This month I am participating in another recipe swap hosted by Sarah of Taste of Home Cooking. Our theme was Cooking/Baking for the Holidays. I was assigned Nichole’s blog, The Cookaholic Wife. I honestly had a difficult time choosing just one thing to make from her blog since she has so many amazing recipes. At some point, I need to try baking her apple pie for one. I love apple pie, and I certainly don’t want to share sometimes, so this would be the perfect excuse to eat the pie all by myself. Heh heh.
I saw Nichole’s old fashioned iced oatmeal cookies and knew that I had to bake them. I used to eat these when I was younger and even at the start of my working career. I remember them being nice and chewy with a bit of icing drizzled on the top for a sweet finish. They were similar in taste to oatmeal raisin cookies, only without the raisins.
Nichole’s recipe did not disappoint. I shared these cookies with my skating coach and friends, and they all raved about them for several days afterwards. My husband also enjoyed these, and we had a fun time fighting over the last ones.
Thank you, Nichole, for sharing such a wonderful recipe.
Old fashioned iced oatmeal cookies
- 2 cups old-fashioned oats not instant
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon. salt
- 2 sticks unsalted butter melted
- 1 cup sugar
- 1/2 cup light brown sugar packed
- 2 eggs
- 2 cups powdered sugar
- 5 Tablespoons milk of choice
- Preheat your oven to 350 degrees F.
- Grease or line two standard cookie sheets (or use a silicone baking mat like I did).
- In a medium sized bowl, mix together the oats, flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
- In the bowl of your stand mixer or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy. Individually add the eggs until each has been fully incorporated.
- Turn the mixer to low and gently and slow add the flour mixture until just combined.
- Using a medium cookie scoop (or two rounded teaspoons), scoop out portions of dough on your cookie sheet and space them at least 1 inch apart.
- Bake in your preheated oven for 14-16 minutes or until the tops of the cookies turn a golden brown.
- Turn off the oven and remove the baking sheet from the oven and set on your countertop to cool.
- In a medium to large bowl, whisk together the powdered sugar and milk. After the cookies have cooled, use a fork (or a whisk) and drizzle glaze on top of the cookies. Allow the glaze to completely harden before storing.