Iced Oatmeal Cookie Recipe
By Tyler Workman
Iced Oatmeal Cookies are one of our favorite cookies, so we've paired them with our Spring Blend coffee! It's the perfect way to welcome the Spring season! Try the recipe below and let us know what you think of the pairing!
INGREDIENTS
Oatmeal Cookies
- 1 cup (227 g) Unsalted butter (room temperature)
- ½ cup (100 g) White Sugar white
- 1 cup (220 g) Dark Brown Sugar
- 2 Large eggs (room temperature)
- 2 teaspoons Vanilla Extract (we use Vanilla Oleoresin)
- 1-½ tablespoons Pure maple syrup
- 2 cups (162 g) Rolled oats
- 2 cups (250 g) All-purpose flour
- 1 teaspoon Baking soda
- 1-½ teaspoon Ground cinnamon
- ½ teaspoon (0.5 teaspoon) Nutmeg
Icing
- 2 cups (240 g) Powdered sugar (sifted)
- ½ teaspoon Vanilla Extract (we use Vanilla Oleoresin)
- 3 Tablespoon (3 Tablespoon) Whole Milk
INSTRUCTIONS
Oatmeal Cookies
- Preheat your oven to 350°F (175°C or 180°C)
- Weigh or measure your flour, baking soda, salt, cinnamon, nutmeg, and add them to a mixing bowl. Whisk to blend.
- Weigh or measure your oats and add the oats to a food processer then pulse 10 times. The pulsing with a food processer will result in smaller oat sizes which will result in a more uniform cookie. *Do not over process the oats or the size will be too small like oatmeal flower.
- Next, add the oats to your mixing bowl with the flour, baking soda, salt, cinnamon, and nutmeg that you measured and whisked in step 1. Whisk to blend.
- In separate bowl, weigh or measure the dark brown and white sugars and set this bowl aside.
- Using a handheld or stand mixer, mix the butter mix for about one minute.
- Now add the sugars you held aside and mix for 3 minutes.
- Add the vanilla extract and maple syrup to the butter and sugar mixture, and blend to incorporate.
- Now add one egg at a time and incorporate.
- Turn the mixer down to a low speed and gradually add the flour oats mixture. Try not to over mix.
- Cover and refrigerate for 45 minutes.
- Line a baking or cookie sheet with parchment paper.
- Add 12 scoops of your cooled mixture to the cookie sheet using an ice cream scoop, or medium cookie scooper and spread them out evenly on the cookie sheet.
- Bake at 350°F (175°C or 180°C) for 10-12 minutes. Allow cookies to cool for a few minutes before moving to a cooling rack. Cookies should be completely cooled before applying the icing.
Icing
- While your cookies are cooling, weigh or measure the powdered sugar (sifted), add the vanilla extract, and two tablespoons of milk to a small mixing bowl. Mix together with a spoon or fork. If the mixture is too thick, add another tablespoon of milk.
- Pour the icing mixture onto a flat plate.
- Place a cookie top down into the icing, pull it out, and place it on a cooling rack and repeat.
- The icing should set for about 1 hr before being ready to enjoy.
- Store the cookies in an airtight container as oatmeal cookies can dry out.
These iced oatmeal cookies pair perfectly with our KAHA Spring Blend! Enjoy! ☕
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