Frosted Oatmeal Cookies Recipes

FROSTED OATMEAL COOKIES

Steps:

• Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk next 7 ingredients; gradually beat into creamed mixture. Stir in raisins and, if desired, pecans. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. round cookie cutter. Place 2 in. apart on greased baking sheets. Bake until light brown, 7-9 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat confectioners' sugar, butter and enough milk to reach spreading consistency. Spread over cookies. If desired, top with white sprinkles.

ICED OATMEAL COOKIES RECIPE BY TASTY

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!

FROSTED OATMEAL COOKIES

Steps:

• Cookies:.
• Cream butter and sugar.
• Add eggs and blend well.
• Add vanilla.
• Add dry ingredients, then the oatmeal and nuts last.
• Chill for at least six hours (overnight if possible) until firm. Roll in one inch balls and space on an lightly greased cookie sheet (I line mine with parchment paper).
• Bake at 375 degrees for about 10 minutes.
• Spread while STILL WARM with Cinnamon-Coffee Frosting:.
• Cream butter and sugar; add other ingredients.
• Mix until smooth and proper consistency for spreading.
• Use a barbecue brush or pastry brush to spread lightly on each warm cookie.

ICED OATMEAL COOKIES

Steps:

• Whisk together the flour, baking soda, cinnamon and 1 1/2 teaspoons salt in a small bowl until combined.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the maple syrup, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, about 3 minutes more. Add the flour mixture and mix on low speed, scraping the sides and bottom of the bowl to combine completely. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Let sit, uncovered, at room temperature for 1 hour to let the oats hydrate.
• Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Using a 1 1/2-ounce scoop (about 3 tablespoons), arrange 9 scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each.
• Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, then continue baking the remaining cookie dough.
• Whisk together the confectioners' sugar, milk (2 tablespoons for a thicker glaze, 3 tablespoons for a thinner glaze) and a large pinch of salt in a small bowl until smooth and creamy.
• Lightly dip the top third of each cooled cookie in the glaze. Transfer the cookies glaze-side up to a wire rack set inside a rimmed baking sheet to dry completely. Your cookies should look like snow-capped mountains with bits of unglazed cookie showing through.
• The cookies will keep in an airtight container at room temperature for up to 5 days.

ICED OATMEAL COOKIES

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.

CINNAMON FROSTED OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350. Prepare cookie sheets by lining with parchment paper.
• In an electric mixer beat the softened butter and sugars until fluffy. Add eggs and vanilla. Mix thoroughly.
• In a separate bowl mix the Flour,Baking Powder Cinnamon, and Salt. Add to Sugar/Butter Mixture and combine but do not over mix.Add Oats and Raisins. Drop by tablespoons onto prepared cookie sheet.Bake for 13-14 minute Be careful not to over bake.Leave on the cookie sheet until cool completely. Cookies will continue to bake and become crispy.
• In a medium bowl mix the confectioners sugar, the cinnamon and the milk. You may need less or more of the milk to make a glaze.Place glaze in a small sandwich bag and cut off the corner and squeeze onto the cooled cookies.

ICED OATMEAL COOKIES

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.