FROSTED OATMEAL COOKIES
A woman in my small Iowa hometown sold these cookies. When my grandmother asked her for the recipe, the woman agreed to give it to her if she promised not to make them until the woman was too old to sell them. Grandmother kept her promise, and this special recipe has been a family favorite for years. -B. Capper-Eckstein, Osseo, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 17
Steps:
- Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk next 7 ingredients; gradually beat into creamed mixture. Stir in raisins and, if desired, pecans. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. round cookie cutter. Place 2 in. apart on greased baking sheets. Bake until light brown, 7-9 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat confectioners' sugar, butter and enough milk to reach spreading consistency. Spread over cookies. If desired, top with white sprinkles.
Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 1g protein.
ICED OATMEAL COOKIES RECIPE BY TASTY
Here's what you need: old fashioned rolled oat, flour, baking powder, cinnamon, nutmeg, unsalted butter, sugar, brown sugar, vanilla extract, eggs, raisin, powdered sugar, milk, warm water
Provided by Chris Salicrup
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚F (180˚C)
- Pulse oats in a food processor or blender 10 times.
- Add pulsed oats, flour, baking powder, cinnamon, and nutmeg into a bowl.
- In a large bowl, beat softened butter with a hand mixer until creamy, add brown and white sugars, then beat until fluffy. Next beat in vanilla and eggs 1 at a time.
- Pour the dry ingredients into the wet ingredients ⅓ at a time until it's gone and dough forms.
- Fold in raisins or chocolate chunks.
- Take 1 tablespoon of dough and roll it into a ball. Then flatten into a cookie shape and put on a well-greased parchment-lined baking sheet.
- Bake 12-15 minutes. (Top rack = no brown bottoms, bottom rack = browned bottoms and a little more crispy).
- Cool completely and make the icing in the meantime. Combine powdered sugar, milk, and warm water in a shallow bowl. Once the cookies have cooled, dip into the icing or dab icing on with a pastry brush. Dry for 10 minutes or until icing has hardened.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 120 grams, Fat 27 grams, Fiber 5 grams, Protein 10 grams, Sugar 66 grams
FROSTED OATMEAL COOKIES
This recipe came from a friend of a friend who said that these are wonderful. She said they are thin and a bit gooey and that the icing really makes them special.
Provided by Sherrybeth
Categories Drop Cookies
Time 7h
Yield 3 dozen
Number Of Ingredients 15
Steps:
- Cookies:.
- Cream butter and sugar.
- Add eggs and blend well.
- Add vanilla.
- Add dry ingredients, then the oatmeal and nuts last.
- Chill for at least six hours (overnight if possible) until firm. Roll in one inch balls and space on an lightly greased cookie sheet (I line mine with parchment paper).
- Bake at 375 degrees for about 10 minutes.
- Spread while STILL WARM with Cinnamon-Coffee Frosting:.
- Cream butter and sugar; add other ingredients.
- Mix until smooth and proper consistency for spreading.
- Use a barbecue brush or pastry brush to spread lightly on each warm cookie.
Nutrition Facts : Calories 2076.1, Fat 93.7, SaturatedFat 49.8, Cholesterol 334.2, Sodium 1946, Carbohydrate 287.3, Fiber 12.1, Sugar 179.8, Protein 28.4
ICED OATMEAL COOKIES
My grandma used to make these cookies when I was a little girl. I had lost the recipe and just found it a couple weeks ago, so I want to share it with you all.
Provided by 1 Baker
Categories Drop Cookies
Time 1h5m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- Cream together butter and sugar; add eggs, honey and vanilla.
- Combine flour, baking soda, cinnamon and salt. Gradually add to creamed mixture. Stir in oats.
- Drop by the teaspoonfuls onto cookie sheet.
- Bake at 350°F for 6-7 minutes.
- Mix together powdered sugar and milk until smooth.
- Cool cookies for about a minute on wire rack, then ice with a thick powdered sugar glaze.
Nutrition Facts : Calories 99.1, Fat 3.5, SaturatedFat 2.1, Cholesterol 14.5, Sodium 81.2, Carbohydrate 16.2, Fiber 0.4, Sugar 11.1, Protein 1.1
CINNAMON FROSTED OATMEAL RAISIN COOKIES
The perfect oatmeal raisin cookie that is crispy on the outside and chewy on the inside, with just a touch more cinnamon and sweetness on top.
Provided by Basil321
Categories Dessert
Time 32m
Yield 4 Dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Prepare cookie sheets by lining with parchment paper.
- In an electric mixer beat the softened butter and sugars until fluffy. Add eggs and vanilla. Mix thoroughly.
- In a separate bowl mix the Flour,Baking Powder Cinnamon, and Salt. Add to Sugar/Butter Mixture and combine but do not over mix.Add Oats and Raisins. Drop by tablespoons onto prepared cookie sheet.Bake for 13-14 minute Be careful not to over bake.Leave on the cookie sheet until cool completely. Cookies will continue to bake and become crispy.
- In a medium bowl mix the confectioners sugar, the cinnamon and the milk. You may need less or more of the milk to make a glaze.Place glaze in a small sandwich bag and cut off the corner and squeeze onto the cooled cookies.
Nutrition Facts : Calories 1591.7, Fat 53.3, SaturatedFat 30.8, Cholesterol 215.4, Sodium 1143.5, Carbohydrate 270.1, Fiber 10.8, Sugar 176.7, Protein 18.9
ICED OATMEAL COOKIES
These are iced oatmeal cookies are really tasty, just like my mother's!
Provided by Kim Scharf
Categories Oatmeal Cookies
Time 1h35m
Yield 24
Number Of Ingredients 15
Steps:
- Position racks in the top and bottom thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 cookie sheets with silicone liners (such as Silpat®).
- Whisk flour, baking soda, cinnamon, and salt together in a medium bowl.
- Combine butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium-high speed, stopping occasionally to scrape down the sides of the bowl, until creamy, about 2 minutes. Add eggs and vanilla and beat until blended, about 1 minutes, scraping the sides as needed. Add dry ingredients and mix on low speed just until blended. Mix in oats, raisins, and pecans on low speed just to blend.
- With a 2-inch cookie scoop, scoop dough onto the prepared cookie sheets, spacing about 2 inches apart.
- Bake in the preheated oven, rotating sheets halfway through, until cookies are light golden brown, 10 to 12 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- While the cookies are cooking, whisk powdered sugar, butter, and 1 tablespoon apple juice together in a bowl until smooth. Add more juice if needed for a good drizzling consistency.
- Drizzle icing over cooled cookies. Let icing set before serving, about 30 minutes.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 39 g, Cholesterol 38.4 mg, Fat 11.4 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 138.2 mg, Sugar 25.1 g
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