Over the weekend, my husband left for his 3rd deployment… this time he’s in Afghanistan. I usually say that baking is my therapy… but to be honest, nothing but time is going to help me feel better about the love of my life leaving me to fight in a war that I don’t even understand.
So today, another one of my amazing blogger friends, Rachel of Rachel Cooks, has stepped to help me out and has made you the most delicious looking glazed oatmeal cookies I’ve ever seen. Rachel has so many delicious recipes on her blog, Rachel Cooks, that include everything from appetizers and pasta to desserts and even baby food!
Here are a few of my favorite recipes from Rachel…
Vanilla Cupcakes with a Surprise Inside
Orange Creamsicle Cookie Bars
Andes Mint Pudding Pops
A HUGE THANK YOU goes to Rachel for these awesome cookies! Thank you so much for sharing your time and recipe with my readers!!
Hi everyone, I’m Rachel from Rachel Cooks and I’m so happy to be here helping out Betsy. My blog is all about family-friendly food that is easy to prepare and even easier to eat and enjoy. I’m a stay at home mom of two, so easy meals…well, they’re important, because without them, we wouldn’t eat. Want to know more about me? Head on over to my site and find out what food I’m obsessed with, where my husband proposed to me, what I went to school for and more.
Today I made these soft and chewy glazed oatmeal cookies that I cannot say enough good things about. The spicy cinnamon in these makes them perfect for the upcoming fall months. (Can you believe it is fall already?! How is that possible?)
The sweet icing on top gets that crunchy outer layer that I just love. These freeze great too…and I may or may not know how they taste straight out of the freezer. I added some whole wheat flour in these to give them extra nutritional value but also to make them extra chewy. I personally love what whole wheat flour does for a cookie, plus it’s better for you. Win-win! One other note — if you can help it, use freshly grated nutmeg not pre-ground nutmeg. Do it once and you’ll never go back — I promise. All you need is a microplane and nutmeg. Best smell and taste ever, so worth the small extra step it requires.
Simple to make, and even my husband loved these. He’s not a big oatmeal cookie fan. He prefers chocolate chip cookies. So traditional…unfortunately for him, he’s married to a food blogger that likes to try new things constantly. But…I try to keep some frozen chocolate chip cookie dough stocked in the freezer for him. He deserves it…and every so often, I might eat one too.
for the cookies
- 1 and 1/2 cups old fashioned oats
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly ground (grated) nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
for the icing
- 2 cups powdered sugar
- 3-4 tablespoons milk
- Add oats to a food processor and pulse until partially ground. In a mixing bowl, mix together oats, flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg until well combined.
- Using a stand mixer and paddle attachment, whip butter and sugars until pale and fluffy (about 3 minutes). Add in eggs one at a time until incorporated. With mixer on low, add in vanilla and then gradually add in the dry ingredients and mix until just combined, scraping bowl as needed. Place dough in fridge for at least 3 minutes or up to 24 hours.
- When ready to bake, preheat oven to 350 degrees F.
- Scoop dough by heaping tablespoons and roll (roughly) into a ball. Place on a parchment or silpat lined baking sheet and bake for 11-12 minutes. Cool on baking sheet for a few minutes before moving to a wire rack to cool completely.
- In a large shallow bowl, whisk together powdered sugar and milk. Add enough milk so that you’re able to dip the cookies in and have the icing stick to the cookies. It should be thick...but not too thick. Dip top of cookies in icing and return to baking sheet. Allow icing to set before storing in an airtight container.
(Every recipe I share on my site is followed by “Verdict, Husband’s take, Changes I would make, and Difficulty” to give you a little more information about the recipe, I’ll do the same here!)
Verdict: Loved these and will definitely be making them again.
Husband’s take: I think he was surprised by how much he enjoyed these cookies. He loved them with coffee.
Changes I would make: None.
Thanks so much for having me, Betsy! My thoughts and prayers are with you and your family as your husband deploys. Thank him for his service, and thank you for your sacrifice.
I’d love for you to stop by Rachel Cooks and say hi some time! You can also find me on Twitter, Facebook, Google+, Pinterest, and Instagram. Or you can subscribe to my emails and never miss a recipe!
(That’s me…but the photo is about five years old. Shhh….don’t tell anyone…we’ll just pretend I still look exactly like that.)