Iced Oatmeal Cookie Recipe Original

Old Fashioned Iced Oatmeal Cookies Barefeet in the …

WebAug 27, 2014 · Place the oats in a food processor and pulse about a dozen times. Be careful not to grind them into flour, you want a variety of oat …

1. Preheat the oven to 350 degrees. Place the oats in a food processor and pulse about a dozen times. Be careful not to grind them into flour, you want a variety of oat textures. Pour the oats into a mixing bowl and add the flours, starches, baking powder, soda, salt, cinnamon, and nutmeg. Stir to combine.
2. In a separate mixing bowl, beat the butter on medium speed for about 30 seconds. Add the sugars and continue beating until the batter is light and fluffy, about 2 minutes. Add the eggs and vanilla, beat again until combined. Add about 1/2 of the dry ingredients and mix on low speed to combine. Add the remaining ingredients and mix again until combined.
3. Scoop generous cookie dough mounds (about 2 tablespoons worth) onto a parchment lined baking sheet. (Plan for 6 cookies on a tray, they will spread a good bit.) Bake for 10-12 minutes, just until the bottoms of the cookies begin to brown. Do not overbake.
4. Remove from the oven and allow the cookies to cool on the tray for at least 5 minutes before transferring them to a wire rack to cool completely. Place the powdered sugar in a bowl and slowly stir in 3 tablespoons of milk. Add an additional tablespoon slowly, stirring until the icing is thin enough to drizzle. Add only enough milk to achieve the correct consistency. Drizzle the icing over the cool cookies. Let dry before storing. Cookies can be kept in an airtight container in the refrigerator or with the lid slightly cracked at room temperature for a crispier cookie. Enjoy!

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OldFashioned Iced Oatmeal Cookies Saving Room …

WebApr 20, 2022 · In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk or stir to combine. Set …

1. Preheat oven to 350 degrees F. Prepare 2 baking sheets lined with parchment paper or a Silpat mat.
2. Add the rolled oats to a food processor and pulse 10 times. Don't over process because you want a variety of textures not just a ground oat flour. In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk or stir to combine. Set aside.
3. In the bowl of a stand mixer beat the butter on medium-high about 30 seconds. Add the brown and granulated sugars and mix on medium-high until the batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until the yolk disappears into the batter. Lightly beat in the vanilla. Add about ⅓ of the oat and flour mixture to the butter and egg mixture, mixing on a low speed just until blended. Continue adding the flour mixture until it is fully incorporated.
4. Using a 2 tablespoon size ice cream or cookie scoop (not heaping - leveled straight across the top of the scoop), roll the dough into balls and place on the prepared baking sheet at least 2-inches apart. I was able to fit 6 cookies at a time on each pan. Bake for 10-12 minutes or until the bottoms just being to brown. Do not over bake.

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