Grandma's Chewy Iced Oatmeal Cookies

Baking Day at my house yesterday!  Woohoo.  

If you're an oatmeal cookie lover, then you're going to REALLY love these!  They're soft, chewy, and so very comforting for some odd reason.  The icing absolutely makes these cookies incredible.  And if you stop for a moment to enjoy these cookies, you will be transported to a simpler, slower place in time, which is a welcome indulgence in our fast-paced world. (and they will make your house smell heavenly.) 

 PLUS,  it's school-lunch-packing time and if you're going to give your kiddies a little treat, give them something GOOD.  None of that prepackaged garbage...good quality ingredients inside something homemade is SO much better for them. 

Oat flour is one of my all time favorites!!  

This recipe makes a soft batter, which in turn makes these cookies soft and chewy!

Just like Grandma used to make.  Wait a second... I don't remember my grandmother ever baking cookies.  Weird, I know....but she would definitely LOVE these.  {She was a serious oat lover.}

GRANDMA'S CHEWY ICED OATMEAL COOKIES

(double the recipe if you're using a large cookie scoop)  Yield: about 2 1/2 dozen standard scoop cookies.

1 1/2 c. old fashioned oats  (use quick oats if you don't have a food processor)
2 c. unbleached, all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. fresh ground nutmeg
1 c. butter, softened
3/4 c. granulated sugar
3/4 c. light-brown sugar, packed
2 large eggs
2 tsp. vanilla

Icing:
2 c. powdered sugar
3 T. milk
(whisk until combined completely)

Preheat oven to 350 degrees.  Put oats in a food processor and pulse until mostly ground, 15-20 seconds at least.

In a large mixer with paddle attachment, cream butter and sugars until soft and fluffy, about 3-4 minutes.  Add eggs, mixing until combined.  Stir in vanilla.  With mixer on low speed, slowly add dry ingredients, scrape the bowl as you go, and mix until just combined.  Let the dough rest for about 10 minutes while you wash up.

Using a standard, medium-sized cookie scoop (about 2 T.), drop cookies onto a baking sheet, leaving plenty of space in between for spreading.  (on a sheet pan, I usually scoop 4 rows of 3.  If you're using a large scoop, do 3 rows of 2.)

Bake for 10-11 minutes or until edges start to turn a light golden brown color.  If you like a crispier cookie, leave them in a minute longer or so.  Allow cookies to cool on the pan for a few minutes before transfering them to a wire rack to cool completely.

With completely cooled cookies on a wire rack with parchment paper underneath, or with cookies sitting on parchment paper, drizzle icing and allow it to set.  **(your favorite little ones would LOVE this job!)**  Store in airtight container.

And try not to eat the whole batch yourself....because...FIBER....

Enjoy!  And have a Happy Day!