Put apart the boxed oatmeal cookie. These iced oatmeal cookies are the proper copycat Mother’s Cookies made with a cheeky trip twist. For individuals who’re making your trip cookie bake document, proper right here all types of inspiration: My 12 Most interesting Christmas Cookie Recipes!
Some cookies make me actually really feel 3 toes tall – probably on account of that’s how earlier I was as soon as I’d stand on my tippy toes to attain for them on the extreme shelf of the kitchen cupboard the place my dad and mother would tuck away specific treats. Tucked once more on that shelf I’d uncover a subject of Mother’s English Tea Cookies (an underrated and superior sandwich cookie) or a tray of Mother’s Iced Oatmeal Cookies which, with it’s speckled frosting, was my selection significantly within the occasion that they’ve been barely stale and delicate.
Most store-bought cookies must hold store-bought cookies on account of they’re good of their nostalgia, ease, and expertise to eat by the row (ahem… OREOS). Nevertheless these iced oatmeal cookies skyrocket in attract when produced from scratch. They bake up crisp throughout the sides, with most likely probably the most stunning chew by the center. And we’ll play with the glaze in accordance with the season. This December, I’m spiritually obligated to supply these cinnamon spiced cookies an eggnog twist and I LOVE IT.
Get in proper right here with me. These are a *cooks kiss* cozy primary!
Listed below are the substances you’ll must make these Eggnog Iced Oatmeal Cookies:
• quaint rolled oats
• brown sugar, though if all you’ve got gotten is granulated sugar, proper right here’s how one can make brown sugar from scratch
• all-purpose flour
• kosher salt
• baking soda and baking powder
• ground cinnamon and ground nutmeg
• unsalted butter
• one huge egg separated into yolk and white
• powdered sugar
• vanilla bean paste or vanilla extract
• eggnog (or water in case you’re making these exterior of the holiday season)
As an alternative of a mixer to ship this cookie dough collectively, we’ll use the bowl of a meals processor fitted with the metal blade.
We’re looking for texture proper right here, babes. Grind previous fashion oats right into a tough flour. This is able to be the bottom to these healthful, chewy, crisp cookies.
Can you use quick cooking oats as a substitute of previous fashion oats in these iced oatmeal cookies?
In a pinch. Previous fashion oats have the physique you need from the grain. Quick cooking oats don’t have the physique however when that’s all you’ve got gotten inside the pantry, throw them inside the meals processor and blend until merely coarse.
After grinding the oats to a tough powder, add the remaining dry substances – brown sugar, all-purpose flour, baking soda, baking powder, salt, and dash of cinnamon and nutmeg. Whirl to combine.
Add room temperature cubes of butter and whirl proper right into a sandy mixture sooner than together with an egg yolk.
The cookie dough might be cohesive though barely shaggy coming out of the meals processor. Tumble it onto a little bit of plastic wrap of waxed paper and press and roll proper right into a log – about 10-inches prolonged and 1 1/2-inches intensive. Refrigerate the dough for 3 hours or in a single day.
Comparatively than using a cookie scoop, we’ll slice the dough into 1/4-inch money. Press and spherical out any flat edges to make spherical cookies. Line a baking sheet with parchment paper or use my fave Goldtouch baking sheets from Williams Sonoma on account of they’re great nonstick and the cookies merely slide correct off.
Bake inside the oven until the cookies are unfold and golden throughout the sides. Gently take away the cookies to relax on a wire rack sooner than glazing.
Whereas the cookies cool we’ll make the eggnog glaze. In a medium bowl, whisk collectively an egg white, powdered sugar, vanilla bean paste (on account of it’s speckled with seeds and fantastic) or vanilla extract. Add a few tablespoons of eggnog to attain the precise thick nevertheless drippy consistency.
Gently dip each cooled cookie into the glaze. Solely a kiss will give the cookies it’s speckled, ground of the moon look.
Sooner than the glaze dries, sprinkle with ground nutmeg on account of what we love about eggnog is unquestionably the nutmeg!
This oatmeal cookie recipe is worth printing, doubling and sustaining shut. They’re speedy favorites, merely as Mother meant.
Print
For The Cookie Dough:
For the Icing:
Inside the bowl of a meals processor fitted with a metal blade, grind the oats to a flour. Add the brown sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg, and course of briefly to combine. Toss inside the butter cubes and course of until the butter is properly built-in and the dough begins to clump and pull off the sides of the bowl. Add the egg yolk and pulse until the dough comes together with no dry pockets. It is doable you will want to rigorously use a spatula to shimmy any dry patches from the corners of the bowl.
Line a bit ground with an enormous sheet of plastic wrap. Find yourself the dough onto the plastic wrap and kind it proper right into a log about 10-inches and 1 1/2 inches in diameter. Wrap the dough tightly. Chill the dough until company, about 3 hours inside the fridge.
Place a rack to the center of the oven and preheat it to 350 ranges F. Line 2 baking sheets with parchment paper. Use a thin, sharp knife to slice the dough log into 2 dozen rounds, each merely shy of 1/2-inch thick. Place the dough rounds to the prepared baking sheets. Bake until golden and company on the sides with somewhat little bit of give inside the amenities, about 12 minutes. Change the cookies to a wire rack to relax absolutely—they could actually really feel light nevertheless will crisp all through as they cool.
In a small bowl, combine the egg white, powdered sugar, vanilla and salt. Mix with {an electrical} hand mixer until clear and thick. You possibly can presumably moreover do this in a medium bowl by hand. Whip in 1 teaspoon of eggnog until clear, together with a bit additional as necessary. To frost the cookies, working 1 at a time, kiss the tops calmly to the ground of the icing. Don’t completely submerge the cookies to allow some golden cookie to level out by the icing.
Let the excess icing drip off for a second, after which set the iced cookie on a wire rack. Sooner than the icing on the cookie items, sprinkle with a pinch or two of ground nutmeg. If the icing inside the bowl begins to company while you’re dipping, loosen it with a few drops of water. Allow the icing to dry absolutely sooner than serving, about 1 hour.
Retailer in an airtight container for as a lot as 1 week.
Notes
This recipe is impressed by actually certainly one of my favorite bakers Shauna Sever and her cookbook Midwest Made.
