Ingredients: |
Ingredients: 1 cup old-fashioned rolled oats
1 cup all-purpose flour + 2 T.
1 tsp. cornstarch
½ T. baking powder
¼ tsp. baking soda
¼ tsp. salt
1¼ tsp. cinnamon
¼ tsp. ground nutmeg
8 T. butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 egg
1 tsp. vanilla extract
Glaze:
1 cup powdered sugar
¼ tsp. vanilla extract
1½ T. milk
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Directions: |
Directions:Preheat oven to 350º. Line baking sheets with parchment paper or baking mats. Pour oats into a food processor and pusle about 10-12 times (you want it to be an even mix of ground and whole oats). In a medium sized bowl, combine the oats, flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg, whisk together. In a large mixing bowl or the bowl of a stand mixer, cream the butters, sugars, and vanilla extract toegether until light and fluffy, about 2 minutes on high speed. With mixing speed on low, add the egg and mix until corporated. Gradually add the dry ingredients, mixing just until combined. The dough is fairly soft so I prefer refrigerating it for 20-30 minutes before rolling, that way my hands aren't a mess and it gives it time to rest. Using a standard size cookie scoop, place balls of dough onto each sheet. Place in the oven and bake for 10-14 minutes. I prefer crispy iced oatmeal cookies so I leave mine in for the full 14 minutes. Remove from the oven and allow to cool on the sheets for 3 minutes before transferring to a wire rack and cool completely. Once the cookies are cool, whisk together all te ingredients for the glaze in a small mixing bowl. Dip the tops of the cookies in and swirl to remove any excess. Allow to set or 30 minutes. |
This recipe for Iced Oatmeal Cookies is from