Old Fashioned Iced Oatmeal Cookies

From: Cooking Classy

These are my new obsession thanks to my friend Shannon.  She made them for a church function and now I can’t get enough.  You know the packed iced oatmeal cookies, I think it’s the “Grandma” brand???  Well, these are TEN TIMES BETTER!!!  I prefer no frosting because I’m weird, but they are so pretty with frosting and make the cookie complete.  Beware making these….you might not stop!

Ingredients

    • 1 1/2 cups old fashioned oats
    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1 cup butter, softened (I used salted)
    • 3/4 cup granulated sugar
    • 3/4 cup light-brown sugar
    • 2 large eggs
    • 2 tsp vanilla extract
Icing
  • 2 cups powdered sugar
  • 3 Tbsp milk

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Directions

  • Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.
  • In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 – 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature.
  • Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 – 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.
  • In a mixing bowl whisk together powdered sugar and milk and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.
  • Recipe Source: lightly adapted from Is This Really My Life? who adapted it from Novice Chef
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About melsorens

I'm a mommy who has the privilege of staying home with my three little mouths to feed and two big mouths who love to eat. I'm a believer in moderation so all of these might not be the healthiest recipes, but there is a variety and I believe in eating that way and not leaving anything out. I love good food, I like to cook, I'm not that great at it but I'm always up to try new things, share recipes and eat some more!! These are a collection of random recipes that I have in stored in a bunch of different places...this is my attempt to become more organized, so enjoy and let me know if any of these are yummy to you. View all posts by melsorens

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