Iced Oatmeal Spice Cookies

June 11, 2013
Author Notes

These pack well, taste amazing and are full of nutrient dense foods like oatmeal and raisins. Bring these along on your next road trip and you won't be hearing a lot of "... are we there yet?" —almacucina

  • Makes 36 cookies
  • Oatmeal Spice Cookies
  • 1 cup butter
  • 1 cup raw organic cane sugar
  • 1/2 cup plus 2 tablespoons light brown sugar
  • 2 tablespoons molasses
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 + 1/2 cups whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice blend
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cups oats
  • 1 cup raisins, soaked in boiling water to plump, then drained
  • Icing
  • 2 cups confectioners' sugar
  • 2-3 tablespoons milk
In This Recipe
  1. Oatmeal Spice Cookies
  2. Preheat oven to 350 degrees. In an electric mixer cream butter and sugars together; add molasses and scrap down the bowl and beaters as necessary. Add eggs and vanilla and mix until everything is well combined.
  3. In a medium bowl whisk together flour, spices, salt, baking soda and pepper. Add to butter mixture and mix on low until incorporated, scraping down the bowl and beaters. Add oats and raisins and mix just until combined.
  4. Scoop cookies in rounded tablespoons onto a parchment paper lined cookie sheets leaving at least 2 inches between cookies. Bake for 10 to 12 minutes or until cookies are golden around the edges. Cool on wire racks before icing.
  1. Icing
  2. In a medium bowl add milk to confectioners' sugar and whisk until you have a smooth glaze. Spread on cooled cookies with a small decorating spatula or butter knife. Let icing harden before eating or storing.

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  • almacucina
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