Grandma’s Iced OatmealRaisin Cookies… The name of this cookie takes me back to my childhood. The kind of cookie Grandma made.
Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
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.
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, click13 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 beforesource
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.
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
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.
In a small bowl, combine the flour, baking soda, salt and cinnamon, whisking well.
Add to creamed mixture.
Mix just until combined.
Add the oats, raisins and pecans, if using.
Stir until incorporated.
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.
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.
Try Amazon Prime 30-Day Free Trial
Iced Oatmeal Raisin Cookies
slightly adapted from Taste of Home
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 Cookies
Chocolate Cookies with Minty Chips
Creamy Rice Pudding
Peanut Butter Cookie Pizza
Our Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends.Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community.Just click thesubscribe button below.
