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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.
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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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This is the best oatmeal raisin cookie recipe I have ever made! The shortening instead of butter makes a HUGE difference in the texture of the cookies! I believe I made the Quaker Oats recipe last year. They turned out flat and not very tasty. I will definitely be making these again!
I made these 2 months ago and my younger brother who happens to be 53 has made them every week since. Very good cookie . thank you for sharing this recipe.
Aww, thank you so much for taking the time to write me and leave your comment! So happy you and your brother like the cookies 🙂
Love this recipe!
Oh gosh! I remember Jean Nate!!! I spilled my moms and was so afraid of getting caught! lol…
Was looking for this recipe and found one before yours thats about the same but NO eggs. In the comment section, 4 people tried it (with pictures) and all looked good except one, which turned out flat and she said it was a awful recipe because there wasn’t any eggs in it. Now im not wanting to try that one. Do you know anything about eggless cookie recipes? Ive been baking for years with no issues so far…
Gael in Calif
I have never tried baking without eggs so I did a little searching. I can’t recommend anything so use your best judgement. Here is what I found:
Applesauce can be use 1/4 cup unsweetened applesauce in place of one egg and most baking recipes. Some sources say to mix it with 1/2 teaspoon baking powder. If all you have a sweetened applesauce, then simply reduce the amount of sugar in the recipe.
Banana: use 1/4 cup mashed banana instead of one egg when baking. Note that this may impart a mild banana flavor to whatever you are cooking.
Vegetable oil: typically 1/4 cup vegetable oil can be substituted for one egg when baking. This is best when substituting only one egg as more vegetable oil may make the recipe to oily or greasy.
How eggs work in baking: Eggs contributed to better texture, leavening and they extend shelf life. Eggs are also crucial in building structure. They are about 75% moisture, 12% protein, 10% fat and 2% sugar. The white provide strength, stability and moisture. Yolks where all of the fat is in an egg, increases richness, tenderness and flavor.
I hope this helps a little in your quest for cookies without eggs. Keep looking on the internet as there are many recipes there.
Thank you for your comment! Let me know if you find a great cookie recipe!
Can I sub butter?
Hi Amy, I have only made these Oatmeal Raisin cookies with shortening but I did check around to learn more about the differences between using shortening and butter. I think the results could be different with different types of cookie recipes but this seems like a good guide.
Some differences between cookies made with shortening and butter.
• Shortening is 100% fat.
• Butter is also fat, but also has milk and water in it.
• Because of the milk and water in butter, it will melt more quickly under heat than shortening will.
• Shortening has no dairy in it at all, which makes it an option for those who can’t have dairy.
• Shortening generally makes baked goods softer.
• Shortening is flavorless. Butter adds a rich flavor to baked goods.
If you’re looking for cookies that are puffier, use shortening. These cookies stay plump, brown nicely and stay soft. The flavor is very good and maybe a little sweeter than cookies made with all butter.
You might try using half shortening and half butter and refrigerated the cookie dough one hour before baking so the dough doesn’t spread too much. You should get cookies with a buttery flavor but still hold their shape.
I hope this is helpful. Please drop me a note if you try one of the suggestions and let me how it worked out.
Can I take out the sugars and add honey if how much is needed
I wish I could give you an exact answer to your question but I am not sure it would work. My thoughts are that since honey is a liquid it would change up the volume of the dry ingredients which is critical to successful baking.
Please let me know if you should experiment and the results.
Thank you for stopping by and leaving your comment!
These look so tasty. You and I remember all the same things from the good ole days!
My oldest granddaughter's favorite cook is oatmeal. I will have to add the icing. Have a wonderful Mother's Day weekend.