OATMEAL SPICE COOKIES 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.

APPLE OATMEAL COOKIES RECIPE - BETTYCROCKER.COM



Apple Oatmeal Cookies Recipe - BettyCrocker.com image

We took the cozy fall flavor we love from homemade apple pie and baked it into these apple cinnamon oatmeal cookies! Perfectly soft on the inside with a light crispy crunch on the outside, apple oatmeal cookies pair amazingly well with a scoop of vanilla ice cream or drizzled with our recipe for sweet apple glaze. The next time you find yourself in an apple orchard, or in the produce section, keep this recipe in mind to bring the cozy fall feels to life.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 40 minutes

Yield 36

Number Of Ingredients 13

3/4 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
2 eggs
1 3/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups old-fashioned or quick-cooking oats
1 medium apple, peeled and shredded (about 1 cup shredded)
1 cup powdered sugar
2 to 3 tablespoons apple juice or milk

Steps:

  • Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended.
  • In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oats and apple. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake about 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • In medium bowl, beat powdered sugar and apple juice until smooth, using wire whisk or fork. Drizzle over cooled cookies on cooling rack. Let stand about 1 hour or until glaze is set.

Nutrition Facts : Calories 130 , CarbohydrateContent 20 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cookie, SodiumContent 100 mg, SugarContent 12 g, TransFatContent 0 g

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