Iced Oatmeal Cookies
I must say, I have definitely been thoroughly enjoying dessert this winter. Maybe a little overindulging. But hey, you only live once! These cookies are definitely a weakness of mine. Usually, I like cookies, but don't love them. Ice cream is my ultimate weakness. If I could get away with it, I would eat it several times a day. Yeah, that's how much I love it. Be as it may, these cookies might give ice cream a run for its' money. Well, maybe vanilla ice cream. (Don't worry vanilla ice cream, you're still my favorite vessel for sprinkles and caramel sauce!) Well, I digress..
The idea of an oatmeal cookie seems very plain and boring. But, don't let these cookies fool you! They are so flavorful, perfectly sweet, soft and just downright amazing. The drizzled icing perfects the cookies, at least in my mind. I am sure they would still be great even without the icing! The addition of cinnamon and nutmeg brings a lovely warmth to the cookies. And it makes your house smell amazing when they are baking! I am just sorry that it has taken me so dang long to share these with you! I hope the apology will be accepted once you make these. Send one to me when you do!
Iced Oatmeal Cookies
Yield: about 18-22 cookies
For the dough
- 1 cup old fashioned oats
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 8 Tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the icing
- 1 1/2 cups confectioners’ sugar
- 2 Tablespoons milk, plus more as needed
- 1/2 teaspoon vanilla extract
Preheat the oven to 350˚ F. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
Add the oats to the bowl of a food processor and pulse until just coarsely ground, about 10 pulses. Transfer to a medium bowl, and combine the oats with the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to blend.
In the bowl of an electric mixer, combine the butter and brown sugar and granulated sugar. Beat until light and fluffy, about 2 minutes. Blend in the egg and vanilla. With the mixer on low speed, mix in the dry ingredients just until incorporated.
Using a small cookie dough scoop (about 1 1/2 tablespoons), scoop the dough onto the prepared baking sheets, spacing at least 2 inches apart. Bake, rotating halfway through the baking time, just until set and light golden, about 10 minutes total. Let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely before icing.
To make the icing, combine the confectioners’ sugar, milk and vanilla. Whisk to blend until smooth, adjusting the consistency as needed with additional milk or sugar so that you end up with a fairly thick glaze. Holding one cookie at a time by the edges, carefully dip the top side of each cookie into the glaze, just enough to cover most of the top. Return to the cooling rack and let sit until the glaze is fully set. Store in an airtight container.