Tuesday, October 2, 2012

Iced Oatmeal Cookies


It's always fun to try and re-create a childhood store bought cookie memory.  Even if you never actually got to have them at home.  Just about everyone is familiar with Mother's brand cookies.  I, like many kids, adored the pink and white circus animal cookies.  I think next in line was the iced molasses cookies.  Hubby loves oatmeal cookies much better so I settled on the iced oatmeal cookies.  This makes some dangerous dough.  Try not to eat half your cookies before they are baked.  I do love me some browned butter!  (Normally I don't specifically call for unsalted butter, but for browned butter it is better.)  I've already made these a number of times, they whip up pretty quickly and have gotten enthusiastic reviews from people who normally give a noncommittal response to baked goods.  Heck, they had my hubby digging in the freezer for the extras.  Something he's never done before!

If making cookies to freeze, you may want to freeze them un-iced, otherwise allow time for the icing to dry again as there will be some condensation on it when the cookies are thawing out.  It only takes a few minutes to dry though, if you even care!  ☺



Iced Oatmeal Cookies
makes 2 dozen large cookies

1 cup butter, unsalted
¾ cup evaporated cane sugar
½ cup light brown muscovado sugar
2 large eggs
2 cups old fashioned oats
2 cups light spelt flour
1 tsp baking soda
1 tbsp baking powder
2 tsp cinnamon
1 tsp sea salt
½ tsp freshly grated nutmeg

Icing:
1 cup powdered sugar
2 tbsp whole milk

Preheat oven to  350º F.  Line cookie sheets with parchment paper.

In a medium saucepan, brown the butter...  Melt the butter over medium low heat.  Once it is all melted, turn up the heat to just below medium.  Cook and stir occasionally until the butter starts to brown.  First there will be thick foam, then that will subside and just before it browns there will be piles of clear bubbles.  Watch it closely and stir to prevent burning, it happens fast!  You can watch the sides of the pan to see when the solids are starting to brown if you can't see the bottom through the bubbles.  Pour the browned butter into a mixing bowl or stand mixer and allow to cool slightly.

Mix in the sugars until there are no lumps.  Add the eggs one at a time and beat until completely incorporated.

Blitz the oatmeal for a handful of pulses in a food processor or coffee grinder.  Don't turn it to flour, just a coarse meal, a little finer than quick oats.  Mix the oats into the batter.

Combine the flour, salt, soda, baking powder and spices in a bowl.  Add to the batter in about three additions, just to combine.  Let the dough rest for 15 minutes to thicken up.  You don't have to, it just makes it easier to scoop.

Drop the dough by rounded tablespoons at least 5 inches apart onto the lined sheets.  I use almost a double scoop of my one tbsp cookie scoop.  It's somewhere between a ping pong and golf ball sized scoop of dough.  Flatten the balls slightly and bake for 12-14 minutes until golden brown.  Allow to cool on sheet for a minute before removing to a wire rack to cool completely.

Mix together the powdered sugar and milk until smooth.  Brush the icing on the tops of the cookies with a pastry brush, (a silicone one is ideal for this job).  If desired, a second layer may be added after the first is dry if you really want a thick white icing.  Those pictured are one layer.


 Let icing dry to a hard finish before storing in an airtight container.  Hide the container.


Adapted from the novice chef

1 comment:

Anonymous said...

Finally a person that puts some real work into a blog. I do like what you have done with the blog.

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