I Love the 90s: Iced Vanilla Sugar Cookies

Delight your senses with the heavenly combination of vanilla icing and wholesome oats in every delectable bite of these Iced Vanilla Oatmeal Cookies. These cookies offer a perfect balance of chewiness and a hint of crispness, packed with warm notes of vanilla that dance on your palate. The addition of hearty oats adds a delightful texture and a touch of wholesome goodness. Topped with a smooth, sweet icing, these cookies are a true delight for any occasion. Whether you're enjoying them with a cup of tea or sharing them with loved ones, these Iced Vanilla Oatmeal Cookies are a guaranteed crowd-pleaser.

Vibe: A perfect 90s R&B song to enhance the enjoyment of a classic oatmeal cookie with vanilla icing is "No Diggity" by Blackstreet featuring Dr. Dre. This iconic R&B track is known for its smooth and infectious groove, which pairs well with the comforting and nostalgic flavors of the oatmeal cookie. The soulful vocals, catchy beats, and laid-back vibe of "No Diggity" create an irresistible combination that adds an extra layer of enjoyment to your cookie experience. Let the rhythm and vibes of this 90s gem enhance your indulgence as you savor each bite of the classic oatmeal cookie with vanilla icing.

Recipe adapted from Sally’s Baking Recipes

Ingredients

2 cups old-fashioned rolled oats

2 cups of all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 + 1/2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

2 sticks, unsalted butter, room temp

1 cup dark brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

Icing: 1 cup powdered sugar + 1/2 tsp vanilla extract + 2 Tbsps milk Simply whisk all the icing ingredients in a small bowl until smooth.

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Directions

1. Pulse the oats in a food processor 10-12 times until you have a variety of texture—chopped oats with some oat flour.

2. Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.

3. In a separate bowl, use a hand mixer to beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes.

4. Add the eggs and vanilla extract then beat on high speed until combined, about 1 minute.

5. Add the dry ingredients to the wet ingredients and fold until combined. Dough will be thick and sticky.

6. Cover and chill the dough for at least 1 hour (and up to 4 days).

7. Preheat oven to 350°F

8. Line baking sheets with parchment paper Set aside.

9. Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft.

10. Remove from the oven and allow cookies to cool on the baking sheet for at least 10 minutes to cool completely before icing.