It’s the holiday season and I am in full-on baking mode. We started making our Christmas cookies already (two batches of Pizzelles) with more baking on the horizon.
One of my all-time favorite cookies is Iced Oatmeal Cookies. I would take the easy route and just buy them in the store. But not this year! I knew they would be easy to whip up.
One of the things I am asked often is how I get my cookies to be so round and even. Well, I have a secret weapon. I am sure a lot of bakers use them but others are probably like I was years ago.
My secret? A cookie dough scooper. I know, so simple right. But I am a newly turned user of this kitchen utensil. I always thought it was such a gimicky utensil. That a spoon would do. And then I tried one. I haven’t used a spoon since!
Now back to the cookies.
Normally, when we make oatmeal cookies we throw in some chocolate chips. The kids barely notice the difference and think they are just plain chocolate chip cookies.
But with my iced oatmeal cookies, I knew I was gonna have to sell this hard. They were excited when they smelled cookies baking but that quickly changed when I told them what I was making. But I knew what would be the selling point.
The icing! What kid will turn down an iced cookie. These cookies are so chewy and sweet and go great with warm cup of tea.
- 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
- 2 sticks butter softened
- 1 cup light brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups confectioners sugar
- 3 tablespoons milk
Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Using an electric mixer cream butter and sugars.
Add in eggs one at a time then vanilla extract.
Gradually add in flour mixture until combined.
Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.
Bake for 10-12 minutes until the bottoms begin to brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Mix confectioners sugar and milk together in a medium bowl.
Quickly dip tops of cookies into icing and let excess drip off.
Place back on wire rack until icing sets.