Toasting the rolled oats in the oven before
adding to the cookie dough, give these old-fashioned iced oatmeal
cookies a rich nutty taste.
Iced Toasted Oatmeal Cookies
- 1 1/2 cups old-fashioned rolled oats
- 1/3 cup buttermilk or sour milk
- 2 cups firmly packed brown sugar
- 3/4 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup chopped pitted dates
- 1 cup chopped walnuts or pecans
- Powdered Sugar Icing (recipe follows)
- optional
- Spread the oats in a shallow baking pan.
Bake in a 375*F (190*C) oven about 10 minutes or until lightly
toasted, stirring occasionally.
- Place toasted oats in a small bowl. Stir
in buttermilk or sour milk and let stand a few minutes.
- In a medium mixing bowl beat together
the brown sugar and shortening with an electric mixer on medium
to high speed until combined. Add the baking powder, baking soda,
cinnamon, nutmeg, and salt; beat until combined. Beat in the
eggs and vanilla. Beat in the oat mixture. Stir in the flour
until just mixed. Fold in the dates and nuts.
- Drop dough by rounded teaspoonfuls about
2-inches apart onto a greased cookie sheet.
- Bake in a 375*F (190*C) oven about 10
minutes or until edges are golden brown. Transfer cookies to
a wire rack to cool completely. Drizzle in a decorative manner
with the Powdered Sugar Icing, if desired.
Makes about 5 dozen cookies.
Powdered Sugar Icing
- 1 cup sifted powdered sugar
- 1/4 teaspoon vanilla extract
- 2 to 4 tablespoons milk
- In a small bowl combine powdered sugar
and vanilla extract. Stir in enough milk to make an icing
of drizzling consistency.
