Iced Oatmeal Cookies (Print Version)
# Ingredients:
01 -
1 cup packed brown sugar.
02 -
1 cup room temperature unsalted butter.
03 -
2 large eggs at room temperature.
04 -
½ cup regular sugar.
05 -
1 teaspoon vanilla extract.
06 -
2 cups of all-purpose flour.
07 -
2 cups of rolled oats.
08 -
1 tablespoon baking powder.
09 -
½ teaspoon salt.
10 -
½ teaspoon baking soda.
11 -
2 teaspoons of cinnamon.
12 -
½ teaspoon of nutmeg.
13 -
2 cups powdered sugar, (used for the glaze).
14 -
2-3 tablespoons milk or heavy cream, (used for the glaze).
15 -
¼ teaspoon either vanilla or almond extract, (used for the glaze).
# Instructions:
01 -
Turn your oven on at 350°F. Set up baking sheets with non-stick mats or parchment.
02 -
Take rolled oats, pop them into a food processor, and give them a few quick pulses. Don't let them turn into flour!
03 -
In a big mixing bowl, combine the flour, oats, spices (cinnamon and nutmeg), baking powder, baking soda, and salt.
04 -
In a stand mixer (use the paddle), whip the butter with both sugars till fluffy. Toss in eggs and vanilla extract, stir till smooth, and scrape the sides as you go.
05 -
Pour the dry mixture into the butter mixture carefully. Mix together till it's all one doughy batch.
06 -
Scoop 2 tablespoons of dough at a time onto baking sheets, with 3-inch gaps between scoops.
07 -
Bake in your preheated oven for 9-10 minutes, just until the edges have browned lightly. Let them cool on the sheet for a bit before moving them to a wire rack.
08 -
Stir together powdered sugar and the vanilla extract. Add just enough milk to get the glaze thick but still pourable.
09 -
Take the cooled cookies and dip the tops into the glaze. Let the extra drip off and place them on a rack to let the glaze set up.
# Notes:
01 -
With chewy oats and a sweet glaze on top, these cookies are perfectly balanced! The cracked glaze topping makes them look extra fancy, just like you'd find at a bakery.