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
ICED OATMEAL-APPLESAUCE COOKIES
These soft, chewy cookies capture the flavor of a warm bowl of apple-cinnamon oatmeal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
- Make icing: Whisk confectioners' sugar, syrup, and 3tablespoons water until smooth. Drizzle over cookies, let set.
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
ICED OATMEAL COOKIES WITH GOLDEN RAISINS AND APPLESAUCE
Applesauce makes these cookies extra soft while the icing and golden raisins add a heaping dose of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Put brown andgranulated sugars and the butter in thebowl of an electric mixer fitted with thepaddle attachment. Mix on low speeduntil combined. Add egg and apple-sauce; mix until well combined, 2 to 3minutes. Add oats, flour, baking soda,baking powder, and salt; mix until wellcombined. Mix in raisins.
- Using a small (1 1/2-tablespoon) ice-cream scoop, make balls of dough, andplace them 2 inches apart on parchment-paper-lined baking sheets.
- Bake until golden and just set, 13 to 15minutes. Let cool on sheets for 5 minutes.Transfer to a wire rack set over parchment paper to cool completely.
- Whisk confectioners' sugar with syrupand 3 tablespoons water until smooth.Drizzle icing over cookies; let set.
ICED OATMEAL APPLESAUCE COOKIES (MARTHA STEWART)
mmmmmmmm ! This recipe is from Martha Stewart's 'Cookies' book .. it's very delicious and oatmeal raisin cookie fans will really enjoy !
Provided by Papa Vanesta
Categories Drop Cookies
Time 25m
Yield 24-26 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mix the butter and both sugars until combined.
- Add the egg and applesauce, mixing until well blended (2-3 minutes).
- Mix in oats, flour, baking soda, baking powder, and salt.
- Fold in raisins.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden, 13 to 15 minutes.
- Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
- To make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.
Nutrition Facts : Calories 135.9, Fat 2.5, SaturatedFat 1.4, Cholesterol 12.8, Sodium 62.6, Carbohydrate 27.4, Fiber 1, Sugar 16.7, Protein 1.8
ICED OATMEAL APPLESAUCE COOKIES
This is Susi's cookie recipe but has been adopted by my sister and me.- We love this recipe and so does my family and my daughter's 2nd grade classroom. These are healthy and moist;and what child or adult doesn't like frosting! Thanks Susi.
Provided by Pat Duran
Categories Cookies
Time 20m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350^. Cookie dough: Put butter and sugars in the bowl of an electric mixer fitted with the paddle or hook attachment. Mix on low speed until combined.
- 2. Add egg and applesauce; mix until well blended, 2 to 3 minutes. Mix in oats, flours, baking powder and soda and salt.. Mix in crasins.
- 3. Using a 1 1/2 -inch ice cream scoop, drop dough onto baking sheet lined with parchment paper, spacing 2 inches apart. Bake cookies 13-15 minutes-until golden and just set, rotating halfway through baking time. Let cool on sheets 5 minutes. Transfer to wire rack set over a piece of parchment paper, let cool completely.
- 4. Icing: Whisk all ingredients until smooth. Drizzle over cookies; let set. Cookies can be stored in single layers in airtight containers at room temperature. I used melted white chocolate and drizzled it instead of the icing. My bad.
ICED OATMEAL APPLESAUCE COOKIES
Make and share this Iced Oatmeal Applesauce Cookies recipe from Food.com.
Provided by scarley
Categories Drop Cookies
Time 30m
Yield 2 1/2 dozen
Number Of Ingredients 14
Steps:
- Make cookies: Preheat oven to 350 degrees F. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
- Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.
ICED OATMEAL APPLESAUCE COOKIES
Steps:
- 1. Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins. 2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely. 3. Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.
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.
SALTED ICED OATMEAL RAISIN NUT COOKIES
These are "The Best!" Oatmeal cookies i have ever tasted...(at least thats what everyone says :)) I double the batch and divide up the dough and freeze it. I bake the cookies in small batches so they dont get stale and just pull a batch of dough out of the freezer when needed.
Provided by Lori Romain
Categories Cookies
Time 30m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees
- 2. Cream: Butter, Sugar.
- 3. Add: Eggs,Honey,Vanilla to cream mixture.
- 4. In seperate Bowl Combine:Flour,Baking Soda,Cinnamon,Salt.
- 5. Gradually add Flour mixture to Cream mixture.
- 6. Stir in Oats,Raisins and Nuts.
- 7. Drop by tsp OR TBLS onto cookie sheet (i use parchment paper to line cookie sheet) Bake anywhere from 7-10 min depending on if used tsp or TBLS.
- 8. Drizzle icing onto cookies while still a bit warm. Sprinkle Kosher or course ground salt on warm icing if desired (its really good! :) )
ICED OATMEAL-CARDAMOM COOKIES
Dress up the classic oatmeal cookie with a touch of cardamom in the cookie and a sweet butterscotch icing on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat margarine with electric mixer until smooth. Add granulated sugar and brown sugar; beat 2 to 3 minutes or until well combined and fluffy. Beat in eggs, 1 at a time, until just combined.
- In medium bowl, mix flour, baking soda, baking powder, salt, cardamom and oats. Add flour mixture to margarine mixture. Beat until just combined.
- Scoop dough by rounded tablespoons 1 inch apart on cookie sheets. Bake 13 to 14 minutes or until golden brown around edges. Cool 5 minutes on cookie sheet. Remove to cooling rack.
- Meanwhile, in large bowl, mix Icing ingredients; stir until smooth. Frost slightly warm cookies with icing.
Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 34 g, TransFat 1 g
ICED OATMEAL APPLESAUCE COOKIES
Chewy oatmeal cookies packed with homemade applesauce and plump raisins. Yesterday I made some Baked Applesauce with these cookies in mind. I have been eyeing this recipe for months but never had any applesauce in my pantry.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together oats, flour, baking soda, baking powder, cinnamon, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until combined. Add egg and applesauce and mix until blended, 2 to 3 minutes. On low speed, mix in dry ingredients. Fold in raisins.
- Drop by heaping tablespoons on prepared baking sheets, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets for 5 minutes then transfer cookies to a wire rack to cool completely.
- To make the icing: In a small bowl, whisk together confectioners' sugar, syrup, and water until smooth. Drizzle over cookies, let set before serving.
ICED OATMEAL-APPLESAUCE COOKIES
How to make Iced Oatmeal-Applesauce Cookies
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
- Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.
GRANDMA ANN'S ICED OATMEAL SPICE COOKIES
These tasty oatmeal spice cookies were a real Crew-pleaser! They're the best of both worlds. It combines a molasses cookie and an oatmeal cookie. Both are old-fashioned favorites and when combined make one yummy cookie. Each cookie is lightly crunchy on the outside, soft and chewy inside with just the right amount of spices....
Provided by Susan Feliciano
Categories Cookies
Time 25m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 375°F. Prepare cookie sheets with baking parchment or a silicone liner.
- 2. Cream butter and sugars until light and fluffy. Beat in sorghum or molasses and the eggs until well blended.
- 3. Stir together the flour, salt, soda, and spices.
- 4. Add the dry ingredients to the creamed mixture. Mix until well mixed.
- 5. Add raisins.
- 6. Fold in the oats and stir well.
- 7. Drop by tablespoons onto prepared cookie sheets. Bake for about 12 minutes, until lightly browned. Allow to set about 3 minutes on sheets, then remove to wire rack for cooling.
- 8. When cool, you can ice with royal icing. Combine icing ingredients and stir until smooth. Add a little bit more lemon juice if too thick, or more powdered sugar if too thin.
- 9. Drizzle from the end of a teaspoon over cookies. Or, place a teaspoon of icing in a dollop on each cookie and spread with the back of the spoon. Allow to harden before storing.
- 10. I also discovered some leftover packaged cookie icing in my pantry and decided to ice some of the cookies with this. You can make swirls or stripes.
EASY ICED OATMEAL-CARDAMOM COOKIES
Make easy and impressive iced oatmeal cookies with the help of Betty Crocker™ oatmeal cookie mix!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease cookie sheet. In large bowl, mix cookie mix, butter, egg, water and cardamom. Beat with spoon or electric mixer until well combined.
- Scoop dough by rounded tablespoons 1 inch apart on cookie sheet. Bake 11 to 13 minutes or until golden brown around edges. Cool 5 minutes on cookie sheet. Remove to cooling rack.
- Meanwhile, in medium bowl, mix Icing ingredients until smooth. Frost cookies while slightly warm.
Nutrition Facts : Calories 280, Carbohydrate 45 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 210 mg, Sugar 32 g, TransFat 0 g
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
ICED OATMEAL COOKIES
My grandma used to make these cookies when I was a little girl. I had lost the recipe and just found it a couple weeks ago, so I want to share it with you all.
Provided by 1 Baker
Categories Drop Cookies
Time 1h5m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- Cream together butter and sugar; add eggs, honey and vanilla.
- Combine flour, baking soda, cinnamon and salt. Gradually add to creamed mixture. Stir in oats.
- Drop by the teaspoonfuls onto cookie sheet.
- Bake at 350°F for 6-7 minutes.
- Mix together powdered sugar and milk until smooth.
- Cool cookies for about a minute on wire rack, then ice with a thick powdered sugar glaze.
Nutrition Facts : Calories 99.1, Fat 3.5, SaturatedFat 2.1, Cholesterol 14.5, Sodium 81.2, Carbohydrate 16.2, Fiber 0.4, Sugar 11.1, Protein 1.1
ICED GINGERBREAD OATMEAL COOKIES - SALLY'S BAKING ADDICTION
These iced gingerbread oatmeal cookies are chewy, soft, and brimming with gingerbread flavor from molasses, ginger, cinnamon, and cloves.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- 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, ginger, cinnamon, nutmeg, and cloves 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 egg and molasses 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 30-45 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.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
- Combine confectioners' sugar, vanilla extract, and 1 Tablespoon of milk in a medium bowl. Use a fork to whisk until combined. It will be impossible to fully combine because this isn't enough liquid. Add only enough extra milk to make a very very thick icing. I only add about 1 more Tablespoon of milk. Whisk in a very small pinch each of ground cinnamon and ginger. (Taste and add more if desired.) Lightly dip the tops of the cookies into the icing or lightly drizzle icing on top. Feel free to dust/sprinkle more ground cinnamon on top of the icing for garnish. Icing will set after a few hours, so you can stack, transport, and/or gift the cookies.
- Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.
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