My family has become addicted to these cookies. I picked some up at the local grocery store one week when I knew that I would not have time to make cookies. Everyone loves them. I then set out to make my own version of the cookie. These are not as crisp but have great flavor. The easiest way to ice the cookies is to hold the cookie upside over the icing bowl. Take the cookie and just barely touch the top to the icing. This gives the icing that rippled effect just like the store bought kind. Give it a try!
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| Recipes | 1 | 2 | 3 | 4 | 5 | 6 |
| Servings | 30 | 60 | 90 | 120 | 150 | 180 |
| Ingredients | ||||||
| Flour | 1 C. | 2 C. | 3 C. | 4 C. | 5 C. | 6 C. |
| Baking soda | 1/2 t. | 1 t. | 1-1/2 t. | 2 t. | 2-1/2 t. | 1 T. |
| Salt | 1/2 t. | 1 t. | 1-1/2 t. | 2 t. | 2-1/2 t. | 1 T. |
| Ground cinnamon | 1 t. | 2 t. | 1 T. | 1 T. + 1 t. | 1 T. + 2 t. | 2 T. |
| Ground nutmeg | 1/4 t. | 1/2 t. | 3/4 t. | 1 t. | 1-1/4 t. | 1-1/2 t. |
| Quick cooking oats | 1-1/2 C. | 3 C. | 4-1/2 C. | 6 C. | 7-1/2 C. | 9 C. |
| Butter or margarine | 1/2 C. | 1 C. | 1-1/2 C. | 2 C. | 2-1/2 C. | 3 C. |
| Sugar | 1/2 C. | 1 C. | 1-1/2 C. | 2 C. | 2-1/2 C. | 3 C. |
| Brown sugar | 1/4 C. | 1/2 C. | 3/4 C. | 1 C. | 1-1/4 C. | 1-1/2 C. |
| Eggs | 1 | 2 | 3 | 4 | 5 | 6 |
| Vanilla | 1 t. | 2 t. | 1 T. | 1 T. + 1 t. | 1 T. + 2 t. | 2 T. |
| Raisins | 1/3 C. | 2/3 C. | 1 C. | 1-1/3 C. | 1-2/3 C. | 2 C. |
| Water | 1 C. | 2 C. | 3 C. | 4 C. | 5 C. | 6 C. |
| Icing | ||||||
| Powdered sugar | 1 C. | 2 C. | 3 C. | 4 C. | 5 C. | 6 C. |
| Light corn syrup | 1 T. | 2 T. | 3 T. | 1/4 C. | 1/4 C. + 1 T. | 1/4 C. + 2 T. |
| Milk | 2 T. | 1/4 C. | 1/4 C. + 2 T. | 1/2 C. | 1/2 C. + 2 T. | 3/4 C. |
Assembly Directions:
Preheat oven to 350 degrees. In a bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Stir until thoroughly mixed. Stir in oats and set aside. In a mixing bowl, cream butter and sugars. Add egg and vanilla and beat until smooth. Place raisins and water in a small pan and bring to a boil. Once raisins begin to plump remove from pan and drain. Chop the raisins by hand or in a food processor. Add to the batter a beat until smooth. While mixing on low speed, slowly pour flour mixture into batter and mix until thoroughly blended.
Using a medium cookie scoop, scoop out onto cookie tray and bake for 10 to 12 minutes. Cookies should be light brown. Remove from tray and cool.
In a separate bowl mix powdered sugar, corn syrup and milk until smooth. After the cookies have cooled, dip the tops of the cookies into the icing, turn over and let the icing set.
Freezing Directions:
Place in freezer bags or in a freezer container. Seal, label and freeze.
Serving Directions:
Thaw and enjoy!
Nutritional Info:
Per Serving: 125 Calories; 4g Fat (26.9% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 97mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Fat; 1 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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