First things first. In a miracle we can only guess was brought on by a post-Thanksgiving tryptophan induced oversight on the part of the City of Torrance, we finally have the addition permit. Oh we, oh we, oh!
Only took six months.
Our builder says it’ll take eight weeks to complete the addition (asterisk: once they actually start it…cough…cough). So we’re guessing Via Corona will be ready for her close up in April…just in time for the first anniversary of when we closed on her.
A year. A YEAR. But, oh we, oh we, oh.
Let’s celebrate with some coooookies.
How about iced oatmeal?
As I’ve stated before, I do not have the special oatmeal touch. I’ve tried working with them all: old fashioned, instant, rolled, Irish, wild. Each time to middling results (especially the wild).
But, that doesn’t keep me from trying. So, when I saw a recipe claiming to make cookies like the Mother’s old fashioned iced oatmeal cookies, I was all over it.
Alas, mine turned out soft and pillowy while the objective was crisp and crunchy. It wasn’t until later that I read the author’s note about not over-processing the oats. Either way, these were a hit. And we have permits. Oh we, oh we, oh!
Iced Oatmeal Cookies
from Mother Thyme
I’m putting her note up front because I did not see it until later and mine were decidedly more rotund than I would have liked:
Mother Thyme: To have these cookies turn out flat, you don’t want to over ground the oats, just a couple quick pulses in the food processor to break them up a bit. If the oats are finely ground, the cookies won’t spread. You want to keep the oats in tact as they create texture.
- 2 C old-fashioned rolled oats
- 2 C all purpose flour
- 1 TBS baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- 1 C (2 sticks) butter, softened
- 1 C light brown sugar
- ½ C sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 C confectioners sugar
- 3 TBS milk
- Preheat oven to 350 degrees. Spray baking sheets with cooking spray or line with parchment and set aside.
- Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
- Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Using an electric mixer cream butter and sugars.
- Add in eggs one at a time then vanilla extract.
- Gradually add in flour mixture until combined.
- Roll dough into 2 TBS size balls and place on baking sheet spacing about 2 inches apart.
- Bake for 10-12 minutes until the bottoms begin to brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Mix confectioners sugar and milk together in a medium bowl.
- Quickly dip tops of cookies into glaze and let excess drip off.
- Place back on wire rack until glaze sets.
- Store cookies in an airtight container.