I’ve been in a cookie-baking mood lately but didn’t feel like making anything outrageous. When I saw this recipe for iced oatmeal cookies, I knew I found my recipe. The cookies reminded me of the ones I would buy at the market as a little girl. They would come in a pack of 30 for, like, $1, perfectly crunchy with a nice hard glaze on top.
This cookie was pretty darn close. I made them a little larger and didn’t press them before putting them in the oven, so they didn’t spread as much, leaving them a little thicker and softer. This is in no way a complaint. I loved them, and I was happy to learn something new.
Whenever I make oatmeal cookies, I always use old-fashioned rolled oats and leave them whole. This recipe called for the oats to be ground in a food processor. I think this is why I loved the cookies so much. I’ve always loved the taste of oatmeal cookies but have never been a huge fan of the texture. I think the next time I make these—and there will be a next time—I will grind ¾ of them and leave a small portion whole. Just to give it a little punch.
For the cookies:
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
1 cup light brown sugar
½ cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups confectioners sugar
3 tablespoons milk
- Preheat oven to 350°. Line the baking sheets with parchment paper 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 two inches apart. Bake for 10 to 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. Add more milk if the glaze is too stiff. 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.
Cheryl Vivian is a neurotic baker who came to D.C. via Detroit, Chicago, and New York City. She likes to get nerdy about baking, and there are at least two dozen eggs, four pounds of butter, and a quart of buttermilk in her fridge at all times. She doesn’t cry over burnt cookies, sunken cakes, or tough pie dough, but she will try (and try) until it’s just right. Cheryl loves to blend new trends with traditional recipes and believes that everything is better with a pinch of salt. Follow along on Instagram at @cherylvivian.