ChezCindy: Sugar Crackled Oatmeal Cookies

 

This recipe might be one your great grandmother made when the event called for a "fancy" cookie.  The standout difference here is rolling the cookie in confectioner's sugar, more commonly referred to as powdered sugar, prior to baking.  When the cookie bakes and crackles, snowy white bits of sugar are left on the tops leaving an appealing invitation to devour this sweet confection.  

Confectioner's Sugar Crackled Oatmeal Cookie  

14 tablespoons unsalted butter, room temperature (1 3/4 sticks)

3/4 cup packed light brown sugar

2/3 cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

2 1/4 old-fashioned oats

1 teaspoon ground cinnamon

1 teaspoon sea salt

1 teaspoon baking soda

1 cup confectioner's/powdered sugar 

Makes 1 1/2 dozen cookies

Preheat the oven to 375 degrees.  Prepare two large cookie sheet pans, lining each with parchment paper.  Set aside.

In the bowl of a stand mixer, or a large bowl using a hand mixer, add in the butter, brown sugar, granulated sugar, creaming together until light and fluffy, about 3 minutes.  Add in the eggs and vanilla mixing until incorporated.  Add in the flour, oats, cinnamon, salt, and baking soda, mixing until just combined.  

Place the confectioner's sugar into a small bowl.  Scoop out about a tablespoon of the dough, rolling it in the palms of your hands to form a ball about the size of a golf ball.  Toss the ball in the bowl of confectioner's sugar, covering it completely.  Place each cookie ball onto the parchment lined cookie sheet pan.

Bake the cookies for 9 minutes, until golden brown and crackled.  Remove from the oven, letting the cookies cool completely on the cookie sheet pan.  Remove each cookie from the pan and enjoy.