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 women 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
Total TimePrep: 45 min. + chilling Bake: 10 min./batch + cooling
Makesabout 4 dozen
- 1 cup butter, softened
- 2 cups packed brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 cups quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup raisins
- 1 cup chopped pecans, optional
- 5 cups confectioners' sugar
- 1/4 cup butter, melted
- 1/3 to 1/2 cup 2% milk
- White sprinkles, optional
- Cream butter and brown sugar until light and fluffy. Beat in eggs. In another bowl, whisk next seven 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 Facts1 cookie: 164 calories, 5g fat (3g saturated fat), 20mg cholesterol, 116mg sodium, 29g carbohydrate (22g sugars, 1g fiber), 1g protein.
Originally published as OATMEAL COOKIES in Ultimate Cookie Swap Bookazine 2017
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