I love these oatmeal cookies, they will also be returning year after year. My two year old loves them too. When she gets her choice of which cookie to choose from, this is one that she picks the most. They are soft and wonderful. Next time I will double the recipe.
Makes about 2 dozen
- 2 cups old-fashioned rolled oats
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups confectioners sugar
- 3 Tablespoons milk
- Preheat oven to 350 F (180 C). Lightly grease cookie sheets or line with parchment paper and set aside.
- Place rolled oats in a food processor and pulse for about 10 seconds until coarse. Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Cream butter and sugars with an electric mixer. Add in eggs until well combined then add in the vanilla extract. Gradually add in the flour mixture until combined.
- Roll dough into 2 Tablespoon size balls (or smaller if you want more) and place on baking sheet about 2 inches apart.
- Bake for 10-12 minutes until the bottoms begin to brown. Cool on the baking sheet for 5 minutes before transferring to a cutting board or wire rack to cool completely.
- Mix confectioners sugar and milk together in a medium sized bowl.
- Drizzle about a teaspoon of the glaze on the top of the cookie and spread it out a little with a spoon.
- Let the glaze set then store the cookies in an airtight container.
Recipe adapted from Mother Thyme