Iced Oatmeal Molasses Spice Cookies - FamilyEducation

Iced Oatmeal Molasses Spice Cookies

February 24,2011
Sweet Pea Chef
Jessica Efird

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

February is waning and March will be here in less than a week.  Hard to believe, but our classic “in like a lion, out like a lamb” month is nearly upon us.  But if your local weather is anything like Columbus, Ohio, you are bound to have another snowy or icy day before this winter season bids us adieu.

If you are stuck inside on a snowy, icy day, try these cookies to brighten the day.  Three weeks ago, when our city was brought to its knees with a big ice storm, R, G and I spent day two off from school making these cookies.  I developed this take on oatmeal cookies and then was inspired by the weather to ice them—a big hit in our family.

Iced Oatmeal Molasses Spice Cookies 

3 cups quick cooking oats
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
¾ cup butter (1 ½ sticks), at room temperature
1 cup brown sugar
¼ cup molasses
1 egg
1 teaspoon vanilla extract
1 cup raisins
1 cup powdered sugar
several tablespoons milk

Preheat oven to 350 degrees.

In a medium bowl, mix the oats, flour, cinnamon, cloves, nutmeg, ginger and salt.

In a large bowl, cream the butter and sugar.  Add the molasses and stir well.  Add the egg and vanilla and stir well.

Add the oat mixture to the butter and stir well.  Add the raisins and stir until just combined.

Place 1 tablespoon balls on a cookie tray and bake for 9-11 minutes.

Let cool.

In a shallow dish, mix the powdered sugar and a bit of milk.  Stir and add more milk as needed until the mixture is the consistency of glue.  Dip each cookie:



Let the icing dry and serve.


Makes 4 dozen cookies.

SPC