There are some cookies that we just have to make from year to year. Actually, this year I really thought I was going to skip the cut out cookies all together. They are fun, but they do take a bit of work and things have been extra busy lately. Of course as the time grew close, I just couldn't not make some.
A standard recipe of Royal Icing usually frosts 2-3 batches of cookies for me. I knew my go-to sugar cookies would have to get made and Jax was really hoping to make some gingerbread men, so German Gingerbread was a shoe-in. Last year we rounded out the cut outs with peanut butter cutouts, but I've made a few versions of peanut butter cookies lately and I wanted to try something new.
That's when I saw the oatmeal cutout cookies over at Created by Diane. I thought an oatmeal cookies would be a fun twist. Of course, I had to make a few changes. I have really been loving pretoasting my oatmeal when making granola lately, so I thought toasting the oatmeal in the cookies would add another layer of flavor. I also really love the texture of great-grandma's step-on cookies. The multi-day prep of her oatmeal cookies gives them a great soft texture. So I added both of those elements into the prep of this batch and it resulted in a delicious cookie.
To be honest, the dough was no picnic to cut. It somehow managed to be slightly sticky and slightly crumbly at the same time. But they weren't so hard that Jax couldn't do some rolling and cutting, so you can certainly manage as well! They also spread a bit, so it is best to stick with simple cookie cutters. I know it sounds like I am talking you out of them, I am not. Really, they are worth making. I am just trying to give you all of the keys to success!
Toasted Oatmeal Cutout Cookies
1 1/2 cups rolled oats
1 cup butter
1 cup brown sugar
2 tsp vanilla
1 1/2 cups flour
1 tsp cinnamon
2 tsp baking powder
- Preheat oven to 350 F.
- Spread oatmeal over a rimmed baking sheet and bake for 5-10 minutes, stirring half way between. You want the oatmeal to take on just a bit of color and smell toasted. Set aside to cool.
- Cream together butter and sugar until light and fluffy. Add the egg and vanilla, mixing until incorporated.
- Stir in the flour, cinnamon and baking powder until combined and then fold in the oatmeal.
- Wrap tightly in plastic wrap and refrigerate overnight (though a half hour will do in a pinch.)
- Roll dough on a floured surface to about 1/4" thick. Cut into desired shapes and place on parchment lined cookie sheets.
- Bake at 350 F for 7-9 minutes. Cool for about 4 minutes on the cookie sheet and then remove to a wire rack to cool completely.