Cookie or Biscuit, no matter what you call them . . . these wholesome home baked tea time treats are a favorite with kids of all ages. When my children were growing up I always made sure there was a nice homemade snack for them to come home to at the end of the school day and homebaked treats to put into their packed lunches.
I know I was blessed to have had the luxury of being able to stay home during their growing up years and in all honesty I would never have had it any other way. I know it meant we didn't have a whole lot of money for holidays and fancy cars, and stuff, but . . . I always kind of felt like I was giving my children the priceless gift of having a mother at home.
I can remember being frustrated at times as the things I baked seemed to evaporate as into thin air . . . but oh . . . what I wouldn't give to have a house full of children again with all of the blessings, noise and activity that brings.
My hands are empty now, no hugs no kisses, no lap cuddles . . . unless you count the furry ones I get from Mitzie, which are pretty special too. My grandchildren live so far away I have never been able to bake them cookies or cakes. The Toddster enjoys the fruits of my labors quite happily though, especially when it comes in the shape of these cookies, which were real favourites in my children's lunch pails.
Easy to make using simple ingredients, these are quite large cookies that goe down a real treat after school as well, with a nice cold glass of milk. They will store well in a covered container for four or five days and also freeze well. I hope you will give them a go!
*Glazed Oatmeal Cookies*
Makes about 2 dozenPrintable Recipe
Cookied are actually called biscuits over here in the UK, but no matter what you call them, these little babies are delicious!
For the cookies:200g of old fashioned rolled oats (2 cups)280g of plain flour (2 cups)1 TBS of baking powder (YES that is 1 TBS)1/2 tsp bicarbonate of soda1/2 tsp salt2 tsp ground cinnamon1/2 tsp freshly grated nutmeg1/2 tsp vanilla paste (or 1 tsp vanilla extract)2 large free range eggs220g of butter, softened (1 cup)170g of soft light brown sugar100g golden caster sugar (1/2 cup)
For the glaze:280g icing sugar, sifted (2 cups)3 TBS milk1/2 tsp cinnamon extract (optional)
Preheat the oven to 18-*C/350*F/ gas mark 4. Butter two large baking sheets and set aside.
Cream together the butter and both sugars until light and creamy. Beat in the eggs, one at a time until well combined, then beat in the vanilla.
Pulse the oats in a food processor for about 10 seconds until coarse. Dump into a bowl. Sift in the flour, baking powder and soda. Whisk in the salt, cinnamon and nutmeg. Add this dry mixture to the creamed mixture in thirds until completely amalgamated.
Scoop out in 2 tablespoon amounts and roll into balls. Place onto the baking sheets, leaving a good two inches in between each one. Bake for 10 to 12 minutesm until the bottoms begin to turn brown. Remove from the oven and allow to stand on the baking sheets for about 5 minutes before lifting off onto a wire rack to finish cooling completely.
To make the glaze, whisk all of the ingredients together in a bowl using only enough milk to give you a thick smooth drizzable glaze. Dip the tops of the cookies quickly into this glaze until coated, allowing any excess to drip off. Return to the wire racks until the glaze sets. Store in an airtight container.
