Lovin' From the Oven

Day 5: Maple Iced Oatmeal Cookies

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Day 5 of my 12 days of cookies: maple iced oatmeal cookies. These are made with Rodelle vanilla (heck, all of my cookies are made with Rodelle vanilla). You have to use the best in order to make the best.

In case you’re looking for more cookies to make for the holidays, Rodelle has a “Cookies with Rodelle” tab that features so many more delicious recipes! Come back to the page often since they’ll be updating it with more content for the rest of the month.

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I la-la-love this combo. Oats and maple syrup? Yes, please. It’s like breakfast in a cookie. They’re chewy but have the ability to become crunchy with a little extra time in the oven. I should just make the icing and put it on top of all my cookies. The cookie alone is very simple and not overly sweet. The icing on top balances it out with just the right amount of sugar.

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Instead of water in the icing, you can use food coloring to make the tops more festive. Green and red food coloring equal Christmas cookies!

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Recipe from Pretty Plain Jane

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Maple Iced Oatmeal Cookies

Ingredients

  • 2 cups quick cooking oats
  • 2 1/4 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 2 sticks softened unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, room temp
  • 1 tsp Rodelle vanilla
    • Icing:
  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1-3 tsp water, added as needed

Directions

  1. Preheat oven to 350F.
  2. Beat butter and sugars together. Add eggs and vanilla.
  3. Slowly stir in the flour, oats, baking soda, baking powder, nutmeg, cinnamon and salt.
  4. Drop balls of dough onto baking sheet, two inches apart.
  5. Bake for 9-12 minutes, until they are lightly golden.
  6. Once completely cooled, prepare your icing.
  7. Mix syrup into powdered sugar until a thick consistency is achieved, adding water in small amounts if the icing is too thick. You can dip the tops of the cookies or drizzle it on (like I did).
https://lovintheoven.com/maple-iced-oatmeal-cookies/

Iced Oatmeal Cookies

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Guys. Today was a success. I was able to change the bed sheets, do three loads of laundry, sort out Ellie’s clothes that she doesn’t fit anymore and put them away, vacuum upstairs and downstairs, do the dishes, restock the diapers and wipes, AND make dinner from scratch (including freshly baked cookies for dessert!). I haven’t had this productive of a day in quite a while and gosh darn it, it feels good.

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It’s cause Ellie slept 13 hours last night and didn’t wake up until 11:30AM. She woke up twice to feed, but she passed out immediately after eating. She’s also taking longer naps today. Growth spurt? Who knows. Don’t get me wrong… I love my time with her awake, but when I can get everything on my t0-do list done, I’m THRILLED!

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These iced oatmeal cookies are going into my favorites. They’re just the right amount of sweet and have a nice hearty flavor. They’re also soft and chewy… my kind of cookie!

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The extra icing on the top also make them pretty, don’t you think? Recipe from Mother Thyme.

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Iced Oatmeal Cookies

Ingredients

  • 2 cups old fashioned rolled oats (pulsed in a food processor about ten times)
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup (2 sticks) butter, softened
  • 1 cup light brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
    • For the glaze:
  • 2 cups powdered sugar
  • 3 tbsp milk

Directions

  1. Preheat oven to 350.
  2. Cream together the butter and both sugars. Add in eggs and vanilla extract.
  3. Gradually mix in the pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Roll into 2 tbsp sized balls and place on baking sheet.
  5. Bake for 10-12 minutes. Allow to cool completely before icing.
  6. For the glaze, mix together the milk and powdered sugar. Quickly dip the tops of each cooled cookie in the glaze and then let the excess drip off. Place on cooling rack until the glaze has set.
https://lovintheoven.com/iced-oatmeal-cookies/

Mini Brownie Donuts

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This is a sponsored post, but the opinions expressed are my own.

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We all know that when the holidays start rolling, they really start rolling. In other words, you don’t want to get behind on your baking list! Pillsbury has made it simple for you to keep up, thanks to their Purely Simple line of mixes. With a little bit of creativity, no one will ever know they came from a box.

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These mini baked brownie donuts are perfect for sharing in the classroom. Not only that, but the kids would love to get involved making and decorating each treat. The directions and ingredients are minimal for this recipe. The hardest part is deciding what sprinkles to use on top!

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I made them mini so they’re easier to hold for smaller hands. It’s also great for packing individually or in bunches to hand out in class. This recipe yields 24 mini donuts with one box of mix, which is enough to share with a small classroom.

To get the kids involved in the kitchen, you can have them mix the batter together and count 50 strokes. It’s an easy task that even the younger kids can handle. For the older kids, you can have them pipe the batter into the pan cavities prior to baking. Once they’re done baking, everyone can help decorate with buttercream frosting and sprinkles. That way, everyone in the family can get involved in making these donuts. IMG_9244 IMG_9256 IMG_9265

The kiddos will feel extra special when they bring in these treats to share because they helped make it themselves. How many kids can say they made their own treats?

IMG_9279This was the first time I used Pillsbury’s buttercream frosting mix and I was very impressed! All you have to do is add softened butter and water. I adjusted half of the buttercream and made chocolate buttercream by adding some cocoa powder to the mix.

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I’ve got to warn you, though. These things are seriously addicting. I had three of them when they came out of the oven and thought to myself, “Oh, that’s alright.. it’s like eating one regular sized brownie.” I love how the middle of the donut cooks to the same consistency as the edge in a regular brownie pan. These Pillsbury mixes are pure gold, I tell ya.

IMG_9362They nailed it with their Purely Simple line. The difference with this line and others is that the mixes are made with simple ingredients. There are no colors, preservatives, or artificial flavors. 


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I can look at pictures of these donuts all day. I just might.. while snacking on them.

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IMG_9403Happy Thanksgiving, friends! Enjoy it making memories in the kitchen with your loved ones!

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Mini Brownie Donuts

Ingredients

    For the donuts
  • 1 box Pillsbury™ Purely Simple™ Chocolate Chunk Brownie Mix (15.5 oz)
  • 1/3 cup oil
  • 3 tablespoons water
  • 1 egg
    • For the top
  • 1 package Pillsbury™ Purely Simple™ Buttercream Frosting Mix (13.2 oz)
  • 1 stick (1/2 cup) softened butter
  • 1/4 cup water
  • 2 tablespoons cocoa powder, optional (if you want to make chocolate buttercream)
  • sprinkles, for decorating

Directions

  1. Preheat oven to 350 degrees F.
  2. Generously spray a mini donut pan with baking spray and set aside.
  3. In a large bowl, mix together the ingredients for the donuts: brownie mix, oil, water, and egg. 50 strokes does the trick!
  4. Put batter into a ziploc bag and snip off the corner (make it big enough so the chocolate chunks can get through).
  5. Pipe the batter into the pan cavities, filling them 2/3 of the way full.
  6. Bake for 12 minutes.
  7. Let cool for a couple of minutes before inverting pan and tapping the donuts out.
  8. Once the donuts are completely cooled, make the frosting. Beat together the frosting mix and butter on low until creamy. Slowly add the water until incorporated.
  9. If you want to make chocolate buttercream, divide the current batter in half and mix in 2 tablespoons cocoa powder with a couple of drops of water until mixed.
  10. Decorate as desired.
https://lovintheoven.com/mini-brownie-donuts/

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