The healthy eating continues around here and it is so enjoyable. I have not really had sweets for nearly two weeks. Well until these cookies came along.
There are some grocery store cookies I still have an affinity for. Iced oatmeal cookies being one kind. Like alot. Oreos too.
I refuse to buy these cookies in the store. Actually the list of foods I refuse to buy is quite long but processed cookies from the store is really really high up there. So as with the nutter butters I figured I could just make them myself.
At first I was sure this was going to wind up in the “sure that’s a great cookie but it is not quite right” pile. They taste like eggnog. Nathan disagree but seriously. Eggnog. Even after they were baked all I could taste was eggnog. I am not saying that was a bag thing I just wasn’t sure they were going to turn into the cookies I was hoping they would
Enter the glaze. The glaze took these eggnogy oatmeal cookies and turned them in to the bigger badder better version of the store bought classic. So while yes it is work to get the glaze on the cookies I urge you to do it. So perfectly delicious.
I served these as dessert at a dinner party over the weekend I think only one glazed cookies survived the ordeal. Even I, who was avoiding sugar and gluten, ate three. Three. I don’t regret it.
Mercifully they are all gone now. So I am back to a stunning vegetarian dinner and maybe some fruit for dessert.
Iced Oatmeal Cookies (makes 3 dozen)
From Mother Thyme
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. Dip the tops of cookies into glaze and let excess drip off. Place back on wire rack until glaze sets.