Iced Oatmeal Cookies Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
| |
|
Cookies |
|
Ingredients: |
Ingredients: 2 c old-fashioned rolled oats
2 c flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground nutmeg
1 cup (2 sticks) butter, softened
1 c light brown sugar
1/2 c sugar
2 large eggs
1 tsp vanilla extract
|
|
Directions: |
Directions:Preheat oven to 350 degrees. Grease baking sheets (or better: line with parchment paper). Set aside.
Place rolled oats in a food processor and pulse for about 10 seconds until coarse. (DO NOT over-process).
Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Cream butter and sugars with an electric mixer.
Add in eggs one at a time, then vanilla extract.
Gradually add in flour mixture until combined.
Roll dough into 2 tablespoon size balls. Note: using a cookie scoop makes this easier and makes cookies uniform. I used a size 40 scoop which is 1.5 Tbsp which was fine. A size 32 scoop would be exactly 2 Tbsp.
Place balls on cookie sheet about 2 inches apart.
Bake for 10 to 12 minutes until the bottoms begin to brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. |
| |
|
Glaze |
|
Ingredients: |
Ingredients: 2 c confectioners sugar
3 Tbsp whole milk
|
|
Directions: |
Directions:Mix confectioners sugar and milk together in a medium bowl with a whisk until smooth.
Original recipe: Holding cookie upside down, quickly dip top of cookie into glaze and let excess drip off. Place back on wire rack top side up until glaze sets.
Easier method: Using a pastry brush, brush frosting on the top of each cookie on the wire rack.
Store cookies in an airtight container between layers of wax paper. |
|
Personal
Notes: |
Personal
Notes: Adjust cooking time as needed. In my top oven I did 13 minutes, cookies rose but then fell when removed from the oven. They were not browned on the bottom, very soft, chewy, and delicious. In the bottom oven for 12 minutes they were starting to brown a bit.
If you use skim milk, the frosting will be translucent rather than white and may need more confectioners sugar.
I tried using whipping cream instead of the milk, the frosting was way too thick made as written, so I added more cream and eventually more whole milk to make it work. The frosting was very rich, I may play around with this in the future. The frosting will have more fat content and proportionally less sugar/sweetness. If it sets hard and keeps well it might be a nice alternative.
My cookies came out just like the 'Little Debbie' oatmeal cream pie cookies I remember from my youth. I want to try making the cookies smaller (1 Tbs balls or smaller), then sandwich them with a cream filling. Try whipping cream before adding confectioners sugar and vanilla for the filling? Looking at whoopie pie filling recipes for alternatives. Flour/milk/sugar per Nancy's recipe? Buttercream with marshmallow fluff and vanilla mixed in?
|
|
This recipe for Iced Oatmeal Cookies is from