Grandma’s Glazed Oatmeal Cookies

It may sound strange, but really the only thing that Scott and I even remotely argue about is cookies.  Normally, it starts with me asking him what kind of cookies he wants that week.  He normally replies with, “I don’t care.”  To which I start naming off different cookies that I have in the backlog, and then he’ll either wrinkle his nose and go “No”, or shrug and say “Whatever”.  The whatever reactions are normally the recipes that I end up making.   Except for lately when I’ve just been making whatever I wanted, and he either eats it or doesn’t.  He usually always ends up eating it.  And liking it (which means I win the baking game another week.  But no one is really keeping score).  And we really don’t argue.

These I made when he was out of town for the weekend, and I wanted to surprise him with a cookie that he’d never had before.

Original recipe is here: http://www.motherthyme.com/2013/11/iced-oatmeal-cookies.html

 

Here’s What You Need

2 cups oats

2 cups flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp cinnamon

½ tsp nutmeg

1 cup butter, softened

1 cup brown sugar

½ cup sugar

2 eggs

1 tsp vanilla

 

Glaze

2 cups powdered sugar

3 tbsp milk

 

And Here’s What You Do

  1. Preheat oven to 350 degrees. Prepare your cookie sheet in your favorite way and set aside
  2. Pulse oats in a food processor for about 10 seconds until coarse
  3. Combine oats with flour, baking powder, baking soda, salt, cinnamon, and nutmeg
  4. Cream butter and sugars until light and fluffy
  5. Add eggs one at a time until well combined
  6. Add flour mixture to butter mixture and mix well
  7. Roll dough into 2 tablespoon sized balls and place about two inches apart on your prepared cooking sheet.
  8. Make for 10-12 minutes, or until the bottoms turn a light golden brown
  9. Cool on the sheet for 5 minutes before moving to a wire rack to cool completely
  10. To make the glaze, combine the powdered sugar and the milk
  11. Dip tops of cookies into glaze (once they have completely cooked), and let the excess drip off
  12. Place back on wire rack until the glaze sets

 

What I Did

I normally don’t follow the instructions to the letter when it says “rounded teaspoonfuls” or “2 tablespoonfuls”, preferring my own cookie scoop to do the trick.  However, I did following the instructions this time, diligently measuring out two tablespoons for each cookie.

photo(3)

I was on the phone with my dad when I was mixing up the glaze.  When the amount of milk that the recipe calls for wasn’t proving to be enough to get it to an acceptable glaze consistency, my dad asked me what I was doing.  Apparently, glaze that is too dry makes more noise than I thought it did.  Adding more milk did the trick, even to the point where my dad said “That sounds better!”  He could hear the spoon hitting the side of the bowl with more ease than it did before…

Can we talk a second about the wire racks?  Do you absolutely have to have one?  No.  I baked cookies for years without having one.  And when I did get one, that’s all I had.  One.  Now I have three, and I love them.  So yes, I would recommend getting them.

 

Reaction

There is something akin to a soft gingerbread cookie about these.  As it is, they contain a great deal of the same spices that my own gingerbread cookies do, apart from no ginger.  Scott took one bite and said that they reminded him of the soft glazed gingerbread cookies that the Grandmothers company creates.  I have to agree with him.

These cookies are also not terribly sweet, which makes me think of more of a breakfast type cookie that you buy pre made.  Definitely one to keep in the collection!

 

Until Next Time,

Peace, Love, and Cupcakes

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