I recently made these Iced Oatmeal Cookies using unsalted butter and vanilla extract paired with a mix of rolled oats and a dash of cinnamon. Adding raisins and walnuts made each bite interesting while the vanilla icing provided the perfect touch to this soft and chewy treat.

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Ever since I first tried perfecting my cookie recipes, I’ve been obsessed with the idea of creating a treat that’s both soft and chewy. When I whipped up these AMAZING Soft And Chewy Iced Oatmeal Cookies, I knew I was onto something special.

I mixed together 1 cup unsalted butter, granulated and brown sugar for that perfect rich flavor, then tossed in 2 large eggs and a teaspoon of vanilla extract to amp up the taste. Adding 1 1/2 cups of all-purpose flour, baking soda, baking powder, and salt helped set the base, while 3 cups of old fashioned rolled oats and a touch of ground cinnamon gave it that hearty texture that makes it stand out from other oatmeal recipes.

I even threw in some raisins for extra chew and walnuts if I was feeling crunchy. Top it off with a simple icing made from powdered sugar, milk, and vanilla extract and its ready to delight anyone with a sweet tooth.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really like how easy it is to make. The instructions are simple and even if I mess up a bit, it still comes out yummy. Sometimes I overmix the dough but it hardly ruins the cookies.

Second, the texture is just right. They end up soft and chewy with that perfect balance of crunch from the walnuts if I add them and chew from the raisins. Plus the cinnamon gives it this warm flavor that feels like home.

Lastly, the vanilla icing on top is the best part. It adds a bit of extra sweetness that makes each bite feel special. Even on a rushed day, this icing makes everything seem more fun and festive.

Ingredients

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Adds rich, creamy taste and moisture for soft chewy cookie texture.
Gives natural sweetness and helps create a slight crispness on cookie edges.
Adds extra moisture and a deep caramel flavor for chewy cookies.
Bind ingredients and adds protein, making cookies moister and pleasantly soft.
Provide fiber, texture and are heart healthy; they give delicious chewiness.
Optional add natural sweetness and healthy fats, making cookies extra fun.
Powdered sugar, milk and vanilla finish cookies with tangy sweetness and a vibrant look.
Lifts flavors with a subtle aroma that makes every bite memorable.

Ingredient Quantities

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 cups old fashioned rolled oats

1 teaspoon ground cinnamon

1/2 cup raisins (if you want a little extra chew)

1/2 cup chopped walnuts (optional for a bit of crunch)

For the icing: 2 cups powdered sugar

For the icing: 2 to 3 tablespoons milk

For the icing: 1/2 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper or a light spray of nonstick cooking spray.

2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, then beat in the eggs one at a time followed by the vanilla extract.

3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon then stir in the old fashioned rolled oats.

4. Slowly mix the dry ingredients into the wet mixture until just combined, try not to overmix it.

5. Fold in the raisins and chopped walnuts (if you want that extra crunch and chew) until evenly distributed.

6. Scoop the dough onto your baking sheet using a cookie scoop or a spoon making sure to leave some space between each cookie.

7. Bake in the preheated oven for about 10-12 minutes or until the edges are slightly golden but the center still looks soft, remember that they will firm up as they cool.

8. Once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

9. For the icing, in a small bowl whisk together the powdered sugar, 2 to 3 tablespoons of milk and the 1/2 teaspoon of vanilla extract until its smooth and pourable.

10. Drizzle the vanilla icing over the cooled cookies, let it set for a couple of minutes, and then enjoy these soft and chewy oatmeal cookies with a touch of cinnamon.

Equipment Needed

1. Oven for preheating to 350°F
2. Baking sheet lined with parchment paper or sprayed with nonstick cooking spray
3. A large mixing bowl for creaming together butter and sugars
4. An electric mixer or a sturdy spoon for beating eggs and blending in vanilla
5. A separate bowl for whisking the dry ingredients
6. Measuring cups and spoons to get the right amounts of ingredients
7. A cookie scoop or spoon for placing dough on the baking sheet
8. A wire rack for cooling the cookies after baking
9. A small bowl and whisk for mixing the vanilla icing ingredients

FAQ

Question: How can I make these cookies extra soft and chewy?

Answer: Let them cool a bit on the tray before slathering on the icing; this helps them stay moist and chewy once they cool down.

Question: Can I swap out the raisins or walnuts for something else?

Answer: Yeah, feel free to mix it up; you can try dried cranberries or pecans if you want a new twist.

Question: What if my icing is too thick?

Answer: Just stir in a little extra milk till it gets that smooth, pourable consistency you’re aiming for.

Question: How do I know when my cookies are done?

Answer: They should have light golden edges and feel slightly soft in the middle; they firm up a bit as they cool, so don't overbake 'em.

Question: How should I store these cookies?

Answer: Keep 'em in an airtight container at room temperature and they’re best eaten within three days for maximum yum.

AMAZING Soft And Chewy Iced Oatmeal Cookies Recipe Substitutions and Variations

Unsalted butter – You can use margarine or even coconut oil in the same amount. It might change the flavor a bit but it works just fine.
Granulated sugar – If you dont have granulated sugar around, try substituting with superfine sugar or coconut sugar. Just be aware that the texture might change slightly.
Eggs – In a pinch, you can use 1/2 mashed banana or 1/4 cup unsweetened applesauce for each egg. The cookies will be a bit moister and chewier.
Old fashioned rolled oats – If all you have are quick oats, you can use them but the cookies might not stay quite as chewy.
Chopped walnuts – You can swap walnuts with pecans or even omit them if you prefer a nut-free version. The cookies will still have plenty of taste.

Pro Tips

1. Make sure you cream the butter and sugars until they’re really light and fluffy. It sounds basic but it really helps trap air in the mix which gives you a better texture.

2. Don’t overmix your dough once you add the dry ingredients. Mix it until it’s just combined so you don’t end up with tough cookies.

3. Let your cookies cool on the baking sheet for a few minutes before moving them to a rack. This helps them firm up without falling apart.

4. When drizzling your icing, wait until the cookies are completely cool. If they’re warm, the icing will melt and run all over, messing up the look and texture.

AMAZING Soft And Chewy Iced Oatmeal Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Oven for preheating to 350°F
2. Baking sheet lined with parchment paper or sprayed with nonstick cooking spray
3. A large mixing bowl for creaming together butter and sugars
4. An electric mixer or a sturdy spoon for beating eggs and blending in vanilla
5. A separate bowl for whisking the dry ingredients
6. Measuring cups and spoons to get the right amounts of ingredients
7. A cookie scoop or spoon for placing dough on the baking sheet
8. A wire rack for cooling the cookies after baking
9. A small bowl and whisk for mixing the vanilla icing ingredients

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 cups old fashioned rolled oats
1 teaspoon ground cinnamon
1/2 cup raisins (if you want a little extra chew)
1/2 cup chopped walnuts (optional for a bit of crunch)
For the icing: 2 cups powdered sugar
For the icing: 2 to 3 tablespoons milk
For the icing: 1/2 teaspoon vanilla extract

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper or a light spray of nonstick cooking spray.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, then beat in the eggs one at a time followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon then stir in the old fashioned rolled oats.
Slowly mix the dry ingredients into the wet mixture until just combined, try not to overmix it.
Fold in the raisins and chopped walnuts (if you want that extra crunch and chew) until evenly distributed.
Scoop the dough onto your baking sheet using a cookie scoop or a spoon making sure to leave some space between each cookie.
Bake in the preheated oven for about 10-12 minutes or until the edges are slightly golden but the center still looks soft, remember that they will firm up as they cool.
Once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For the icing, in a small bowl whisk together the powdered sugar, 2 to 3 tablespoons of milk and the 1/2 teaspoon of vanilla extract until its smooth and pourable.
Drizzle the vanilla icing over the cooled cookies, let it set for a couple of minutes, and then enjoy these soft and chewy oatmeal cookies with a touch of cinnamon.

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.