Just pour them in and pulse or grind 10-12 times. It’s almost like we’re making a combo of oat flour and rolled oats. You’re going to need a food processor or blender to grind up some old-fashioned oats. Don’t worry, it’s just a small step in the process that makes the oats the PERFECT texture. There’s only one small catch to this cookie recipe. I couldn’t believe how easy it was and how incredibly yummy they were! This recipe is definitely a keeper, one you’re going to want to make time and time again! They taste a lot like my mother’s classic oatmeal cookies, only 100x better! Growing up my mom always made us oatmeal chocolate chip cookies, so naturally I love any cookie with a good amount of oatmeal in them.Ī few months ago I even went a little crazy and made some oatmeal cookies with rice krispies in them (which were awesome by the way)! However, I’ve always loved those iced oatmeal cookies, so I decided to try making them myself. Today I’m sharing these old fashioned iced oatmeal cookies. Hello Lil’ Luna readers! It’s me Natalie, from Life Made Simple. I also remember my mom and grandma making Popcorn Balls, and especially Lemon Bars all the time when I was growing up. There are certain dessert recipes that bring back old memories, and this is one of them. These are so good, I think you’ll really love this recipe!ĭid you make my Archway Iced Oatmeal Cookies? Leave a comment below and let me know what you thought.Old Fashioned Iced Oatmeal Cookies are a nostalgic cookie recipe! Perfectly textured with a combination of whole and blended oats, deliciously flavored with spices, and topped with a sweet icing glaze-they’re amazing! The cookies are still soft and tender, but slightly crisp on the edges and the icing will fully set for you. These need to sit at room temperature until fully set. This will depend a lot upon where you live and for me, Arizona is very dry so I needed more cream.ĭip the tops of each cooking into the icing and place back onto your sheet pan. Too thin? No worries, just add more powdered sugar. You’ll know right away if it’s too thick and need to add more cream. Test by dipping one cookie into the icing and letting the excess run off before placing it onto a baking rack. Whisk the ingredients together, adding more cream until you get a thick, but runny glaze. Powdered Sugar (also called Confectioner’s Sugar).Once the cookies are cool, it’s time to prepare the icing and this recipe is more about consistency than measurements. Cool on the pan for 5 minutes, then remove to a rack to cool completely.Īt this point, we need these cookies to be absolutely cool or the icing will not set, so be sure to allow them time to do that. I do eight per baking sheet.īake at 350 degrees for about 9 to 11 minutes or until golden on the edges and bottoms. Be sure not to crowd them as they will spread. Using a small cookie scoop, place mounds onto a lined baking sheet.
Add the egg and vanilla, beating until well combined.Īdd the dry mixture to the wet mixture, mixing just until combined. In the bowl of an electric mixer combine the room temperature butter with the sugars. I like to pulse them just a few times so there are a variety of textures.Ĭombine the processed oats with the flour, baking powder, baking soda, cinnamon, nutmeg and salt. The first step to making these cookies is to break down the oats a bit and that is best handled by a food processor. Old Fashioned Oats, pulsed in food processor.
ICED OATMEAL COOKIES FULL
ICED OATMEAL COOKIES HOW TO
How to make Archway Iced Oatmeal Cookies.
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