Old Fashioned Iced Oatmeal Cookies... Sweet #5.

Old Fashioned Iced Oatmeal Cookies... with mini chocolate chips. Please forgive the "yellowed" top photo of the cookies. But you know, now looking at the photo and thinking about it...  well, it has some charm:)... sort of makes the cookies have that "old-fashioned" look to them.

I loved this oatmeal cookie. Loved the crackly tops as they baked. Loved the addition of the icing. Loved the cinnamon-y, nutmeg, fall-ish flavor. A cookie that baked up soft, yet chewy.... with a bit of crispness on the outside. While I decided  to add some mini chocolate chips to mine, you can just as well skip them if you prefer. They aren't overly chocolaty, just adds a tiny bit of chocolate flavor. Will be making these again. So here's #5 in the "sweet" series. Hope  you enjoy...

You will need: adapted from The Novice Chef

Makes about 48 cookies (using 1 inch cookie dough balls).

Cookies:

2 cups old fashioned oats

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon freshly ground nutmeg

1/2 teaspoon  kosher salt

1 cup (2 sticks) unsalted butter, melted

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 ex-large eggs

2 tsps vanilla extract

3/4- 1 cup mini chocolate chips, optional

Icing:

2 cups powdered sugar

4 TBS milk

1 TBS Meyer lemon juice

Directions:

1. In a food processor, pulse oats until partly ground.... you want a coarse meal, not fine... about 10 long pulses. Mix in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

2. In a large bowl, beat together the melted butter, sugar and brown sugar, vanilla.... about 1-2 minutes.

3. Beat in eggs, one at a time. 

4. Mix in the dry oat mixture, stirring until thoroughly combined. Fold in chocolate chips. Refrigerate until dough is firm about 30 minutes or so... or overnight. Or freeze.

•  Preheat oven to 350°F 
•  Line cookie sheets with parchment paper. Set aside.

1. Take out dough from fridge and form 1 inch(or thereabouts) balls. Place cookie balls onto prepared cookie sheets... 2 inches apart.

2. Bake for 14-16 minutes, rotating halfway through, until lightly browned. Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool completely.

Make Icing:

1.Whisk together the powdered sugar, milk and lemon juice until smooth. 

2. Frost each cookie and allow the glaze to harden completely before storing. 

3. Store in an airtight container for up to a week.... or freeze.