Iced Oatmeal Cookies Recipe By Tasty

ICED OATMEAL COOKIES RECIPE BY TASTY

Iced Oatmeal Cookies Recipe by Tasty image

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

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 cups old fashioned rolled oat, pulsed in food processor x10
2 cups flour
½ teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
1 cup unsalted butter, room temperature and softened
½ cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
½ cup raisin
2 cups powdered sugar
1 ½ tablespoons milk
1 tablespoon warm water

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

ICED OATMEAL COOKIES

Iced Oatmeal Cookies image

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

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 sticks unsalted butter, at room temperature
1 cup packed light brown sugar
¼ cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
2 ¾ cups old-fashioned rolled oats
1 cup raisins
½ cup chopped toasted pecans
2 cups powdered sugar
2 tablespoons unsalted butter, at room temperature
1 tablespoon apple juice, or more to taste

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

ICED OATMEAL COOKIES

Iced Oatmeal Cookies image

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

Ingredients

3 cups old-fashioned oats
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup butter, softened
1/2 cup shortening
1 1/3 cups packed brown sugar
2 eggs
1 tablespoon molasses
1 teaspoon vanilla
2 cups powdered sugar
3 tablespoons butter, melted
2 tablespoons milk
1/2 teaspoon vanilla

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

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