Friday, July 26, 2013

Iced Oatmeal Cookies

I made these cookies last night because I've been wanting to try this recipe and I had to bake for a picnic we are going to tonight. They are supposed to taste like Mother's Iced Oatmeal cookies that you get from the grocery store. These were good. The only changes I made was to eliminate the nutmeg and I used 1/2 butter flavor crisco instead of the butter. They didn't spread real well, so perhaps I should have used the all butter, but I worried that they would spread too much with the all butter. I compared the recipe to the oatmeal cookie recipe I usually make and these had a little more flour and baking powder. I also make them into approx. 48 smaller cookies and used parchment paper to bake.

Frosted Oatmeal Cookies

Old Fashioned Iced Oatmeal Cookies

Yield: 18 large cookies
Recipe Note: Butter your cookie sheet to encourage spreading.


2 cups old fashioned oats
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 cups powdered sugar
5 tablespoons milk


Preheat oven to 350°F and butter two cookie sheets. Set aside.
In a food processor, pulse oats until partly ground. You don't want a fine powder, you want a coarse meal. Mix in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large bowl, beat together the melted butter, sugar and brown sugar. Add eggs, one at a time. Mix in the dry oat mixture, stirring until thoroughly combined.
Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets. Bake for 14-16 minutes, rotating halfway through, until browned. Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
Once cookies are completely cooled, whisk together the powdered sugar and milk until smooth. Generously frost each cookie and allow the glaze to harden completely before storing. Store in an airtight container for up to a week.

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