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And you get an iced oatmeal cookie, you get a cookie, and you get a cookie…and everybody gets a cookie!! Didn’t that sound so much better when Oprah said it and it was said with cars instead?
Oh Well, since my bank account said that I can’t give each of you a car today, then I should at least be able to give each of you a cookie…but Oh! No.no.no…I can’t physically do that either because that would probably equal to a lot of baking and shipping and I don’t think my weak arms are up for the challenge. Boy this post is full of all sorts of disappointing news isn’t it? Let’s see if we can change that.
Since I can’t give each of you a car or a cookie…what if I just share with you an easy recipe for iced oatmeal cookies instead. These cookies are so delicious and easy to make. If you decide to make the non-vegan version simply substitute 2 large eggs instead of using the flax eggs, but I will share with you that I made these iced oatmeal cookies totally vegan and no one complained about the taste and they lasted in my house for two days! I call that a complete success. Also if you love raisins, then feel free to add them into the cookie dough prior to baking.
Recipe Yields: 2 Dozen
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 Tablespoons ground flax seed and 4 Tablespoons water (flax egg)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 Tablespoons soy milk
- Preheat oven 350 degrees F. and line two baking sheets with parchment paper and set aside.
- Prepare the flax egg in a small bowl by combining the ground flax seed with the water, stir, and set aside and allow it to thicken. Place half of the rolled oats into a food processor and pulse for about 10 seconds until it resembles a coarse meal. Pour the oatmeal in a medium bowl and mix in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Using an electric mixer, cream the butter and sugars. Add in the flax egg, vanilla extract, and then gradually add in the flour mixture until combined.Using a scoop, place the dough on the baking sheets about 2-inches apart, if you do not have a scoop then just hand roll the dough and place on the baking sheet.
- Bake for 10 to 15 minutes until the bottoms begin to brown, if you prefer a softer cookie then you will want to remove them when the bottoms are golden brown and if you like a more crispy cookie allow them to bake longer. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
- For the glaze: Mix the powdered sugar and milk together adding the milk in a little at a time until you get your desired consistency; but it should be a little thin. Dip the tops of each cookie into the glaze, allowing the excess to drip off. Place back on the rack and allow the glaze to set. Store in an airtight container.
*Recipe adapted from StyleCaster