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Grandma’s Iced Oatmeal Raisin Cookies
Gen Z, iGen, or Centennials: Born 1996 and later
Millennials or Gen Y: Born 1977 to 1995
Generation X: Born 1965 to 1976
Baby Boomers: Born 1946 to 1964
Traditionalists or Silent Generation: Born 1945 and before source
Oatmeal raisin cookies are good for all ages, right? Oats, raisins and eggs are super healthy ingredients. 😉
How to make Grandma’s Iced Oatmeal Raisin Cookies
In bowl, stir together all of the ingredients until smooth and desired consistency. Dip top of cookie into the bowl and give a little twist; lift cookie from icing to see if adequate amount is on cookie. The frosting will quickly smooth to a nice covering.
Place on rack and allow icing to dry and harden. If you prefer, the icing can just as easily be spread on with a knife or spreader.
Iced Oatmeal Raisin Cookies
Yield: about 3-1/2 dozen
- 1 cup shortening
- 1 cup sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups old-fashioned oats
- 1 cup raisins
- 1 cup coarsely chopped pecans, optional
- 2 cups confectioners’ sugar
- 3 Tbs. heavy cream
- 1 Tbs water
- tiny pinch salt (optional)
- I used a 1.5-inch scoop to measure the cookie dough and I got a little more than 3.5 dozen cookies. I filled each cookie sheet with 12 cookies and, since my cookie dough balls were larger than 1-inch, I baked for 18 minutes.
- I did not flatted the dough before baking and they were a perfect shape.
- I omitted the nuts though I think they would be good.
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