Iced Oatmeal Cookies

Prep 35 min
Total 2 hr 0 min
Servings 40

As soon as it’s cool enough to turn on the oven, this is the recipe we bake. With warming spices of cinnamon, ginger and cloves, these are the perfect cookies to welcome fall! Inspired by the packaged oatmeal cookies you might remember from childhood, these have all that flavor and then some—thanks to the tireless testing efforts of the Betty Crocker Test Kitchens. The secret to recreating this grocery-store classic is using old-fashioned oats in two different ways. First, oats are processed into a coarse grind to make oat flour. Then, unprocessed oats are stirred into the dough for a chewy textural contrast. A dash of molasses further aids the chewiness factor and adds a deep, earthy sweetness to the cookies. The final result is a perfectly delicious scratch cookie that’ll charm anyone—no matter if these treats make them wax nostalgic, or they’re trying them for the first time!

By Betty Crocker Kitchens

Updated June 4, 2019

Make with

Gold Medal Flour

Ingredients

Cookies

3

cups old-fashioned oats
1 1/2

cups Gold Medal™ all-purpose flour
1 1/2

teaspoons ground cinnamon
1

teaspoon baking soda
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
2

eggs
1

tablespoon molasses
1

teaspoon vanilla

Frosting

2

cups powdered sugar
3

tablespoons butter, melted
2

tablespoons milk
1/2

teaspoon vanilla

Steps

1

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.
2

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).
3

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly.
4

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.
5

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.

Successful baking relies on precise measurement. For best results, measure ingredients accurately using the correct measuring tools. Liquid measuring cups—the clear glass ones with spouts and measurements marked up the side—should be used for oil, milk, etc., and solid measuring cups—usually metal or plastic with handles—should be used for flour, sugar and other dry ingredients.
Another key to successful baking is adding ingredients in the order they are called for. This recipe uses the creaming method for cookie making. Creaming—mixing the butter, shortening and sugar, before adding eggs and dry ingredients—creates tiny air bubbles in the butter mixture so it becomes fluffy and lighter in color. Taking this step makes it easier to integrate the other ingredients and create a dough with the right consistency, and ultimately, a cookie with a nice texture and shape.
The best cookie sheets are shiny aluminum with a smooth surface and no sides. These sheets reflect heat, letting cookies bake evenly and brown properly. (Rimmed baking sheets are excellent for cooking and baking many things—just not cookies!) For best results, bake cookies on the middle oven rack. Bake one sheet at a time to ensure even baking. It’s important to use completely cooled cookie sheets, or else cookies will spread too much.