I came across this amazing oatmeal cookie from Jenn on her blog Mother Thyme. I absolutely consider this to be the best oatmeal cookie recipe. It is warm, soft and comforting – everything an oatmeal cookie should be!
I have developed a strong love for lavender and added it here. I actually receive more requests for the lavender version than plain through my small private baking business. For my dietary needs I have made this recipe gluten-free, but the original is not gluten-free. I get a lot of requests for these cookies from friends and family and use regular all-purpose flour. You simply use a 1 to 1 substitution between the two flours.
Prep Time 15 Minutes
Cook Time 10 Minutes
Total Time 25 Minutes
Servings 2 Dozen
Ingredients
COOKIE DOUGH
• 2 cups old-fashioned rolled oats, gluten-free if needed
• 2 cups gluten-free 1:1 baking flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg, ground or freshly grated if have (I didn’t)
• 8 ounces butter (2 sticks), unsalted and softened
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs at room temperature (extra large are okay also) – I feel most recipes turn out better with extra large eggs
• 1 teaspoon vanilla extract or vanilla bean paste, if have
GLAZE
• 2 cups powdered sugar
• 3 tablespoons whole milk or any non-dairy milk
VERSION 1 (Rose)
• You may add 1/8 teaspoon rose water extract to the glaze ingredients above. This is very strong. I have ruined recipes before by adding too much. I linked the type I use in my baking products page.
• You may sprinkle 2 tablespoons chopped rose petals over the cookies just after dipping in glaze – also linked on baking product page.
VERSION 2 (Lavender)
• I add 1 1/2 teaspoons chopped lavender buds to the dry mixture in the dough recipe (add in with cinnamon, baking powder, etc.). The lavender buds are linked in baking page
Instructions
PREPARING THE COOKIE DOUGH
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
2. Place rolled oats in a food processor and pulse lightly until coarse, approximately 10 pulses. You still want some texture to the oats. Set aside.
3. In a medium bowl add flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add in pulsed oats. Set aside.
4. Cream butter and sugars in a large bowl for 1-2 minutes until well combined. You may use stand or hand mixer
5. Add in eggs one at a time, blending well after each addition, then vanilla extract or paste.
6. Add flour mixture in 2 batches until combined.
BAKING THE COOKIE DOUGH
7. When ready to bake, allow the dough to rest at room temperature for 5-10 minutes. Use a traditional cookie scoop and place on parchment lined baking tray 2 inches apart. I bake no more than 8 at a time.
8. Bake for 9-11 minutes until the bottoms begin to brown. You want these to look slightly underdone in center and just set on the outside border. These will firm up when they cool on cookie sheet. This gives you a SOFT, delicious oatmeal cookie. I have created a few hockey pucks..trust me :).
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
ADDING THE GLAZE
10. Sift confectioners sugar into medium to large bowl. Add milk and stir with spatula to combine. Set glaze aside until ready to dip.
11. Gently chop your rose petal tips into small pieces. If you have rose petal tips you will only need to roughly chop them a few times, as they area already fairly small. If yours have a small stem attached hold onto this for stability and finely slice of the top 3/4 portion of the rose. This will leave you with pretty pink petal pieces. Discard the base which is made up mostly of brown and dark green leaves.
12. Once cookies are cool, dip tops of cookies into glaze for 1-2 seconds and let excess drip off.
13. Place back on wire rack and sprinkle rose petals over 1/3 of cookie, or in any pattern you’d like – have fun with it!
14. Store cookies in an airtight container for up to 5 days.
Recipe Notes
• To have these cookies turn out flat, you do not 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 will not spread. You want to keep the oats partially in tact as they create texture.
• You can buy dried rose petals here.
• Vanilla bean paste makes a big difference in this recipe. It provides another layer of warmth and richness to these cookies. I also linked it on my baking products page.
