You'll be addicted when you bite into these Iced Oatmeal Cookies. Delicious frosting on top of chewy oatmeal cookies that are out of this world.
Ingredients
Cookie Ingredients:
2Cwhole rolled oats
2Cflour (spooned / leveled
1tspbaking soda
1tspsalt
1 1/2tspground cinnamon
2large eggs, room temp
1/2tspground nutmeg
1Cunsalted butter, room temp
1Clight brown sugar, packed
1/2Csugar
2large eggs, room temp
1TBSPdark molasses
2tspvanilla
Icing Ingredients:
1 1/2Cpowdered sugar, sifted
1/4tspvanilla
1 1/2 -2TBSPwhole milk
Food processor
whisk
medium bowl
electric mixer w/ mixing bowl
spatula
plastic wrap
cookie sheets
parchment paper
small cookie scoop
wire cooling rack
Instructions
Cookie Directions:
Add the oats to the food processor pulsing 10-12 times.
You should have a mixture of chopped oats and oat flour.
Put the oat mixture in a bowl adding the flour, baking soda, salt, cinnamon, and nutmeg, Whisk to combine. Set aside.
Using the electric mixture with the mixing bowl combine the butter and both sugars (Brown and white) beating on medium-high speed. Continue to beat for about 2 minutes or until the ingredients have been creamed.
Increase the mixer speed to high. Add the eggs, molasses, and vanilla for 1 minute. (Or until totally combined) As needed use the spatula to scrape down the sides and bottom of the bowl. Beat until the ingredients are combined.
Reduce mixer speed to low. Slowly add the dry ingredients to the wet ingredients. Continue to mix until all ingredients are combined. (The dough will be thick yet sticky.) Cover the bowl with the cookie dough and put in the refrigerator for at least 45 minutes. (You can keep the cookie dough in the refrigerator for up to 4 days. But prior to baking the cookies you will need for the dough to sit at room temperature for at least 30 minutes.)
Preheat oven to 350 degrees.
Prep cookie sheets with parchment paper.
Set aside.
Using the cookie scoop measure out the dough to be about 1.5 tablespoons per cookie. Place the cookie dough 3 inches apart on the cookie sheet.
Bake at 350 degrees for 11-12 minutes. (Or until the sides of the cookies are lightly browned and the centers soft.)
Transfer the cookie sheet from the oven allowing the cookies to cool before moving them to a wire cooling rack to cool completely.
Icing Directions:
Sift the powder sugar. Add the sugar, vanilla, and 1 tablespoon of milk. Using a fork to combine the ingredients together. This will be thick so you will want to add about 1 tablespoon of milk at a time. Stir to blend.
The icing will still be thick. Lightly dip the tops of the cookies into the icing. It will take a couple of hours for the icing to set.
You can store the cookies by wrapping them in plastic wrap, keeping them at room temperature for 3 days. Or you can store them in the refrigerator to 10 days.