Spiced Oatmeal Cookies
Nov 23, 2019 21:44:42 GMT -5
Post by maybetoday on Nov 23, 2019 21:44:42 GMT -5
SPICED OATMEAL COOKIES
PREP TIME 20 MINUTES COOK TIME 14 MINUTES ADDITIONAL TIME 1 HOUR TOTAL TIME 1 HOUR 34 MINUTES
A wonderful blend of spices makes these Spiced Oatmeal Cookies a favorite!
Spiced Oatmeal Cookies
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INGREDIENTS
FOR THE COOKIES:
2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
2 cups (160g) quick cooking oats
3/4 cup (170g) unsalted butter, softened
1 & 1/4 cups (250g) firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
FOR THE ICING:
2 cups (220g) confectioners’ sugar, sifted
2 to 4 tablespoons milk
INSTRUCTIONS
TO MAKE THE COOKIES:
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cardamom. Stir in the oats. Set aside.
Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Refrigerate the dough for at least an hour.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Drop the dough by 2-tablespoon portions (I use a #30 scoop) onto the prepared pans. Slightly flatten the top of each cookie.
Bake 12 to 14 minutes, or until the edges of the cookies are browned.
Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
TO MAKE THE ICING:
Combine the confectioners' sugar and 2 tablespoons of milk. Add more milk, about a teaspoonful at a time, until the glaze is still thick but pourable.
Top each cooled cookie with glaze. Set the iced cookies on waxed paper to allow the icing to set.
NOTES
To ice the cookies, you can either spoon some icing on top of each cookie or dip the tops into the icing.
link
PREP TIME 20 MINUTES COOK TIME 14 MINUTES ADDITIONAL TIME 1 HOUR TOTAL TIME 1 HOUR 34 MINUTES
A wonderful blend of spices makes these Spiced Oatmeal Cookies a favorite!
Spiced Oatmeal Cookies
INGREDIENTS
FOR THE COOKIES:
2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
2 cups (160g) quick cooking oats
3/4 cup (170g) unsalted butter, softened
1 & 1/4 cups (250g) firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
FOR THE ICING:
2 cups (220g) confectioners’ sugar, sifted
2 to 4 tablespoons milk
INSTRUCTIONS
TO MAKE THE COOKIES:
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cardamom. Stir in the oats. Set aside.
Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Refrigerate the dough for at least an hour.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Drop the dough by 2-tablespoon portions (I use a #30 scoop) onto the prepared pans. Slightly flatten the top of each cookie.
Bake 12 to 14 minutes, or until the edges of the cookies are browned.
Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
TO MAKE THE ICING:
Combine the confectioners' sugar and 2 tablespoons of milk. Add more milk, about a teaspoonful at a time, until the glaze is still thick but pourable.
Top each cooled cookie with glaze. Set the iced cookies on waxed paper to allow the icing to set.
NOTES
To ice the cookies, you can either spoon some icing on top of each cookie or dip the tops into the icing.
link
