Old-Fashioned Iced Oatmeal Cookies

Old-Fashioned Iced Oatmeal Cookies ~ Soft in the middle and crispy on the edges, sweet, but not overly so, and the cinnamon and nutmeg really shine through.




Ingredients
For the cookie dough:
2 cups old-fashioned rolled oats *
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup unsalted butter, room temperature (2 sticks)
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
For the icing:
3 tablespoons heavy cream
2 tablespoons warm water
2 cups powdered sugar
you may substitute milk for the cream - start with 3 tablespoons then add more milk if needed
Instructions
Preheat oven to 350 degrees. Prepare 2 baking sheets lined with parchment paper or a Silpat mat.
Add the rolled oats to a food processor and pulse 10 times. Don't over process because you want a variety of textures not just a ground oat flour. In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk or stir to combine. Set aside.
In the bowl of a stand mixer beat the butter on medium-high about 30 seconds. Add the brown and granulated sugars and mix on medium-high until the batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until the yolk disappears into the batter. Lightly beat in the vanilla. Add about 1/3 of the oat and flour mixture to the butter and egg mixture, mixing on a low speed just until blended. Continue adding the flour mixture until it is fully incorporated.
Using a 2 tablespoon size ice cream or cookie scoop (not heaping - leveled straight across the top of the scoop), roll the dough into balls and place on the prepared baking sheet at least 2 inches apart. I was able to fit 6 cookies at a time on each pan. Bake for 10-12 minutes or until the bottoms just being to brown. Do not over bake.

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