I love Oatmeal Cookies! This one is a bit different. Since the oats are ground into course crumbs they have a totally different texture than a regular oatmeal cookie. The icing on top really makes them SPECIAL!!
Iced Oatmeal Cookies
(approximately 24 cookies)
INGREDIENTS:
2 cups old-fashioned oats
2 cups all purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground nutmeg
2 sticks butter, softened
1 cup light brown sugar, packed
1/2 cup sugar
2 large eggs
1 tsp. pure vanilla extract
ICING INGREDIENTS:
2 cups powdered sugar, sifted
3 tbsp. milk
INSTRUCTIONS:
Pre-heat oven to 350 degrees. Lightly spray baking sheets.
Put oats into blender or food processor and pulse a few times until you have course crumbs.
Mix oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.
Cream together butter and sugars with mixer.
Add the eggs, one at a time, to the butter mixture. Add vanilla extract, mix well.
Gradually add the flour mixture into the butter mixture and mix until combined.
Use your small cookie scoop to roll dough into balls, place on baking sheet 2” apart.
Bake for 10-12 minutes, or until the edges are lightly browned.
Cool on baking sheet a few minutes, then transfer to wire racks to cool completely.
ICING INSTRUCTIONS:
Mix powdered sugar and milk together in a shallow bowl.
Dip the tops of the (cooled) cookies quickly into the icing, let the excess drip back into the bowl. (if the icing is too thick, add a TINY bit more milk.)
Let the icing set until dry.
Store cookies in an airtight container.
Enjoy!!
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