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Cinnamon Glazed Oatmeal Cookies Recipe
|Quick cooking oats||1 Cup (16 tbs)|
|All purpose flour||14 Tablespoon (1 Cup Minus 2 Tablespoons)|
|Baking powder||1 1⁄2 Teaspoon|
|Packed light brown sugar||3⁄4 Cup (12 tbs)|
|Unsalted butter||5 Tablespoon, softened|
|Vanilla extract||1 Teaspoon|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Fat free milk||2 Teaspoon|
Serving size: Complete recipe
Calories 2714 Calories from Fat 672
% Daily Value*
Total Fat 77 g118.4%
Saturated Fat 41.9 g209.6%
Trans Fat 0 g
Cholesterol 372.9 mg
Sodium 2133.9 mg88.9%
Total Carbohydrates 476 g158.6%
Dietary Fiber 19.7 g78.7%
Sugars 225.2 g
Protein 47 g94.3%
Vitamin A 42.6% Vitamin C 0.4%
Calcium 74% Iron 82.5%
*Based on a 2000 Calorie diet
Spray 2 baking sheets with nonstick spray.
Combine the oats, flour, baking powder, salt, and 1/2 teaspoon of the cinnamon in a medium bowl.
Combine the brown sugar and butter in a large bowl and beat with an electric mixer on medium speed until well blended.
Beat in the egg and vanilla.
Add the oat mixture and beat on low speed until just combined.
Drop the dough by level tablespoons 1 1/2 inches apart onto the baking sheets, making 30 cookies.
Bake until lightly browned, 15-17 minutes.
Transfer to a rack to cool.
Combine the confectioners' sugar and remaining 1/4 teaspoon cinnamon in a small bowl.
Stir in the milk.
Transfer to a small zip-close plastic bag and use scissors to snip off the very tip of one corner.
Gently squeeze the bag so the icing comes out in a slow, steady stream and pass it back and forth and up and down over the cookies, making a crisscross pattern.
Let the cookies stand until the icing sets, about 30 minutes.
Store in an airtight container up to 1 week.