Iced Cinnamon Oatmeal Cookies
Hi guys!! December has arrived. Let’s deck the halls, brew hot chocolate, and watch cheesy Christmas movies!! Have you opened the first door of your advent calendar? Because, to tell the truth, I did. I got an advent calendar for each of my housemates three weeks ago, and I was astonished when two of them told me it was their first ever advent calendar. I’ve had one every year since I was old enough to enjoy chocolate. Do you have one, or do you think it’s only for kids?
As promised, I’m back this week with a recipe to kick off the holiday season! To be clear, I am from Alsace in France, and adding cinnamon to food quickly makes it instantly more chrismassy.
So, let’s get to the cookies. We’ll start with a simple recipe that won’t take long. The cookies are really excellent, with a crispy outside and a chewy center. They have a fantastic spicy flavor. I didn’t want to add icing at first, but when I tried them, something was missing, so I added lemon icing to provide a sour taste. I’m sorry I don’t have measurements for the icing, but you can simply make it to your taste.
Furthermore, the icing makes the cookies shine, and the spices complement the sourness of the lemon. It’s just a pretty unusual combo but absolutely delicious.
So let’s go to the kitchen and prepare some cookies.
I’ll be back next week with an even more festive recipe.
P.S. I’ve been binge watching a TV show on Netflix (Baking Impossible) that I can only recommend, and those cookies would be the ideal snack to enjoy while watching the show.
Iced Cinnamon Oatmeal Cookies
Ingredients
Cookies
- 2 cups Rolled oats
- 2 cups Flour
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1/2 tsp Groung nutmeg
- 1/2 tsp Four spices
- 230 gr Butter softened to room temperature
- 3/4 cup Brown sugar
- 1/4 cup Granulated sugar
- 2 Eggs
- 1 tbsp Molasse
- 2 tsp Vanilla extract
Icing
- Powdered sugar
- Lemon juice
Instructions
Cookies
- Pulse the oats in a food processor until you have a variety of texture, chopped oats with some oat flour.
- In a medium mixing bowl, combine the pulsed oats, flour, baking soda, salt, cinnamon, four spices, and nutmeg. Set aside.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together on medium-high speed using a hand mixer. Beat in the eggs, molasses, and vanilla extract on high speed until well blended.
- Mix the dry ingredients into the wet ingredients on low until well blended. The dough will be dense and sticky. Cover and refrigerate the dough in the refrigerator for at least 45 minutes.
- Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
- Scoop out cookie dough, roughly 1.5 tablespoons each cookie. Bake for 11-12 minutes, or until the edges are lightly browned. The centers will appear to be very soft.
- Remove from the oven and cool for 5 minutes on the baking sheet before moving to a wire rack to cool fully before icing.
Icing
- I don't have any measurements for the icing. Simply mix powdered sugar and lemon juice in a small bowl. T hen drizzle the icing over the cookies let it to dry.