Iced Oatmeal Cookies


Remember when you were a kid in school? The best part about bringing a packed lunch was the treat. Pudding cup? Oreos? Jello? Please be a Ding Dong not a Twinkie... On the few occasions in elementary school when my grandma packed me lunch, what I usually got was a Little Debbie. Those peanut butter wafer chocolate dipped kind of treats, because those were Grammy's favorite. My favorite at that age were Mother's Circus Animal Cookies. Alas that's never what I got. Ever try trading your lunch sweet with someone else? That never worked for me, because no 5th grader wants peanut butter over Hostess cupcake! Come on grandma!
All this talk about grade school desserts is because eating soft oatmeal cookies covered in icing takes me back. I don't think I'd had this kind of oatmeal cookie in years until I stumbled on this recipe. And they are so good! Better than the store bought kind from childhood. As an adult, oatmeal to me is always synonymous with health, big ole oat grains rustically adorning a thick hearty slab of homebaked breac, but more likely a big bowl of streaming oatmeal to start the day off right. (I prefer it in a cookie, like here). But the oatmeal in these cookies is pulsed in a food processor first, creating a delicate texture. These nostalgic cookies are definitely now a grown up favorite of mine.


Iced Oatmeal Cookies


Ingredients:

Dough:
1 1/2 cups old fashioned rolled oats (pulsed in a food processor until grainy not powdered)
2 cups unbleached all purpose flour (spooned and leveled)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup unsalted butter, softened
3/4 cup organic granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 tsp vanilla extract

Icing:
2 cups powdered sugar
3-5 tbsp milk or milk substitute

Directions:

1. Preheat oven to 350°.
2. Combine all dry ingredients (oats, flour, baking powder and soda, salt, cinnamon and nutmeg) in a bowl and mix together.
3. In another bowl beat together butter and sugar in a mixer fitted with paddle attachment, until fully incorporated and pale and creamy.
4. Add eggs 1 at a time, beating after each addition. Lastly mix in vanilla.
5. Slowly add the dry mix into the butter mixture. Mix together completely.
6. Drop dough by heaping tablespoon amounts onto a parchment paper lined baking sheet and bake for about 12 minutes or until golden and edges are crispy and middle is set. Let cool on baking sheet for a few minutes before transferring to a wire rack.
7. For the icing whisk the milk into the powdered sugar until smooth, adding a bit more milk if necessary to achieve desired consistency. Thick and not too runny.
8. Drizzle icing over cooled cookies and allow to dry a few minutes before handling.

Share, devour, enjoy!

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