Baked goods are my downfall. My enemy. If there were a choice, I would just live off of them. My sweet tooth takes control and there is no letting go. I literally had to distribute these out to the neighbors so that I wouldn't eat them all.
A soft, cinnamon cookie with oatmeal for texture and taste and then dipped in some powdered sugar icing. The sweet icing balances out the cookie. Giving it a nice sweet note while still letting the floor of the cookie shine through. This is a must make for the baking list.
We start by getting all of our ingredients ready.
Flour, sugar, brown sugar, baking powder, baking soda, cinnamon, vanilla, salt, butter, milk, eggs and oats.
Start by measuring out the oats and placing it into a food processor to pulse it a few times to break
the oatmeal into smaller pieces. I did it just a couple of times as I didn't want to lose the texture the oats give the cookies.
In a bowl, mix your butter until light and fluffy. Add in your sugars and mix, scraping down the sides of the bowl as you mix. Add your eggs, one at a time mixing between each egg to ensure proper distribution. Add your vanilla and give the butter sugar mixture one last mix.
Using a sifter, sift your dry ingredients together, flour, baking powder, baking soda, cinnamon and
salt. This makes sure that there are no lumps in the dry ingredients. In batches, slowly combine the flour mixture with the butter & sugar mixture. Next stir in the oats scraping down the sides of the bowl to make sure they are combined.
Using a tablespoon sized cookie scoop, place cookie dough on a parchment lined cookie sheet. Bake at 375°F for 10-12 minutes or until cookie edges are golden brown. Do not over bake.
Recipe:
Makes about 24 cookies
Ingredients:
1 Cup Butter, softened
1 Cup Brown Sugar
1/2 Cup White Sugar
2 Eggs
1 1/2 tsp. Vanilla
2 Cups AP Flour
2 Cups Rolled Oats
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Salt
Icing:
1 Cup Powdered Sugar 1-2 T Milk or Cream
1 tsp. Vanilla
Directions:
1) Preheat oven to 375°F.
2) In a bowl beat butter until light and fluffy. Add sugars and continue to mix thoroughly.
3) Add eggs, one at a time, mixing between each egg. Add vanilla and mix.
4) Sift together Flour, Baking Powder, Baking Soda, Cinnamon and Salt.
5) (Optional) In a food processor, add the whole oats and pulse mix it a few times to create some smaller oat pieces, this is more or less a texture thing.
6) Add sifted ingredients to Butter & Sugar mixture in small batches, making sure not to over mix.
7) Add oats, mix and scrape down the sides of the bowl to ensure it is mixed thoroughly.
8) On parchment lined cookie sheets, place tablespoon sized cookie mound.
9) You can leave them mounded for a more thin and crispy cookie or slight press down the center of the cookie mounds for more softer cookie.
10) Bake for 10-12 minutes, let cool on cookie sheets slight and remove to a cooling rack.
11) While the final batch of cookies are baking, mix powdered sugar, vanilla and milk in a shallow bowl, stir until smooth.
12) Once the cookies are completely cooled, dip the cookies, right side up into the icing. Quickly remove the cookie and place back onto the cooling rack. You can also spread the icing on the cookies with a spatula.
Flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, vanilla, salt, butter, milk, eggs and oats. d oats. oats. oats. ats. ts. s. . sweet icing balances out the cookie. Giving it a nice sweet note while still letting the flavor of the cookie shine through. This is a must bake.
Look! Some didn't even make it to the icing process. Oops.
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