Cookie time again! I was looking for a new recipe to make and test out on my coworkers, but was struggling to think of something different. Despite my love for Milk Chocolate Chip Cookies and those Peanut Butter Kiss Cookies I made a few weeks back, I wanted something all-new. That's when Iced Oatmeal Cookies showed up on my radar.I hopped on Pinterest and stumbled on the recipe, and right away I knew it was the one. I stuck with one of my recent baking trends of adding almond extract and put a little bit of ginger in as well.
First I mixed the flour, oats, baking powder, cinnamon, baking soda, salt, nutmeg, and ginger in a medium bowl.
Next, I beat the butter, brown sugar, and white sugar until the mixture was fluffy. I added the eggs one at a time and mixed well, then poured in in vanilla and almond extract.
Then I gradually poured in the flour and oat mixture, stirring until the dough was well combined.
I scooped the cookie dough onto a parchment lined baking tray and bake for 12-14 minutes.
The edges started to brown, and I got them out of the oven so they could cool down a bit before frosting.
I made the frosting by beating powdered sugar and milk together in a small bowl with a fork. I was surprised at the proportions here--2 tablespoons of milk and 2 cups of powdered sugar!
Finally, I dipped the top of the cookies in the glaze and set them on the tray to cool.
Oh. My. Goodness. Amazing, delectable, perfect...all these adjectives accurately describe how these cookies turned out. They disappeared in record time and I got all positive reviews. The ginger had a subtle flavor and the oatmeal was just the right amount of chunky. My only regret is that I didn't made a double batch!
Iced Oatmeal Cookies Recipe
Ingredients:
For the cookies:
2 cups quick cooking oats
2 cups flour
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 cup butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
For the glaze:
2 cups powdered sugar
3 tablespoons milk
Instructions:
Preheat oven to 350 degrees F. Combine flour, oats, baking powder, cinnamon, baking soda, salt, nutmeg, and ginger in a medium bowl. In a stand mixing bowl, beat butter, brown sugar, and white sugar until fluffy. Add eggs and mix well, then add in vanilla and almond extract. Gradually pour in flour and oat mixture. Scoop onto a parchment lined baking tray and bake for 12-14 minutes, until edges begin to brown. While the cookies cool, make the glaze by beating powdered sugar and milk together in a small bowl with a fork. Dip the top of the cookies in the glaze and set on tray to cool.
First I mixed the flour, oats, baking powder, cinnamon, baking soda, salt, nutmeg, and ginger in a medium bowl.
Next, I beat the butter, brown sugar, and white sugar until the mixture was fluffy. I added the eggs one at a time and mixed well, then poured in in vanilla and almond extract.
Then I gradually poured in the flour and oat mixture, stirring until the dough was well combined.
I scooped the cookie dough onto a parchment lined baking tray and bake for 12-14 minutes.
The edges started to brown, and I got them out of the oven so they could cool down a bit before frosting.
I made the frosting by beating powdered sugar and milk together in a small bowl with a fork. I was surprised at the proportions here--2 tablespoons of milk and 2 cups of powdered sugar!
Finally, I dipped the top of the cookies in the glaze and set them on the tray to cool.
Oh. My. Goodness. Amazing, delectable, perfect...all these adjectives accurately describe how these cookies turned out. They disappeared in record time and I got all positive reviews. The ginger had a subtle flavor and the oatmeal was just the right amount of chunky. My only regret is that I didn't made a double batch!
Iced Oatmeal Cookies Recipe
Ingredients:
For the cookies:
2 cups quick cooking oats
2 cups flour
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 cup butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
For the glaze:
2 cups powdered sugar
3 tablespoons milk
Instructions:
Preheat oven to 350 degrees F. Combine flour, oats, baking powder, cinnamon, baking soda, salt, nutmeg, and ginger in a medium bowl. In a stand mixing bowl, beat butter, brown sugar, and white sugar until fluffy. Add eggs and mix well, then add in vanilla and almond extract. Gradually pour in flour and oat mixture. Scoop onto a parchment lined baking tray and bake for 12-14 minutes, until edges begin to brown. While the cookies cool, make the glaze by beating powdered sugar and milk together in a small bowl with a fork. Dip the top of the cookies in the glaze and set on tray to cool.
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