@somethingwithmia: Nhận được quà 20/10 thì thích lắm nha các chị #loccitane

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Saturday 03 October 2026 09:40:03 GMT

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Iced Oatmeal Cookies Cookies * 1 cup (226 g) unsalted butter, softened * 1 cup (200 g) light brown sugar, packed * ½ cup (100 g) granulated sugar * 2 large eggs, room temperature * 1 Tbsp molasses * 1 Tbsp vanilla extract * 1⅔ cups (235 g) all-purpose flour * 1 tsp baking soda * 1 tsp ground cinnamon * ½ tsp salt * 3 cups (270 g) old-fashioned rolled oats Vanilla Icing * 1½ cups (180 g) powdered sugar * 2 Tbsp milk or heavy cream, plus more as needed * 1 tsp vanilla extract * Pinch of salt Instructions 1. Preheat the oven: Heat oven to 350°F (175°C) with a rack in the center. Line baking sheets with parchment paper. 2. Pulse the oats: Add the oats to a food processor and pulse 4–5 times, just until slightly broken up. You want plenty of oatmeal texture remaining—do not process into oat flour. 3. Cream the butter and sugars: Beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2 minutes, until creamy and well combined. 4. Add the wet ingredients: Beat in the eggs one at a time, mixing well after each addition. Mix in the molasses and vanilla. 5. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. 6. Make the dough: Add the dry ingredients to the butter mixture and mix on low just until combined. Add the pulsed oats and mix just until evenly incorporated. Do not overmix. 7. Scoop: Portion the dough with a ¼-cup scoop, about 70–75 g each, and place about 3 inches apart on the prepared baking sheets. Do not flatten. 8. Bake: Bake one sheet at a time for 11–13 minutes, until the edges are lightly golden and set and the centers look soft but no longer wet. 9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before icing. 10. Make the vanilla icing: Whisk together the powdered sugar, 2 Tbsp milk or cream, vanilla, and a pinch of salt until smooth and fairly thick. If needed, add additional milk 1 tsp at a time until thick but dip-able. 11. Ice: Lightly dip the tops of the cooled cookies into the icing, allowing some of the craggy oatmeal surface to show through. Set on a wire rack until the icing is firm. Storage: Store covered at room temperature for up to 4 days. For longer storage, freeze the cookies, preferably before icing. #icedoatmealcookies #oldfashionedicedoatmealcookies #cookierecipe #bakingtutorial #fallbaking

Iced Oatmeal Cookies Cookies * 1 cup (226 g) unsalted butter, softened * 1 cup (200 g) light brown sugar, packed * ½ cup (100 g) granulated sugar * 2 large eggs, room temperature * 1 Tbsp molasses * 1 Tbsp vanilla extract * 1⅔ cups (235 g) all-purpose flour * 1 tsp baking soda * 1 tsp ground cinnamon * ½ tsp salt * 3 cups (270 g) old-fashioned rolled oats Vanilla Icing * 1½ cups (180 g) powdered sugar * 2 Tbsp milk or heavy cream, plus more as needed * 1 tsp vanilla extract * Pinch of salt Instructions 1. Preheat the oven: Heat oven to 350°F (175°C) with a rack in the center. Line baking sheets with parchment paper. 2. Pulse the oats: Add the oats to a food processor and pulse 4–5 times, just until slightly broken up. You want plenty of oatmeal texture remaining—do not process into oat flour. 3. Cream the butter and sugars: Beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2 minutes, until creamy and well combined. 4. Add the wet ingredients: Beat in the eggs one at a time, mixing well after each addition. Mix in the molasses and vanilla. 5. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. 6. Make the dough: Add the dry ingredients to the butter mixture and mix on low just until combined. Add the pulsed oats and mix just until evenly incorporated. Do not overmix. 7. Scoop: Portion the dough with a ¼-cup scoop, about 70–75 g each, and place about 3 inches apart on the prepared baking sheets. Do not flatten. 8. Bake: Bake one sheet at a time for 11–13 minutes, until the edges are lightly golden and set and the centers look soft but no longer wet. 9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before icing. 10. Make the vanilla icing: Whisk together the powdered sugar, 2 Tbsp milk or cream, vanilla, and a pinch of salt until smooth and fairly thick. If needed, add additional milk 1 tsp at a time until thick but dip-able. 11. Ice: Lightly dip the tops of the cooled cookies into the icing, allowing some of the craggy oatmeal surface to show through. Set on a wire rack until the icing is firm. Storage: Store covered at room temperature for up to 4 days. For longer storage, freeze the cookies, preferably before icing. #icedoatmealcookies #oldfashionedicedoatmealcookies #cookierecipe #bakingtutorial #fallbaking

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