Iced Oatmeal Cookies

Sometimes I stumble upon a recipe that is the perfect combination of easy and delicious.  This is one of those recipes!  Oh, and it gets bonus points because there are no crazy ingredients and the cookies look nice! Icing always looks good, doesn't it?

Photo by Paula Jean

Iced Oatmeal Cookies

Prep time:  25 minutes
Cook time:  11 minutes
Yield:  3 dozen

Ingredients:
1-1/2 cups old fashioned oats
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
2 tsp vanilla extract

Icing:
2 cups powdered sugar
3-5 Tbsp milk

Directions:
Preheat oven to 350 degrees.
Pour oats into a food processor and pulse until partially ground, about 15 seconds.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground oats, for 30 seconds.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and brown sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
Add in eggs one at a time, mixing until combined after each addition.
Stir in vanilla.

With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed).
Allow cookie dough to rest for 10 minutes at room temperature.

Scoop dough out about 2 Tbsp at a time and drop onto parchment paper lined baking sheet.  Allow plenty of space between cookies, they will spread significantly.
Bake in preheated oven 11-15 minutes.  (More time for crispier cookies.)
Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.

In a mixing bowl whisk together powdered sugar and 3 Tbsp of milk. Slowly add more milk as necessary.  (Icing should be about the consistency of white Elmer's glue.)
Dip tops of completely cooled cookies in icing and allow excess to run off.
Return to wire rack and allow icing to set.  (If you dip instead of spreading, you get that pretty, shiny icing look.)
Store in an airtight container at room temperature.  (These cookies freeze well.)

Recipe is slightly adapted from Cooking Classy.

I hope you enjoy these!  Let me know what you think.  I just might make another batch this weekend!