Iced Oatmeal Raisin Cookies

Iced Oatmeal Cookies Sally's Baking Addiction

WEBNov 30, 2018 · Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a …

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1. Pulse the oats in a food processor 10-12 times until you have a variety of texture– chopped oats with some oat flour. See photo above for a visual.
2. Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
3. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
4. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard.

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Classic Iced Oatmeal Cookies Tara Teaspoon

WEBJul 28, 2017 · Make the cookies: Heat oven to 375ºF and place rack in center. Line a baking sheet with parchment paper. In a food processor, process 2 cups oats and the …

1. Heat oven to 375ºF and place rack in center. Line a baking sheet with parchment paper.
2. In a food processor, process 2 cups oats and the raisins until finely ground. Transfer to a medium bowl; stir in remaining 1 cup oats, the flour, baking powder, salt, cinnamon, ginger and cloves; set aside.
3. In a mixer bowl, beat together granulated sugar, brown sugar, butter and shortening on medium speed, scraping down sides of bowl occasionally, until light and fluffy, about 2 minutes. Add egg, then extract; beat until combined. Stir in oats mixture until combined.
4. Roll dough into 1 ½-inch balls (2 tablespoons dough each). Place, 2 inches apart, on prepared sheet and lightly press to flatten. Bake until light golden brown around edges, 14 to 16 minutes. Transfer sheet to a wire rack and let cool slightly. Transfer cookies to rack and let cook completely.

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