Monday, December 27, 2010

Iced Oatmeal Cookies

Iced Oatmeal Cookies
If I could "can" these to have on hand it would be awesome......

Adapted from Good to the Grain

Yield: 13 4-inch cookies (with a 2 tablespoon or #40 scoop)
Butter for baking sheets or parchment
2 1/2 cups old fashioned oats (or Oat Flour if you already have it made)
1/2 cup white flour
1 cup rice flour
1 tablespoon plus 1 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
1 cup dark brown sugar
1/2 cup white sugar  ( I used Splenda)
1 teaspoon cinnamon
1 teaspoon grated nutmeg
8 ounces (2 sticks) unsalted butter, melted
2 large eggs
2 1/4  cups powdered sugar  ( made my own again by putting 2 1/4 Cups of Splenda in the Blender to make powdered suger)
5 to 6 tablespoons whole milk ( I used Vanilla Soy)
3/4 tablespoon cinnamon
Pinch of salt

Preheat oven to 350°.
In a food processor, mix all dry ingrediants including sugars and baking powder, etc. and mix well.

Sift dry ingredients into a large bowl, pouring back any bits of grains or other ingredients that remain in the sifter. In a small bowl or mixer, blend butter and eggs until combined. Using a spatula, fold the wet ingredients into the dry ingredients. (Or add them slowly to the wet in the mixer bowl.)

Scoop balls of dough about 2 to 3 tablespoons in size (I used a #40 cookie scoop, which scooped 2 tablespoon-sized balls) onto cookie sheets about 3 inches apart. Bake for 16 to 20 minutes.  When tops are evenly brown, take them out and transfer them to a cooling rack. Repeat with remaining cookie dough. Let cookies cool completely before icing.
In a bowl, whisk icing ingredients together until smooth. It should have a honey-like consistency. Drizzle the frosting over the cookies. Let the frosting set for 30 minutes (or more; it took longer at my place but by the next day, was fully firmed up) before eating. The cookies can be stored in an airtight container for up to a week.
Very healthy and yummy, great for breakfast on the go and almost sugar free!

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