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Iced Oatmeal Raisin Cookies

By Lorraine

A delicious, old fashioned recipe for Grandma's iced oatmeal raisin cookies. A favorite, frosted cookie perfect for after school snacking.Grandma’s Iced OatmealRaisin Cookies… The name of this cookie takes me back to my childhood. The kind of cookie Grandma made.
 
 
 

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Grandma’s Iced Oatmeal Raisin Cookies

Then I remember… I’m a grandma. For more than 20 years now! Yikes, I’m getting ancient. As a member of the Baby Boomer generation I ate cookies, played with Slinky, chewed Bazooka, watched Rocky and Bullwinkle, used Prell shampoo, drooled over the Christmas edition of the Sear’s catalog, sniffed my moms Jean Nate and even got a Toni perm.

 

(If you are interested, click to see my nostalgia filled Vintage posts)
 
Though much has changed over the years, lots has stayed the same. All generations of people like a good cookie.
 
Grandma's Iced oatmeal raisin cookie recipe.
Iced Oatmeal cookies are an old-fashioned kind of cookie but a perennial favorite even with the newest generations.
 
Did you know that our youngest generation is referred to as Gen Alpha. Give or take a few years as the dates are always being tweaked. If you have young children and want to smile, read a cute article about this under three year-old group, click 13 Things to Know About the Alpha Generation. I know you will relate.
 
What are the primary generations today? Currently, five generations make up our society. Here are the birth years for each generation:

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

 

Grandma's Iced oatmeal raisin cookie recipe.Oatmeal raisin cookies are good for all ages, right? Oats, raisins and eggs are super healthy ingredients. 😉

 
The best thing about a good cookie is nibbling on a stack with a good friend or cute kiddo. It usually leads to good conversation.
 
Grandma's Iced oatmeal raisin cookie recipe.In my opinion, this cookie has just the right balance between crispy outside, chewy inside. Iced or un-iced, they are great with milk, coffee or tea. Milk is my choice. Cold milk 🙂
 
 
It is pretty nice that the recipe makes 3 1/2 dozen cookies. That’s lots to share the love with. I haven’t tried it, but if you have raisin-haters in your family, substitute dried cranberries or chocolate chips.
 

How to make Grandma’s Iced Oatmeal Raisin Cookies

 
making oatmeal raisin cookies
In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
 
 
 
making oatmeal raisin cookies
Beat in the vanilla.
 
 
making oatmeal raisin cookies
In a small bowl, combine the flour, baking soda, salt and cinnamon, whisking well.
 
 
 
Add to creamed mixture.
 
 
making oatmeal raisin cookies
Mix just until combined.
 
 
 
making oatmeal raisin cookies
Add the oats, raisins and pecans, if using.
 
 
making oatmeal raisin cookiesStir until incorporated.
 
 
A delicious, old fashioned recipe for a cookie like Grandma made. Oatmeal Raisin Cookies are a favorite, frosted with a glaze and amazing with milk.
Using a spoon or cookie scoop, shape into 1-in. balls. A scoop is nice because it makes perfectly uniform-sized cookies with less mess.
 
 
A delicious, old fashioned recipe for a cookie like Grandma made. Oatmeal Raisin Cookies are a favorite, frosted with a glaze and amazing with milk.
Place cookie balls 2-inches apart on ungreased baking sheets (I use silicone mats). Flatten with a greased glass bottom (see recipe note below). Bake at 350° for 10-11 minutes or until golden brown being careful not to over bake. Remove to a wire rack to cool.
 
 
 

Icing Directions:

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

slightly adapted from Taste of Home

PRINT RECIPE

Yield: about 3-1/2 dozen

COOKIE INGREDIENTS:

  • 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

ICING INGREDIENTS:

  • 2 cups confectioners’ sugar
  • 3 Tbs. heavy cream
  • 1 Tbs water
  • tiny pinch salt (optional)

DIRECTIONS:

In a large bowl, cream the shortening and sugars until light and fluffy.
 
Beat in eggs, one at a time, beating well after each addition.
 
Beat in the vanilla.
 
Combine the flour, baking soda, salt and cinnamon.
 
Add to creamed mixture, just until combined.
 
Stir in the oats, raisins and pecans, if using.
 
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom.
 
Bake at 350° until golden brown, 10-11 minutes. Do not over bake.
 
Remove to a wire rack to cool. Serve plain or add icing.
 
 

  RECIPE NOTES:

  • 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.

 

You may also like…

Crunchy Chocolate Chip CookiesOf all the cookie recipes these Crunchy Chocolate Chip Cookies have a perfect balance of crunch on the outside and just the right chewiness on the inside. Lots of chocolate chunks and very satisfying! 

 

Chocolate Cookies with Minty ChipsEasy recipe for Chocolate Cookies with Minty Chips. These chocolaty cookies with dark chocolate and mint chips are perfect any time of year but especially nice for St Patrick's Day celebrating.

 

 

Peanut Butter Cookie PizzaQuick, easy and festive, a giant patriotic peanut butter cookie pizza is a simple recipe the whole family will love for 4th of July or birthday celebrations. 

 

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Comments

  1. Jennifer says

    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!

    Reply

  2. Dennie says

    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.

    Reply

    • Lorraine says

      Hi Dennie,

      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 🙂

      Kindly, Lorraine

      Reply

  4. Gael says

    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…
    Thanks!
    Gael in Calif

    Reply

    • Lorraine says

      Hi Gael,

      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!
      Kindly, Lorraine

      Reply

    • Lorraine says

      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.

      Kindly, Lorraine

      Reply

        • Lorraine says

          Hello Kathy,

          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!

          Kindly, Lorraine

          Reply

Trackbacks

  7. […]   DIRECTIONS:   1. Preheat oven to 375 F. 2. In a mixing bowl, cream the butter and sugar together. Add eggs and vanilla. 3. In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Add to the creamed mixture and blend well. 4. In a small bowl, stir together the 4 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll in the cinnamon sugar. Place cookies on lightly greased cookie sheet, two inches apart. Flatten slightly with bottom of glass. 5. Bake for 11-12 minutes. Edges should be slightly brown. Cool on wire rack.   *When I gathered the ingredients to make a batch of snickerdoodles I couldn’t believe my container of cream of tartar was almost empty! I didn’t feel like running to the store so I did a search for a substitute. I found several that are similar and tried and gave it a try. I am happy to say the substitute worked perfectly.   In this recipe, substitute 2 teaspoons baking powder for the cream of tartar and baking soda. Use a total of 2 teaspoons of baking powder, not 3) you might also like… Grandma’s Iced Oatmeal Raisin Cookies […]

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