Molasses Iced Oatmeal Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 cup Rolled oats, old-fashioned

• Condiments

  • 1/2 tbsp Molasses

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Bob's red mill all purpose flour, Organic Unbleached
  • 3/4 cup Brown sugar, packed
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg, ground
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 1/2 tbsp Heavy cream or milk

• Liquids

  • 1 tbsp Water

Found on freshaprilflours.com

Description

Ingredients

• 1 cup old fashioned rolled oats
• 1 cup Bobs Red Mill Organic Unbleached All-Purpose Flour
• 1 and ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 and ½ teaspoons cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened room temperature
• ¾ cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 and ½ Tablespoons heavy cream or milk
• 1 Tablespoon warm water
• ½ Tablespoon molasses
• 1 cup powdered sugar

Directions

• Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• Add the rolled oats to a food processor and pulse about 15 times. Do not over process. You dont want the texture of quick oats for these cookies. Pour the oats into a large bowl and add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until ingredients are combined. Set aside.
• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Add the egg and vanilla and beat again until combined, scraping down the sides as necessary.
• Decrease the mixer speed to medium-low and slowly add the dry ingredients to the wet ingredients. Mix until batter just comes together.
• Using a cookie scoop, drop leveled scoops of dough onto the baking sheet, no more than 6 balls of dough at a time. Bake cookies for 10-11 minutes or until the edges just begin to brown. Centers may look underdone. Remove from the oven and allow cookies to rest on the baking sheet at least 5 minutes before transferring to a wire rack to cool completely.
• When cookies are completely cool, combine the cream or milk, water, and molasses in a small bowl. Stir or whisk until the molasses is incorporated. Add the powdered sugar and stir until a thick icing forms.
• Working with one cookie at a time, dip the tops of the cookies into the icing and let the excess drip off. The longer the icing sits, the thicker it gets, and the more cracks and spots will peek through the tops of the cookies. If you prefer smoother icing, heat the icing in the microwave for a few seconds to keep the desired consistency. Set the dipped cookie on a cooling rack until the icing has set, about 1 hour. Cookies stay fresh in an airtight container up to 5 days. Baked cookies freeze well, up to 3 months. Do not ice before freezing. Rolled cookie dough can be frozen, up to 3 months. Freeze on a baking sheet before placing in a bag or container to freeze long-term.