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Iced Oatmeal Cookies
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Prep Time:
35 minutes
Total Time:
2 hours
Fall spice oat cookies inspired by childhood favorite, upgraded with double oat texture and molasses for chewy, nostalgic perfection.
Ingredients:
  • 3 cups old-fashioned oats
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/3 cups packed brown sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 3 tablespoons butter, melted
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat oven to 375°F. Use a food processor to grind 2 cups of oats until coarsely ground like coarse flour. Transfer to a medium bowl, then mix in the remaining 1 cup oats, flour, cinnamon, baking soda, ginger, baking powder, salt, and cloves. Set aside.
  • Combine 1/2 cup softened butter, shortening, and brown sugar in a large bowl. Use an electric mixer on medium speed for about 1 minute until fluffy, scraping the bowl occasionally. Add eggs one at a time until smooth. Mix in molasses and 1 teaspoon of vanilla. Stir in oat mixture until a stiff dough forms.
  • Spoon rounded tablespoonfuls of dough onto ungreased cookie sheets, keeping them 2 inches apart. Gently flatten each one slightly.
  • Bake for 7 to 9 minutes, or until the edges are golden brown and set. Let the cookies cool for 1 minute, then transfer them from the baking sheet to a cooling rack. Allow them to cool completely for about 30 minutes.
  • In a medium bowl, stir together Frosting ingredients until smooth and easy to spread. If the frosting is too thick, gradually add a teaspoon of milk at a time until reaching desired consistency. Spread a teaspoon of frosting on each cookie and allow them to sit for about 30 minutes until the frosting sets. Store the cookies in an airtight container.

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