grandma ann's iced oatmeal spice cookies

★★★★★ 19 Reviews
frenchtutor avatar
By Susan Feliciano
from Oak Ridge, TN

These bring back many childhood memories, and they were also a favorite of my father's. It took a while for me to develop the exact recipe, as my mother did not leave this one with us. She may have gotten her recipe from my father's mother because he once said he used to eat cookies like these as a boy. Feel free to increase or decrease the number of spices. We like ours very flavorful.

Blue Ribbon Recipe

These tasty oatmeal spice cookies were a real Crew-pleaser! They're the best of both worlds. It combines a molasses cookie and an oatmeal cookie. Both are old-fashioned favorites and when combined make one yummy cookie. Each cookie is lightly crunchy on the outside, soft and chewy inside with just the right amount of spices. Sweet and slightly tangy, the icing is perfect on top.

— The Test Kitchen @kitchencrew
★★★★★ 19 Reviews
serves about 3 dozen
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For grandma ann's iced oatmeal spice cookies

  • COOKIES
  • 1 c
    butter, softened
  • 1 c
    sugar
  • 1/2 c
    brown sugar
  • 1/2 c
    sorghum or molasses
  • 2
    eggs
  • 1 1/2 c
    all-purpose flour
  • 1 tsp
    salt
  • 1 tsp
    soda
  • 2 tsp
    cinnamon
  • 1 tsp
    ginger
  • 1 c
    raisins
  • 3 c
    quick oats
  • ICING
  • 1 c
    confectioners' sugar, sifted
  • 2 Tbsp
    lemon juice
  • 1/2 tsp
    vanilla

How To Make grandma ann's iced oatmeal spice cookies

Test Kitchen Tips
After mixing the wet and dry ingredients, you may find you need to add a little more flour. We found our batter to be sticky and, if too sticky, they'll spread like a lace cookie. We ended up adding another cup of flour and it was the right consistency.
  • Preparing baking sheet while oven preheats.
    1
    Preheat oven to 375°F. Prepare cookie sheets with baking parchment or a silicone liner.
  • Creaming butter and sugars with in sorghum or molasses and eggs added.
    2
    Cream butter and sugars until light and fluffy. Beat in sorghum or molasses and the eggs until well blended.
  • Flour, salt, soda, and spices in a bowl.
    3
    Stir together the flour, salt, soda, and spices.
  • Adding dry ingredients to creamed mixture.
    4
    Add the dry ingredients to the creamed mixture. Mix until well mixed.
  • Adding raisins to batter.
    5
    Add raisins.
  • Folding oats into batter.
    6
    Fold in the oats and stir well.
  • Batter scooped onto baking sheet and baking in the oven.
    7
    Drop by tablespoons onto prepared cookie sheets. Bake for about 12 minutes, until lightly browned. Allow to set about 3 minutes on sheets, then remove to wire rack for cooling.
  • Icing ingredients combined in a bowl.
    8
    When cool, you can ice with royal icing. Combine icing ingredients and stir until smooth. Add a little bit more lemon juice if too thick, or more powdered sugar if too thin.
  • Cookies iced and on a cooling rack.
    9
    Drizzle from the end of a teaspoon over cookies. Or, place a teaspoon of icing in a dollop on each cookie and spread with the back of the spoon. Allow to harden before storing.
  • Iced with store-bought cookie icing
    10
    I also discovered some leftover packaged cookie icing in my pantry and decided to ice some of the cookies with this. You can make swirls or stripes.
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