Copycat Mothers Iced Oatmeal Cookies

Old Fashioned Iced Oatmeal Cookies Recipe The …

WEBAug 10, 2022 · Mix in the dry oat mixture, stirring until thoroughly combined. Drop dough by (heaping) rounded tablespoons onto prepared cookie …

Rating: 5/5(4)
1. Preheat oven to 350°F and butter two cookie sheets. Set aside.
2. In a food processor, pulse oats until partly ground. You don’t want a fine powder, you want a coarse meal. Mix in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
3. In a large bowl, beat together the melted butter, sugar and brown sugar. Add eggs, one at a time. Mix in the dry oat mixture, stirring until thoroughly combined.
4. Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets. Bake for 14-16 minutes, rotating halfway through, until browned. Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool completely.

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Iced Oatmeal Cookies Sally's Baking Addiction

WEBNov 30, 2018 · Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool …

1. Pulse the oats in a food processor 10-12 times until you have a variety of texture– chopped oats with some oat flour. See photo above for a visual.
2. Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
3. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
4. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard.

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