Old-Fashioned Iced Oatmeal Cookies – perfectly crunchy cookies that everyone loves! Dressed up with a sweet glaze!
So apparently, it’s already November 6th. Which means there are 21 days left till Thanksgiving and 48 days till Christmas. How did this happen? Where is the time going?
I think I am still recovering from the time-change. It always takes me a couple of weeks to adjust to the shorter days.
If that’s not enough, the weather turned seriously chilly here in Kansas and I’ve been wearing scarves everyday. I don’t do well in cold.
Would you like to guess how fast these disappeared? Way too fast, if you ask me! These cookies have perfectly crispy edges and softer centers. The cinnamon in the dough really comes through in each bite. I actually like them a lot without the glaze, just plain. But the glaze makes for a great finishing touch.
These cookies would be great as a gift this holiday season. Everyone loves them and will happily munch on them! The old-fashioned cookies are so comforting and always heart-warming, it will make you happy to bake up a batch!
MORE OATMEAL COOKIES:
OLD-FASHIONED ICED OATMEAL COOKIES RECIPE:
Old-Fashioned Iced Oatmeal Cookies
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1/2 teaspoon vanilla extract or almond extract
- 1/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup powdered sugar
- 1 and 1/2 Tablespoons milk half and half or cream
- Place oats in a food processor and process few times, until it resembles coarse flour (not fine but not whole oats). Place the oats in a large mixing bowl.
- Add flour, baking powder, soda, salt, cinnamon and cloves and whisk it all together.
- In another large mixing bowl, using an electric mixer, mix melted butter and both sugars together until smooth.
- Add extract and the egg and mix until smooth.
- Add the dry ingredients to the wet ingredients and mix just until incorporated.
- Cover the bowl with cookie dough with a plastic wrap and chill for at least 2 hours, preferably overnight.
- When ready to bake, preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Drop rounded tablespoons of dough onto the sheet, leaving plenty of space between them. The dough will spread during baking.
- Bake cookies for 14 to 15 minutes, or until golden brown around the edges and set in the center.
- Cool for 5 minutes on the baking sheet. Transfer onto a cooling rack to cool completely.
- !to make the glaze:
- Whisk sugar with milk. Dip each cookie in glaze. Set back on cooling rack.