January 15, 2011

Iced Oatmeal Cookies


I got this recipe from my dear friend Rachelle, and instantly printed out the recipe and made them for my family. They are delicious and light and chewy.  They got a thumbs up from all my kiddos.

I substituted more whole wheat flour (1 cup rather than 1/2 cup in the adapted recipe) to make them healthier, and they turned out great. I used the recipe below.

Iced Oatmeal Cookies
Adapted from
Good to the Grain from Smitten Kitchen

Yield: 30 3-inch cookies (with a 2 tablespoon) larger if yours spread more.  (I got about 42 cookies)

Butter for baking sheets
2 ½  cups + 1 tablespoon old fashioned oats
1 cup  whole wheat flour
½  cup all-purpose flour
1 tablespoon plus 1 teaspoons baking powder
1 teaspoon  baking soda
1 teaspoons kosher salt
1 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon  freshly grated nutmeg

2 sticks unsalted butter, melted
2 large eggs

2 ¼  cups powdered sugar
5 to 6  tablespoons whole milk
1 tablespoon cinnamon
1/4 teaspoon kosher salt

Preheat oven to 350°F with racks in the upper and lower thirds of the oven. Rub two baking sheets with butter. In a food processor, grind 1/2 cup of oats to a fine powder, then add remaining oats and grind them all together until it resembles coarse meal, with only a few large flakes remaining.

Sift dry ingredients into a large bowl, pouring back any bits of grains or other ingredients that remain in the sifter. In a small bowl, whisk butter and eggs until combined. Using a spatula, fold the wet ingredients into the dry ingredients.

Scoop balls of dough about 2 to 3 tablespoons in size onto cookie sheets about 3 inches apart. Bake for 16 to 20 minutes, rotating the sheets halfway through. When tops are evenly brown, take them out and transfer them to a cooling rack. Repeat with remaining cookie dough. Let cookies cool completely before icing.

In a bowl, whisk icing ingredients together until smooth. It should have a honey-like consistency. Drizzle the frosting over the cookies

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