Crispy Iced Oatmeal Cookies
Classic Iced Oatmeal Cookies are based on those perfectly crunchy, slightly spicy and sweet grocery store treats from childhood. Make your own at home, they taste even better!
Servings: 22 cookies
Calories: 231kcal
Ingredients
Cookie dough
- 3 cups old-fashioned rolled oats
- ½ cup raisins
- 1 cup all-purpose flour sifted
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup granulated sugar
- ¾ cup dark brown sugar firmly packed
- ½ cup (1 stick) unsalted butter softened
- ½ cup vegetable shortening
- 1 large egg
- 1 teaspoon pure vanilla extract
Icing
- 1 cup confectioners' sugar
- 1 ½ tablespoon meringue powder or powdered egg whites
- Water as needed
Instructions
Make the cookies
- Heat oven to 375ºF and place rack in center. Line a baking sheet with parchment paper.
- In a food processor, process 2 cups oats and the raisins until finely ground. Transfer to a medium bowl; stir in remaining 1 cup oats, the flour, baking powder, salt, cinnamon, ginger and cloves; set aside.
- In a mixer bowl, beat together granulated sugar, brown sugar, butter and shortening on medium speed, scraping down sides of bowl occasionally, until light and fluffy, about 2 minutes. Add egg, then extract; beat until combined. Stir in oats mixture until combined.
- Roll dough into 1 ½-inch balls (2 tablespoons dough each). Place, 2 inches apart, on prepared sheet and lightly press to flatten.
- Bake until light golden brown around edges, 14 to 16 minutes. Transfer sheet to a wire rack and let cool slightly. Transfer cookies to rack and let cook completely.
Make the icing
- In a small mixer bowl, combine confectioners' sugar and meringue powder. With mixer on low speed, beat in 2 tablespoons water until mixture is the consistency of a medium-thick icing. Beat 3 minutes, adding water (if needed), 1 teaspoon at a time, to make a spreadable icing.
- Ice the cookies using a pastry brush and let stand until set, about 30 minutes.
Notes
Adding the icing: Use a dry pastry brush dipped in the icing to BRUSH it on! No drizzling, no spreading with a spatula or a knife. Those don't work! Brushing is the key.
Storage: Store iced cookies in an airtight container at room temperature, in single layers separated by waxed paper, up to 3 days.
Nutrition
Serving: 1g | Calories: 231kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 117mg | Potassium: 112mg | Fiber: 1g | Sugar: 19g | Vitamin A: 140IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 0.9mg
