Old Fashioned, soft & chewy Iced Oatmeal Cookies!
Guys. There’s a baby in my belly. And she likes to flip around, a lot. This pregnancy is flying by. Scarily so. Can you believe I’m 22 weeks today? That’s more than half way done. I feel like I just announced that we were pregnant. Those are my random thoughts for today. I don’t think I’ve fully processed it yet and sometimes I need a reminder.
On to my new favorite cookie.
Sometimes I get so stuck on my peanut butter + chocolate kick, that I forget I like other flavors. I saw these Iced Oatmeal Cookies show up in my Facebook feed from Mother Thyme and immediately wanted some. They are my favorite cookies I’ve made in a long time. They’re soft and chewy and because they are oatmeal, I deemed them acceptable for breakfast. I only iced about half of them because I liked the cookies plain almost more than I liked them iced. That’s up to you, the glaze recipe below makes plenty to ice them all.
Iced Oatmeal Cookies
- For the cookies
- 2 cups old fashioned oats
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup butter 2 sticks, I used salted
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- For the glaze
- 1 cup powdered sugar
- 1 1/2 Tablespoons milk
- Preheat your oven to 350 degrees and line two baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a food processor, add the rolled oats and pulse until coarse, about 10 seconds.
- In a large bowl, add the ground oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together.
- In another large bowl (or the bowl of a stand mixer), add the butter and sugars and cream together with a hand mixer.
- Add in the eggs, one at a time, mixing in between each addition. Add in the vanilla and mix.
- Pour in the flour mixture, gradually, until well combined. The dough will be thick.
- Use a cookie scoop to place 12 per baking sheet, evenly spaced.
- Bake for 10-12 minutes until the edges begin to brown.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, make the glaze in a shallow bowl. Add the powdered sugar and milk and whisk until smooth.
- Take a cooled cookie and quickly dip the top into the glaze and let the excess drip off. I found it was easiest to dip straight down and hold it upside down while the extra drips off. Place back onto the wire rack until the glaze sets. I only dipped half of mine because I really liked the cookies plain, too.
- Store in an airtight container.
Source: Mother Thyme