For me, my childhood, or memories of my childhood come in waves. A memory of making mud pies (and sometimes trying them) in the backyard of my childhood home comes sometimes when I see my daughters jump in the mud puddles that spill over from the sidewalks of our driveways. The way I felt in a conversation with my mother will come in instructing my own daughters to do things like not scream so loud before bedtime. “It’s relaxing time,” I’ll say.
Growing up, I remember these cookies , these store bought oatmeal cookies with icing. They were thin and hard and came in purple packaging. I was reminded of them last week, so I decided to make a more grown up version for myself.
This is what I came up with: Oatmeal Cookies with Royal Icing. They’re soft and likely healthier than the ones I grew up with and taste even better. My kids enjoyed them, too, so I wanted to share my recipe here. Enjoy!
Oatmeal Cookies with Royal Icing Recipe
Ingredients for Oatmeal Cookies
1/4 cup of unsalted butter
1/2 cup of unsweetened apple sauce
1 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
Ingredients for Royal Icing
2 large egss
3 cups of confectioner sugar
Directions for Oatmeal Cookies with Royal Icing
Preheat oven to 350 degrees F.
Mix the wet. Beat the butter, applesauce, and sugar until creamy and smooth. Then whisk in egg and vanilla extract.
In a separate bowl, mix the dry. Combine the cinnamon, flour, baking soda, and salt.
Add the dry to the wet and mix into smooth. Stir in oats.
Roll cookies into balls and evenly place on cookie sheet. For a flatter cookie, wet your hand and press down on the cookies.
Bake the cookies for about 12 – 15 minutes until golden brown. As cookies are baking, make the royal icing by whisking together the eggs and enough of confectioner sugar to meet your desired consistency. For a thicker icing, add more sugar. For a thin icing, add less.
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool. I applied my icing using a butter knife (spreading on like butter) soon after removing my cookies from the oven, just because I like melted icing, but you can wait longer and use a piping icing gun.
That’s it. I hope your family enjoys this recipe as much as mine does!
*This recipe makes between 20 – 24 large cookies