My husband has the strangest cravings. Every so often I am sent to the store for milk and cookies. That’s not entirely unheard of but instead of Oreos or Chocolate Chip, he’s after Iced Oatmeal Cookies. The stale things you get in a box for under $2 at Walmart. I didn’t get it. Unless the cookie contains chocolate, what’s the point?
Then I got this crazy idea to make these suckers homemade. Everything’s better homemade, right? It has to be. In this case, homemade was miles better. I could totally rock a bake sale with these puppies. They were out of this world.
Ironically, for a cookie that good, it had been months since we’d had them. I think I went on a brownie kick and simply forgot I had the recipe in my arsenal. The one day, I myself got a craving for iced oatmeal cookies and began to gather my ingredients.
Sadly, I was low on so many things. Among them was honey. I would just like to go on record and say raw unfiltered honey with bee bits is probably only good for a science project and never again will I ever make such an outrageous purchase. The recipe would need a bit of tweaking to satisfy the substitutions. I will do anything to get out of going to the grocery store won’t I?
As soon as he heard the mixer, my baking buddy showed up. Logan was very happy to be making and taste testing everything that goes into those coveted cookies. Despite having to make some major changes to the go-to recipe, these cookies turned out great. They had a light gingerbready taste but were very much Will’s iced oatmeal cookies. I would definitely make these again.
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1 1/2 tsp molasses
- 2 tsp vanilla
- 2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp salt
- 2 cups old fashioned rolled oats
- 2 cups powdered sugar
- 4 tbsp milk
- Preheat oven to 350F and grease cookie sheets with non-stick cooking spray.
- Cream butter and sugar. Then add eggs, molasses and vanilla.
- In a separate bowl, mix oats, flour, baking soda, salt, cinnamon and cloves.
- Add dry ingredients to wet ingredients and thoroughly combine.
- Using a 1 tbps cookie scoop, Scoop dough onto cookie sheet.
- For larger cookies- roll 3 tbsp worth of cookie dough into a ball and space 2 1/2" apart. You should be able to fit 6 of these guys on each sheet. Bake at 350F for 16-18 minutes and let them cool for 10 minutes before removing them.
- For smaller cookies- space each tbsp of dough 2" apart then bake at 350F for 6-8 minutes.
- For the Icing: Slowly add 4 tbsp of milk to powdered sugar than mix until smooth.
- When cookies are completely cooled, ice and enjoy!
Hello. I'm Erin. You may know me as the not so ordinary housewife but now that both kids are in school, I've made my return to the workforce. I work long hours and despite traffic, I'm still cooking, crafting and day tripping. Thanks be to Pintrest! Enjoy the read.