I am blessed to come from a long line of great culinary artists! These ladies weren’t trained at Le Cordon Bleu, but I would place them among the best chefs in the world. 🙂 Between my grandmas and my mom, I have eaten a lot of great food in the last (almost) forty years! This recipe for Oatmeal Cut-Out Cookies comes from my Grandma N. I love that it is completely different from most cut-out cookies. These are not the overly sweet, loaded with frosting, cut-outs. Instead, the satisfyingly sweet cookies have a nice texture, due to the oatmeal, and a light coconut glaze for color and a little added flavor. The only problem with Oatmeal Cut-Out Cookies is that they may disappear right before your eyes! I hope you’ll give them a try. 🙂
Oatmeal Cut-Out Cookies Recipe…
I am a total snob when it comes to cookies. Truly. I have to work too hard to burn off calories to eat food that isn’t delicious. If you’ve followed my blog for a while, you know that homemade is key. (At least in my opinion.) Oatmeal Cut-Out Cookies are delightfully different from other cut-out cookies. They contain less sugar, which is great, and also have a whole grain (oatmeal). So, can I consider these cookies healthy? 🙂
I like topping Oatmeal Cut-Out Cookies with a coconut glaze. The glaze is shiny, durable, and the coconut flavor goes well with the oatmeal. My family loves it!
Oatmeal Cut-Out Cookies do not require any crazy ingredients. Odds are, you probably have everything you need in your pantry to try these little sweets tonight. Let’s get baking!!!
First, sift the dry ingredients. I use a mesh strainer, as I don’t have a true sifter. It works just as well.
I use a hand mixer to beat the egg, brown sugar, and vanilla into the dough. This makes for a more evenly mixed dough. The dough looks a little different from other dough at this point, but that’s OK.
Another difference in this recipe is that instead of creaming the butter and sugar early in the recipe, the butter is cut in with a pastry blender. If this sounds like making biscuits, you’d be right!
Warning: Some cookie cutters have a little trouble cutting through the oatmeal in Oatmeal Cut-Out Cookies. I recommend a very basic cookie cutter for this recipe, as more ornate cutters don’t cut the dough cleanly.
Oatmeal Cut-Out Cookies should look slightly browned when they come out of the oven. I rotate the cookie sheet part of the way through baking to ensure a more even bake. The great thing about these cookies is that they can be softer or crispy, depending on the thickness of the cookie and the length of baking.
A lovely glaze is the perfect finishing touch for these cut-out cookies. I modified this recipe to use with Oatmeal Cut-Out Cookies. It is super easy and adds a beautiful shine. I like to add coconut flavoring to the glaze, but vanilla (add a bit more) or another flavor would work, too. To add a final bit of fancy, consider sprinkling sparkling sugar on the glaze after it has set up a few minutes. (Otherwise, the sparkling sugar tends to sink into the glaze.)
I hope you’ll try this Oatmeal Cut-Out Cookies. They are not overly sweet and are perfect for kids’ lunches, school treats, and afternoon snacks. Thanks, Grandma, for another great recipe!
Oatmeal Cut-Out Cookies
Notes
Dipping the cookies upside down in the glaze makes for an even topping and is easier than spreading.
Ingredients
Cookie Recipe
- 2 1/2 c. all purpose flour
- 1/2 c. granulated sugar
- 1 t. salt
- 1/4 t. baking soda
- 3/4 c. packed brown sugar
- 2 eggs
- 1 t. vanilla extract
- 3/4 c. cold butter
- 2 c. old fashioned oats
Glaze Recipe
- 2 c. powdered sugar
- 2 T. corn syrup
- 2-4 T. warm water
- 1/2 t. coconut flavoring
- food coloring, if desired
- colored sugar or sparkling sugar, if desired
Instructions
Cookie Recipe
- Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
- In a large mixing bowl, sift together the flour, sugar, salt, and baking soda.
- Using a hand mixer, beat the brown sugar, eggs, and vanilla into the sifted mixture. Combine well.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Add oats and work with fingers quickly until dough holds together. Do not overwork.
- Divide dough into thirds. Roll out each third on a lightly floured board to 1/4 inch thickness.
- Cut out shapes. (Straight-sided or simple cutters work best.)
- Place on parchment covered cookie sheet and bake for 10-12 minutes, until lightly browned. Bake longer for a crisper cookie.
- Cover with glaze and let dry before packaging in tightly sealed containers or freezing.
Glaze Recipe
- Whisk powdered sugar, corn syrup, water, and flavoring in a small bowl until well combined and smooth.
- Divide and add food coloring. Stir to combine.
- Spread or dip cookies and allow to air dry on cooling rack.
- Package in tightly sealed containers.
