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MAOh hey fall 🍂
Iced Oatmeal Cookies
2 cups old-fashioned oats
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
½ cup white sugar
2 teaspoons vanilla extract
2 Tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
2 eggs
For icing:
2 cups powdered sugar
¼ cup milk
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Place oats in a food processor and pulse about 10 times or until you have a varied mixture of oats, pieces of oats and oat flour. Set aside.
In a large pan over medium heat, melt butter and let it cook, stirring frequently, until it just begins to brown, then quickly remove the pan from the heat.*
To the pan, add brown sugar, white sugar, vanilla and milk. Stir the mixture until combined. Add the flour, baking soda, cinnamon, nutmeg and salt. Stir a few times to begin to mix dry ingredients with wet.
Crack the eggs into a small bowl and whisk with a fork. Add eggs to the pan with butter and flour mixture. Stir until combined. Add the oats and stir again, just until combined.
Drop the dough onto a baking sheet in heaping tablespoons, with about 2 inches between cookies. Bake for 14-16 minutes, or until the cookies are golden brown around the edges. Remove from oven and let cool.
To make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. Spoon the icing onto the cookies, using about 1 heaping teaspoon per cookie. Spread the icing around with the back of your spoon. Icing will harden when it cools. Store cookies in an airtight container up to 2 weeks.
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