Source: Created by Diane, although hers are much more beautiful than mine.
Yield: 3-4 dozen
I had big plans for my weekend. They involved spending a lazy morning in bed, doing some baking, playing a card game with the kids, and generally just taking it easy. My husband also had plans, and his plans involved trips to the hardware store, heavy lifting, and the use of power tools. I reluctantly (very reluctantly) gave up my lazy morning and my baking afternoon, and joined him. Let me just tell you, the hardware store is not nearly as fun as the kitchen. Not nearly. I did get my revenge by insisting that he sit and chat with me while I baked these oatmeal cookies after dark. What can I say? I just love company.
Yes, there’s a fair amount of oats in these cookies, but mostly they taste like butter. Sweet, creamy, wonderful butter. Frankly, I believe there are few things in this world better than a simple oatmeal cookie. I did cover many of them with icing, but I also left many of them plain. I usually tell people that the lukewarm-on-sweets husband prefers it that way, but honestly, sometimes I do, too.
I used old-fashioned oats for this, but softened up the texture a bit with a big old knife. I love a big knife. I have two of them, and they literally get used every single day. I guess I could have dragged out the food processor for this job, but it’s faster to just grab and knife and cutting board. The clean-up is far easier, too. Plus, this way you can have a little more control over how fine you want the oats. I did about 6-8 run-through’s with the big knife.
I wish I could have rolled and cut these into pretty shapes like Diane did. I really do. I gave it my best shot, but the dough was just way too soft. Sometimes these things happen when your butter is closer to “melted” than “softened.” Not that I know anything about that. I would never be that impatient. *ahem*
I ended up dropping them into neat little circles, which still look nice baked, but not nearly as nice frosted. I also made a very simple icing and smeared it on in big, sloppy dollops. Oh well. I’m one of those people that enjoys a pretty cookie, but prefers a tasty one. Pretty or not, I guarantee these will be gone within 2 days!
- 1 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 2 tsp. baking powder
- 1½ cups flour
- 1½ cups oats, cut up with knife
- FOR FROSTING:
- 2 cups powdered sugar
- 2-3 T. milk
- Whip butter and sugar. Add eggs and vanilla and mix.
- Add remaining ingredients and mix until combined.
- Drop onto baking sheet and bake at 350 degrees for 7-10 min.
- FOR FROSTING: Mix powdered sugar and milk until combined. It should have a slightly thin texture. Frost cooled cookies.
If you like these, you might also enjoy:
Oatmeal Cream Pies from Jen’s Favorite Cookies
Cinnamon M&M Oatmeal Cookies from Two Peas & Their Pod
Nutty Oatmeal Ginger Sandwich Cookie from Chocolate Moosey
This recipe linked up at:
Sugar and Dots, What I Whipped Up Wednesday; Lil’ Luna, Link Party; The Trendy Treehouse, Create and Share; Finding My Way in Texas, Pinned It Made It; Crafty Girl Squared, Foodie Friday; Rhapsody of Cacophony, Pinned It Made It;