Drizzled Oatmeal Cookies Recipes

BEST EVER OATMEAL COOKIES

Steps:

• Heat oven to 375°F.
• Combine all ingredients except flour in bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in flour until well mixed.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake 8-12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.

OATMEAL DRIED FRUIT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

GRANDMOTHER'S OATMEAL COOKIES

Steps:

• Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.

THE BEST OATMEAL COOKIES

Steps:

• In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

ICED OATMEAL COOKIES RECIPE BY TASTY

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!

ICED OATMEAL COOKIES

Steps:

• Heat oven to 375°F. In food processor, place 2 cups of the oats; cover and process until coarsely ground (texture will be like coarse ground flour). Pour into medium bowl; stir in remaining 1 cup oats, the flour, cinnamon, baking soda, ginger, baking powder, salt and cloves. Set aside.
• In large bowl, beat 1/2 cup softened butter, the shortening and brown sugar with electric mixer on medium speed about 1 minute or until fluffy, scraping bowl occasionally. Beat in eggs, one at a time, just until smooth. Beat in molasses and 1 teaspoon vanilla. Stir oat mixture into butter mixture (dough will be stiff).
• Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly.
• Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread 1 teaspoon frosting on each cookie. Let stand about 30 minutes or until frosting is set. Store covered in airtight container.

DRIZZLED OATMEAL COOKIES

Steps:

• Heat oven to 350°F
• Combine brown sugar and 1 cup butter in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add water; continue beating until well mixed.
• Reduce speed to low; add oats, flour, cinnamon, baking soda and salt.
• Beat until well mixed.
• Shape dough into 1 1/2-inch balls. (Dough will be sticky.)
• Place 2 inches apart onto ungreased cookie sheets.
• Flatten to 2-inch diameter with bottom of glass dipped in sugar.
• Bake for 12 to 15 minutes or until lightly browned.
• Let stand 1 minute; remove from cookie sheets.
• Cool completely.
• Combine all drizzle ingredients except milk in small mixer bowl.
• Beat at low speed, scraping bowl often and gradually adding enough milk for desired drizzling consistancy.
• Drizzle over cooled cookies.

LOADED OATMEAL COOKIES (PAULA DEEN)

Steps:

• Preheat oven to 350°F Lightly grease cookie sheets. With electric mixer cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
• Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
• Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
• Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
• For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
• Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.
• *Cook's Note: Paula Deen's original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools.

ICED OATMEAL COOKIES

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.

FROSTED OATMEAL COOKIES

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.

CITRUS - DRIZZLED CRANBERRY - OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• Combine flour, oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl.
• Combine brown sugar, granulated and butter in a large bowl. Beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat well.
• Gradually add flour mixture and cranberries; beat at low speed until combined.
• Shape dough into 55 (1-inch) balls. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350°F for 15 minutes or until almost firm. Let stand on baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on wire rack.
• Glaze:.
• Combine powedered sugar, lemon juice and orange zest in a bowl. Stir with a whisk. Drizzle glaze over cooled cookies.