When I needed cookie inspiration last week, I had to look no further than right outside my apartment where I caught not one, but two people slip and fall on the ice. I’ve come close quite a few times myself, but have so far been spared from any embarrassing spills. Thank goodness.
So at the sight of fallen girl number 2, my train of thought went something like this: Hey! I have an idea! Making iced oatmeal cookies should cancel out any and all lingering ice voodoo, right? Yes. That makes perfect sense!
Anyway, that’s the story behind these cookies. I realize ice voodoo isn’t actually a thing, but if being heavier helps reduce one’s odds of slipping, then these cookies will not have been for nothing.
What you’ll need: old-fashioned rolled oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg, butter, light brown sugar, white sugar, eggs, and vanilla extract.
The original recipe called for two sticks of butter, but I found one was more than enough. It asks for more sugar, but I did some cutting back there too. All good decisions.
Look! My beloved gold camera makes a cameo appearance on the blade of the food processor.
Notice how these cookies look thicker than most oatmeal cookies? That’s thanks to the food processor. Breaking the oats up a bit keeps the cookies from spreading so much. Now you know.
The rest of the process is nothing new. Mix the dry ingredients, cream the butter and sugar, combine the two mixtures, and bake.
And because plain oatmeal cookies would be too boring, we top them with glaze. Make it by mixing 2 cups powdered sugar and 4 tablespoons milk.
Quickly dip the tops of the cookies into the glaze and flip them right sight up to let the icing set.
The dipping doesn’t have to end there either. These chewy, caky iced oatmeal cookies are best served dipped in milk and I hear they taste pretty great with a cup of coffee, too.
Enjoy and here’s to a happy start to the week.
- 2 cups old-fashioned rolled oats
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup light brown sugar
- ¼ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 4 tablespoons milk
- Preheat oven to 350 degrees. Grease a cookie sheet or line with silicone baking mat and set aside.
- Place rolled oats in a food processor and pulse for 10-20 seconds to your desired texture.
- In a large bowl, mix oats with flour, baking powder baking soda, salt, cinnamon and nutmeg.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time and add vanilla extract.
- Gradually add in the flour mixture until combined.
- Drop cookie dough by rounded tablespoons onto prepared baking sheets, about 2 inches apart.
- Bake cookies for 10-12 minutes or until just golden around the edges.
- Remove from oven and let cookies cool for 5 minutes before transferring them to a wire rack to cool some more.
- In a small bowl, mix powdered sugar and milk together until combined.
- Dip tops of cookies into the glaze and let excess drip off.
- Place cookies right side up until the glaze sets.