These oatmeal cookies just might be our new family favorite. They are soft and chewy and full of wonderful oatmeal and cinnamon. I used this recipe, but made a few minor changes. I used quick oats instead of old fashioned oats, and eliminated having to grind them in the food processor. One less step and one less variable to the perfect cookie. In order to get the spotty look of the icing, dip the tops of the cookies in the icing quickly and immediately lift and shake a bit. If you let them splat into the icing for too long, the tops will get saturated and you won't get the crackled look.
Iced Oatmeal Cookies
Cookies:1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2 cups quick oats (not instant)
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Icing:
1 cup powdered sugar
1 1/2 Tablespoons milk
Preheat the oven to 350F. Line baking sheet with parchment paper. Set aside.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla and beat until well blended. Add the flour, quick oats, baking powder, baking soda, salt, cinnamon, and nutmeg, and beat until just combined.
Use a 2 Tablespoon size cookie scoop to scoop the dough into balls and drop on the prepared baking sheet. Bake the cookies in the preheated oven for about 10 to 11 minutes, or until the edges are golden and the centers are just set. Remove cookies from the oven and let cool on the pan for 2 to 3 minutes before transferring to a cooling rack to cool completely before icing.
For the icing, in a medium bowl, stir together the powdered sugar and milk until smooth. Quickly dip the tops of the cookies in the icing and immediately lift out and shake off any excess icing. Place cookies on the cooling rack and let the icing dry. Repeat with remaining cookies. Makes about 24 cookies.
Enjoy! -Cardamommy
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