Wednesday, January 30, 2008

Iced Oatmeal Cookies

For the last five years the ladies in my Bible Study class have had a Cookie/Ornament Swap. The rules are simple, you bring 3 dozen homemade cookies and an a Christmas ornament and you swap. So you go home with a new ornament for your tree and about 9 dozen cookies for your husband and kids to eat that afternoon. It's great. Today's recipe came from this past year's swap, and I'm going to identify the baker as "shortgirl" because that is what she has chosen to call herself on my blog.
This is a very good oatmeal cookie, no raisins. Nice little pillows of oatmeal with a simple, slightly sweet tasting icing on top. There is almost a hint of lemon in them just like in an animal cracker. If baked correctly you will find that the cookie is soft, not too rough on the roof of your mouth or hard to bite into.
Few things to note: I baked mine for exactly 11 minutes. I used a cookie scoop to get a uniform size. I put my icing in a ziploc bag and cut a tiny hole in the end to drizzle the icing. One warning, it makes a lot of cookies. The dough will fool you. I cut the recipe in half which made 3 dozen.

Iced Oatmeal Cookies by shortgirl
Ingredients:
1 cup Crisco
1 cup sugar
1 cup brown sugar
2 eggs (well beaten)
1 tsp vanilla
1 tsp baking soda
½ tsp salt
1 ½ cups flour
3 cups quick oats
Icing:
1 cup powdered sugar
¼ tsp vanilla
½ tbsp milk

Cream Crisco and sugars. Add eggs and vanilla, mix well. Mix in sifted soda, salt, and flour. Mix in oats. Form small balls and place on ungreased cookie sheet. Bake at 375 degrees for 10-15 minutes. Cool completely before icing.
Icing: Combine powered sugar and vanilla. Stir in enough milk to make an icing of drizzling consistency, pretty thick. Drizzle icing over cookies. Makes 6 dozen.

1 comment:

shortgirl said...

Thrilled that my recipe made the blog! Thanks!