Thursday, January 31, 2013

Iced Oatmeal Cookies Recipe


My Grandma always kept her snack cupboard stocked with sweet, crunchy store-bought cookies like biscotti, windmills, gingersnaps and iced oatmeal cookies. They were perfect for dunking in her mid morning cup of tea or enjoying just before bed. Though most kids probably wouldn't choose these type of cookies as their favorites, I have to say I love them.

I was so excited to find this recipe on Pinterest this Saturday, while I was on the hunt for cookie recipes that didn't include chocolate or peanut butter (because it appeared my "baker of sweets" board was overrun with my favorite ingredients. I needed variety.)

This recipe is simple and the results are just like I was hoping! Crunchy, sweet, and full of molasses/cinnamon spice.


Iced Oatmeal Cookies Recipe
recipe adapted from Novice Chef
Makes 18 large or 40 small cookies

for the cookies:
2 cups old fashioned oats
2 cups all purpose flour
1 Tbsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp freshly ground nutmeg
1 tsp salt
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs

for icing:
2 cups powdered sugar
5 tablespoons milk

Preheat oven to 350 degrees and butter two cookie sheets (yes, butter them. My cookies didn't spread as much as they should have because I ignored this advice). Set aside.

In a food processor, pulse oats until partly ground into a coarse meal. Mix in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

In a large bowl, beat together the melted butter, sugar and brown sugar. Add eggs, one at a time. Add the dry mixture into the creamed ingredients and stir until evenly combined. 

Scoop dough balls onto prepared cookie sheets. Bake for 14-16 minutes, rotating halfway through, until browned. Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool completely.

Once cookies are completely cooled, whisk together the powdered sugar and milk until smooth. The best way I found to frost the cookies was to dip the top of the cookie into the icing, scrape off the excess and move to a cool baking sheet. Allow icing to harden before storing in an airtight container for up to a week.

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