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Categories:
quick-cooking oats flour baking powder baking soda salt cinnamon ground nutmeg butter brown sugar sugar eggs vanilla powdered sugar milk vanilla
Viewed: 31 - Published at: 3 years agoIngredients
- 2 cups quick-cooking oats
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup butter room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs room temperature
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla
Method
- Preheat oven to 350 degrees and line cookie sheets with waxed paper.
- Start by pulsing the oats in a food processor several times.
- In a large bowl, combine the pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In the bowl of a stand-mixer, beat the butter on high 30 seconds.
- Add the sugars and beat until fluffy.
- Add in the eggs, one at a time, beating until yolk just barely disappears into batter.
- Adding 1/3 of the flour at a time to the batter, mix well.
- Drop the balls of cookie dough onto the lined cookie sheets and bake for 10 - 12 minutes or until bottoms are just starting to brown.
- Cool on cookie sheet for 2 - 3 minutes and then finish cooling on a cookie rack.
- When cookies are cooled, mix together the powdered sugar, milk, and vanilla for icing.
- Dip the cookies into the icing (face down). Let the icing set-up and then dip them all again.
- Let icing set-up again and store in an air-tight container. Enjoy!
