Raisin-less Iced Oatmeal Cookies

Feb 16th

The other day I had this great idea to make chocolate chunk marshmallow cookies. The dough was delicious and they looked great going into the oven. Imagine my disappointment when I smelled burning sugar and opened the oven door to find a mess of spreading dough, melted marshmallows and an oven that would need cleaning, ASAP (I probably clean my oven once a year, not gonna lie).

I would call that an epic fail. Now technically it was still a win in that cookie scraps still taste like cookies, but I needed some ego-soothing, i.e. a recipe that couldn’t fail. I came across a post on Pinterest for the “best cookies on the internet” or some such nonsense, but of course got taken in. I loved the look of these thin, glazed oatmeal cookies because I believe there is a store-bought version out there that was a favorite of mine growing up.
Well, folks, the internet came through this time. These cookies were JUST like I remembered, except soft and chewy and with way less preservatives and high fructose yah yah. Bonus, I didn’t need to get out my mixer! These were honestly a dream to make. I didn’t list a source because upon further searching, I think every food blog on the internet has a similar recipe. I wrote it in my lingo and added vanilla to the glaze, but otherwise it’s the same.
Second story – I had a $25 Williams Sonoma card I wanted to get rid of. In the store I found one of those spring loaded cookie scoops and thought, “perfect, and I’ll have more money leftover so I can buy something at the register”. The person checks me out and says, that’ll be $28.50. WOW I shop at HomeGoods too much! Holy crap. It is pretty awesome, though, and that’s why my cookies are so perfectly round. I will probably be making cookies a lot more often now, just because the perfectly round balls of dough make me feel happy in my soul. It’s the small things in life for this girl.
Raisin-less Iced Oatmeal Cookies
Makes 3 dozen
2 c. old-fashioned oats
2 c. all-purpose flour
1 tbsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
½ tsp. nutmeg
1 tsp. kosher salt
2 sticks (1 c.) unsalted butter, melted
1 c. granulated sugar
½ c. brown sugar
2 eggs
2 c. powdered sugar
3 tbsp. milk
1 tbsp. vanilla
1. Preheat oven to 350 degrees and line two baking sheets with silpat or parchment.
2. In a food processor or blender, pulse/blend oats until partly ground (you don’t want them to be powdery, just chopped).
3. Add flour, baking powder, baking soda, cinnamon, nutmeg and salt to processor and pulse several times to combine.
4. In a glass bowl, melt butter. Add sugars and whisk well. Add eggs, 1 at a time, and whisk well to combine completely.
5. Add oat/flour mixture to butter mixture and gently stir until just combined.
6. At this point, you can chill the dough to make it easier to roll or use water-moistened hands to roll dough into 1 inch balls. Place on baking sheet, making sure to space them at least two inches apart.
7. Bake for 14 minutes or until set – the edges should turn just slightly golden.
8. Let set on sheet about five minutes then gently remove to wire rack to cool completely.
9. To make glaze, whisk glaze ingredients together until blended. Hold cooled cookies in fingertips and dunk face-down in glaze. Lift up and let excess glaze drip off, then turn right side up and return to cooling rack. Continue with the rest of the cookies.
10. Let glaze set completely before storing in an airtight container.
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