Twelve Days of Christmas Cookies / Day Four - Iced Oatmeal
I almost want to name these ''Preschool Cookies". They are simple and straightforward, nut-free, and chocolate-free, which I always like for little kids for the sole reason that they get themselves less dirty. Have you seen a two year old eat a chocolate chip cookie? If I'm taking the kids somewhere that I want them to 'be good', I will strategically pack snacks that are colourless.
Even as I write this I am pouting a little, and debating starting from scratch on a new recipe. The problem? While these cookies taste good and look ok, they look NOTHING like the pictures in the recipe I was following:( Which equates to a big old failure in my book... and really makes me think twice about sharing. But, I'm going to put it out here in the blogosphere for three reasons.
1 - real life. Clearly not everything works out as perfectly as these chewy chocolate gingerbread cookies
2 - they taste good, and look ok if you're not comparing them to anything
3 - it's 11pm. Never a good time to start a new project, especially when you have you work in the morning
So... here's the recipe for what I am now referring to as "Preschool Cookies".
Preschool Cookies - adapted from saving dessert
makes 3 dozen
2 cups old fashioned rolled oats
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup butter - room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 cups icing sugar
2 tablespoons milk - more if needed
1. preheat oven to 350ºF and line two baking sheets with parchment paper
2. in a food processor, pulse the oats for 10 pulses or so. You will have some whole oats and some oat flour. Don't over process
3. mix together oats, flour, baking powder, baking soda, salt, nutmeg, and cinnamon. In a standing mixer, cream together butter and sugars until light and fluffy, about 4 minutes. Add eggs and vanilla, mix until just combined. Slowly add in the dry ingredient mixture.
4. make small balls from the dough, and place on the prepared baking sheets. Space cookies apart by about 2 inches. Bake for 10-12 minutes, until the bottoms are beginning to brown. Let cookies cool on the tray for a couple minutes, and then remove to wire rack to cool completely.
FOR THE GLAZE
Mix icing sugar and milk together until you get a smooth consistency that is relatively thick. Working quickly, dunk the top of the cookie in the icing and pull straight up. Too much icing and it will look like you iced them with a back of a spoon.
Serve at your next playdate!