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.
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!
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!
The extra icing on the top also make them pretty, don’t you think? Recipe from Mother Thyme.
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
- 2 cups powdered sugar
- 3 tbsp milk
Directions
- Preheat oven to 350.
- Cream together the butter and both sugars. Add in eggs and vanilla extract.
- Gradually mix in the pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Roll into 2 tbsp sized balls and place on baking sheet.
- Bake for 10-12 minutes. Allow to cool completely before icing.
- 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.
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