I stole this recipe for Old-Fashioned Iced Oatmeal Cookies from Savingdessert.com (Saving Room for Dessert) who stole it from motherthyme.com. To start these cookies, rolled oats are ground in a food processor. The oats are mixed with flour, cinnamon, nutmeg and baking powder and soda. Granulated and brown sugars are beaten with butter and mixed with eggs. The oat and flour mixture is slowly added to the sugar mixture. Dough is scooped out and baked on a cookie sheet. After the cookies are cooled, the tops are dipped in icing and served after the icing sets.
April 30th is National Oatmeal Cookie Day and making Old-Fashioned Iced Oatmeal Cookies is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).
“Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.” – Sandra Lee, Food Network Chef (see more quotes in the Quotes tab)
Preheat oven to 350 F. Line 2 baking sheets with parchment. Add 2 cups old-fashioned rolled oats to food processor and pulse 10 times. Don’t over process.
In a large mixing bowl combine the oats, 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 tsp cinnamon and ½ tsp ground nutmeg. Whisk or stir to combine. Set aside.
In a bowl of stand mixer, beat 1 cup butter at medium-high about 30 seconds. Add 1 cup light brown sugar and ½ cup granulated sugar.
Mix on medium-high until batter lightens and becomes fluffy. Add 2 eggs, one at a time, beating just until the yolk disappears into the batter.
Lightly beat in 1 tsp vanilla. Next, 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.
Using 2 tbsp cookie scoop (leveled), roll dough into balls and place on prepared baking sheet 2 inches apart, 6 cookies per pan.
Bake for 10-12 minutes or until bottoms just begin to brown. Don’t over bake.
Rest for 5 minutes, then move to cooling rack. Cool completely. Whisk 3 tbsp heavy cream, 2 tbsp warm water and 2 cups confectioner’s sugar together to make icing, it will be somewhat thick.
Quickly dip top of cooled cookies and let excess drip off.
Set on rack until icing set. Store in airtight container or refrigerator.
Old-Fashioned Iced Oatmeal Cookies
Ingredients
Cookies:
- 2 cups old-fashioned rolled oats
- 2 cups unbleached flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- 1 cup butter at room temperature (2 sticks)
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla
Icing:
- 3 tbsp heavy cream
- 2 tbsp warm water
- 2 cups confectioner’s sugar
Instructions
Cookies:
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Preheat oven to 350 F. Line 2 baking sheets with parchment.
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Add rolled oats to food processor and pulse 10 times. Don’t over process. In a large mixing bowl combine the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk or stir to combine. Set aside.
-
In a bowl of stand mixer, beat the butter at medium-high about 30 seconds. Add brown and granulated sugars and mix on medium-high until batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until the yolk disappears into the batter. Lightly beat in 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.
-
Using 2 tbsp cookie scoop (leveled), roll dough into balls and place on prepared baking sheet 2 inches apart, 6 cookies per pan. Bake for 10-12 minutes or until bottoms just begin to brown. Don’t over bake.
-
Rest for 5 minutes, then move to cooling rack. Cool completely.
Icing:
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Whisk icing ingredients together, will be somewhat thick. Place in shallow container. Quickly dip top of cooled cookies and let excess drip off. Set on rack until icing set.
-
Store in airtight container or refrigerator.
Recipe Notes
You can use a mini food processor and pulse the oats in batches, 20 pulses each batch. I used a purple cookie scoop; my batter was too thin to roll into balls. So I placed the leveled scoop onto the cookie sheet, I fit 8 cookies per tray. The trays were cooked 6 minutes, rotated positions in the oven and cooked 6 minutes more. My recipe yield was 33 cookies. I used skim milk for the icing; I had to add a little more powdered sugar.