Let me just say that these cookies will rock your world! They’re quite possibly the best cookies I’ve ever made. Yeah, they’re that good ;). I know what you’re thinking, “How could these oatmeal cookies possibly be better than a cookie with chocolate?“. I don’t know how, but they left everyone asking for more. They’re very similar to store-bought iced oatmeal cookies – except way better! (Because isn’t everything homemade better than store-bought?!?) Crisp, buttery, and delicious – with frosting!! Bake these cookies. Like today. And maybe double the recipe because I promise you’ll eat more than one =). Enjoy!
Iced Oatmeal Cookies
1 cup quick oats
1 cup all-purpose flour
1/2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 stick butter, melted
for the frosting:
1 cup powdered sugar
2 tbsp milk
1. In food processor (or blender), add oatmeal and pulse until partly ground. Don’t make into a fine powder, leave some chunks. Combine oatmeal, flour, cinnamon, nutmeg, salt, baking powder and baking soda in bowl and stir to combine.
2. In mixing bowl using wooden spoon, stir together butter with sugars. Add egg. Mix in dry ingredients and stir until thoroughly combined.
3. Drop onto buttered baking sheet using a #40 scoop. Bake in a 350 degree oven for 12 minutes, or until golden brown. Remove from oven and cool 5 minutes on baking sheet. Transfer to wire rack to finish cooling.
4. To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden. Makes about 2 dozen cookies.
*adapted from Shugary Sweets
