8/14/2023 0 Comments Iced oatmeal cookiesTransfer the cookies glaze-side up to a wire rack set inside a rimmed baking sheet to dry completely. Lightly dip the top third of each cooled cookie in the glaze. Whisk together the confectioners' sugar, milk (2 tablespoons for a thicker glaze, 3 tablespoons for a thinner glaze) and a large pinch of salt in a small bowl until smooth and creamy. Let the baking sheet cool slightly, then continue baking the remaining cookie dough. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Using a 1 1/2-ounce scoop (about 3 tablespoons), arrange 9 scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each.īake until the cookies are lightly golden around the edges, 15 to 20 minutes. Line a rimmed baking sheet with parchment paper. Position a rack in the center of the oven and preheat to 350 degrees F. Fold in the raisins until evenly distributed. Let sit, uncovered, at room temperature for 1 hour to let the oats hydrate. Add the oats and beat on low speed until combined. Add the flour mixture and mix on low speed, scraping the sides and bottom of the bowl to combine completely. Add the maple syrup, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, about 3 minutes more. If you’re not serving the cookies right away, store them in an airtight container.Whisk together the flour, baking soda, cinnamon and 1 1/2 teaspoons salt in a small bowl until combined.īeat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Let the icing set up before serving or storing the cookies. When the cookies have cooled completely, make the icing glaze by combining the powdered sugar and milk in a bowl and whisking until smooth.Let the cookies cool for a minute or two and then transfer them to a cooling rack. Transfer the baking sheet to the center rack of the oven and bake at 350☏ for 8 to 10 minutes. Drop heaping tablespoons of the cookie dough onto a baking sheet, spacing them 2-inches apart.Add the dry ingredients to the wet ingredients and stir until just combined. In a separate bowl, combine the flour, oats, cinnamon, baking soda and salt. Add the egg and vanilla extract and combine. Combine the butter, brown sugar and white sugar in a bowl and use an electric hand mixer to cream the ingredients together until they are light and fluffy. Oatmeal raisin cookies will always be second best to the chocolate chip in my world, but I have to admit that they look darned good dressed up! Drizzling a little icing on top, looking like a beautiful trail of snow, makes it fit right in with its celebratory counterparts. However, if you decorate that oatmeal cookie up, look at what happens. Now, if we put a regular oatmeal raisin cookie on a holiday cookie platter, chances are it might be the last to go because of its familiar and unexciting appearance. I’m talking about the chocolate chip cookie and of course, its partner in crime, the oatmeal raisin cookie. So, let’s bring them out and celebrate their year-round deliciousness. Often, the tried and true cookies, the ones that do their due diligence every day of the year, get forgotten about during the holiday season. These are the cookies that are dressed to the nines in December, showing off at all the holiday parties. When the holidays arrive, avid bakers start baking cookies of all kinds – the kinds we never see at other times of the year: the shortbread, the gingerbread, the decorated sugar cookie, the snowball, the thumbprint.
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