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
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.
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
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
CRISPY OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
- In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
- Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.
ICED OATMEAL COOKIES
These extra craggy oatmeal cookies start by beating sugar with eggs, instead of mixing the typical way: creaming butter and sugar first. This method gives the cookies a crusty exterior, which eventually cracks, creating deep fissures along the surface over centers that are still gooey and chewy. With a couple of teaspoons of cinnamon (or pumpkin pie spice) and vanilla for flavor, they make a wonderful and simple pantry cookie to bake over and over again. Don't skip the final step: These cookies are visually and texturally incomplete without their classic coat of glossy white icing.
Provided by Jerrelle Guy
Categories snack, cookies and bars, dessert
Time 35m
Yield 15 cookies
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees and line a large cookie sheet with parchment.
- In a bowl, combine the oats, flour and salt. In the bowl of a stand mixer fitted with the whisk attachment, beat both sugars with the egg, cinnamon, vanilla and baking soda on high speed, scraping the bowl as needed, until glossy, pale and thick, a full 2 minutes. Reduce the speed to medium. Very slowly drizzle in the melted butter and whisk until thoroughly incorporated. Add the oat mixture and gently fold by hand using a wooden spoon or rubber spatula just until incorporated, being careful not to overmix.
- Using a small cookie scoop or two spoons, drop 15 golf ball-size mounds of dough onto the sheet pan, spacing them at least 2 inches apart. Bake until the edges and surface are set and lightly golden brown, but the center is still gooey, 12 to 14 minutes. Remove from the oven and immediately rap the cookie sheet on the counter or stovetop a couple of times to help the cookies flatten a little more, and cool on the sheet for 5 minutes.
- In a small bowl, mix the confectioners' sugar and milk using a fork until the icing is completely smooth and very thick but still moves if you tilt the bowl. Add more milk in small increments as needed. Dip only the very tops of the cookies into the bowl of icing, leaving the deeper cracks in the cookies uncoated and allowing any excess icing to drip back into the bowl. Flip the cookies over and return them to the cookie sheet to allow the icing to harden, 10 to 15 minutes. The iced cookies will keep in an airtight container at room temperature for up to 1 week.
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
FROSTED OATMEAL BARS
This recipe is great for busy people with no time to bake cookies. They are quick, easy and delicious!
Provided by Dawn McLeskey
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- In medium bowl, combine oats, sugar, butter, and honey. Microwave on high for 4 1/2 - 5 1/2 minutes or until bubbly, stirring twice.
- Spread honey mixture in an 8 x 8 inch pan. Cool in refrigerator.
- In small bowl, combine chocolate chips and peanut butter. Microwave on high for 1 - 1 1/2 minutes or until chips are soft, stirring once. Spread over cookie mixture. Refrigerate until chocolate is firm. Cut into squares.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 35.2 g, Cholesterol 20.3 mg, Fat 13.4 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 6.8 g, Sodium 83.9 mg, Sugar 24.9 g
ICED OATMEAL COOKIES
As soon as it's cool enough to turn on the oven, this is the recipe we bake. With warming spices of cinnamon, ginger and cloves, these are the perfect cookies to welcome fall! Inspired by the packaged oatmeal cookies you might remember from childhood, these have all that flavor and then some-thanks to the tireless testing efforts of the Betty Crocker Test Kitchens. The secret to recreating this grocery-store classic is using old-fashioned oats in two different ways. First, oats are processed into a coarse grind to make oat flour. Then, unprocessed oats are stirred into the dough for a chewy textural contrast. A dash of molasses further aids the chewiness factor and adds a deep, earthy sweetness to the cookies. The final result is a perfectly delicious scratch cookie that'll charm anyone-no matter if these treats make them wax nostalgic, or they're trying them for the first time!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 40
Number Of Ingredients 18
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.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 13 g, TransFat 0 g
More about "frosted oatmeal cookies recipes"
ICED OATMEAL COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (63)Category Cookies
- Pulse the oats in a food processor 10-12 times until you have a variety of texture– chopped oats with some oat flour. See photo above for a visual.
- Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard.
27 BEST OATMEAL COOKIE RECIPES | EASY OATMEAL COOKIE RECIPE …
From foodnetwork.com
Author By
OLD FASHIONED ICED OATMEAL COOKIES - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
FROSTED GINGER OATMEAL COOKIES RECIPE | LAND O’LAKES
From landolakes.com
OATMEAL COOKIES - FUN AND FROSTED
From funandfrosted.com
OLD FASHIONED ICED OATMEAL COOKIES - COOKING CLASSY
From cookingclassy.com
ICED OATMEAL COOKIES - FIT FOODIE FINDS
From fitfoodiefinds.com
ICED PUMPKIN OATMEAL COOKIES - AVERIE COOKS
From averiecooks.com
ICED OATMEAL COOKIES RECIPE {OLD FASHIONED COOKIES} | TASTES OF …
From tastesoflizzyt.com
30 OATMEAL COOKIE RECIPES TO ADD TO YOUR COLLECTION
From tasteofhome.com
OLD-FASHIONED ICED OATMEAL COOKIES - SAVING ROOM FOR DESSERT
From savingdessert.com
ICED OATMEAL COOKIES RECIPE - HAPPINESS IS HOMEMADE
From happinessishomemade.net
ICED OATMEAL COOKIES - CREME DE LA CRUMB
From lecremedelacrumb.com
ICED OATMEAL COOKIES RECIPE - ADD A PINCH
From addapinch.com
THE BEST CHEWY HOMEMADE ICED OATMEAL COOKIES - SWEET PEA'S …
From sweetpeaskitchen.com
ICED OATMEAL COOKIES | MOTHER THYME
From motherthyme.com
FROSTED OATMEAL BARS - BAKE OR BREAK
From bakeorbreak.com
ICED OATMEAL COOKIES - AN EDIBLE MOSAIC™
From anediblemosaic.com
ICED OATMEAL COOKIES - SUGAR SPUN RUN
From sugarspunrun.com
EASY ICED OATMEAL COOKIES RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
FROSTED OATMEAL COOKIES RECIPE - RECIPETIPS.COM
From recipetips.com
ICED OATMEAL RAISIN COOKIES | BLUE JEAN CHEF - RECIPES
From bluejeanchef.com
THE BEST ICED OATMEAL COOKIES RECIPE - BAREFOOT IN THE PINES
From barefootinthepines.com
OLD FASHIONED ICED OATMEAL COOKIES RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
ICED GINGERBREAD OATMEAL COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BEST ICED OATMEAL COOKIES (SOFT AND CHEWY) - KINDLY UNSPOKEN
From kindlyunspoken.com
ICED OATMEAL COOKIES - TORNADOUGH ALLI
From tornadoughalli.com
OLD FASHIONED ICED OATMEAL COOKIES - RACHEL COOKS®
From rachelcooks.com
CHEWY ICED PUMPKIN OATMEAL COOKIES | THE NOVICE CHEF
From thenovicechefblog.com
ICED OATMEAL COOKIES - PERSNICKETY PLATES
From persnicketyplates.com
THE BEST ICED OATMEAL COOKIES RECIPE (FAMILY FAVORITE)
From sixsistersstuff.com
ICED OATMEAL COOKIES - MOM'S DINNER
From momsdinner.net
OLD FASHIONED ICED OATMEAL COOKIE RECIPE JUST LIKE GRANDMA'S
From gluesticksblog.com
OATMEAL COOKIES | BETTER HOMES & GARDENS
From bhg.com
DELIGHTFULLY EASY ICED OATMEAL COOKIES RECIPE - PINKWHEN
From pinkwhen.com
THE BEST OATMEAL COOKIE RECIPES | BEYOND FROSTING
From beyondfrosting.com
ICED OATMEAL COOKIES RECIPE - SHUGARY SWEETS
From shugarysweets.com
THE BEST CRUMBL ICED OATMEAL COOKIES - LIFESTYLE OF A FOODIE
From lifestyleofafoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search