As a Hamilton Beach Ambassador, they provided me with a Stack & Snap™ 10 Cup Food Processor to try. See below for a giveaway of a Stack and Snap 10-cup Food Processor as well. All opinions are my own.
One of my absolute favorite cookies is iced oatmeal cookies. Well, if I’m being honest I like pretty much all cookies. But iced oatmeal ones are at the top of my favorites list.
I’ve never tried making them because I’m a little intimidated by oats. Don’t ask me why, I just am. So I was a little nervous to try these cookies but they turned out great. They turned out softer than a traditional one you would buy in the store but the flavor was spot on. Especially with a little almond extract added in. Just the perfect addition of sweetness.
Hamilton Beach sent me this wonderful Stack & Snap™ 10 Cup Food Processor that I was able to use in making these cookies. I’ve never really used food processors because they never quite seem to fit right. Or it could be that I couldn’t get the parts to fit just right. That’s not the case with this one. Everything clicked into place easily and made the prep work for this cookie a breeze. This food processor is going to make my time in the kitchen a lot easier and save time in the future. It’s the easiest food processor assembly ever! Here are some of the features:
- Easy stack & snap assembly
- Unique, patent-pending design requires no difficult twisting & locking
- Simple function guide shows you which blade to use & which button to press
- Big Mouth® feed tube reduces pre-cutting
- Sealed bowl prevents leaks
- Powerful 450 watt motor
- Reversible slice/shred disk
- Chopping S-blade locks into bowl and stays put during pouring
- Dishwasher safe blades, bowl, and lid
- Cord storage
See below for a chance to win your own!
Iced Oatmeal Cookies (recipe slightly adapted from MotherThyme.com)
Makes 36-40 cookies
2 cups old-fashioned rolled oats
2 cups all purpose flour
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp ground nutmeg
1 c (2 sticks) butter, softened
1 c light brown sugar
½ c sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
2 c confectioners sugar
3 1/2 Tbsp milk
1/4 tsp almond extract
Preheat oven to 350 F.
Prepare baking sheets by adding parchment paper to the sheets.
Add oats to the food processor and pulse for about 10 seconds or until coarse.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix in oats to combine.
In a separate mixing bowl, use an electric mixer and cream together butter and sugars.
Add in eggs one at a time and mix.
Add in vanilla extract and almond extract.
Gradually add in flour mixture to the wet mixture until well combined.
Using a medium cookie scoop, place cookie dough about 2 inches apart on the cookie sheets.
Bake for 10-12 minutes until the bottoms begin to brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the Glaze:
In a medium bowl, whisk together confectioners sugar, milk and almond extract.
Dip the tops of cookies into the glaze and let excess drip off. Place cookies back on wire rack until glaze sets.
Store cookies in an airtight container.
The giveaway is now over. Congrats to the winner and thank you all for participating!
The giveaway is sponsored by Hamilton Beach and is open to U.S. residents only. All entries for the winner will be checked and verified. One winner will be selected from all qualified entries. The winner will be notified via the email they provide, and will have 48 hours to reply to the email. If the winner does not reply back within the 48 hours, they forfeit the prize and a new winner will be chosen via Rafflecopter. The prize will be sent directly from Hamilton Beach. No purchase necessary. Void where prohibited by law.