Iced Oatmeal White Chocolate Cookies

It’s National Oatmeal Cookie Day!!  If you need an excuse to eat or bake some cookies, National Oatmeal Cookie Day is it. I really think that there is nothing better than eating a warm oatmeal cookie right out of the oven!  I have to give thanks to Maria at Two Peas in Their Pod for reminding me of this special day.  

Here is a little history I dug up on these tasty cookies; oatmeal cookies have been popular for centuries.  The first oatmeal cookies were created during the late 1800′s in England. However, they were not the same consistency as we know of them today; they were more oatcakes than actual cookies. During the Middle Ages, spices, nuts, and raisins began being added to the recipes and oatmeal cookies as we know them today were born.  Now do you feel like you’re watching Food Network’s “Unwrapped”? 

This oatmeal cookie recipe isn’t like the traditional oatmeal and raisin cookies.  I have to admit I’m not a huge raisin fan.  I also prefer soft and chewy over hearty and crisp.  These cookies are exactly that, soft and chewy.  The apple butter helps the cookies stay moist as does the nice maple glaze that is drizzled over the top.  And instead of raisins I went with my husband’s favorite, white chocolate.  I used white chocolate chunks, but you can easily use white chocolate chips.  I’ve also used Dark Chocolate in my oatmeal cookies, which is my chocolate of choice.  I think that’s the beauty of these wonderful cookies you can add anything you like.  To celebrate Oatmeal Cookie Day, bake a batch (or two) of oatmeal cookies using your favorite recipe!

Happy Oatmeal Cookie Day everyone!!

Iced Oatmeal White Chocolate Cookies

Print Recipe

4 Tbsp (1/2 stick) unsalted butter, melted

1 cup packed light brown sugar

1 large egg

1/2 tsp vanilla extract

1/2 cup apple butter (or unsweetened apple sauce)

1 1/2 cups old-fashion rolled oats

1 1/4 cups white whole wheat flour

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

3/4 cup white chocolate, cut into chunks (can also use white chocolate chips)

For Icing:

1 cup confectioners sugar

2 Tbsp maple syrup

1 1/2 Tbsp water

Instructions:

Preheat oven to 350 degrees.  Make cookies: Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.  Mix on low speed until combined.  Add egg, apple butter, and vanilla extract; mix until well blended, 2 to 3 minutes.  Mix in oats, flour, cinnamon, baking soda, baking powder, and salt.  Mix in white chocolate chunks.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.  Bake cookies until golden and just set, 12 to 14 minutes, rotating halfway through.  Let cool on sheets 5 minutes.  Transfer cookies to a wire rack set over parchment paper; let cool completely.

Make icing:  Whisk confectioners’ sugar, maple syrup, and water until smooth.  Drizzle over cookies; let set.  Cookies can be stored in airtight container at room temperature.