Hey everybody its Sam here from Sugar Spun Run and today I'll be showing you how to make iced oatmeal cookies.
Iced oatmeal cookies are a simple classic cookie recipe, maybe you've had these dense,
chewy, oatmeal cookies with their simple vanilla glaze from the store before, but I can guarantee you nothing beats
today's homemade version. To begin, you'll want to start by preheating your oven to 350 degrees Fahrenheit.
Next you are going to need 1 cup or 2 sticks of unsalted butter.
Now, you'll want to melt this butter and then let it cool for about 5 to 10 minutes or until it's no longer
hot or very warm to the touch.
You don't want the butter to be too hot or you run the risk of melting your sugar which is going to make your cookies
spread all over your oven. So let it cool, and then we are going to add one cup of tightly packed dark brown sugar.
We'll also add 1/2 cup of granulated sugar and then just use a spoon or spatula to stir everything together really
well. One thing I love about these iced oatmeal cookies
Is that because we've melted our butter you do not need a stand mixer. You can do everything by hand.
Next we're going to add two large egg yolks, and yes, this is just the yolks.
We're not using the whites for this recipe. By just using the yolks. We're going to end up with a nice tender and chewy cookie.
We'll also add one and a half teaspoons of pure vanilla extract, and then just stir these ingredients together until they're nicely combined.
Okay set your wet ingredients aside and next you are going to need a separate large bowl with two cups of all-purpose flour.
The other dry ingredients that you'll need include: a teaspoon of baking soda, a teaspoon of baking powder, a teaspoon
of salt, and a half teaspoon of cinnamon. Now, we're just going to stir these together until they're nicely combined.
We're not going to add the oats yet, but I haven't forgotten about those.
Ok bring back that butter mixture and we are going to gradually add our flour mixture into that bowl stirring until everything is well combined.
I like to stir in the flour in about three or four parts. It just makes it easier for everything to get nicely absorbed.
So at this point our cookie dough is obviously lacking one critical ingredient for oatmeal cookies, and that is the oats.
We're going to set this to aside, and the oats do require a little bit of preparation.
You're going to need two cups of old-fashioned rolled oats for this recipe,
and what we're going to do is we're going to pulverize them in a food processor.
I'm going to add these to my food processor, and
we're just going to pulse these oats several times, up to ten times, until they have a coarser texture.
You do not want to pulse them until they're just oat flour. I'll show you exactly what you want it to look like.
So that was about eight pulses and our oats are looking pretty good.
So now we're going to pour these into the rest of our cookie dough and stir until everything is nicely combined.
Now this dough gets pretty stiff and pretty dry, so make sure you are getting the bottom of your bowl as well,
and any oats that might be hiding down there.
So once everything is nicely combined you are going to need a parchment paper lined cookie sheet and we can begin scooping our cookie dough.
I recommend scooping the dough by about two to three teaspoons of dough per cookie,
and we're just going to lightly roll the dough in our hands to make a nice round ball.
That's going to give all of our cookies a nice uniform shape.
I also like to just gently flatten each cookie dough ball with my fingers before baking.
Now we'll transfer our cookie dough to our 350 degrees Fahrenheit preheated oven, where we will bake it for about 12 minutes.
So once your cookies have finished baking,
you'll notice that the edges have turned a light golden brown and you're going to want to let them cool completely
on the baking sheet. Now while they're cooling we can go ahead and make our frosting,
but keep in mind we do not want to dip these cookies until they are completely cool. Otherwise, they'll fall apart and your frosting,
it'll be a mess don't go there. So anyway, let's prepare our frosting. You're going to start with some powdered sugar.
So this is one and a half cups of powdered sugar.
I do want to stress one more time that you are not going to want to start making this until you've baked and cooled all
of your cookies. This frosting, or glaze, or whatever you want to call it,
it's going to start setting up after it's sat in your bowl for a while.
So just wait until your cookies have cooled before we begin making it. We are going to start now because I don't want to make this video
an hour long for you. Okay. We have our powdered sugar. Next,
we are going to add our milk. we need about one and a half to two tablespoons of milk to make this glaze.
Start with one and a half tablespoons.
We are also going to add a tablespoon of light corn syrup. Now, I tried this recipe a few times without corn syrup.
It will work. You might need a little bit more milk, but I really recommend using the corn syrup.
It's going to help your frosting to set nice and hard.
It's gonna be really shiny and pretty so I recommend the corn syrup if you have it.
We'll also add a quarter teaspoon of vanilla extract for a little bit of flavor,
and just use a spoon or a whisk to stir everything together until you have a nice smooth glaze.
Now as you can probably see this glaze is just too thick, we want a thick frosting, but this is too much.
So we're going to add our extra half tablespoon of milk, and you can even add more if needed.
Alright this looks a lot more like it. As you can see, if I lift the spoon up out of the frosting, when it falls
back in it holds its shape for just a second before fading back into the rest of the mixture in the bowl.
So that's how I know that it's done.
So once that frosting is finished now, let's bring back our cooled oatmeal cookies and we can start dipping them.
So to dip our cookies,
you're just going to hold them at their base just like this, and we are going to just press the cookie
gently just the surface of the cookie into our icing.
So just pull it straight up out of the frosting and then we'll transfer that back to our cookie sheet or a cooling rack and
let that frosting set. Once you've dipped all your cookies,
all that's left is for you to let them sit at room temperature for
at least an hour, possibly several hours, until the frosting has dried all the way through.
It'll be nice and firm and shiny at that point and you can dig right in.
That is all there is to making these iced oatmeal cookies.
I hope you guys enjoyed today's recipe and if you try it out, please leave me a comment. I love hearing from you
Thank you so much for watching and I'll see you next time.
If you guys enjoyed today's video, I would love it if you would consider subscribing,
Make sure to hit the notification bell,
and here are a few other cookie recipes you might like as well.