This recipe for Old Fashion Iced Oatmeal Cookies is one of my favorite Christmas cookie recipes. As a matter a fact, I have been wanting to post it since Thanksgiving 2016. Now summer of 2017, it is my way of sharing a little Christmas joy in the summer. 😉A few things I love about this recipe…
- No waiting for the butter to get to room temperature. The recipe calls for brown butter, which also adds an amazing nutty flavor to the oats.
- Depending on how big you make the cookies, it yields a little more than 2 dozen. I made 20 large cookies in this batch. But if you make 12 cookies a sheet, your batter goes very far.
- This batter freezes perfectly! Just thaw the cookies back to room temperature and bake as usual. A big reason why it’s perfect for the Holidays.
These Old Fashion Iced Oatmeal Cookies are soft and chewy with buttery crisp edges. This is one of my most tried and true cookie recipes. Every time I make them, they always turn out great. 🙂Not in the mood for icing? Add raisins instead. This is the same recipe I use for Oatmeal Raisin Cookies.
But really?! Who isn’t in the mood for icing?
Yields 24-28 cookies
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs, at room temperature
- 2 cups whole wheat pastry flour (all purpose flour will also work)
- 2 cups old fashioned rolled oats (can also use quick oats for flatter cookies)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- For the icing
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Melt butter in a medium skillet or pan over medium heat. After a few minutes, the butter will begin to crackle and then foam. Whisk consistently during this process.
- After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty almost hazelnut-like aroma. Immediately transfer the butter to a bowl to prevent burning. Scrape the brown bits from the pan; this is where the flavor is.
- Set brown butter aside to cool for 5 minutes.
- With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute.
- Beat in the egg and vanilla until smooth and creamy, about 1 minute.
- Add the dry ingredients: flour, oats, baking soda, cinnamon, nutmeg and salt; beat on LOW speed until just combined.
- Use a medium cookie scoop or your hands to grab about 1 large tablespoon of dough.
- Drop on prepared cookie sheet, leaving at least 2 inches of space between each cookie.
- Bake for 10-13 minutes or until golden brown on the edges.
- Allow cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling.
- Add powdered sugar, vanilla extract and milk to a medium bowl and mix until smooth and no visible lumps. Once cookies have cooled a bit, spoon two teaspoonfuls of icing onto each cookie and spread out a little, then return to wire rack to let the icing harden.
Another one of my favorite Christmas Cookie recipes is Triple Chocolate Hazelnut Cookies.
This recipe is from one of my favorite blogs, Ambitious Kitchen.