Cookies are always a crowd pleaser in my home and these iced oatmeal cookies are dead simple to make. You can make these in a stand mixer, or roll up your sleeves and go old-school with a whisk and wooden spoon.
I went stand mixer style since I’m back logged with work and deadlines, so a few extra minutes in the day is a valuable commodity.
I’m not complaining though, up until a year and a half ago, I was in an office job. A great one, one that I found online. You know what it’s like when you are searching for a job – you want to make sure you find the right job that fits your skill set. And if you are like me, patience for sifting through one site after another is a painful process, so to shortcut it, Indeed aggregates job listings from thousands of websites, including job boards, staffing firms, associations, and company career pages. Indeed also allows you to post and store your resume online, so companies can find you.
Lucky for me, I am my own company. I’m fortunate enough to do what I love and love what I do. My career allows me to work for my family, which is everything to me. My career as it currently is, allows me do stuff like this – make iced oatmeal cookies for the family. In the middle of the day.
So while my career has changed gears, I know that when the time comes to expand it I can always use Indeed to hire or seek the right fitting job to perfectly match my needs.
- 2 sticks unsalted butter (1/2 pound), softened but still firm
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1½ cups unbleached all-purpose flour
- ½ teaspoon table salt
- ½ teaspoon baking powder
- ¼ teaspoon fresh ground nutmeg
- 3 cups rolled oats
- Perparation: Heat oven to 350 degrees. Line two bake sheets.
- In a stand mixer bowl beat butter until creamy. Add both sugars and beat until fluffy, about 3 minutes. Beat in eggs one at a time.
- Mix flour, salt, baking powder and nutmeg together. Add and stir flour mixture into butter with a wooden spoon or a sturdy spatula. Add oats and stir to combine.
- Form sixteen to twenty 2-inch dough balls, place each dough ball onto parchment lined bake sheets. Bake until cookie edges turn golden brown, about 22 to 25 minutes. Rotate cookie sheets from front to back, top to bottom halfway through baking. Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
This conversation is sponsored by Indeed. All opinions and text are mine.