I came across this recipe for Iced Oatmeal Cookies on a favorite food blog of mine, Smitten Kitchen. The SK blogger adapted a cookie recipe from cookbook Good to the Grain. After following the recipe exactly the first time, I jotted down these changes. They tested out to make the cookies exactly as I wanted them. My changes were to eliminate buttering the cookie sheets--this makes for a more browned, crisp cookie than I prefer to eat--so if you prefer this, slather away with the butter. I'm warning you, however, to watch cookies baked on buttered sheets very closely. They can burn in an instant. Additionally, I eliminated the cinnamon from the icing, and used just whole milk and confectioners sugar. Lastly, these were made smaller than shown on SK, using the Small Pampered Chef Scoop (appx. 1 tablespoon).
Try these! They're excellent in most any incarnation!
