These are my very favorite cookies (right now). They are deliciously spiced, and just chewy enough. The perfect treat to go along with that cold glass of milk.
Iced Oatmeal Cookies
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla
- 1 1/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 cups old fashioned oats
Preheat oven to 350 degrees F.
In the bowl of an electric mixer, combine the shortening, sugars and eggs. Add vanilla. Combine flour, soda, salt, and cinnamon in a small bowl. Add to creamed mixture. Mix in oatmeal. Let mixture sit for 5 minutes or so and then mix again.
Bake on parchment lined baking sheets for 10-12 minutes. (They spread so I bake them 6 at a time on large cookie sheets). The edges will become golden brown but the middles will look underdone. Cool on pan on wire rack for 5 minutes. Remove from pan and cool completely on racks. Makes 2-3 dozen.
Note: Do not double. If you want to make a lot of these (who could blame you?), just whip up a second batch of dough. It will only take a minute.
Glaze
- 2 egg whites
- 2 tsp lemon juice
- 2 cups powdered sugar
Beat well. Hold cookies by outside edges and dip upside down in icing.
This recipe comes from a dear friend and incredible baker. I took a cookie making class from her years ago. If I ever see her on the schedule again, I’ll let you locals know.
{ 27 comments }
Loved the recipe and the photograph!! You are so talented!http://cosmopolitancurrymania.blogspot.com
These look delicious
I love oatmeal cookies ~ somehow I’ve just never thought of icing them hehe Thanks for sharing!
I just came across blog today and I absolutely love your photos.
PS: These cookies look awesome! Oatmeal cookies are a weakness of mine. I trick myself into thinking that the oats make them “healthy.”
Chewy cookies are the best! And they look totally delicious
That icing really puts them over the edge! You have a note not to double, but is halving OK?
Cookie Sleuth,
I have never halved the recipe. I did try doubling it once (against the advice of the recipe originator) and my cookies didn’t flatten. They lost the wonderful chewiness. I don’t know why this is the case. Maybe something about doubling the baking soda? You can try to half it. It may just alter the texture. The flavor would still be delicious.
These are my favorite cookies! And it’s my birthday today. So, thanks for the present.
I have baked several oatmeal cookie recipes so far, but none of them looked amazing like these – yum!
The recipe seems to be sensitive (with the no doubling) so I was wondering about substituting butter for shortening – will they still work well? (Has anyone tried this?)
I’ve never made them with butter. It may change the texture a bit, but I’m sure the flavor would be great. If I try butter, I’ll post.
Great take on a traditional cookie! Everything is better when glazed.
My kitchen aid has been begging me to make cookies, and when that cute little red thing talks, I listen. She thanks you for posting this.
Have any alternative recipes for the glaze? Eating raw egg whites makes me nervous
Allie,
Try substituting the egg white with milk or cream. Start with 1/4 cup until you get a thin glaze consistency. I don’t know that it will set like the egg white version, but it should be tasty.
Saw this on Pinterest, immediately had to come here and take a peek at the recipe!
Yum!
I substituted butter for shortening (not there with trusting crisco yet) and upped the oats by half a cup to absorb the extra moisture. I let it sit for several hours and baked. They turned out beautifully! Thank you for the recipe.
Thanks Becky. I’ve had questions about substituting butter. Glad they worked out!
Hi – I see raw egg used in frostings all the time. Is it safe? If the eggs were beaten over a double boiler would that cook them enough?
Dana,
I’ve never had problems with the raw egg whites (I’m also guilty of trying every cookie dough I make…). If you are concerned, or are serving them to someone who is pregnant or has a weak immune system, you could try subbing the egg whites with some milk or cream. I don’t know about cooking over the double boiler. That may alter the character of the egg/glaze too much.
I think I read somewhere that you can submerge an egg in boiling water for a minute that it kills any bacteria. Then just use raw as per recipe. Not sure, but might be worth checking into.
love these!
i would love to include them in my “friday fun stuff” link round up.
ok to use photo with all credit/link back to you?
I would be honored!
I don’t usually use parchment paper… Greased or ungreased pan?
I would lightly grease.
Thanks for the recipe, very good cookies! I made large ones came out 20 pieces, baked same temperature for 12 minutes. I didn’t use the egg whites, I made sugar glaze using powdered sugar, water, little lemon juice and vanilla.
Just saw your link on Iowa Girl Eats. These look AWESOME! love that there are no raisins – in my opinion, they just ruin a delicious cookie. And of course, the icing is PERFECT! Can’t wait to try them out – the kids will love them!
These are amazing! I loved the iced oatmeal cookies as a kid, and these look incredible!!
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