ICED OATMEAL COOKIES. Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. Soft and chewy Iced Oatmeal Cookies, perfect with a tall glass of milk!. Just seven more weeks until Christmas Eve!

Inspired by the packaged oatmeal cookies you might remember from. These classic iced oatmeal cookies are old-fashioned style with soft centers, crisp chewy edges, cozy spice flavor, and are topped with vanilla icing that sets after a couple hours. Pulsing the oats before adding to the cookie dough will give you a compact and uniform textured cookie. You can cook ICED OATMEAL COOKIES using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of ICED OATMEAL COOKIES

Prepare 1 cup of shortening ( crisco).
It's 1 cup of granulated sugar.
It's 1 cup of brown sugar.
Prepare 2 of eggs.
It's 1 tsp of vanilla extract.
It's 1 1/4 cup of all-purpose flour.
Prepare 1 tsp of baking soda.
It's 1/2 tsp of salt.
You need 1/2 tsp of ground cinnamon.
Prepare 3 cup of old fashioned oats ( I used quick oats).
It's 1 of for the icing.
Prepare 2 of egg whites.
You need 2 cup of powdered sugar.
It's 1 1/2 tsp of vanilla extract.

Old-Fashioned Iced Oatmeal Cookies ~ Soft in the middle and crispy on the edges, sweet, but not overly so, and the cinnamon and nutmeg really shine through. I still remember when we installed our first push button telephone. (I was a very, very, very young girl ) I remember being young enough that I didn't really. It's not unusual in our house for cookies to be made on a weekly basis. For as much baking and cooking we do, there's still something comforting about whipping up a batch of cookies without having to photograph them or video them or make sure they are perfectly round.

ICED OATMEAL COOKIES step by step

Preheat oven to 350º. Into an electric mixer. Combine shortening, eggs, vanilla, br. Sugar , granulated sugar. Scrape down bowl..
In a separate bowl. Combine b. Soda, cinnamon, salt, flour. Add this to the mixer. Combine well. Add oats slowly. Mix together. Let sit for 5 minutes. Then mix again..
Drop by rounded Tablespoon. Space 3" apart. They will spread. I used a #40 scoop. Place onto a lightly greased cookie sheet. I used parchment paper.bake 10-13 minutes. Mine took 15. Depending on your oven. The edges will be slightly Brown. And soft in the middle. Do not flatten. They will flatten by themselves.They will keep baking till they cool. Do not over bake..
While they cool.make icing. In an electric mixer, combine egg whites, powered sugar & vanilla.combine until thick. If to runny add some more powered sugar. Once they cool.you can either dip them or drizzle them. I put mine in a plactic bag snipped a tint piece off. You can keep them in the fridge. On the counter or Freeze them..( I got about 40 of them. So I froze some).....

This oatmeal cookie recipe is one you're going to want to hang on to. After trying these, my husband said "I normally hate oatmeal cookies, but I love these!" It's true, these cookies just have something special to them. These old fashioned oatmeal cookies require very few ingredients. Rhubarb swaps in for raisins in an extra-buttery dough that spreads as it bakes to create a crisp cookie with lacy edges and chewy centers. In a medium bowl combine flour, soda, cinnamon, and salt.