It’s certainly no coincidence that I would come up with an oatmeal cookie recipe, especially since they happen to be my mother-in-law’s favorite cookie. So naturally, I relished in triumph when they received her approval. But truth be told, I think just about anything that I cook up my mother-in-law would only be met with love and gratitude, for the simple reason that she’s always been eternally loving and supportive of me. Still, I’m glad that these oatmeal cookies helped seal the deal.
Makes about 3 dozen cookies.
2¼ cups all-purpose flour
2 teaspoons ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1 teaspoon baking soda
2 cups quick cook oatmeal
1 cup pecans, chopped
½ pound butter (2 sticks), room temperature
1 cup brown sugar, lightly packed
½ cup white sugar
2 tablespoons honey or maple syrup
½ teaspoon salt
2 large eggs
1 tsp vanilla extract
For the icing
1½ cup of powdered sugar
3 tablespoons of water
Preheat oven to 350 degrees F/ 175 C.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg and baking soda. Next, add the oats and pecans to the flour mixture and stir together.
In a separate large bowl, cream together the butter, honey, brown sugar, white sugar, and salt. Add the vanilla and eggs to the butter mixture one at a time until well incorporated.
Add the dry ingredients to the wet and mix until just combined.
Drop generous tablespoonful sized balls of dough on a cookie sheet at least 2 inches apart. A cookie scoop will make quick work of this if you have one. Bake in the oven until cookies are golden around the edges yet slightly soft in the center, for roughly 10-12 minutes. Remove from the oven and allow cookies to cool for about 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled, make the icing. For the icing, whisk together the powdered sugar and water until smooth. Then, drizzle the cookies with the icing. I do this by lining the cookies up like soldiers onto a baking tray and simply lifting the whisk from the icing and allowing the run-off to drizzle onto the cookies while I move the wire whisk from side to side, redipping it into the bowl as necessary.
For the frosting combine 1 1/2 cups of powdered sugar and 3 tablespoons of water. Whisk the mixture until there are no lumps of sugar in the frosting. Using a fork or whisk drizzle cooled cookies with the frosting. Allow frosting to harden, about 20 minutes. Serve cookies at room temperature.
If the frosting is too stiff for drizzling, add additional water one teaspoon at a time.