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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