First step you need a food processor. Right. Well, I have one but it's possible that I melted some pretty important components... You know... like the center insert? I seem to recall about two years ago I was shredding veg for soup and well, it got a little hot and well, oops. So for two years it's sat in the basement ashamed of its current state. Well I pulled it out and well... there was no hope. I set it aside and started coming up with a plan B. Well, I have a little food chopper... that maybe could work. I was able to chop up the oatmeal well, but there was little room for other ingredients. I decided a pastry cutter might work... so I gave it a try. It did technically work, but mixing in the only liquid - one egg yolk was not great. I tried, oh man did I try. I formed the log of dough, which was more like crumbs as well as I could. I stuck it in the fridge and prayed. The next day I "sliced" the log, which was more like it feel apart in crumbles and I arranged them on a silpat and hoped they would bake into something that held together. To my utter amazement and shock - it worked. I let them cool completely and while certainly they could have been thinner, they held together! The glaze on these is crazy, an egg white? But honestly - it hardens up and tastes perfect. I love that these cookies have more of a spice flavor than the store bought ones. They are SO good.
I did get replacement parts for my 15 year old food processor - yay for eBAY! I can't wait to try these again and see if I can make them with less struggles - you know the way they were intended?
Iced Oatmeal Cookies Recipe
Dough:
1 1/2 cups / 150g old-fashioned rolled oats
3/4 cup / 170g firmly packed dark or light brown sugar
1/2 cup / 64g all-purpose flour, spooned and leveled
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup / 113g cold unsalted butter, cut into cubes
1 large egg yolk
Dough:
1 1/2 cups / 150g old-fashioned rolled oats
3/4 cup / 170g firmly packed dark or light brown sugar
1/2 cup / 64g all-purpose flour, spooned and leveled
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup / 113g cold unsalted butter, cut into cubes
1 large egg yolk
Icing:
1 large egg white
1 1/4 cups / 150 g powdered sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1 large egg white
1 1/4 cups / 150 g powdered sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
To make the dough:
In the bowl of a food processor fitted with a steel S blade, grind the oats to a flour. Add the brown sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg and process briefly to blend. Toss in the butter cubes and process until the butter is well incorporated and the dough begins to clump and pull off the sides of the bowl. Add the egg yolk and pulse until the dough comes together with no dry pockets.
Line a work surface with a large sheet of plastic wrap. Turn out the dough onto the plastic wrap and form it into a log about 10-inches/25cm long and 1 1/2 inches/3.8 in diameter. Wrap the dough tightly. Chill the dough until firm, about 3 hours in the refrigerator.
Position a rack to the center of the oven and preheat it to 350 degrees F. Line 2 baking sheets with parchment paper. Use a thin, sharp knife to slice the dough log into 2 dozen rounds, each just shy of 1/2-inch/1.25 cm thick. Transfer the rounds, evenly spaced about 2 inches/5cm apart, to the prepared baking sheets. Bake until golden and firm on the edges with a bit of give in the centers, about 12 minutes. Transfer the cookies to a wire rack to cool completely—they will crisp all the way through as they cool.
To make the icing:
In a small bowl, combine the egg white, powdered sugar, vanilla and salt. Mix with a handheld electric mixer until smooth and thick. (Alternatively, you could also do this in a stand-up mixer or in a medium bowl by hand.) Blend in 1 teaspoon of water until smooth. To ice the cookies, working 1 at a time, kiss the tops lightly to the surface of the icing—you want to just show the cookie to the icing, not submerge it.
Let the excess icing drip off for a moment, and then set the iced cookie on a wire rack. If the icing begins to firm while you’re dipping, loosen it with a few drops of water. Allow the icing to dry completely before serving, about 1 hour.
Store in an airtight container for up to 1 week.
In the bowl of a food processor fitted with a steel S blade, grind the oats to a flour. Add the brown sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg and process briefly to blend. Toss in the butter cubes and process until the butter is well incorporated and the dough begins to clump and pull off the sides of the bowl. Add the egg yolk and pulse until the dough comes together with no dry pockets.
Line a work surface with a large sheet of plastic wrap. Turn out the dough onto the plastic wrap and form it into a log about 10-inches/25cm long and 1 1/2 inches/3.8 in diameter. Wrap the dough tightly. Chill the dough until firm, about 3 hours in the refrigerator.
Position a rack to the center of the oven and preheat it to 350 degrees F. Line 2 baking sheets with parchment paper. Use a thin, sharp knife to slice the dough log into 2 dozen rounds, each just shy of 1/2-inch/1.25 cm thick. Transfer the rounds, evenly spaced about 2 inches/5cm apart, to the prepared baking sheets. Bake until golden and firm on the edges with a bit of give in the centers, about 12 minutes. Transfer the cookies to a wire rack to cool completely—they will crisp all the way through as they cool.
To make the icing:
In a small bowl, combine the egg white, powdered sugar, vanilla and salt. Mix with a handheld electric mixer until smooth and thick. (Alternatively, you could also do this in a stand-up mixer or in a medium bowl by hand.) Blend in 1 teaspoon of water until smooth. To ice the cookies, working 1 at a time, kiss the tops lightly to the surface of the icing—you want to just show the cookie to the icing, not submerge it.
Let the excess icing drip off for a moment, and then set the iced cookie on a wire rack. If the icing begins to firm while you’re dipping, loosen it with a few drops of water. Allow the icing to dry completely before serving, about 1 hour.
Store in an airtight container for up to 1 week.
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