Monday, April 23, 2012

Iced Oatmeal Cookies

It's been a while, yes.  I've needed to take a break, if you want to know what's been going on you are welcome to go here :)  But I'm back and with a swingin recipe.  Let's get started.

The name "Iced Oatmeal Cookies" just doesn't seem......"enough" for these spectacular little gems.  How about, "The Best Darn Oatmeal Cookie You'll Ever Put in Your Mouth" or my personal favorite the "I will make you completely lose self control cookie because I am THAT good".  You think I am getting carried away, don't you?  Well I think you need to make these heavenly cookies so you can experience the deliciousness yourself.

As amazing as these cookies were, I would make a slight change.  The recipe calls for 1 tsp nutmeg-I will only use 1/2 tsp next time.  I would have preferred them to have a slight less nutmeggy flavor.  But if you like more of a nutmeg flavor in your oatmeal cookie-go ahead and throw the whole teaspoon in!

These cookies are soft, perfect, absolutely the best oatmeal cookie I have made...should I go so far as to say tasted??  They are pretty amazing.  If you live in Utah and have ever had one of The Sweet Tooth Fairies oatmeal cookie (which is one of the best darn things on this planet!) these are very similar to theirs.

I better wrap this up because I have my 50th oatmeal cookie I need to eat for the day.

recipe originally found here

Ingredients (4-5 dozen) For the Cookie:
1 cup butter, melted and slightly cooled 1 cup granulated sugar 1/2 cup brown sugar 2 eggs 2 tsp cinnamon 1 tsp nutmeg 1 tsp kosher salt 1 tsp baking soda 1 Tbsp baking powder 2 cup quick oats 2 cup flour For the Icing: 2 cup powdered sugar 1/2 cup heavy cream 1/2 tsp cinnamon
In food processor, add oatmeal and pulse until partly ground. Don’t make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.
In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.
Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake in a 350 degree oven for 14-16 minutes. (if you like your cookies soft like me, 13.5 minutes was perfect for my oven!)
To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden. You can put them in refrigerator to speed up process (about 30 minutes).