These cookies are classic and so easy to make at home!
I feel like a normal child likes chocolate chip cookies...and while I did love chocolate chip cookies. I was also in love with molasses cookies, oatmeal raisin cookies, and iced oatmeal cookies as well. The latter is the funniest to me because I don't like crunchy cookies, but iced oatmeal cookies are the exception. These ones actually aren't super thin and crunchy like the ones from my childhood, but are still fantastic. They are such a hearty cookie and the glaze is divine even if it has maple in it - which I am not fond of. They are so wonderfully full of warm spices like cinnamon and nutmeg.
These were also a huge hit with the family. In fact, Nick stashed half a dozen in a plastic baggie in his secret hiding place for food. And he claims he is NOT a sweets eater. He doesn't really like desserts. Of course, this is such a joke...literally every time I make a dessert, he exclaims it is the best thing he's ever eaten. It cracks me up. These are the perfect little cookie for the cooler season approaching.
What you need:
For the cookies:
- 2 sticks (1 cup) unsalted butter, melted and slightly cooled
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/4 tsp. almond extract
- 2 cups flour
- 2 cups old-fashioned oats
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. salt
- 1 tsp. baking soda
- 1 Tbsp. baking powder
- 2 cups powdered sugar
- 1/4 tsp. cinnamon
- 1/4 cup milk
- 1/4 cup heavy cream
- 1 Tbsp. maple syrup
- For the cookies: whisk flour, oats, cinnamon, nutmeg, salt, baking soda, and baking powder in a medium-sized bowl.
- In a stand mixer, beat sugars with cooled butter. Then add eggs and almond extract.
- Add dry to wet gradually and beat until it's combined. Scrape the sides as needed.
- Cover the bowl and chill in the refrigerator for 30 minutes.
- Near the end of the chilling time, preheat the oven to 350 degrees.
- Scoop dough onto a parchment paper or silicone baking mat lined baking sheet.
- Bake for 10 to 12 minutes or until golden brown at the edges.
- Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack.
- Once cookies are baked and cooled, prepare the glaze.
- For the glaze: Whisk together powdered sugar and cinnamon.
- Add milk, cream, and maple syrup. Whisk until smooth. If you want thinner glaze, add more milk. If you prefer thicker glaze, add more powdered sugar.
- Spoon glaze onto each cookie and let set for about an hour. Store cookies in an airtight container.
Recipe from Whatcha Makin' Now?
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