There’s something about shorter days and colder temperatures that makes me just want to bake.
Maybe it’s my love for comfort food, maybe it’s not wanting to leave the house, but whatever it is, it’s sure made Dan a happy man lately (and helped me deter his daily chocolate chip cookie habit.)
But since I know the holidays can tend to be calorie city, I’ve been trying to channel my desire to bake by making guilt-free recipes.
And so, meet the best-ever oatmeal cookies.
Inspired by these Old Fashioned Oatmeal Cookies, I changed the recipe up a bit by using Greek yogurt in place of half of the butter, thanks to this handy dandy Greek yogurt converter, and using whole wheat flour.
I also added almond extract because, well, it’s amazing.
My grandma’s pretty much a cookie expert, and I’ll never forget one of the first times she let me be in charge of mixing the dough. I picked up the Almond extract, and carefully measured out a teaspoon, following the recipe exactly.
“Oh, honey, put more,” she said. I looked at her in confusion, and she quickly grabbed the bottle from my hands and dumped nearly half of it in.
Grandma knows best.
Guilt-Free Iced Oatmeal Cookies
Makes 18 large cookies or 24 medium cookies
For the Cookies:
2 cups steel-cut oats
2 cups whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, room temperature
1/2 cup non-fat Greek yogurt
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract or vanilla bean paste
For the Icing:
3 tablespoons heavy cream
2 tablespoons warm water
2 cups confectioners’ sugar
Preheat oven to 350 degrees F. Line two baking sheets wtih parchment paper.
In a large mixing bowl, combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Stir to combine and set aside.
Beat the butter on medium-high for 30 seconds. Add sugars and mix on medium-high until batter is light and fluffy. Add eggs one at a time and beat until the yolk disappears into the batter. Next add in the vanilla, half of the oats and flour mixture and mix on low speed until blended. Add the rest of the oats and flour mixture until fully incorporated.
Refrigerate dough for 30 minutes. Then, using a ice cream or cookie scoop, rolle the dough into balls and place on prepared baking sheet at least two inches apart. (I fit six cookies on each pan.) Bake for 10-12 minutes or until bottoms begin to brown. Let cookies rest for 10-15 minutes before icing.
Next, make the icing. Combine sugar with cream and water. Whisk until sugar is dissolved and icing is thick. Drizzle icing on top of cookies and let the cookies sit until the icing is set.