I’ve been wanting to bake these cookies for a while now, but I couldn’t because….they require a food processor. Well Santa came through and this was one of the first things I wanted to try! Iced Oatmeal Cookies are a sort of nostalgic cookie, but mostly I’ve only had them packaged and store-bought, never homemade. So I gave these a whirl and am happy to report they turned out pretty tasty!
For the Cookies:
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 cup light brown sugar, packed (I was running low on light brown sugar and actually used a combo of light and dark and found they were super flavorful!)
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
For the Icing:
- 3 tablespoons heavy cream
- 2 tablespoons warm water
- 2 cups confectioners’ sugar
- Preheat oven to 350 degrees. Prepare 2 baking sheets lined with parchment paper.
- Add the rolled oats to a food processor and pulse around 10 times. You don’t want to over process because you want a variety of textures not just a ground oat flour.
- In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk or stir to combine. Set aside.
- In the bowl of a stand mixer beat the butter on medium-high about 30 seconds. Add the brown and granulated sugars and mix on medium-high until the batter lightens and becomes fluffy.
- Add the eggs, one at a time, beating just until the yolk disappears into the batter. Lightly beat in the vanilla. Add about ⅓ of the oat and flour mixture to the butter and egg mixture, mixing on a low speed just until blended. Continue adding the flour mixture until it is fully incorporated.
- Using a 2 tablespoon size ice cream or cookie scoop (not heaping – leveled straight across the top of the scoop), roll the dough into balls and place on the prepared baking sheet at least 2 inches apart. I was able to fit 6 cookies at a time on each pan. Bake for 10-12 minutes or until the bottoms just being to brown. Do not over bake.
- Remove the pan from the oven and let the cookies rest for 5 minutes before removing to a rack to cool completely.
- To prepare the icing combine the confectioners’ sugar with the milk or cream and water. Whisk until the sugar is dissolved and the icing is somewhat thick. Place the icing in a shallow dish or container, about 4×4 inches.*note my first few I actually dipped and found it was too much icing, I’d actually recommend a drop and let sink for 2-3 seconds and lift it out. This gives it the more classic iced appearance.* Set the dipped cookie on the rack until the icing has set.
This recipe has been adapted from: SavingDessert