe by about 1/4 teaspoon.
Light brown sugar: You can swap it with dark brown sugar to get a richer taste keeping the same measurement.
Old-fashioned rolled oats: In a pinch, you can use quick oats, but expect a slightly different texture.
Granulated sugar: Coconut sugar works as an alternative, though it might give a hint of coconut flavor.
Powdered sugar for the glaze: If you only have icing sugar available, thats a perfect one-for-one swap.

Pro Tips

1. Make sure your butter is perfectly softened but not melted; if its too warm, your cookies might spread out way too much in the oven.
2. Be real careful not to overmix the dough when you add the dry ingredients. Stirring just until its combined makes the cookies stay soft and tender instead of getting all tough.
3. If you can, let the cookie dough chill in the fridge for about 15 minutes before baking. This helps the cookies hold their shape and gives you a better texture.
4. When whipping up the glaze, add the milk little by little until its the perfect drizzling consistency. Its easier to add more than try to fix a glaze thats too runny.