ICED OATMEAL COOKIES
Iced oatmeal cookies remind me of home, family and baking on a cold winter's day. I love them because they are classic cookies--oatmeal, cinnamon and raisins--that have been dressed up for the holidays like mountains with freshly fallen snow.
Provided by Rick Martinez
Categories dessert
Time 2h45m
Yield 18 cookies
Number Of Ingredients 13
Steps:
- Whisk together the flour, baking soda, cinnamon and 1 1/2 teaspoons salt in a small bowl until combined.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the maple syrup, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, about 3 minutes more. Add the flour mixture and mix on low speed, scraping the sides and bottom of the bowl to combine completely. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Let sit, uncovered, at room temperature for 1 hour to let the oats hydrate.
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Using a 1 1/2-ounce scoop (about 3 tablespoons), arrange 9 scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each.
- Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, then continue baking the remaining cookie dough.
- Whisk together the confectioners' sugar, milk (2 tablespoons for a thicker glaze, 3 tablespoons for a thinner glaze) and a large pinch of salt in a small bowl until smooth and creamy.
- Lightly dip the top third of each cooled cookie in the glaze. Transfer the cookies glaze-side up to a wire rack set inside a rimmed baking sheet to dry completely. Your cookies should look like snow-capped mountains with bits of unglazed cookie showing through.
- The cookies will keep in an airtight container at room temperature for up to 5 days.
LOW-FAT, HIGH FIBER OATMEAL RAISIN COOKIES
I adapted Quaker Oatmeal's "Vanishing Oatmeal Raisen Cookies" recipe to lower the fat and increase the fiber (and my husband didn't even notice!) For less sugar and even lower fat, I sometimes substitute Splenda for the granulated sugar and EnerG egg substitue for the eggs.
Provided by XelaG
Categories Dessert
Time 23m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Beat together butter, oil, and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add baking soda, cinnamon, salt, and flour; beat well.
- Stir in oats and raisens; mix well. (I usually stir in half of the oats and raisens, then stir in the rest to make sure all the oats and raisens get well distributed.).
- Drop by rounded tablespoonfuls onto ungreased baking sheet.
- Bake for 8 minutes.
- Cool for 1 - 2 minutes on baking sheet, then move to wire rack.
Nutrition Facts : Calories 84.2, Fat 2.7, SaturatedFat 0.8, Cholesterol 10.3, Sodium 63.9, Carbohydrate 14.3, Fiber 0.9, Sugar 8.4, Protein 1.4
RICH OATMEAL COOKIES
Make and share this Rich Oatmeal Cookies recipe from Food.com.
Provided by Canadian Jane
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and shortening.
- Blend in brown sugar. Add baking soda dissolved in boiling water, vanilla, and lemon extract.
- Add gradually, sifted flour, salt and coconut. Work in 2 cups rolled oats.
- Form dough into small balls. Place on greased baking sheet. Press flat with floured fork.
- Bake at 350 for 12-15 minutes.
Nutrition Facts : Calories 591.2, Fat 31, SaturatedFat 15.3, Cholesterol 30.5, Sodium 402.3, Carbohydrate 72.8, Fiber 4.1, Sugar 34.1, Protein 7.1
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