Back in my high school days, parties were a big thing. I’m not talking about “Parents are out of town, let’s party!” parties. I’m talking parties in Spanish class where everyone brings a snack they bought at Winn Dixie 15 minutes before school started. Which was basically just an excuse to not learn Spanish.
I dreaded these parties. Dreaded them with every ounce of my being. I almost always tried to fake sick or come up with some excuse to not show up that day. Because I was that obnoxious girl (and still am occasionally) who didn’t eat in public. So these parties meant I was in for 2 hours of being surrounded by something that made me incredibly uncomfortable.
But anyway, every time there was a class party at least 5 people would show up with those iced oatmeal cookies. They were the it food of my high school years. And not just any iced oatmeal cookies, they had to be the Walmart brand.
And these cookies? Are exactly like those. But obviously better since you don’t have to leave your house.
(For the record, I maintained a 106 through Spanish 1 and 2 which I credit to hiding in the corner and reading my book over and over again during these parties.)
One year ago: Chicken Lettuce Wraps
- 2 cups old fashioned oats
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 cups powdered sugar
- 5 tablespoons milk
Preheat oven to 350F and line 2 cookie sheets with parchment paper.
Stir together the oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the melted butter, sugar and brown sugar until light and fluffy.. Add eggs, one at a time, mixing until combined. Mix in the dry oat mixture. mixing until just combined.
Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets and flatten slightly with the bottom of a glass or something similar. Bake for 14-16 minutes, rotating halfway through, until browned. Let cookies cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and milk until no lumps remain. Glaze each cookie and allow to harden before serving.