Tuesday, February 11, 2014

Dunkable Iced Goodness Looking for Home

You know those thin iced oatmeal cookies you get in the grocery store?  The kind that have a really thin layer of icing and snap when you bite into them?  These aren't them.  I thought they might be, not so much.
What these are is a chewy moist cookie with a yummy glaze on them.  Perfect for dunking in coffee (if you are into that sort of thing), or maybe tea?  How about hot chocolate or milk?  I would go with straight up eating them, no dunking.  Andy claims these would have been better with raisins.  As if!!  Nothing is improved by raisins.  Ok, ok - my tastes do not rule our roost, maybe raisins could be added, maybe.

Iced Oatmeal CookiesIngredients
2 cups old-fashioned 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 (2 sticks) butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups confectioners sugar
3 tablespoons milk


Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Using an electric mixer cream butter and sugars.
Add in eggs one at a time then vanilla extract.
Gradually add in flour mixture until combined.
Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.
Bake for 10-12 minutes until the bottoms begin to brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Mix confectioners sugar and milk together in a medium bowl.
Quickly dip tops of cookies into glaze and let excess drip off.
Place back on wire rack until glaze sets.
Store cookies in an airtight container.

1 comment:

  1. "Nothing is improved by raisins." Agreed. -Krista


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