Maple Iced Oatmeal Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 2 cup Quick cook oatmeal

• Baking & Spices

  • 2 cup All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 1 tbsp Cinnamon
  • 1 cup Granulated sugar
  • 1 tsp Kosher salt
  • 2 tsp Maple flavorer
  • 1 tsp Nutmeg
  • 2 cup Powdered sugar

• Dairy

  • 1 cup Butter, unsalted
  • 1/4 cup Milk

Found on shugarysweets.com

Ingredients

• 2 cup quick cook oatmeal
• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 tsp maple flavoring
• 1 Tbsp cinnamon
• 1 tsp nutmeg
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 Tbsp baking powder
• 2 cup all-purpose flour
• 2 cup powdered sugar
• 1 tsp maple flavoring
• 1/4 cup milk

Directions

• In a food processor (or blender), add oatmeal and pulse until partially ground. Dont make into a fine powder. I pulsed mine 6-8 times, for about 1-2 seconds each time. Set aside. Preheat oven to 350 degree F. In a large mixing bowl, blend together melted butter with sugars. Mix for several minutes until well combined. Add in eggs and maple flavoring. Add cinnamon, nutmeg, salt, baking soda, baking powder, oats and flour. Mix until thoroughly blended. Drop by large scoop (I use a 2 Tbsp scoop) onto a parchment paper lined cookie sheet. Bake for about 14-16 minutes (I tend to go closer to 16 for a little extra crunch when they cool). Remove from oven and cool on pan 3 minutes, then cool completely on wire rack. For the glaze, whisk together the sugar, maple and milk until smooth. Spoon over each cool cookie and allow to harden (about 15 minutes). ENJOY!