Iced Oatmeal Cookies

Well, I’m finally back! Let’s see…how long has it been this time? Apparently over 5 months. I’m duly ashamed of myself. I have actually been quite busy lately, trying to get through school, and I was also in a play at the local community theatre at the beginning of February! The play was Beauty and the Beast, and it was so much fun! I had never done any kind of acting before, and I actually got to be the narrator at the beginning, which was a daunting task! I’m certainly not a naturally outgoing person, and I had to stand facing the entire audience, by myself,  and read the prologue. (Thankfully I did not have to memorize it, I had the lines in a book that I read from) It went surprisingly well. We had 4 shows, and the first night was the most nerve-wracking, but I got used to it after that. Mind you, it was still my least favorite part of the show, but I was ok with it. For the rest of the play I was just basically an extra in the group scenes such as the tavern scene, the Be Our Guest scene, and the mob scene. They were all really fun scenes to do, and such great songs to sing! Oh, and I got to wear this beautiful dress that I unfortunately had to give up after the last show. (I was just a little tempted to steal it, but I resisted.)

This morning I woke up to sunshine and not a cloud in the sky, which makes me so happy! Except for Tuesday, it’s pretty much been gray every day this week until today. And it was mostly gray last week too. I’m good with a gray day here, a gray day there, (they’re perfect for a good book!) but I can’t handle it every day of the week. I hope tomorrow’s sunny too. Speaking of tomorrow, my sister and I are going to see Phantom of the Opera tomorrow afternoon! We’re pretty excited. 😁 She’s seen it once before, several years ago, but I haven’t. I love seeing live performances! It’s such an invigorating experience!

Ok, I promise we’ll finally get to the recipe now!

After browsing through my Pinterest baking board, I decided on trying a recipe for iced oatmeal cookies. Homemade oatmeal cookies aren’t always my favorite, but I love the store-bought ones, and in the pictures these looked very convincingly like those. While they were good, I’m afraid the looks were deceiving. They didn’t taste like store-bought. Guess I’ll just have to run to Food Lion… 😒 😉

Anyway, my family was a big fan of them! Since they have brown sugar and granulated sugar in them, not to mention the powdered sugar icing, they’re a lot sweeter than most homemade ones I’ve had. One thing I did notice is that mine definitely came out thicker than the ones in the pictures of the recipe I used. Those were very evenly flat, while some of mine were flat along the edges but then thicker in the middle, and others were just thick everywhere.

Well, here’s the recipe so you can judge for yourself, if you like!

 

•• Preheat oven to 350° ••

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Add 2 cups rolled oats to food processer (I used a blender) and pulse 10- 12 times. (the original recipe said 10, I did it a few more times because I felt it needed it) Make sure not to do it too much

 

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Whisk together oats, 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon and 1/2 teaspoon ground nutmeg. Set aside

 

 

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In separate bowl, beat 1 cup unsalted butter (2 sticks, at room temperature) with a mixer for about 30 seconds. Add 1 cup brown sugar and 1/2 cup granulated sugar and mix on medium-high until batter becomes fluffy. Add 2 eggs, one at a time, beating until just mixed. Mix in 1 teaspoon vanilla extract.

 

 

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Add about 1/3 of the oat/flour mixture to the butter/egg mixture and mix on a low speed until just blended. Continue gradually adding the oat/flour mixture until well combined.

 

 

 

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The original recipe said to use a 2 tablespoon ice cream or cookie scoop leveled across the top to measure the dough for each cookie, but I didn’t have one so I just made them about the size I would usually roll cookies. Space cookies 2 inches apart on baking sheet lined with parchment paper or a Silpat mat and bake 10-12 minutes, making sure not to overbake them.

 

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Remove cookies from the oven and let them rest 5 minutes before moving them to a cooling rack to cool completely.

 

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To make the icing, mix 2 cups powdered sugar with 3 tablespoons milk, (you can add a little more if you need to. I added about 1/2 tablespoon) or 3 tablespoons heavy cream + 2 tablespoons warm water. Place the icing in a shallow container and dip the tops of the cooled cookies in, allowing any excess icing to drip off.

 

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Allow icing to harden. (I would probably say mine took around 30 minutes to harden completely)

 

 

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Enjoy!

 

 

Find the original recipe here



 

Iced Oatmeal Cookies

Ingredients:

For cookies:

  • 2 cups rolled oats
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup unsalted butter (2 sticks), room temperature
  • 1 cup brown sugar, packed
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract

For Icing:

  • 3 tablespoons heavy cream*
  • 2 tablespoons water*
  • 2 cups powdered sugar

*You can also use milk instead of the heavy cream and water. Start with 3 tablespoons milk, then add a little more if needed.

Directions:

Preheat oven to 350° F. Add rolled oats to food processer or blender and pulse 10-12 times, making sure not to make the oats too fine. Whisk together oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. Set aside.

In separate bowl, beat the butter with a mixer for about 30 seconds. Add the sugars and mix until it becomes fluffy. Add the eggs, one at a time, and beat until just combined. Add about 1/3 of the oat/flour mixture, mixing on low speed until blended. Gradually add the rest of the oat/flour mixture until it’s fully incorporated.

Using 2 tablespoon ice cream or cookie scoop, (or be adventurous and just use your hands to scoop ;)) roll the dough into balls and place 2 inches apart on baking sheets covered in parchment paper or Silpat mats. Bake for 10-12 minutes, until bottoms just start to brown. (Be careful not to overbake them)

Remove from oven and let them rest on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely.

To prepare the icing, mix powdered sugar with milk -or- heavy cream + water. Whisk until smooth. Place the icing in a shallow container and dip the tops of the cooled cookies in it. Allow the icing to dry. (Mine took about 30 minutes or so)

Enjoy!

•Store leftovers in airtight container

Source: Saving Room for Dessert



Well, I need to take care of my animals for the evening, and I just might watch a movie with a cup of tea afterwards, so I shall bid you goodnight!

Hope you liked the recipe!

♥ Melanie

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