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.}


(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

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!  


Bootie problems...

Remember these?!  Made them about 5 1/2 years ago when I was expecting my baby girl.  
{hold me}......why does time creep by slowly and then BAM! it's gone? 

Well, for some reason, the link I posted way back in 2010 (can you believe that we're saying "way back in 2010" ?? I mean...seriously, it was 5 years ago but it seems like yesterday) ...anyhoo, the link wasn't working so here is an updated link for those of you who want a super easy baby project:

That little FACE!!!  I miss squeezing that baby.  For the brief milliseconds that she let me squeeze her.    She....was.....hard.....  But adorable. 

Have a HAPPY day!!  


Raspberry White Chocolate Scones

What's not to love about Pinterest, right?!  I mean, seriously, what did we DO before Pinterest?!  We had to buy cookbooks (which I still still absolutely adore) but we were so lost out there on our own...stranded in the darkness... thank GOODNESS for Pinterest is all I can say.   And thanks to Pinterest, I found the cutest food blog, Little Dairy on the Prairie, which is loaded full of recipes and other fun things.  

Being that we LOVE breakfast at my house, I saw this recipe and knew we had to try it.  Of course, it was a huge hit, the whole family loved it, and paired with some eggs or a protein source, it made a fun addition to a busy school morning breakfast!  I made it the night before, super quick & easy, and for me it tasted better the next day warmed up a little.  

It's part biscuit, part cake, super moist, and SO incredibly delicious!  

original recipe here

Raspberry White Chocolate Scones
(I doubled the original recipe so that I would have leftovers, so this version is DOUBLED already)

4 c. unbleached all-purpose flower
1/2 c. granulated sugar
4 tsp. baking powder
1 1/2 tsp. salt
12 Tbsp. butter, diced 
1 c. half and half (plus a little more if you need)
2 tsp. vanilla
1 1/2 c. fresh raspberries
1 c. Ghirardelli's white chocolate chips (they just taste so much better than most)
coarse sugar for sprinkling on top

2 c. powdered sugar
about 3 Tbsp. canned milk (or whatever milk you have, whipping cream would work, too)
dash salt

Wash raspberries and set in a single layer on a plate or sheet.  Freeze while preparing the rest of the recipe.  Keep butter in the fridge until needed, as well.  Line a baking sheet with parchment paper, set aside.

Preheat oven to 400 degrees.  In a food processor, add flour, sugar, baking powder and salt.  Pulse until combined.  Add butter and pulse until pea sized crumbs start to form.  Add half and half and vanilla.  Pulse only until the dough starts to come together.  Add extra half and half if mixture is too crumbly.

Remove dough onto a piece of parchment paper.  Gently incorporate the raspberries and chocolate chips into the dough without handing it too much.  It's okay if the dough gets a little sticky from the moisture in the berries.  Just press everything in together gently until it's evenly distributed.  

Place the dough onto the baking sheet lined with parchment paper, form into a round disk, about an inch thick.  Sprinkle the coarse sugar all over and cut dough into 16 wedges.  

Bake for 20-25 minutes.  Make the glaze by combining all ingredients until you reach the desired consistency you want.  For thick glaze, add less milk; for thinner glaze, add more milk.  If you get it too thin, just at some more powdered sugar.  I have found that my favorite glazes ever are made with heavy cream, but these scones are rich enough without it, so it's up to you on what you would like.

Glaze the scones when they are warm but not too hot.