If there's one thing that I've learned, it's that life is busy and every once in a while, we need to take a step back and reevaluate what's really important. Some people are better at this than others - I happen to be one of the "others". It's easy for me to get caught up in the hustle and bustle of life and the demands of my job and my priorities tend to get all out of alignment. Taking the time to stop (not an easy task for me) and put things back into perspective does me a world of good. This is a busy time of year for me and my business so trying to squeeze a few minutes out of my day for myself is no easy feat. Sometimes I make myself a cup of coffee, pull a cookie out of the freezer and force myself to sit down for a few minutes before the kids get home from school.
If you're like me and your idea of a quiet, peaceful moment involves a really great cookie - you need to try this recipe. A crispy oatmeal cookie drizzled with a vanilla glaze - delicious and somehow soothing and relaxing.
Old Fashioned Iced Oatmeal Cookies
Yield: 18 large cookies
Ingredients:
Cookies:
2 cups old fashioned oats
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
Icing:
2 cups powdered sugar
5 tablespoons milk
2 cups old fashioned oats
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
Icing:
2 cups powdered sugar
5 tablespoons milk
Directions:
Preheat oven to 350°F and butter two cookie sheets. Set aside.
In a food processor, pulse oats until partly ground. You don't want a fine powder, you want a coarse meal.
Mix in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
Just in case you've never seen a whole nutmeg - this is what you're missing.
In a large bowl, beat together the melted butter, sugar and brown sugar.
Add eggs, one at a time.
Mix in the dry oat mixture, stirring until thoroughly combined.
Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets.
Bake for 14-16 minutes, rotating halfway through, until browned.
Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
These cookies are delicious unfrosted. They are crispy and a favorite among my non-raisin eating teenagers.
Once cookies are completely cooled, whisk together the powdered sugar and milk until smooth. Generously frost each cookie and allow the glaze to harden completely before storing.
A crispy oatmeal cookie with vanilla icing still dripping off the edges is wonderful but it's a far cry from the things that make me truly happy in my life. I have so much to be happy about. I consider myself a very lucky girl because I've been blessed with so much. How could I ever complain about the little stuff again?
Lord, help me not to sweat the small stuff and to keep you and the center of my life.
You can store these cookies in an airtight container for up to a week or put them in the freezer for the holidays. I packed some of these cookies in individual bags for the Cross Country team a few weeks ago.
Pour yourself a glass of milk, grab a cookie and give yourself a few minutes to yourself today.
Ciao!
In a food processor, pulse oats until partly ground. You don't want a fine powder, you want a coarse meal.
Mix in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
Just in case you've never seen a whole nutmeg - this is what you're missing.
In a large bowl, beat together the melted butter, sugar and brown sugar.
Add eggs, one at a time.
Mix in the dry oat mixture, stirring until thoroughly combined.
Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets.
Bake for 14-16 minutes, rotating halfway through, until browned.
Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
These cookies are delicious unfrosted. They are crispy and a favorite among my non-raisin eating teenagers.
Once cookies are completely cooled, whisk together the powdered sugar and milk until smooth. Generously frost each cookie and allow the glaze to harden completely before storing.
A crispy oatmeal cookie with vanilla icing still dripping off the edges is wonderful but it's a far cry from the things that make me truly happy in my life. I have so much to be happy about. I consider myself a very lucky girl because I've been blessed with so much. How could I ever complain about the little stuff again?
Lord, help me not to sweat the small stuff and to keep you and the center of my life.
You can store these cookies in an airtight container for up to a week or put them in the freezer for the holidays. I packed some of these cookies in individual bags for the Cross Country team a few weeks ago.
Pour yourself a glass of milk, grab a cookie and give yourself a few minutes to yourself today.
Ciao!
Old Fashioned Iced Oatmeal Cookies
Yield: 18 large cookies
Ingredients:
Cookies:
2 cups old fashioned oats
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
Icing:
2 cups powdered sugar
5 tablespoons milk
2 cups old fashioned oats
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
Icing:
2 cups powdered sugar
5 tablespoons milk
Directions:
Preheat oven to 350°F and butter two cookie sheets. Set aside.
In a food processor, pulse oats until partly ground. You don't want a fine powder, you want a coarse meal. Mix in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large bowl, beat together the melted butter, sugar and brown sugar. Add eggs, one at a time. Mix in the dry oat mixture, stirring until thoroughly combined.
Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets. Bake for 14-16 minutes, rotating halfway through, until browned. Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
Once cookies are completely cooled, whisk together the powdered sugar and milk until smooth. Generously frost each cookie and allow the glaze to harden completely before storing. Store in an airtight container for up to a week.
In a food processor, pulse oats until partly ground. You don't want a fine powder, you want a coarse meal. Mix in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large bowl, beat together the melted butter, sugar and brown sugar. Add eggs, one at a time. Mix in the dry oat mixture, stirring until thoroughly combined.
Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets. Bake for 14-16 minutes, rotating halfway through, until browned. Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
Once cookies are completely cooled, whisk together the powdered sugar and milk until smooth. Generously frost each cookie and allow the glaze to harden completely before storing. Store in an airtight container for up to a week.
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