Old-Fashioned Iced Oatmeal Cookies

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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
Instructions
  1. Preheat oven to 350 degrees. Prepare 2 baking sheets lined with parchment paper.
  2. 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.
  3. In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk or stir to combine. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the pan from the oven and let the cookies rest for 5 minutes before removing to a rack to cool completely.
  8. 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.

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This recipe has been adapted from: SavingDessert

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