Cinnamon Glazed Oatmeal Cookies Recipe
Ingredients
| 1 cup quick-cooking oats | ||
| 1 cup minus | ||
| All purpose flour | 2 Tablespoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Cinnamon | 3/4 Teaspoon | |
| 3/4 cup packed light brown sugar | ||
| Unsalted butter | 5 Tablespoon, softened | |
| Egg | 1 Large | |
| Vanilla extract | 1 Teaspoon | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) | |
| 2 teaspoons fat-free milk | ||
Directions
Preheat the oven to 350°F.
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.
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.
Chef
