Iced Oatmeal Cookies

5.0

(6)

www.bettycrocker.com
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Prep Time: 35 minutes

Total: 2 hours

Servings: 40

Iced Oatmeal Cookies

Ingredients

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Instructions

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Step 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.

Step 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).

Step 3

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

Step 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.

Step 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.

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