Iced Oatmeal Cookies

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I’m not a huge fan of Girl Scout cookies, but there are a few I like. Unfortunately for me they no longer make my favorite one. Does anyone remember the large oatmeal cookie with the white icing on the bottom? Those were my absolute favorite and they don’t make them. I looked for a long time to find something similar and eventually I stumbled upon this recipe. It’s been long enough I don’t remember where I found it. While the Girl Scout variety was crunchy these are so very soft and delicious. The perfect treat to pair with your morning coffee.

Here’s what you’ll need

• Old fashioned oats or the fine variety
• flour
• baking powder
• baking soda
• salt
• cinnamon
• nutmeg
• butter, softened
• brown sugar
• sugar
• 2 eggs
• vanilla
• powder sugar
• milk or water

If you don’t have a food processor, just pick up the steel ground oats so you don’t have to bother grinding them up. The other option is to take 2 cups of old fashioned oats and place in your food processor. Pulse them for about 10 seconds until they are coarse. In a medium sized bowl, mix together the dry ingredients; the oats, 2 cups all purpose flour, 1 Tablespoon baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, and 1/2 tsp nutmeg. Set the bowl aside for later and preheat your oven to 350 degrees.
Cream together 1 cup softened butter, 1 cup light brown sugar, and 1/2 cup sugar. Then add in 2 eggs one at a time. Mix in 1 tsp vanilla extract. Gradually add in the dry ingredients, making sure to scrape the bottom well.

Now you’re ready to roll them out!

No you don’t have to roll them. I used to always hand roll everything that called for it. Now with two littles we opt for speediness instead of perfection. I use my small cookie scoop and just make sure not to over fill it. The closer in size you make them the less likely you are to accidentally overtake one. Leave a decent amount of space because they will spread out a little. Bake at 350 degrees for 5-10 minutes.

They will not look like they’re done.

You want them just brown on the edges. Resist the urge to put them back in because you think they are under done. They’re going to cook a bit when they come out. Oatmeal is one of those things you want on the moist side because they dry out faster. When you take the tray out of the oven let the cookies sit on the tray for 5 minutes before removing them. This helps them set up a bit more without drying out in the oven. Then let them cool completely on the wire rack before icing them.

Icing time!

You are just going to make a basic confectionary sugar glaze. The original recipe says to mix together 3 cups powdered sugar and 3 Tablespoons milk. I also add a splash of vanilla (about a teaspoon). To me that is too thick so I add more liquid to get it thinner so it will drip off the sides some but not run off. If you prefer use water instead of milk; I did today because once again our milk went bad. I’m horrible about using it up before it goes bad.

The original recipe tells you to dip the cookies in the icing, but the couple times I tried that I ended up with smushed cookie in the icing and a grumpy cook. So I spoon some on top to cover it and let it drip off the sides onto the rack underneath it.

There you have it! Let them sit a couple hours to set up before storing them. I put parchment paper between the cookie layers in my tub as well. Best fix for I can’t find the iced oatmeal Girl Scout cookies anymore.