iced oatmeal and multigrain cookies
I made the mistake of making these cookies about two months ago for the first time. I had some multigrain mix that I wanted to use up to free up some space in the pantry, so I went back to the always wonderful Good to the Grain
At any rate, you should make these today. In the cookbook, Boyce compares these to an old cookie by the Mother brand, but I wasn’t familiar with those. I do know that these are delicious. Maybe all of the whole grains might distract you from all of the sugar in these things.
Ingredients
- 2 cups rolled oats
- 2 cups multigrain baking mix
- 1 tbsp plus 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp kosher salt
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 tsp cinnamon
- 2 sticks unsalted butter, melted and cooled slightly
- 2 eggs
- 2 cups powdered sugar
- 5 tbsp milk (preferably whole milk)
- 1 tbsp cinnamon (yes, tablespoon)
- 1/4 tsp kosher salt
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with silicone baking mats
if you have them. If not, either liberally butter the baking sheets or use parchment paper.
- Boyce calls for grinding the oats in a food processor, but we have found that we prefer the texture with the rolled oats (plus it's less dirty dishes). Experiment and see what you think.
- In a large bowl, combine all of the dry ingredients.
- In a smaller bowl or in the bowl of your mixer, whisk the butter and eggs until thoroughly combined.
- Fold the wet ingredients into the dry ingredients and stir to combine.
- Scoop balls of dough onto your baking sheets (I'm obsessed with my cookie scoop
and use it for all cookie-making). The cookies will spread quite a bit, so be sure not to place them too close together.
- Bake for about 16-18 minutes, rotating the cookie sheets 180 degrees about halfway through the baking time. Cool the cookies on cookie racks while you make the rest of the cookies.
- While the cookies are cooling, make the icing. I typically use my mixer, so I put all of the powdered sugar, cinnamon, and salt in the bowl of the mixer. Then I add the milk just a tablespoon at a time until it reaches the consistency of thick honey.
- This is where it's helpful to have a little helper. J likes to just use a spoon and make a pretty design. I think it is a a bit easier (and leaves a prettier design) to let the icing drip from a whisk, but it's harder for J to use a whisk. Experiment and see what works best.
- Let the icing set for at least 30 minutes before eating or storing.
- We've found that these store really well in the freezer too. When I first made them, we took about two dozen and put them in the freezer in plastic bags, thinking that they would be nice to have ready to go to take over to family or friend's houses. But we definitely ended up sneaking into the family/friend stash and only actually gave away four of them. Oops.
Notes
Barely adapted from Good to the Grain
