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Iced Toasted Oatmeal Cookies recipe

Toasting the rolled oats in the oven beforeadding to the cookie dough, give these old-fashioned iced oatmealcookies a rich nutty taste.

Recipe: Iced Toasted OatmealCookies

1 1/2 cups old-fashioned rolled oats1/3 cup buttermilk or sour milk2 cups firmly packed brown sugar3/4 cup vegetable shortening1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground nutmeg3/4 teaspoon salt2 large eggs1 teaspoon vanilla extract2 1/2 cups all-purpose flour1 cup chopped pitted dates1 cup chopped walnuts or pecansPowdered Sugar Icing: (optional)1 cup sifted powdered sugar1/4 teaspoon vanilla extract2 to 4 tablespoons milk

  • Spread the oats in a shallow baking pan.Bake in a 375°F (190°C) oven about 10 minutes or untillightly toasted, stirring occasionally.
  • Place toasted oats in a small bowl. Stirin buttermilk or sour milk and let stand a few minutes.
  • In a medium mixing bowl beat togetherthe brown sugar and shortening with an electric mixer on mediumto high speed until combined. Add the baking powder, baking soda,cinnamon, nutmeg, and salt; beat until combined. Beat in theeggs and vanilla. Beat in the oat mixture. Stir in the flouruntil just mixed. Fold in the dates and nuts.
  • Drop dough by rounded teaspoonfuls about2-inches apart onto a greased cookie sheet.
  • Bake in a 375°F (190°C) oven about10 minutes or until edges are golden brown. Transfer cookiesto a wire rack to cool completely. Drizzle in a decorative mannerwith the Powdered Sugar Icing, if desired.
  • For Powdered Sugar Icing: In a small bowlcombine powdered sugar and vanilla extract. Stir in enough milkto make an icing of drizzling consistency.

    Makes about 5 dozen cookies.

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