Iced Oatmeal Cookies
Cook Time: 10 to 12 minutes
Yield: 2 to 3 dozen
- 2 cups old-fashioned rolled oats
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 stick butter softened
- ½ cup coconut shortening or oil
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs large
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 3 tablespoons hot water
- Preheat oven to 350 degrees using silpat pads or parchment paper or spray baking sheets with cooking spray and set aside.
- Place old fashion rolled oats in a food processor and pulse for about 10 seconds until coarse.
- Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In the bowl of electric mixer cream butter, coconut shortening oil and sugars.
- Add in eggs one at a time then vanilla extract.
- Gradually add in flour mixture until combined.
- Using a 2 Tablespoon ice cream scoop or 2 Tablespoons scoop out balls and roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart. If you are using half sheet pans you can fit 12 cookie dough balls on a sheet. (you can buy these at your local sams club 2 pack for 10.00 dollars)
- Bake for 10-12 minutes until the bottoms begin to brown.
- Cool on the baking sheet for 5 minutes before transferring to wire rack to cool completely.
- Mix confectioners sugar and milk together in a medium bowl.
- Quickly dip tops of cookies into glaze and let excess drip off. You can also us a butter knife and spread a small amount of glaze each cookie top.
- Place back on wire rack until glaze sets.
Store cookies in an airtight container
Recipe adapted from mother thyme