Iced Oatmeal Cookies

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Hi friends! I’m back from my trip to Peru and this is my first post for February. My trip was fine, super busy with my family and friends. I’m still trying to catch up with things at home but I wanted to share this recipe with you guys.

These oatmeal cookies are the perfect treat for your breakfast or any time of the day. They have a nice soft texture and are topped with a smooth vanilla icing.

Let’s start with the recipe.

Yield about 15 regular size cookies


For the cookies

1 cup old-fashioned oats

1 cup plus 2 tablespoons all-purpose flour

1/2 tablespoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter, room temperature

1/2 cup light brown sugar

1/4 cup white granulated sugar

1 large egg, room temperature

1/2 teaspoon vanilla extract

For the icing

1-2 tablespoons milk or water

1 cup powdered sugar, sifted

1/4 teaspoon clear vanilla (optional)


For the cookies

1.- In a food processor blend rolled oats until finely ground. Set aside.

2.- In another bowl mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the ground oats. Set aside.

3.- In a bowl of a stand up mixer, cream butter for a couple of minutes. Add sugars and mix until fluffy. Add egg and mix for one minute. Add vanilla extract and mix for 30 seconds.

4.- Add flour mixture into the butter mixture and mix. Refrigerate dough for a couple of hours or overnight. Cover the bowl with plastic wrap.

5.- Preheat oven to 350 F. Prepare baking sheets with parchment paper.

6.- When the cookie dough is all chilled, make the dough balls. You can use a cookie scoop or use your hands (about 2 tablespoons each cookie ball).

7.- Place each cookie ball on the prepared baking sheets. Please, leave at least 2 inches between each cookie ball. Bake for about 12 minutes or until the bottoms just begin to brown.

8.- Remove pans from the oven and let them cool completely.

For the icing

1.- In a bowl, combine sifted powder sugar with milk and vanilla. Whisk until all is well mixed. Dip the tops of the cookies into the icing and let the excess drip off. Set the cookies on a rack and let it set for half an hour.

The amount of milk/water you use will depend on how thick you want the icing to be. The icing should stick to the cookie but not runny.

2.- Store your cookies in an airtight container.


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