Iced Oatmeal Cookies

Iced Oatmeal Cookies 

Reminiscent of a classic, these iced oatmeal cookies combine our All Purpose Flour and pastry flour Purple Straw. Make ahead and freeze to bake fresh when you are ready to refill the cookie jar!

Yield: 40 2 inch cookies 

Download a printable version of the recipe here. 

Ingredients:

120g BSM All Purpose flour
120g BSM Purple Straw WW flour
200g rolled oats (Bob’s Red Mill used here)
5g baking powder
5g baking soda
5g salt
7g cinnamon
Pinch of cardamom (optional)
225g softened butter
zest of one large orange
100g sugar
210g brown sugar
2 eggs
8g vanilla extract
Icing:
185g confectioner’s sugar
45g whole milk (sub orange juice for added citrus flavor!)
8g vanilla

In a mixing bowl, combine both sugars and the orange zest. Massage the sugars and zest with
your hand to release the citrus oils into the sugar. In a stand-up mixing bowl, cream the butter
and sugars using the paddle attachment at medium speed until fluffy about 1 min. Be sure to
scrape the sides of the bowl. Add in the eggs one at a time followed by the vanilla extract.
Continue to mix on medium speed for an additional minute.
In a separate mixing bowl, combine all of the dry ingredients and whisk to combine. Add half of
the dry ingredients to the wet ingredients and mix on low. Add in the remaining half, then
continue to mix on low until fully incorporated.
Chill the dough for 1 hour before scooping as this will allow the flour and oats to properly
hydrate.

Preheat an oven to 350°F.

Scoop the dough using a small cookie scoop, and place two inches apart onto a parchment-
lined pan. Bake for 15-17min depending on your oven. Allow the cookies to cool on a cookie

rack.
Glaze:
Combine the ingredients together and whisk. Dip the cooled cookies face down into the glaze
mixture. Shake off any access glaze and allow to the glaze to set. Will store well in an airtight
container for up to 5 days or freeze the dough to bake at a later time.