Browsing Category

Cookies

Iced Oatmeal Cookies

Cookies, The Holidays, Winter

These crispy Iced Oatmeal Cookies are slice and bake cookies. They’re touched with a hint of nutmeg, cinnamon, and then dipped in a glaze that gives it that signature craggily top!

Iced Oatmeal Cookies

December is the month of cookies, cookies and more cookies! These iced oatmeal cookies are MY JAM. I usually favor soft cookies but these have the best of both worlds: a delightful little snap coupled with so much flavor and a soft-ish middle.

This recipe comes from my friend Midwest Made. If you know anything about Shauna, you know that she is a fierce recipe writer and super successful cookbook author. Her recipes not only work but they’re amazing. Every single one I’ve tried has been like DANG OK. Including these cookies. They are so delicious.

Midwest Baking

I’m going to be honest, I know VERY little about midwest cooking. Literally nothing. Haha. But I have eaten these cookies once before—in store-bought form. I’m pretty sure it was a bag of Mother’s Iced Oatmeal Cookies.

I honestly don’t really remember them but I’m pretty sure it was in college when I was super high and crushed a whole bag. Again, remember very little about them, except I remember looking down and being like whoa they’re all gone!


So I guess I liked them. And after making this, I stand by my opinions. These cookies are the type that I can eat by the dozen. I love me some chocolate chip cookies, I usually can only eat one or two, but not these. They’re truly glorious.

The History of Oatmeal Cookies

Baking with old fashioned oats was at first a health-driven idea. Quaker Oats first published an old fashioned oat recipe on its packaging in the late 1800s, encouraging its customers to bake with oats. It began then…and then obviously evolved into what we have today which is a myriad of different types of oatmeal cookies, including this one!

A lot of people might be reminded of Mother’s Iced Oatmeal Cookies or Archway’s Iced Oatmeal Cookies. I’m going to be honest, I don’t really have those nostalgic memories. But if you do, a lot of people have said these are very similar!

Iced Oatmeal Cookies

How to Make Iced Oatmeal Cookies

These cookies are known as “slice and bake.” Meaning, you roll the dough into a log, chill it and then when it’s nice and cold, you slice the cookies into 2-inch pieces and bake them up! Here’s how to make them:

  1. Make the oat flour. I would say that this isn’t EXACTLY like oat flour. It’s not as fine as store-bought oat flour and you don’t want it that fine. The best thing about the cookies is the texture and that comes from the oat flour being ground in the food processor (as opposed to a milling machine).
  2. Add all of the ingredients to the food processor. This recipe is SO easy because after you make the oat flour, you add the rest of the dough ingredients to the food processor (minus the egg yolk), process and then lastly, the egg yolk. Super simple and quick.
  3. Roll the dough. After the dough has been mixed together with no dry pockets, you add the dough to a sheet of plastic wrap. You form it into a log, wrap it and up and chill the dough for 3 hours.
  4. Slice the dough. When the dough is nice and chilled, you remove it from the fridge and cut it into 1/2-inch slices. Transfer the slices of cookies to a baking sheet.
  5. Bake. Transfer the cookies to a preheated oven and bake them for about 12 minutes. Cool them completely on a wire rack—this is when crispiness begins to form!
  6. Make the icing. The icing is super simple to whip together.
  7. Kiss the cookies with the icing. I learned this the hard way, but you don’t want to dip the cookies as in a full dunk into the icing. You want them to just kiss the icing. As a result, as it sets, you’ll see that craggily top!

Iced Oatmeal Cookies

After the icing sets, they’re ready to eat.

I’m also making these in a step-by-step on IG Stories, if you’re curious! I always find that a visual step-by-step helps everyone (including me).

Here’s another link to Shauna’s book Midwest Made!

Iced Oatmeal Cookies

Iced Oatmeal Cookies Recipe

PRINT
5 from 4 votes
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time 3 hours
Total Time: 3 hours 32 minutes
Serving Size: 30 cookies
Calories: 24kcal
These crispy Iced Oatmeal Cookies are a slice and bake cookies with a hint of nutmeg, cinnamon, dipped in a glaze that gives it that craggily top!

Ingredients

Dough:

  • 1 1/2 cups / 150g old-fashioned rolled oats
  • 3/4 cup / 170g firmly packed dark or light brown sugar
  • 1/2 cup / 64g all-purpose flour, spooned and leveled
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup / 113g cold unsalted butter, cut into cubes
  • 1 large egg yolk

Icing:

  • 1 large egg white
  • 1 1/4 cups / 150 g powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt

Directions

To Make the Dough:

  • In the bowl of a food processor fitted with a steel S blade, grind the oats to a flour. Add the brown sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg and process briefly to blend. Toss in the butter cubes and process until the butter is well incorporated and the dough begins to clump and pull off the sides of the bowl. Add the egg yolk and pulse until the dough comes together with no dry pockets.
  • Line a work surface with a large sheet of plastic wrap. Turn out the dough onto the plastic wrap and form it into a log about 10-inches/25cm long and 1 1/2 inches/3.8 in diameter. Wrap the dough tightly. Chill the dough until firm, about 3 hours in the refrigerator.
  • Position a rack to the center of the oven and preheat it to 350 degrees F. Line 2 baking sheets with parchment paper. Use a thin, sharp knife to slice the dough log into 2 dozen rounds, each just shy of 1/2-inch/1.25 cm thick. Transfer the rounds, evenly spaced about 2 inches/5cm apart, to the prepared baking sheets. Bake until golden and firm on the edges with a bit of give in the centers, about 12 minutes. Transfer the cookies to a wire rack to cool completely—they will crisp all the way through as they cool.

To Make the Icing:

  • In a small bowl, combine the egg white, powdered sugar, vanilla and salt. Mix with a handheld electric mixer until smooth and thick. (Alternatively, you could also do this in a stand-up mixer or in a medium bowl by hand.) Blend in 1 teaspoon of water until smooth. To ice the cookies, working 1 at a time, kiss the tops lightly to the surface of the icing—you want to just show the cookie to the icing, not submerge it.
  • Let the excess icing drip off for a moment, and then set the iced cookie on a wire rack. If the icing begins to firm while you’re dipping, loosen it with a few drops of water. Allow the icing to dry completely before serving, about 1 hour.
  • Store in an airtight container for up to 1 week.

Notes

To Store: 
Store these cookies in an airtight container for up to 1 week! 
Equipment Used: 
Midwest Made Cookbook | Food Processor | Sharp Paring Knife | Electric Hand Mixer  | Baking Sheets
CourseCookies, Dessert
CuisineAmerican, Midwest, Midwestern
Keywordfrosted oatmeal cookies, iced oatmeal cookies, iced oatmeal cookies recipe, mother's iced oatmeal cookies
Calories: 24kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Sodium: 67mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Looking for more cookie recipes? Here are some favorites: 

Sweet & Salty Brown Butter Chocolate Chip Cookies

Chocolate, Cookies, Desserts, Holiday, Quick and Easy

These Brown butter chocolate chip cookies have a nutty, deep flavor. They’re made better by adding finely chopped walnuts to the dough. They’re chewy, butter, nutty and perfectly chocolate-y.

Brown Butter Chocolate Chip Cookies with Walnuts

Let’s dive into these Brown Butter Chocolate Chip Cookies, shall we?

I put on Instagram a few weeks ago a question, “Do walnuts belong in chocolate chip cookies?!” I knew the question was divisive but I did it anyway! And boy, were the responses aggressive! People are incredibly opinionated about chocolate chip cookies, rightfully so.

Ingredient shot

Can I Add Walnuts to My Chocolate Chip Cookies

I did a poll on Instagram and asked readers if walnuts belonged in chocolate chip cookies. 60% of readers voted “Absolutely not!”

I felt attacked.

40% of readers voted “Yes, delicious!”  I say you should add whatever you want! I love walnuts.

How to Brown Butter

I’m not that precious about my chocolate chip cookies. And walnuts happen to be one of my favorite nut varieties! I like them. They can stay. They can sit with us.

If you’re in the “absolutely not” camp, don’t worry, this recipe allows you to leave them out completely.

Chilled cookie dough

Freezing cookie dough

What Does Brown Butter Do for Chocolate Chip Cookies

Browning the butter gives these chocolate chip cookies a nutty quality to them that isn’t all that distinguishable. It adds a depth of flavor that is hard to pin point. You don’t eat these cookies and think to yourself, “Oh this is brown butter!” Their flavor is more subtle. That caramel-like flavor that lives in these cookies goes SO well with sea salt. Yum.

Should You Brown Butter for Cookies

Let’s dive into browning butter for chocolate chip cookies. Unfortunately it’s not as simple as browning butter. You see, when you brown butter, you cook the water out of the butter. Water in butter does a lot for baked goods. It adds moisture and steam.

For this recipe for brown butter chocolate chip cookies, we brown the butter and then we add a bit of water to the butter after it’s browned.

Brown Butter Chocolate Chip Cookies with Walnuts

How to Brown Butter

The cozy way to brown butter is to almost burn it. Almost. There are some applications where I just straight burn the butter and it’s delicious. The baked good doesn’t result in a burned butter flavor but a totally browned butter flavor. It’s rich, deep and nutty.

I take my melted butter pretty far. I do not allow lightly browned butter to be a part of my life in any way. So take it until it’s dark brown.

Should You Use Light Brown or Dark Brown Sugar for Chocolate Chip Cookies

I always use light brown sugar. The subtle molasses flavor makes for a more balanced cookie. I actually ONLY buy light brown sugar vs. dark brown sugar. Because I personally enjoy the flavor a bit more. In addition to light brown sugar, these cookies of course, also call for granulated sugar.

Brown Butter Chocolate Chip Cookies with Walnuts

Like all of my chocolate chip cookies, I love making a batch, scoop out dough balls and freeze half of it! If you’d like to learn how to freeze chocolate chip cookies, click right here!

Brown Butter Chocolate Chip Cookies

PRINT
5 from 8 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 2 dozen
Calories: 124kcal
Brown butter chocolate chip cookies are so gooey and nutty in flavor. They're made better with walnuts; if you disslike walnuts in your chocolate chip cookies, leave them out!

Ingredients

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, (we're going to melt it so it can be straight from the fridge)
  • 2 teaspoons water
  • 1 1/2 cups brown sugar
  • 1/2 cup white sugar
  • 2 large whole eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract or vanilla paste
  • 12 ounces dark chocolate chunks or chocolate chips
  • 2/3 cup finely chopped walnuts , (from about 1/2 cup)

Directions

  • n a large bowl, mix together flour, baking powder, soda and salt. 
  • In medium saucepan, set over medium-low heat, melt the butter. Take out a silicon whisk and give the butter a stir. It will begin to foam up and bubble. Stirring frequently, allow it to keep going until it goes from a pale yellow color to a light brown color. Once it hits a light brown color, I like to give it a few more stirs just so I can monitor the color. This process happens quickly so don’t walk away! Keep stirring it until it goes from a light brown color to deep golden brown. Remove it from the heat and give it a few more stirs. I like to let it continue to cook until it’s dark brown. Immediately pour it into a large bowl. Whisk in the two teaspoons of water. Allow the brown butter to cool for about 10 minutes. (If you don’t do this, when you add the chocolate, it’ll melt.) 
  • Next, whisk in the sugars. And then, add the eggs and vanilla. Pour into the dry ingredients and mix until combined. Lastly, fold in chocolate chips and walnuts (if using). Stick in fridge for 1 hour to chill.  
  • Preheat oven to 350F. Scoop out 1 1/2-inch balls of dough and roll them between your palms; place them onto a parchment-lined baking sheet spacing them 3 inches apart. Bake for 9 to 12 minutes, until lightly golden brown. Repeat with the remaining cookie dough. These are best eaten warm with milk. 

Notes

To Make Ahead:
The cookie dough can be made, scooped out into dough balls and kept in the fridge for up to 3 days. Bake them straight from the fridge. 
To Freeze Cookie Dough: 
I have this post right here that explains how to do so! 
Equipment and Tools:
OXO Medium Cookie Scoop | Baking Sheets | KitchenAid Stand-Up Mixer | Silicon Spatulas
CourseDessert
CuisineAmerican
Keywordbest chocolate chip cookies, brown butter, brown butter chocolate chip cookies, chocolate chip cookies, chocolate chip walnut cookies, christmas cookies, the holidays, walnuts
Calories: 124kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 21mg | Potassium: 23mg | Fiber: 5g | Sugar: 21g | Vitamin A: 5IU | Calcium: 32mg | Iron: 1mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

If you make these on Instagram, let me know!

Looking for more chocolate chip cookies? Here are some more favorites: 

Brown Butter Chocolate Chip Cookies

Cozy Gingerbread House

Adventures, Cookies, Desserts, DIY, Holiday, The Holidays

Cozy Gingerbread House

Let’s make a Cozy Gingerbread House!

Did you ever have a Barbie Dream House? I think I asked for one for my eighth birthday (if I remember correctly) and I imagined myself being a grown-up in it. I had dogs (of course), I had a husband (Ken) whose head I shaved because I thought his blonde hair was ugly (I dunno) and a few kids who were ok. But most importantly, I had a pool with a slide and a trampoline. I also had a siqqq car that was bright pink that I’d use to pick up my friends so we could go to the movies and Disneyland.

When I got the insane idea that I should built a gingerbread house, I started to think: What should it look like? What should it include?

I remembered my Barbie Dream House and decided maybe that should be my inspo? I decided to leave out people because I don’t think I can make realistic versions of gingerbread humans.

Let’s start from the beginning…

Cozy Gingerbread House

Cozy Gingerbread House

 

What You Need to Build a Gingerbread House!

The first step to making my gingerbread house was planning the dimensions like the architect that I AM NOT.

I started crunching numbers and ended up using old Amazon boxes that were in the recycling for my templates. And XACTO knife comes in real handy in this instance.

Making Dough for a Gingerbread House

Erin McDowell’s recipe is by far the best. I thought about developing my own recipe but I was short on time. And honestly, hers works wonderfully, no surprise there. It’s fragrant, gingery and perfectly spiced with ground ginger and brown sugar, resulting in perfect gingerbread house pieces. I made extra dough to make my life easier and I didn’t regret doing so!

I happened to have shortening in my pantry because of these biscuits and it ended up making life SO much easier.  I surprisingly had all of these ingredients in my pantry and just whisked the dry ingredients (flour, baking soda, salt, spices) on hand before and then combined it with the shortening–super easy! Her tips, btw, are absolutely brilliant. She over-bakes her gingerbread to make it sturdier. I did the same and I found that really helped, too.

Another great thing with this dough is you can make it ahead of time. Just be sure to wrap it tightly in plastic wrap and store in the fridge or freezer.

If you like, you can roll out the dough between two sheets of parchment, but I had luck just rolling it out with a bit of flour and a rolling pin.

Royal Icing Is Important

Royal icing will act like the glue between the gingerbread house walls. It’ll also act like glue to stand up a corgi, trees, or whatever else. Royal icing is typically egg white and powdered sugar, beaten together until light and fluffy. But I frankly refuse to do it that way and instead opt for meringue powder. You can find it at any craft store like Hobby Lobby or Michael’s. I prefer it over egg whites because it’s much neater and skips a huge step (separating eggs).

You can make royal icing ahead and store it in the fridge in an airtight container. Just be sure to bring it back to room temperature and give it a good stir before adding it to any piping bag.

The Roof!

I decided on an almond-shingled roof. I LOVE the results.

If you’re interested in a true zen experience, glue on a million perfectly slivered almonds for two hours. Truth be told, I actually enjoy these types of things. I mediate and zone out and think about my life. Sometimes I even cry—it’s fun! These roof pieces ended up being total stunners and highly recommend them!

Creating Stain-Glass Windows!

Last minute I felt like I needed to create some dimension and lure to the cozy gingerbread house so I cut out some windows on each side of the house and the front.

I baked the sides of the house FIRST and then filled a few of the windows on the side and in the front with crushed up Jolly Ranchers.

I baked them for maybe around 5 to 6 minutes and the Jolly Ranchers ended up melting in the oven and making the prettiest pink windows.

Making an Edible Pool!

The pool is made from gingerbread dough that I cut out into an oval. I filled it with a piece of foil and crushed blue Jolly Ranchers to replicate the look of frozen water. I added a diving board because that’s what I would want in my own backyard.

Building Amelia’s Dog House!

Amelia’s Dog House is obviously just for show because she wouldn’t think of ever sleeping outside. She prefers to sleep on beds and pillows. But it is cute. I used this gingerbread mini house cookie cutter.

Cozy Gingerbread House Continue Reading

Chewy Chai Masala Snickerdoodles

Cookies, Desserts, Fall, Holiday, Quick and Easy, The Holidays

THREE YEARS! That’s insane. Time goes by so quickly. I have to say, I’m so proud of that little book. It’s a little book that could. This recipe for Chewy Chai Masala Snickerdoodles are hands-down been the most-made recipe out of the entire book.

These snickerdoodles are delicious. They’re chewy, perfectly spiced with a combination of black pepper, cardamom, ginger and cinnamon. I love giving these away because they have a bit of staying power. They taste delicious even if they’re not straight from the oven.

Snickerdoodles Should Be Chewy!

The chewiness is heavenly. I attribute the cream cheese to their good texture. It’s truly magical in these.

I want all snickerdoodles to be chewy cookies! Dreamy texture.

I’m going to be honest and tell you that I don’t drink a ton of dairy milk but man, with these cookies, a glass of milk is SO GOOD.

Continue Reading