I know we still have a few more days until Thanksgiving, but I am officially moving on to all things Christmas! (I hope you have your menu planned for Thursday, but if not, this Southern Cornbread Dressing, Easy Yeast Rolls, and Pumpkin Cheesecake Bites are a good place to start.)
I’m not one to rush Christmas but I found myself resisting the urge to put up my tree pretty early this year. I guess I’m just ready to usher in some holiday cheer… and cookies, definitely cookies!
These Old-Fashioned Iced Oatmeal Cookies are the perfect transition from Thanksgiving to Christmas. The oatmeal cookie is crispy and delicious, and full of spicy nutmeg and cinnamon flavors. Like my White Chocolate Oatmeal Walnut Cookies these have a delicious coating of icing to put them over the top.
Recipe by Saving Room for Dessert
- 2 cups old-fashioned rolled oats
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons heavy cream
- 2 tablespoons warm water
- 2 cups confectioners' sugar
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper or baking mats.
Use a food processor to give the oats a course chopping (about 10 times). You just want to break them up, not grind them fine.
In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk to combine and set aside.
In the bowl of a stand mixer, beat the softened butter until creamy, about 30 seconds.
Add the brown and white sugars and mix on medium-high until light and fluffy.
Add the eggs, one at a time, beating just until the yolk disappears into the batter.
Lightly beat in the vanilla.
Slowly add the oat and flour mixture to the butter and egg mixture, mixing on a low speed just until blended. Continue until everything is fully incorporated.
Use a large cookie scoop to place the dough on the prepared baking pans. (Scoops should be leveled, not heaping, and be sure to leave room between each cookie for baking.)
Bake for 10-12 minutes, be careful not to over-bake.
Allow the cookies to rest on the pans for five minutes before transferring to a wire rack to cool completely.
To prepare the icing: combine the confectioners' sugar with cream and water.
Whisk until the sugar is dissolved and the icing is somewhat thick.
Quickly dip the tops of the cooled cookies into the icing and let the excess drip off.
Set the dipped cookies back on the rack until the icing has set.
Store the cookies in an airtight container or refrigerator.