There’s literally nothing better than a homemade cookie at grandma’s house. But just you wait! Grandma’s Iced Oatmeal Cookies win the most superior blue ribbon over all the other kinds she makes! Sit down chocolate chip, these caramel-y, oat-y disks are the moistest treat you’ll ever taste. And don’t cringe, sweet raisins and crunchy pecans are stirred in… we know not everyone loves that in their cookies, but once you take a bite of these, it’ll finally all make sense. The best part? The creamy, buttery frosting and pretty white sprinkles that really do make these bites the best ever. Grandma’s Iced Oatmeal Cookies will forever have first place in our hearts!
Ingredients
For the cookies:
- 1 cup butter, softened
- 2 cups brown sugar, packed
- 2 large eggs, room temperature
- 2 cups all-purpose flour, plus more, to taste, for dusting a work surface and a cookie cutter
- 2 cups quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup raisins
- 1 cup pecans, optional, chopped
For the frosting:
- 5 cups confectioners’ sugar
- 1/4 cup butter, melted
- 1/3 cup 2% milk, plus more, to taste
- white sprinkles, optional, to taste
Directions
Step 1 –In a bowl, add 1 cup of the butter and the brown sugar and beat with an electric hand mixer until light and fluffy, about 5-7 minutes.
Step 2 –Beat the eggs into the sugar mixture.
Step 3 –In another bowl, whisk 2 cups of the flour, the oats, the baking soda, the salt, the allspice, the cinnamon, and the cloves together.
Step 4 –Gradually beat the flour mixture into the creamed mixture.
Step 5 –Stir the raisins and the pecans into the cookie dough.
Step 6 –Divide the cookie dough in half.
Step 7 –Shape the dough halves into a disk and cover.
Step 8 –Refrigerate the dough halves until they are firm enough to roll, about 1 hour.
Step 9 –Preheat the oven to 350 degrees F.
Step 10 –Grease at least two baking sheets.
Step 11 –Using the extra flour, lightly dust a work surface and roll the dough halves out to 1/4-inch thickness.
Step 12 –Using more of the extra flour, dust a 2 3/4-inch round cookie cutter, and then cut cookies out of the cookie dough halves.
Step 13 –Place the cookies 2 inches apart on the prepared baking sheets.
Step 14 –Bake the cookies until they are light brown, about 7-9 minutes.
Step 15 –Let the cookies cool on the tray for 2 minutes, then transfer them to wire racks to cool completely.
Step 16 –While the cookies are cooking, in a bowl, add the confectioners’ sugar, the remaining butter, and 1/3 cup of the milk and beat with an electric hand mixer until it reaches a spreadable consistency. Add more of the extra milk, if needed, a little at a time.
Step 17 –Spread the frosting over the cookies and top with the white sprinkles.
Step 18 –Serve.
