Iced Oatmeal Cookies by Judy Neyts

Iced Oatmeal Cookies

(These are amazing by themselves, but would probably make great oatmeal pies.)

•   2 cups old-fashioned rolled oats

•   2 cups all purpose flour

•   1 tablespoon baking powder

•   ½ teaspoon baking soda

•   ½ teaspoon salt

•   2 teaspoons cinnamon

•   ½ teaspoon ground nutmeg

•   1 cup (2 sticks) butter, softened

•   1 cup light brown sugar

•   ½ cup sugar

•   2 large eggs

•   1 teaspoon vanilla extract

Glaze

•   2 cups confectioners sugar

•   3 tablespoons milk

INSTRUCTIONS

1  Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.

2  Place rolled oats in a food processor and pulse for about 10 seconds until coarse. **Don’t over grind.

3  Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.

4  Using an electric mixer, cream butter and sugars.

5  Add in eggs one at a time then vanilla extract.

6  Gradually add in flour mixture until combined.

7  Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart. *I use a small cookie scoop.

8  Bake for 10-12 minutes until the bottoms begin to brown.

9  Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Glaze

1  Mix confectioners sugar and milk together in a medium bowl.

2  Quickly dip tops of cookies into glaze and let excess drip off.

3  Place back on wire rack until glaze sets.

4  Store cookies in an airtight container.

Recipe by Judy Neyts