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What’s your go-to comfort food?
I have several (puppy chow‘s at the top of the list), but homemade cookies are one of mine. Warm, gooey, fresh-from-the-oven cookies are extra comforting, but I also love cookie dough.
Sometimes I like it even more than the cookies.
This is one of those recipes. The cookies are great, and they’re fun to make, but what I really love about this recipe most is the dough.
Yes, I know…raw cookie dough is supposed to be a no-no these days, even though I ate plenty of it as a child and lived to tell about it. So I’m not recommending you eat this cookie dough raw; I’m just telling you it’s good. 😊
The reason it’s so good is because of the Mexican vanilla. This makes the recipe, but if you can’t find it near you, you can use regular vanilla. I’d probably add a little extra, just to amp up the flavor.
This is my grandma’s recipe. When I was a kid, she’d invite my cousins and me over to bake these with her. She had a box full of cookie cutters – every shape under the sun – so we got to pick out our favorite shapes, roll and cut out the dough, bake the cookies and decorate them, and take home a plate full of treats when we were done. It was a kid’s dream!
But the best part was when the phone would ring. My grandma’s always been very health-conscious, so she didn’t want us eating too much cookie dough. I, however, was not deterred. As soon as the prayer chain would call and my grandma would step into the next room to petition the courts of heaven, I’d shove cookie dough into my mouth like I hadn’t eaten in a week. I ate tons and TONS of cookie dough. Now that I’ve made these cookies as an adult and understand how many one batch makes, I think I probably ate almost a whole recipe every time we made cookies. 🤣
I always thought I had my grandma fooled, but considering how much more dough there was whenever we made cookies at her house, I’m guessing she was at least tripling or quadrupling the recipe…so I’m pretty sure she was on to me.
Now that I’m grown up, I can mix up a batch of this dough and eat the whole recipe without baking it, because I’m allowed. 😉 I have done just that and it’s very satisfying. (I try not to eat it all in one sitting anymore, however – ha!)
But, like I said, these also make great cookies. If you’re baking with kids, give them colored sprinkles and let them decorate the cookies before they go into the oven.
Or you can skip the sprinkles and frost them with homemade icing when the cookies have cooled, which is my favorite way to eat these (after the raw dough, of course). You can still add sprinkles on top of the frosting, too. Most kids I know prefer all of the above. 😊
The icing is very simple, but you can make it extra-special by adding a bit of food coloring. Divide the icing among several small bowls if you want to make multiple colors. I just use the regular liquid food coloring that you can find at any grocery store or Target.
You could decorate these in red, white and blue for Independence Day, or you can use whatever decorations you want. My grandma usually makes heart-shaped cookies for Valentine’s Day, frosts them with pink icing, and presses Conversation Hearts into the cookies before they dry. As kids, we’d also use Red Hots for eyes or noses, or pretty much any candy we could find. Use your favorites or whatever you have on hand!
For these cookies, I used these cute kate spade new york cookie cutters that my brother and sister-in-law gave me for Christmas. Any shapes you have will work, though!
I make my cookies a bit thicker, so the recipe makes about 10 cookies. If you roll your dough thinner, you can get about 20 cookies out of this recipe.
Whatever method you choose, I hope you love these! Tag @getsweetsmart on Instagram if you make them so I can see your version of these cookies!
OATMEAL CUT-OUT COOKIES Yield: 20 cookies (or about 10 larger cookies) 3/4 cup (8 Tbsp.) butter, softened 3/4 cup sugar 1 egg 2 Tbsp. milk 1 tsp. Mexican vanilla 2 cups flour 1 cup quick oats 1 tsp. baking soda 1/2 tsp. salt Colored sugar for decorating, if desired FOR ICING: 1 cup powdered sugar 2 tsp. milk 1/2 tsp. Mexican vanilla A few drops food coloring, if desired Preheat oven to 350 degrees. Place butter and sugar in the bowl of a stand mixer and beat on medium speed about a minute. Add remaining ingredients and mix until combined. On a lightly floured surface, roll out cookie dough until it’s about 1/8-1/4-inch thick. Cut out cookies using desired cookie cutters. Place on a cookie sheet and sprinkle with colored sugar if you don’t plan to frost your cookies. Bake at 350 degrees for 8-10 minutes. For icing, combine all ingredients until smooth. Spoon over cooled cookies.
Total Fat: 5.2 g
Cholesterol: 21.8 mg
Sodium: 126.2 mg
Potassium: 24.7 mg
Total Carbs: 25.1 g
Protein: 2.1 g