bourbon glazed toasted oatmeal cookies

Name: Bourbon Glazed Toasted Oatmeal Cookies
Cook time: 20 min
Yield: 20
Cuisine: American
Ingredients: COOKIES; 2 1/2 cup(s) old fashioned rolled oats; 1 cup(s) whole wheat flour; 1/2 cup(s) all-purpose flour; 2 1/2 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1 1/2 teaspoon(s) kosher salt; 1 cup(s) dark brown sugar; 1/2 cup(s) granulated sugar; 1 1/2 teaspoon(s) cinnamon; 1 teaspoon(s) nutmeg (freshly grated if possible); 8 ounce(s) unsalted butter, melted; 2 large eggs; ICING; 2 1/4 cup(s) powdered sugar; 3 tablespoon(s) good bourbon whiskey; 2-3 tablespoon(s) water; 1 teaspoon(s) cinnamon; 1/4 teaspoon(s) kosher salt

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://brooklynhomemaker.com/2015/03/31/bourbon-glazed-toasted-oatmeal-cookies/

yield 20 to 30

cook time 20 Min

method Bake

Ingredients For bourbon glazed toasted oatmeal cookies

COOKIES
2 1/2 c

old fashioned rolled oats
1 c

whole wheat flour
1/2 c

all-purpose flour
2 1/2 tsp

baking powder
1 tsp

baking soda
1 1/2 tsp

kosher salt
1 c

dark brown sugar
1/2 c

granulated sugar
1 1/2 tsp

cinnamon
1 tsp

nutmeg (freshly grated if possible)
8 oz

unsalted butter, melted
2 lg

eggs
ICING
2 1/4 c

powdered sugar
3 Tbsp

good bourbon whiskey
2-3 Tbsp

water
1 tsp

cinnamon
1/4 tsp

kosher salt

How To Make bourbon glazed toasted oatmeal cookies

1
Preheat oven to 350°F with racks in the upper and lower thirds of the oven. Spread oats in an even layer on a baking sheet and toast until lightly golden, about ten or twelve minutes. Let cool slightly. In a food processor, grind 3/4 cup of the oats to a fine powder, then add remaining oats and pulse them all together until it resembles coarse meal, with only a few large flakes remaining. Whisk all dry ingredients together in a medium bowl. You may need to break up the brown sugar with your fingers if it doesn’t incorporate easily. In a small bowl, whisk melted butter and eggs until combined. Using a spatula, fold the wet ingredients into the dry ingredients. Let dough rest for about 15 minutes before scooping.

2
Line two baking sheets with parchment paper. Drop 2 to 3 tablespoon sized scoops of dough onto sheets about 3 inches apart. (I used a 3 tablespoon #24 cookie scoop giving me 20 cookies, but smaller scoops will yield more) Bake cookies for 16 to 20 minutes, rotating the sheets halfway through. 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.
3
In a bowl, whisk glaze ingredients together until smooth. It should have a honey-like consistency. Drizzle the icing over the cookies and let set for at least an hour or more before eating. Do not stack or store cookies until icing is completely set, which could take several hours. Cookies can be stored in an airtight container for up to a week.
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