Iced Oatmeal Cookies
It’s like you’re at Grandma’s house.
Delicious and soft with a light, sweet glaze.
Makes 24 Cookies | Prep Time: 15 minutes | Cook Time: 12 minutes | Additional Time: 45 minutes
INGREDIENTS
2 cups old fashioned oats
1 cup butter (room temperature)
1 cup brown sugar
½ cup granulated sugar
2 eggs (room temperature)
½ cup sourdough starter discard
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
ICING
2 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons milk
DIRECTIONS
Mix the dough:
Pulse the oats in a food processor about 10-12 times or until the oats are different sizes - some big, some small. In a large bowl or stand mixer, cream together the brown sugar, granulated sugar, and butter until light and fluffy, about 5-7 minutes.
Add in the eggs, one at a time. Add in the starter and vanilla and mix well. In a second medium sized bowl, whisk together the flour, oats, baking soda, salt and spices. Gradually add the dry ingredients into the wet ingredients. Dough should be soft and sticky.
Chill the cookie dough for 45 minutes in the fridge before baking.
Bake the cookies:
Preheat the oven to 350˚F.
Using a cookie scoop or spoon, drop the dough about 3” apart onto parchment paper lined baking sheets. Press each cookie slightly to flatten.
Bake until soft but set, 11-12 minutes. The edges should be light browned and the centers will look very soft.
Allow the cookies to cool for about 5 minutes, then transfer to a wire rack to cool completely.
Mix the icing: (You can do this while the cookies are cooling. If the cookies are too hot when the icing is added, it will become very thin and run off the cookies completely.)
In a medium mixing bowl, add the powdered sugar, vanilla and 1 tablespoon of milk. Using a fork, stir the ingredients together as much as you can. Slowly add a teaspoon of milk at a time, just enough to make a very thick icing. You don’t want frosting - just a thick icing that will spread when drizzled on top of each cookie.
Dip the tops of the cookies lightly into the icing and allow the icing to set and harden a bit before stacking.
