The other day while I was making the 2nd best cookies ever I decided since all my baking ingredients were on the counter anyway I might as well try a new to me recipe I had bookmarked. After all the mixer was out, the oven was hot and I had already messed up the kitchen. I could see no reason to wait, other than the fact that 2 freshly baked recipes of cookies were way more than we needed. Luckily I have never been bound by logic, so here is a look at cookie recipe #2.
These were touted as delicious oatmeal cookies like your grandmother used to make. I don't recall either of my grandmothers ever making cookies, so to me these would have to be more like cookies someone else's granny made. (Both of my grandmothers were cake and pie ladies not cookie gals.) The recipe looked intriguing so I followed it almost as it was written. I am including the link to Cooking Classy if you care to see the original, but am posting it here as I made it.
Old Fashioned Iced Oatmeal Cookies
Preheat oven to 350 degrees
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (I am not a nutmeg fan, the original recipe calls for 1/2 tsp)
1 cup butter, softened
3/4 cup granulated sugar
1/4 cup dark brown sugar (using some dark brown sugar increases the molasses taste)
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla
Measure the quick oats and set aside. Mix all the dry ingredients in a bowl and set aside. With a mixer beat the butter until it is fluffy. Add the sugars and beat until it is a uniform light color. Add the eggs and beat until it is very fluffy than add the vanilla and mix well. Turn the mixer to low and slowly add the dry ingredients. When they are blended and show no sign of raw flour, turn the mixer up and beat for about 1 minute. Add the oatmeal and blend until it is thoroughly combined.
Line baking sheets with parchment (Oh who am I kidding? I lined one pan with parchment and baked the remaining cookies on the same sheet of paper). Drop by tablespoons onto the parchment leaving a couple of inches between each cookie. Bake 11-13 minutes for crisp cookies. (my oven took the entire 13 minutes) Cool for 1 minute then remove cookies from the pan to a rack to cool completely. When all the cookies are baked and nicely cooled mix 1 cup of confectioners sugar with 1 tablespoon of milk and 1 teaspoon of vanilla extract. Using a spoon swirl the frosting over the tops of the cookies while they are still on the rack. Let them dry and enjoy.
I only iced 1/2 of the cookies because we do not eat iced cookies often. The iced ones were very good. It was a crisp cookie with hardened glaze on top. I may have used a little too much glaze on each cookie, because I thought they were a little too sweet. As a family we preferred the plain ones to the glazed ones, but either way they were delicious cookies. These were good enough and simple enough to become everyday cookies for someone who needs to keep the cookie jar filled. My granddaughter will be here in August and I plan on having a huge supply of them. Maybe she can think of me as a grandmother who always has cookies.
Because I had just made the Levain knock off cookies the same day, we had cookies coming out of our ears. I am a gooby person who keeps bakery bags on hand just in case I need to take something to another person. These cookies were easy to bag and
So be a good grandmother (or practice being a grand something) and go bake cookies!
* And wouldn't you know, just as soon as I had given the cookies away TheHub came in the kitchen looking for them!