Iced Oatmeal Cookies

Iced oatmeal cookies are one of my favorite cookies. I remember I used to eat these all the time with my grandma. We’d always buy the Mother’s Iced Oatmeal cookies from the store and eat them at home. As I was reading the New York Times, I stumbled upon this Iced Oatmeal Cookie recipe. It seems like an amazing recipe, however I altered a couple of the ingredients and simplified some steps. Let’s make some cookies!

You will need:

1 cup of old-fashioned rolled oats

1 cup of all-purpose flour

¼ teaspoon of salt (preferably sea salt)

½ cup of granulated sugar

¼ packed cup of light brown sugar

1 large egg, room temperature

½ teaspoon of cinnamon

½ teaspoon of ginger

½ teaspoon of ground cloves

½ teaspoon of nutmeg

1 teaspoon of vanilla extract

½ teaspoon of baking soda

4 tablespoons of unsalted butter, melted

¾ cup confectioners’ sugar (aka powdered sugar)

5 teaspoons of either whole milk, plus more if needed

1. Preheat your oven to 350℉ and line a cookie sheet with parchment paper. (Don’t use wax paper because parchment and wax paper are not the same. Wax paper will melt in the oven and potentially catch on fire).
2. In a medium-sized bowl, combine your rolled oats, flour, and salt (dry ingredients) with a whisk. In a large bowl, with an electric mixer, beat both the brown and granulated sugars, the egg, cinnamon, ginger, ground cloves, nutmeg, vanilla extract, and baking soda (wet ingredients) on high, scraping the sides of the bowl to make sure everything is evenly incorporated. Mix until the mixture is pale, thick, and glossy. This takes about 2 minutes. Reduce your speed to medium, slowly drizzle in the melted butter (make sure it’s unsalted, otherwise your cookies will be salty. Also, please don’t use margarine, margarine doesn’t contain milk, making your cookies greasy and they won’t taste good). Add your dry ingredients and fold them into your wet ingredients, being careful not to overmix.
3. Spoon 15 golf ball-sized mounds of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake until the edges are golden brown, but the center is still gooey, for about 12-14 minutes. When done, immediately take the cookies out of the oven and tap them on the counter to help flatten them out. Let them rest for 5 minutes.
4. In a small bowl, combine the confectioners’ sugar and milk using a fork until the icing is smooth and very thick, but still moves when you tilt your bowl. If your icing is way too thick, add small increments of milk until your icing is the right consistency.
5. Now, dip only the tops of each cookie into the icing and allow any excess to drip back into the bowl. Place cookies frosting side up back onto the cookie sheet and allow the icing to harden for about 10-15 minutes. You can store the cookies in an airtight container (or a ziplock bag) at room temperature for about a week.

What are you just sitting around for? Go make some cookies!