Iced Oatmeal Cookies

Measure 1-1/2 cups of rolled oats (quick cooking), put them in a food processor and let it fly!  You're looking to pulverize the oats to make the cut much finer.  I didn't use my processor - I put the oats in a tall, deep pitcher and used my immersion blender on it. Perfect results too!!  Set the oats aside.

In a mixing bowl, combine & mix thoroughly (in this order):
1 c. soft butter
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1 tsp. vanilla

fold in:
1-1/2 c. (reserved ^ ) oats
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 tsp. cinnamon
2 cups flour
Mix everything thoroughly and then let the dough rest for 10-15 minutes.

At THIS TIME, preheat the oven to 350º.

Line baking sheets with parchment.  
Scoop out heaping, rounded tsps. of dough and put them on the sheets, flattening SLIGHTLY.
I had 12 cookies on each baking sheet.

Bake 13-15 minutes, until the cookies become slightly/lightly golden brown.
Remove from oven and cool completely ON the parchment.

Mix the icing ingredients & then (w/a pastry brush) brush a thin layer of icing on each cookie. Let dry completely before putting onto a serving platter.
1 Tblsp. melted butter
1 tsp. vanilla
2 cups powdered sugar
2 T. milk - or a tad more - enough to make it easy to brush, yet not TOO runny

Oatmeal Cookies

Heat oven to 350 degrees.

In a large mixing bowl, mix well:

1 cup softened butter

1 cup brown sugar

1 cup white sugar

Beat for 5 minutes until fluffy.

Continue mixing in:

2 eggs

1 teasp. vanilla extract

In another bowl, mix dry ingredients:

1/2 c. BREAD flour (gluten content makes them chewier)

2 cups white flour

3 cups rolled oats

1 teasp. baking powder

1 teasp. baking soda

1 teasp. ground cinnamon

Combine dry ingredients with butter mixture, mixing well. Add 2 cups raisins. (You can also add dried cranberries, chopped nuts, chocolate chips.....) Blend everything together.

Drop dough by rounded tablespoons onto parchment lined baking sheets, leaving at least an inch between cookies (around 12 per sheet). Flatten slightly and if you like, sprinkle the tops lightly with cinnamon sugar (I do that!).

Bake for 13-15 minutes until edges of cookies are golden. Cool completely.

Oatmeal bread

In a small bowl, add 1/3 c. warm water, 2 Tblsp. dry yeast & a pinch of sugar - stir to dissolve; yeast will be activated when it becomes foamy.

In a separate large bowl, combine 2-1/2 cup rolled oats, 2 tblsp. molasses, 1/3 cup honey, 1/3 cup butter (cut into small pcs.) 1 Tblsp. salt.

In a small saucepan or glass bowl (microwave), heat 1-1/2 cups milk until warmed. Pour the milk over the oat mixture & stir well - add the foamy yeast mixture and stir until completely mixed.

Slowly, add 4-1/2 cups bread flour, a little at a time, mixing well until the dough is soft. Knead for 10 minutes until smooth & elastic. You can do this by hand or with a heavy duty mixer (Kitchen Aid).

Place the dough into a greased bowl, cover with a towel and set in a warm, draft-free place until doubled in bulk, around an hour. Divide dough in half; shape into loaves. Place in greased loaf pans - cover with a cloth & let rise again, until doubled in bulk, approx. 45 minutes.

Preheat oven to 375 degrees - Mix 1 Tblsp. molasses with 2 teasp. water (for glaze). Gently brush glaze over the tops of bread - then sprinkle each with a few Tblsp. rolled oats.

Bake loaves for 40-45 minutes, until the bread sounds hollow when tapped on the bottom. Remove from pans, cool on wire racks. Oatmeal bread is divine when toasted!!!