iced oatmeal cookies
Although technically an oatmeal cookie, it is lacking all the things that make people sad like raisins and a heavy oat textures. Sure there are a lot of oats in the recipe but you can't really tell because they are blended down to a finer texture.
My recipe came out a little bit different than the original but primarily because I freaked out about moisture. I was so worried about the dough not being able to keep together that I added about 3 tablespoons of melted butter to the dough. I'm a big fan of the result. They are almost permanently chewy but still strong enough to keep their shape and get covered in glaze.
To Make the Cookies:
- In the bowl of a food processor, grind the oats to a flour. Add the brown sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg and process briefly to blend.
- Toss in the butter cubes and process until the butter is well incorporated and the dough begins to clump and pull off the sides of the bowl.
- Add the egg yolk (save the white for the icing!) and pulse until the dough comes together. If you are worried about your dough not being moist enough you can add up to 3 tbsp of melted butter.
- Line a work surface with a large sheet of plastic wrap or wax paper. Turn out the dough onto the lined counter and form it into a log about 10-inches long. Wrap the dough tightly.
- Chill the dough for a minimum of 3 hours in the fridge.
- Preheat oven to 350 F and prepare 2 baking sheets with parchment paper. Use a thin, sharp knife to slice the dough log into 2 dozen rounds, each just shy of 1/2-inch thick. Transfer the rounds, evenly spaced about 2 inches apart, to the prepared baking sheets.
- Bake until golden and firm on the edges. Should be between 12 - 18 minutes. Transfer the cookies to a wire rack to cool completely—they will crisp all the way through as they cool.
To Make the Icing:
- In a small bowl, combine the egg white, powdered sugar, vanilla and salt. Mix until smooth and thick.
- Blend in 1 teaspoon of water until smooth.
- To ice the cookies, working 1 at a time, just touch the top of the cookie to the icing. Don't submerge it.
- Let the excess icing drip off and then set the iced cookie on a wire rack. If the icing begins to firm while you’re dipping, give it a quick mix with a fork and perhaps add a drop or two of water if needed.
- Allow the icing to dry completely before serving, about 1 hour.
Dough:
1 1/2 cups old-fashioned rolled oats
3/4 cup firmly packed dark or light brown sugar
1/2 cup all-purpose flour spooned and leveled
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup cold unsalted butter cut into cubes + 3 tbsp melted butter (if needed)
1 large egg yolk
Icing:
1 large egg white
1 1/4 cups powdered sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
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