As you can probably tell by the red and green, I was planning to share this cookie recipe with you before Christmas. Well, life got crazy and that didn’t happen but these are so good that I just had to share them anyway. They are one of my favorite cookies that I have made in awhile and Joel’s official new favorite of all time.
We rarely bought packaged cookies when I was a kid but the store-bought version of these were always a special treat. I loved them dipped in milk until they got a little soggy. Major childhood warm and fuzzy memory with these.
This homemade version reminds me so much of those store-bought cookies. Instead of the crunchy texture of the store-bought version though these are chewy and that makes them better in my opinion.
I whipped these up, along with several other sweets, and brought them for all of Joel’s family to enjoy while we gathered for his grandpa’s funeral. The were inhaled in a flash. The only other cookie to disappear before were these cookie dough bites.
It’s really a toss up over which one is better. If my New Years resolution wasn’t to get rid of this baby weight then I would just say have one of each!
- 2 cups old-fashioned oats
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp salt
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 eggs
- 2 cups powdered sugar
- 2-5 Tbsp. milk
- Preheat oven to 350 degrees and lightly grease cookie sheet.
- In food processor or blender, pulse/blend oats until partly ground. (Ground oats should be coarse, not a fine powder.)
- Add flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix until combined.
- In a large bowl beat melted butter and sugars. Add eggs one at a time, beating well after each addition. Add dry ingredients and stir until thoroughly combined.
- Refrigerate dough for 2 hours (or up to overnight). This will harden the butter back up. If you skip this step the cookies will spread too much and not turn out correctly.
- Drop dough by rounded tablespoons onto prepared cookie sheet. Bake 14 to 16 minutes until lightly browned. Keep remaining dough chilled until ready to bake (if it gets too warm, the cookies spread too much).
- Cool cookies for 5 minutes on sheet before moving to a wire rack to cool completely.
- Once cookies are completely cooled, whisk together powdered sugar and milk until smooth and desired consistency. Gently frost each cookie and allow glaze to set before storing. Store in an airtight container for up to one week.