I could spend this post writing about childhood nostalgia and oatmeal cookies. But I didn’t like oatmeal cookies when I was a kid. I could spend this post raving about the flavor combinations and texture of the cookies. But that’s boring. I could tell you a silly story from my life and somehow relate it back to these cookies. But, nahh. I’ll just say that I loved these cookies. They are plain, they are simple, and they are a classic. And they involve icing. Always a bonus!
2 cups old fashioned oats
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 cups powdered sugar
5 tablespoons milk
1. Preheat oven to 350Â°F and butter two cookie sheets. Set aside. [I used parchment paper instead of butter]
2. In a food processor, pulse oats until partly ground. You don’t want a fine powder, you want a coarse meal. Mix in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
3. In a large bowl, beat together the melted butter, sugar and brown sugar. Add eggs, one at a time. Mix in the dry oat mixture, stirring until thoroughly combined.
4. Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets. Bake for 14-16 minutes, rotating halfway through, until browned. Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
5. Once cookies are completely cooled, whisk together the powdered sugar and milk until smooth. Generously frost each cookie and allow the glaze to harden completely before storing. Store in an airtight container for up to a week.
Makes 18-20 cookies.