Saturday, September 22, 2012

Iced Oatmeal Spice Cookies

     Can you feel it? That pleasant chill in the evening air? And do you know what today is? Bingo! The Autumnal Equinox. The sun crosses the celestial equator and day and night are almost the exact same length. (Not exactly due to the size of the sun and the time it takes to rise, blah, blah, look it up). So, kiss Summer goodbye and say hello to Fall. You can now commence celebrating by wearing sweaters, raking leaves, firing up the wood stove and eating oatmeal cookies.
     But not just any oatmeal cookies. Only the best are worthy of a celebration of this cosmic magnitude. I have just the ones for you- Glazed Oatmeal Raisin Spice (yes, with raisins). Equal parts sweet and spicy (did I mention the pepper), moist and chewy, healthy (cause of the oatmeal) and not so much (cause of the butter and sugar) but heck, it's a cookie so cut it some slack and Enjoy. These are the perfect foil for a cup of hot cider or a glass of cold milk. Go ahead and have a couple for breakfast (I won't tell anyone), and make sure you save a few for a midnight snack. About the raisins, if you don't like raisins put them in anyway. At least three people I know who say they don't like raisins ended up lovin these cookies, raisins and all!

Iced Oatmeal Spice Cookies

1 cup butter
1 cup organic raw cane sugar
3/4 cup plus 2 Tablespoons (14 Tablespoons) light brown sugar
2 Tablespoons black strap molasses
2 eggs
1 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon black pepper
3 cups oats
1 cup raisins (soaked in hot water and drained to plump)

Preheat the oven to 350 degrees. Cream butter and add sugars and molasses. Beat to combine, scrapping down the sides of the bowl to make sure everything is mixed well. Add eggs and vanilla, mix well. Combine flour, spices, salt, baking soda and pepper and stir to combine; add to butter mixture and mix well. Add oats and plumped raisins. Make sure everything is mixed well but don't over mix. Scoop out cookies in rounded tablespoons on baking sheet, and bake for 10-15 minutes. Makes 36 cookies. 


2 cups sifted confectioner's sugar
2-3 Tablespoons milk

Add milk to confectioner's sugar and mix until you have loose glaze. You may need to add more milk. You want a consistancy that's easy to spread but won't run right off your cookies. Spread on cooled cookies.


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  1. Your recipe looks delicious. I do have one question. Can whole wheat flour be used instead of the whole wheat pastry flour?

  2. Thanks, great question. In this particular recipe you probably could use whole wheat flour, although the cookies would come out a bit heavier. On the plus side they'd be healthier! If you give it a try, please let me know how they turn out.

  3. made these! yummy