Fall

Iced Oatmeal Spice Cookies

by:
June 11, 2013
4.7
3 Ratings
Iced Oatmeal Spice Cookies
  • Makes 36 cookies
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

What You'll Need
Ingredients
  • 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
Directions
  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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5 Reviews

Emily M.
Emily M. May 5, 2024
I made these over the holidays as part of a cookie box (yes, I'm writing this review really late) and they were a massive hit. My husband said they were the best cookie I've ever made. I used dried (soaked and drained well) cranberries instead of raisins because it's what I had and added chopped roasted pecans. I also used leftover royal icing to drizzle on top instead of the glaze because I had extra from my sugar cookie batch. I'll definitely be making these again.
 
cpc
cpc October 21, 2014
These cookies have a fantastic flavor. Unfortunately, they're so overly sweet they'd put a hummingbird into a diabetic coma! I will try these again but reduce the white sugar by 1/4 cup and the brown sugar by 2 tablespoons. The icing is really what makes these cookies special so I wouldn't change that at all.
 
almacucina
almacucina October 26, 2014
I'm glad you like them enough to make them again with your desired changes! BTW, the recipe calls for raw cane sugar, not white sugar. If you used white sugar, I agree they would be too sweet. I rarely use white sugar anymore unless it's to make my Mother's butter cookies, the recipe for which I consider sacred and inviolate!
 
cpc
cpc October 26, 2014
I did actually follow the recipe exactly using raw cane sugar. I was just too lazy to type that out in my comment. I don't keep white sugar in the house either. We all thought these had a really good flavor that was different than any other oatmeal cookie recipe I've tried so it's an easy fix to just cut back on the raw sugar but not harm the flavor. So yummy! I made them for a school function because they don't allow nuts even though no one is allergic. They disappeared quickly!
 
LBE
LBE October 19, 2018
I always cut the sugar way back, by half here. But I also add chocolate chips and chopped nutty trail mix! It makes for a very hearty yummy snack.