ICED OATMEAL COOKIES

 Everything about this Iced Oatmeal Cookie sounds great. I mean who doesn't like an oatmeal cookie. Throw in some icing...Man! What could be better, I ask you?

Cafe Treats Baker Mary offered these last week at the Cafe at my church, Platte Woods United Methodist Church. The cookies were so uniform and picture perfect. Top that all off with how great they were and you have a super-dooper cookie on your hands.

Those at church agreed with me as they were all gone by the time the second service started. You just have to add this recipe to your collection.

PRINT RECIPE.

ICED OATMEAL COOKIES

1       cup salted butter, melted and then cooled (2 sticks)

2       cups flour

2       cups old fashioned rolled oats

2       teaspoons ground cinnamon

3/4    teaspoon ground nutmeg

1       teaspoon baking soda

1/2    teaspoon salt

1       cup light brown sugar

1/2    cup sugar

1       large egg

1       large egg yolk

1       tablespoon molasses

1/2    tablespoon vanilla extract

Icing

1-1/2 cups powdered sugar

3 - 4  tablespoons milk

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Set aside.

Melt the butter and allow to cool in the refrigerator for 10 minutes.

In a large bowl combine the flour, oats, baking soda, cinnamon, nutmeg, and salt with a whisk until well blended. Set aside.

In another large bowl, whisk the cooled butter with both sugars until well mixed. Whisk in the egg, egg yolk, molasses, and vanilla until smooth and well mixed.

Stir the dry ingredients into the wet ingredients a little at a time just until combined. 

Using a 1.5 tablespoon cookie scoop, scoop dough onto cookie sheets and bake for 12 minutes or until the edges are set and the centers are slightly puffed.

Cool cookies on the cookie sheet. Ice the cookies when completely cooled.

Icing - Whisk the milk with powdered sugar until smooth. Add more liquid for a thinner icing or more powdered sugar for a thicker icing.