Iced Oatmeal Cookies

Another cookie recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin:

Take a walk down memory lane with these Iced Oatmeal Cookies. I have always been a big fan of the iced oatmeal cookies you find in the cookie aisle of the grocery store, so when I was came across a recipe for iced oatmeal cookies from Sally’s Baking Addiction, one of my favorite blogs, I had to try it (with slight modifications based on personal taste). And it was love at first bite — these cookies have the perfect texture, soft in the middle with a slightly crisp edge, and a wonderful blend of flavors that works so well with the vanilla icing. These will make a great afternoon snack for our guests at Pinehurst Inn B&B, as long as I don’t eat them all. 🙂 We hope you enjoy them as much as we do.

Here is my slightly modified version of the Iced Oatmeal Cookies.

Prep Time: 2 Hours

Cook Time: 12 Minutes

Total Time: 2 Hours and 12 Minutes

Servings: 30 cookies

Ingredients:

COOKIES:
2 cups rolled oats (old fashioned oats)
2 cups all-purpose flour
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1 cup (2 sticks) salted butter, softened
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs, room temperature
2 TBLSP dark molasses
1 TBSLP vanilla extract
ICING:
1 1/2 cups sifted powdered sugar
1 tsp vanilla extract
2-3 TBLSP milk

Instructions:

Pulse oats in food processor 10-12 times until you have a mix of textures (flour plus chopped oats). In medium bowl, whisk together processed oats, flour, baking soda, salt, cinnamon, and nutmeg.
In large bowl of stand mixer fitted with paddle attachment, cream butter, brown sugar, and sugar on medium-high speed until light and fluffy (about 2 minutes). Add eggs, molasses, and vanilla and mix on high speed until well combined. Scrape sides and bottom of bowl as needed.
While mixer is on low, add oat/flour mixture and mix until just combined. Be careful not to overmix. Cover dough and refrigerate for at least 45 minutes. Dough can be refrigerated for up to 4 days. If dough is refrigerated for more than a couple of hours, let dough sit at room temperature for about 30 minutes before scooping.
Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking liners. Scoop out dough (about 1.5 tablespoons per cookie) and place on lined cookie sheets about 3" apart (the cookies will spread as they bake). Bake for 10-12 minutes, until the edges are slightly browned. The centers will appear under-baked. Let cookies cool completely before icing.
For the icing: whisk powdered sugar, vanilla and 2 TBLSP of milk in shallow bowl (it makes it easier for dipping cookies). The icing should be fairly thick, but if it is too thick, add a teaspoon or 2 of milk. Dip the top of the cookie in the icing (it should be a quick dip) and let excess icing drip off before turning the cookie back over. Be careful not to dunk the whole cookies in the icing, you want just a thin layer of icing with crevices of the cookies showing through. It will take a couple of hours for the icing to set. Then you are ready to enjoy!

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