Oatmeal Cookies with Cinnamon Icing
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Cookies!!
Not just any cookies…Cinnamon Cookies. You KNOW how I feel about cinnamon…
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.
I almost dunked my face in the cinnamon icing…cinnamon and I are very close…like face to face close.
I love a simple icing…I put it on all types of treats like pumpkin crumb cake, pumpkin cookies, and lemon bread.
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. 😉
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- Cookies
- 2 cups old fashioned oats
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoons ground nutmeg
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Glaze
- 2 cups confectioners sugar
- 1/2 teaspoon cinnamon
- 3-4 tablespoons milk
- 1/2 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
Hi – how long will. these last? can I freeze them
yes you can freeze! 3-4 days in an airtight container for freshest cookie.
Thank you, Jessica for the nice cookie recipe. Happy Thanksgiving to you and your family.
Thank you Liz! You too!
They are very delicious! Only problem I can’t stop eating them.