Iced Oatmeal Cookies
Fall is coming, and what better way to bring in the season than a batch of my iced oatmeal cookies? These cookies are so chewy and delicious. The glaze is just the right finishing touch; it’s not too thick and shiny adding a sweet finish without taking away from the great flavors of the cookie. The spice blend of cinnamon and nutmeg adds a cozy warmth making these cookies the the perfect fall cookie!
Why measure with your heart?
You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?
For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.
All of my recipes are written as I do them.
From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.
NOTE: when I say measure with your heart I NEVER mean the leavening agents or base ingredients such as flour, sugars, and butter. Not measuring these ingredients accurately will change the overall outcome of your cookie!
One Bowl for wet and dry ingredients ???
I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.
Ingredients:
Oatmeal Cookies:
1 cup flour
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/2 cup butter
1 egg
pinch salt
vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1 cup oatmeal
1/4 cup molasses
Glaze
1/2 cup Powdered Sugar
1/2 tsp Vanilla Extract
1-3 tsp Milk
Instructions:
Cream the Butter and Sugars: In a large bowl, cream together the butter and sugars on medium speed for 3 minutes until light and fluffy.
Incorporate Wet Ingredients: Add the egg, vanilla extract, and molasses. Mix until the molasses is fully incorporated into the batter.
Mix Dry Ingredients: Gradually add the dry ingredients, including the oatmeal, and mix until just combined. I used my hand mixer, you can use a spatula instead of a mixer to avoid overmixing.
Prepare Cookies: Use a cookie scoop to portion out 10 cookies and place them on a prepared baking sheet lined with parchment paper.
Chill the Dough: Refrigerate the cookie dough for 30 minutes.
Preheat Oven: Preheat your oven to 350°F (175°C).
Bake: Bake the cookies for 12-15 minutes, depending on their size.
Shape Cookies (Optional): After baking, if desired, use a round cookie cutter to shape each cookie into a perfect circle. This is best done while the cookies are still warm and malleable. For a visual guide, refer to my video, or skip this step if preferred.
Cool: Allow the cookies to cool on the baking tray for a few minutes before transferring them to a cooling rack to cool completely.
Prepare Glaze: For the glaze, combine powdered sugar and vanilla, then add milk 1 teaspoon at a time until you reach your desired thickness (I used 2 teaspoons).
Glaze Cookies: Once all the cookies are cooled, glaze them and enjoy!
