Iced Oatmeal Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 2 cups Rolled oats, old-fashioned

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, light
  • 2 tsp Cinnamon
  • 2 cups Confectioners' sugar
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 3 tbsp Milk

Found on motherthyme.com

Description

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon ground nutmeg
• 1 cup (2 sticks) butter, softened
• 1 cup light brown sugar
• ½ cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups confectioners sugar
• 3 tablespoons milk

Directions

• Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
• Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
• Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• Using an electric mixer cream butter and sugars.
• Add in eggs one at a time then vanilla extract.
• Gradually add in flour mixture until combined.
• Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.
• Bake for 10-12 minutes until the bottoms begin to brown.
• Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Mix confectioners sugar and milk together in a medium bowl.
• Quickly dip tops of cookies into glaze and let excess drip off.
• Place back on wire rack until glaze sets.
• Store cookies in an airtight container.