Crispy iced oatmeal cookies
Yield:
12 cookies
Prep Time:
5 minutes
Cook Time:
11 minutes
Total Time:
16 minutes
A homemade version of a storebought classic.
Ingredients
Dry ingredients
- 3/4 cup (75g) oats
- 1/4 cup + 2 3/4 Tbsp. (82g) brown sugar
- 1/4 cup (32g) www flour
- 1/4 tsp. baking soda
- 1/8 tsp. baking powder
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/4 tsp. salt
Wet ingredients
- 2 3/4 Tbsp. (39.4g) coconut oil
- 1 1/4 Tbsp. (17.6g) milk
- 1 Tbsp. + 1 tsp. (15.4g) egg
- 1/4 tsp. vanilla
- 1 small batch icing
Instructions
In a food processor:
- Grind oats to flour.
- Add remaining dry ingredients and pulse until combined.
- Add coconut oil and pulse until combined.
- Add milk, egg, and vanilla and pulse until combined.
Once dough is formed:
- Chill in fridge for at least 30 minutes.
- Once ready to bake, separate dough into 12 equal pieces, ~22g each.
- Roll pieces and flatten into 1 1/2” circles.
- Bake at 350°F for 11-12 minutes. Remove from baking sheet and allow to fully cool on a wire rack.
- Top with icing.
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