ICED OATMEAL COOKIE RECIPES

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ICED OATMEAL COOKIES RECIPE - NYT COOKING



Iced Oatmeal Cookies Recipe - NYT Cooking image

These extra craggy oatmeal cookies start by beating sugar with eggs, instead of mixing the typical way: creaming butter and sugar first. This method gives the cookies a crusty exterior, which eventually cracks, creating deep fissures along the surface over centers that are still gooey and chewy. With a couple of teaspoons of cinnamon (or pumpkin pie spice) and vanilla for flavor, they make a wonderful and simple pantry cookie to bake over and over again. Don’t skip the final step: These cookies are visually and texturally incomplete without their classic coat of glossy white icing.

Provided by Jerrelle Guy

Total Time 35 minutes

Yield 15 cookies

Number Of Ingredients 12

1 cup/95 grams old-fashioned rolled oats 
1 cup/128 grams all-purpose flour 
1/4 teaspoon kosher salt
1/2 cup/100 grams granulated sugar 
1/4 packed cup/55 grams light brown sugar
1 large egg, at room temperature
2 teaspoons ground cinnamon or pumpkin pie spice  
1 teaspoon pure vanilla extract 
1/2 teaspoon baking soda 
4 tablespoons/57 grams unsalted butter, melted 
3/4 cup/92 grams confectioners’ sugar 
5 teaspoons whole or oat milk, plus more as needed 

Steps:

  • Heat the oven to 350 degrees and line a large cookie sheet with parchment.
  • In a bowl, combine the oats, flour and salt. In the bowl of a stand mixer fitted with the whisk attachment, beat both sugars with the egg, cinnamon, vanilla and baking soda on high speed, scraping the bowl as needed, until glossy, pale and thick, a full 2 minutes. Reduce the speed to medium. Very slowly drizzle in the melted butter and whisk until thoroughly incorporated. Add the oat mixture and gently fold by hand using a wooden spoon or rubber spatula just until incorporated, being careful not to overmix.
  • Using a small cookie scoop or two spoons, drop 15 golf ball-size mounds of dough onto the sheet pan, spacing them at least 2 inches apart. Bake until the edges and surface are set and lightly golden brown, but the center is still gooey, 12 to 14 minutes. Remove from the oven and immediately rap the cookie sheet on the counter or stovetop a couple of times to help the cookies flatten a little more, and cool on the sheet for 5 minutes.
  • In a small bowl, mix the confectioners’ sugar and milk using a fork until the icing is completely smooth and very thick but still moves if you tilt the bowl. Add more milk in small increments as needed. Dip only the very tops of the cookies into the bowl of icing, leaving the deeper cracks in the cookies uncoated and allowing any excess icing to drip back into the bowl. Flip the cookies over and return them to the cookie sheet to allow the icing to harden, 10 to 15 minutes. The iced cookies will keep in an airtight container at room temperature for up to 1 week.

CHEWY OATMEAL COOKIES RECIPE: HOW TO MAKE IT



Chewy Oatmeal Cookies Recipe: How to Make It image

I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup each raisins and chopped pecans
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 103 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 77mg sodium, CarbohydrateContent 16g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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