Ahh, a classic.
These days you can get on Pinterest and find all kinds of off the wall cookie recipes. Don’t get me wrong, I’m obviously a big fan of that- but sometimes you just want a good, classic cookie, and that’s exactly what this recipe is. Josh came in the kitchen as I was baking these and said, “No RAISINS?”, like I was commiting some kind of oatmeal-cookie-crime. But don’t you remember those grocery store frosted oatmeal cookies from your childhood?? Well, these are sort of like those… except better.
- 2 cups quick cooking oats
- 2¼ cups all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 2 sticks softened unsalted butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 eggs, room temp
- ½ tsp vanilla
- 1 cup powdered sugar
- 3 tbsp maple syrup
- 1-3 tsp water, added as needed
- Preheat oven to 350F. Line two baking sheets with parchment paper, and set aside.
- In the bowl of your mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, followed by vanilla.
- In a medium bowl, whisk together flour, oats, baking soda, baking powder, nutmeg, cinnamon and salt.
- On the lowest speed, combine the dry ingredients with the wet.
- Drop balls of dough onto prepared baking sheets using a large ice cream scoop. The cookies will spread a bit while baking. Bake for 9-12 minutes, until they are lightly golden.
- Once completely cooled, prepare your icing. Mix syrup into powdered sugar until a thick consistancy is achieved, adding water in small amounts if the icing is too thick. Use a spoon to spead onto cookies, and allow to dry before storing. Keep the cookies in an airtight container for up to 5 days! Enjoy!
Tomorrow kicks off the 4 day holiday weekend for many, and we couldn’t be more excited for the festivities to begin! If you’re searching for great idea’s for a cookout, these cookies are perfect! Also be sure to check out the fruit salsa we made a few weeks back, this festive rasberry beer cocktail recipe, or the gourmet smore’s we made last year for the 4th!