Soft and chewy Iced Oatmeal Cookies, perfect with a tall glass of milk!
Countdown to Christmas Cookies — Week 1
Just seven more weeks until Christmas Eve!
When you think how quickly this year has flown by, Christmas is going to be here before we know it. Think about all the events you have leading up to Christmas. Thanksgiving, holiday parties, shopping, decorating, sending holiday cards, you name it. I like to get as much down now as I can before the holiday rush so I can enjoy the season.
To help you plan your holiday cookie list, for the next six weeks I will be feature some of my holiday favorites in my third annual Countdown to Christmas Cookies series. Each year I have done this I have featured some of my holiday favorites. This year it’s all about my favorite classic holiday cookies.
I am kicking it off with these classic Iced Oatmeal Cookies. I heard they are Santa’s favorite. These cookies are simply delicious! They have such great flavor and texture. I have to admit, these are probably one of my top five all-time favorite cookies, no matter what time of year it is. The are dangerously good, so beware once you start eating these you may have a hard time putting them down. This is coming from experience.
With the hustle and bustle of the holidays, these are super easy to make. Just make the dough, drop, bake and glaze. If you are going to any cookie exchange parties this year, I highly recommend making these.
The gift of food is always the best present. Make these cookies and place them in pretty packaging along with a recipe card. They will make a lovely gift everyone will love.
What you need
Old-fashioned rolled oats
All purpose flour
Quickly pulse the rolled oats in your food processor.
Make 2 tablespoons size dough balls and place on a greased cooking sheet. Bake in a 350 degree oven for 10-12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Glaze once the cookies are cool.
Iced Oatmeal Cookies
- 2 cups old-fashioned rolled oats
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup 2 sticks butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups confectioners sugar
- 3 tablespoons milk
Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
Place 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.
Using an electric mixer cream butter and sugars.
Add in eggs one at a time then vanilla extract.
Gradually add in flour mixture until combined.
Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.
Bake for 10-12 minutes until the bottoms begin to brown.
Cool on the baking sheet for 5 minutes before transferring to a 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.
Place back on wire rack until glaze sets.
Store cookies in an airtight container.
To have these cookies turn out flat, you don't want to over ground the oats, just a couple quick pulses in the food processor to break them up a bit. If the oats are finely ground, the cookies won't spread. You want to keep the oats in tact as they create texture.