Lunchbox Iced Oatmeal Cookies

October 3, 2014

in Cook What You Like, Cookies and Confections

Old Fasion Oatmeal Cookies

Take a break.

Pour yourself a mug of coffee or tea or a glass of cold milk.  Grab a couple of these oatmeal cookies and take a breather from the real world.  Bite through the crackly thin icing.  A touch of cinnamon, the gentle vanilla scent, tender crumb with texture… you’re thinking about somewhere else other than where you’re at.  Maybe a couple more cookies before the daydream’s over.

Recipe: Lunchbox Iced Oatmeal Cookies

One of  America’s favorite cookie!  Easy to bake and take the cookies everywhere – picnics, lunches, out the door. The icing stays intact if allowed to dry completely before storing.

Ingredients

  • 1 1/2 cups rolled oats
  • 2 cups unbleached all-purpose flour (may substitute up to 3/4 cup whole wheat flour)
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup unsalted butter, softened
  • 3/4 cup minus 1 Tablespoon granulated sugar
  • 3/4 cup light or golden brown sugar, packed tightly
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract

Icing (optional)

  • 2 cups powdered sugar
  • 2-3 Tablespoons light cream or milk

Instructions

  1. Make dough: in a food processor, grind rolled oats until more than half of the oats are coarsely ground.  Into a medium bowl, combine oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
  2. Using a stand or hand-held mixer on medium speed, whip butter until fluffy, 2-4 minutes.  Add sugars and mix until fluffy, 1-2 minutes.  Add eggs, one at a time, mixing well after each addition.  On low speed, gradually add dry mixture; scrape bowl sides as necessary.  The last part may be mixed in by hand if too much flour is flying around.  Let dough rest for 15 minutes.
  3. Preheat oven to 350º F: using a small scoop or two spoons, shape cookies about the size of small ping pong balls and placed on silicone or parchment paper lined cookie sheets, spacing balls 2 1/2″ apart.  Bake until cookies are golden brown on the bottom.  If baking two sheets at a time, halfway through baking, rotate sheets top to bottom and front to back.  Remove baking sheets from oven and let cookies rest on baking sheets for 5 minutes before removing to wire racks to cool completely.
  4. To ice cookies (optional):  in a small bowl that’s wide enough to dip in  tops of cookies, combine powdered sugar and light cream or milk and mix until powdered sugar lumps disappear.  Add a few drops more milk if icing is too thin.  Place wax paper underneath a drying rack to catch drips.  Dip the tops of cooled cookies into the icing, invert, and let dry on wire rack.  Cookies keep for up to 2 weeks in an airtight container.

Makes about 4 dozen cookies.

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