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Frosted Oatmeal Cookies

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Growing up my Mom was pretty strict about eating sweets. But, every once in a while while we were grocery shopping she'd pick a package of Iced Oatmeal Cookies from the shelf and open them right there in the aisle. I think she was probably starving when she allowed this to happen, but I didn't care. I was down to eat cookies anywhere and anytime I could. So, I've created my own version of those Iced Oatmeal Cookies. The ones we ate growing up were thin and crispy, exactly how my Mom likes her cookies. They also had just a very thin layer of icing. But, I prefer mine soft and chewy and with a thicker layer of icing. So, I've created these Frosted Oatmeal Cookies and they are better than the ones I as a kid. You can also use the oatmeal cookie recipe as a base and add in anything else you want like raisins, chocolate chips or nuts. Find the recipe for these Frosted Oatmeal Cookies below. 

Frosted Oatmeal Cookies | Makes 2 Dozen Cookies

Cookies:

  • 1 stick (113 g.) organic butter, softened
  • 85 g. organic sugar
  • 85 g. organic dark brown sugar
  • 1 tsp. organic vanilla extract
  • 2 tsp. organic cinnamon
  • 2 organic eggs
  • 170 g. organic flour
  • 113 g. organic rolled oats
  • ½ tsp. baking soda
  • ½ tsp. sea salt

Frosting:

  • 354 g. organic powdered sugar
  • 3 ½ T. organic milk

Method:

Preheat oven to 375 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add butter, sugar, brown sugar, cinnamon, and vanilla extract. Mix on low until all ingredients are combined.

Add in the eggs, mix on low until combined, scrape the sides of bowl and mix again until combined.

In a separate bowl, whisk together flour, baking soda & sea salt. Then add to butter mixture and mix on low until combined.

Add oats and mix on low until combined.

On a cookie sheet with parchment paper, start forming your cookie dough balls. When “balling” the cookies, you want your cookie dough balls to be about 2.5-3” in diameter and look like a round disk. Space them at least 1” apart, they will spread a little when baking.

Bake cookies at 375 degrees for 11-12 minutes.

Once the cookies have cooled, in the bowl of your stand mixer fitted with paddle attachment add the powdered sugar and milk. Mix on low until the frosting is smooth.

Frost cookies, and eat them!

Store in an airtight container.

Baker’s Note: Make these gluten free by substituting the organic flour for 269 g. organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.

High Altitude - bake at 350 degrees for 9-10 minutes.