Real quick though…How was your weekend? Mine was filled with baking and I loved every second of it. I finally had a Saturday that I could devote to my oven and I am so glad that I did because I ended up with these guys…oatmeal cookies with cinnamon icing. They are to die for.
I had four of them…in 3 minutes.
The dough is delicious…definitely a bowl licking dough. I chilled it for about an hour before I baked them. I think it helps brings the flavors together and it makes the dough easier to work. I measured and rolled into balls and then lightly pressed them down. You don’t have to do this. It just makes a flatter cookie. These actually bake really well so you can just roll the dough into a ball and leave it at that.
A little butter, confectioners sugar and water can change EVERYTHING. In this case, I added a touch of cinnamon and vanilla. So yum and the perfect topping for these cookies.
These would be a great Thanksgiving treat! What are your plans for the big day? I am heading back to Iowa to be with my family – so looking forward to being to hanging in my stretchy pants and eating all day. 😉
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 2 cups old fashioned oats
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2½ teaspoons cinnamon
- ½ teaspoons ground nutmeg
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar
- ½ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups confectioners sugar
- ½ teaspoon cinnamon
- 3-4 tablespoons milk
- ½ teaspoon vanilla
- Preheat oven to 350 degrees and spray a baking sheet with non-stick spray or line with a silpat mat or parchment paper.
- In a food processor, pulse rolled oats for 10 seconds.
- In a medium bowl add rolled oats, flour, baking soda, baking powder, salt and cinnamon.
- In a stand alone mixer fitted with a paddle attachment cream together butter and sugar until light and fluffy. Add eggs one at a time and vanilla until combined, scraping down sides as necessary.
- Slowly add flour mixture until combined.
- Roll dough into two inch balls (about two tablespoons) and bake for 12 minutes until bottoms are lightly brown. Place on a cooling rack and let cool completely.
- To make glaze, add confectioners sugar, cinnamon, milk and vanilla into a bowl and mix. Dip cooled cookies into glaze, letting any excess drip off. Place back on cooling rack to set, about 1 hour.
Source: Stuck on Sweet, Slightly adapted from: Mother Thyme