We're all very excited that my sister is having a baby girl in June. Her shower was this weekend, and there was soo much delicious food there. Caprese Pasta Salad, Tollhouse Pie, Lemon Coconut Pixies & Iced Oatmeal Cookies were my contribution.
Lots of Oatmeal cookie fans in my family, and when I saw these on Pinterest I snagged them right away. I made only one change, and that was to use quick oats instead of old fashioned, because I had a lot of them on hand. I doubled the recipe, and used my 1" cookie scoop. I got so many complements on these, actually having to pull out my phone and give people the link to the blog because they all wanted the recipe. Thank you so much to Jennifer at Mother Thyme for this instant family favorite!
* Exported from MasterCook *
Iced Oatmeal Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups old-fashioned rolled oats (I used quick oats)
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup butter -- (2 sticks) softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups confectioners sugar
3 tablespoons milk
Heat oven to 350º. Line cookie sheets with parchment paper. Pulse oats in a food processor. Just break them up a little, don't grind them into a powder. This helps the cookie keep their shape.
Combine flour, bp, bs, salt, cinnamon, nutmeg and oats. In a stand mixer, cream butter, sugar and brown sugar. Add eggs, one at a time, scraping down bowl if necessary. Add vanilla. Slowly add flour mixture until combined.
Scoop cookies with 1" scoop onto lined sheets. Bake for 10 to 12 mins. Let cool on the sheets for 5 mins before moving to a wire rack to cool completely.
Prepare glaze, mixing confectioner's sugar and milk together. Move wire racks over the parchment lined sheets (this makes clean up super easy! Dip tops of cookies into glaze, let excess drip off and then place onto rack.