I’m going to be honest, I know VERY little about midwest cooking. Every single one I’ve tried has been like DANG OK. Her recipes not only work but they’re amazing.
If you know anything about Shauna, you know that she is a fierce recipe writer and super successful cookbook author. This recipe comes from my friend Shauna Sever’s latest cookbook Midwest Made. I usually favor soft cookies but these have the best of both worlds: a delightful little snap coupled with so much flavor and a soft-ish middle. They're touched with a hint of nutmeg, cinnamon, and then dipped in a glaze that gives it that signature craggily top!ĭecember is the month of cookies, cookies and more cookies! These iced oatmeal cookies are MY JAM. Make a sandwich cookie! Spread the bottom of a cookie with marshmallow creme, Nutella, or nut butter and top with another cookie.These crispy Iced Oatmeal Cookies are slice and bake cookies.This recipe makes a great, healthy oatmeal cookie base! Here are some tasty variations. Or, freeze, separating layers with a sheet of parchment paper for 2-3 months. In an airtight container at room temperature, your cookies should stay fresh for about 4 days. How long will Iced Oatmeal Cookies stay fresh? You will need about 2/3 cup rolled oats to equal the 1/2 cup oat flour needed for this recipe. To make the oat flour for this recipe, simply pulse rolled oats in a blender or food processor until finely ground. This will reshape them into thick, lovely cookies. You can also place a glass over the cookie and make a swirling motion. If you pull your cookies out of the oven and they have spread out, you can quickly use the back of a spatula to press the edges in to reshape your cookies. Chilling the dough before baking can help. There can be a number of different reasons why cookies spread, from altitude, temperature, or not measuring your ingredients properly. Tips & Suggestions Why did my cookies spread? Allow the icing to set before storing the cookies in an airtight container. Once your cookies have cooled completely, drizzle them with the icing using a fork, or by adding the icing to a small baggie or piping bag and piping onto the cookies. You want it to be thick, but still drizzle-able. Meanwhile, whisk together the milk and powdered sugar to make the icing. Cool for 5 minutes on the sheet, before removing to a cooling rack to cool completely. Bake at 350 degrees for 10-12 minutes, or until starting to turn golden brown on the edges but still soft. Scoop the dough onto a parchment lined baking sheet, roughly 2 tablespoons per cookie. Stir in the flour and oats, just until combined. Stir in the applesauce, molasses and vanilla extract. Add the eggs, one at a time, beating until fully incorporated.
In a separate mixing bowl, beat the butter and sugar together until light and fluffy.
In a large bowl, whisk together the flours, cinnamon, baking soda and salt. Salt– You can adjust if necessary- if using unsalted butter you might want to add a bit more.Baking Soda– Creates a soft and fluffy cookie.Cinnamon– Adds a warm spice to the cookies.Molasses– Adds a caramel-y flavor to the cookies.Applesauce– The applesauce replaces the extra butter and also helps adds moisture.Brown Sugar– Adds richness, and helps make these cookies super soft and chewy.Although we haven’t tried it in this recipe, coconut oil would probably work too Butter– We used salted butter in these cookies.Flour– We used regular all-purpose flour.Oats– You will use rolled oats and oat flour in these cookies.
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