Friday, January 10, 2014

Old fashioned iced oatmeal cookies

This month I am participating in another recipe swap hosted by Sarah of Taste of Home Cooking. Our theme was Cooking/Baking for the Holidays.  I was assigned Nichole's blog, The Cookaholic Wife. I honestly had a difficult time choosing just one thing to make from her blog since she has so many amazing recipes. At some point, I need to try baking her apple pie for one. I love apple pie, and I certainly don't want to share sometimes, so this would be the perfect excuse to eat the pie all by myself. Heh heh.

I saw Nichole's old fashioned iced oatmeal cookies and knew that I had to bake them. I used to eat these when I was younger and even at the start of my working career. I remember them being nice and chewy with a bit of icing drizzled on the top for a sweet finish. They were similar in taste to oatmeal raisin cookies, only without the raisins.

Nichole's recipe did not disappoint. I shared these cookies with my skating coach and friends, and they all raved about them for several days afterwards. My husband also enjoyed these, and we had a fun time fighting over the last ones.

Thank you, Nichole, for sharing such a wonderful recipe.

Old fashioned iced oatmeal cookies
Cookies
  • 2 cups old-fashioned oats (not instant)
  • 2 cups all-purpose flour
  • 1 TBSP baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon. salt 
  • 2 sticks unsalted butter, melted
  • 1 cup sugar
  • 1/2 cup light brown sugar, packed
  • 2 eggs
Glaze
  • 2 cups powdered sugar
  • 5 TBSP milk of choice
Directions
Preheat your oven to 350 degrees F.

Grease or line two standard cookie sheets (or use a silicone baking mat like I did).

In a medium sized bowl, mix together the oats, flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.

In the bowl of your stand mixer or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy. Individually add the eggs until each has been fully incorporated.

Turn the mixer to low and gently and slow add the flour mixture until just combined.

Using a medium cookie scoop (or two rounded teaspoons), scoop out portions of dough on your cookie sheet and space them at least 1 inch apart.

Bake in your preheated oven for 14-16 minutes or until the tops of the cookies turn a golden brown.

Turn off the oven and remove the baking sheet from the oven and set on your countertop to cool.

In a medium to large bowl, whisk together the powdered sugar and milk. After the cookies have cooled, use a fork (or a whisk) and drizzle glaze on top of the cookies. Allow the glaze to completely harden before storing.

Cookies should be stored in an airtight container at room temperature and will keep for about 5 days.

Yield: I halved the recipe, used my medium cookie scoop and got 16 cookies

Source: The Cookaholic Wife; originally from The Novice Chef

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