Iced Oatmeal Cookies

Please tell me you know what I’m talking about when I say I used to love those packaged iced oatmeal cookies.

Joey had no idea what I was talking about. I was extremely tempted to buy him a bag — yeah, they come in a bag, and if that’s not a sign I shouldn’t be eating them, then the ingredient list certainly is — but I wasn’t about to drop $5 on cookies that I was about to blow out of the water with my own version.

And I did just that.

Oh, baby.

I didn’t expect much from these. I mean they’re made of oatmeal and whole wheat flour and after the sugar, butter and chocolate cookie binge I’ve been on lately, ingredients with actual nutritional value sounded like a recipe for boredom.

Wrong.

Iced Oatmeal Cookies

Adapted from Smitten Kitchen

Makes ~15 cookies

For the cookies:

• 1 1/4 old fashioned oats
• 1/2 cup whole wheat flour
• 1/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 cup butter, melted
• 1 egg

For the icing:

• 1 cup powdered sugar
• 3-4 tablespoons milk*
• 1 tablespoon cinnamon
• dash of salt

*Any milk will do.

1. Preheat oven to 350 degrees. Grind half the oatmeal in a food processor, till a flour-like consistency, then add remaining oatmeal and grind to a coarse meal. Having some whole flakes of oatmeal left is perfectly fine.
2. Mix the other dry ingredients, including the ground oatmeal (everything but butter and egg) in a large bowl. In a small bowl, mix butter and egg, then add wet ingredients to dry and mix.
3. Scoop heaping tablespoons of dough onto a greased baking sheet, or a baking sheet covered with a baking mat and bake for 16-20 minutes. Cookies should be golden brown when done.
4. Move cookies to a wire cooling wrack* and let cool completely before icing them.
5. For the icing, whisk together the ingredients (it should look like honey), then drizzle over cookies and allow the frosting to “set.”*

*I dont’ have a cooking wrack, so I just use the second wrack in my oven. Just remember to take it out before you heat up the oven!

*The icing didn’t fully set until the next day, but I ate them the day I made them anyways 🙂

For a cookie made of wholesome things, these were amazing.

You might think drinking the icing sounds like a good idea, but I’d just use it on the cookies if I were you.

I’ve sent 9 batches of cookies to work with Joey and these have been the unanimous favorite.

So much for boring, right? Take that, packaged cookies!