Grandma's Iced Oatmeal Cookies

Time :2

Yield :48 servings

Recipe Background

There's literally nothing better than a homemade cookie at grandma's house. But just you wait! Grandma's Iced Oatmeal Cookies win the most superior blue ribbon over all the other kinds she makes! Sit down chocolate chip, these caramel-y, oat-y disks are the moistest treat you'll ever taste. And don't cringe, sweet raisins and crunchy pecans are stirred in... we know not everyone loves that in their cookies, but once you take a bite of these, it'll finally all make sense. The best part? The creamy, buttery frosting and pretty white sprinkles that really do make these bites the best ever. Grandma's Iced Oatmeal Cookies will forever have first place in our hearts!

Ingredients

For the cookies:

1 cup butter softened
2 cups brown sugar packed
2 large eggs room temperature
2 cups all-purpose flour plus more, to taste, for dusting a work surface and a cookie cutter
2 cups quick-cooking oats
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup raisins
1 cup pecans optional, chopped

For the frosting:

5 cups confectioners' sugar
1/4 cup butter melted
1/3 cup 2% milk plus more, to taste
white sprinkles optional, to taste

Directions

In a bowl, add 1 cup of the butter and the brown sugar and beat with an electric hand mixer until light and fluffy, about 5-7 minutes.
Beat the eggs into the sugar mixture.
In another bowl, whisk 2 cups of the flour, the oats, the baking soda, the salt, the allspice, the cinnamon, and the cloves together.
Gradually beat the flour mixture into the creamed mixture.
Stir the raisins and the pecans into the cookie dough.
Divide the cookie dough in half.
Shape the dough halves into a disk and cover.
Refrigerate the dough halves until they are firm enough to roll, about 1 hour.
Preheat the oven to 350 degrees F.
Grease at least two baking sheets.
Using the extra flour, lightly dust a work surface and roll the dough halves out to 1/4-inch thickness.
Using more of the extra flour, dust a 2 3/4-inch round cookie cutter, and then cut cookies out of the cookie dough halves.
Place the cookies 2 inches apart on the prepared baking sheets.
Bake the cookies until they are light brown, about 7-9 minutes.
Let the cookies cool on the tray for 2 minutes, then transfer them to wire racks to cool completely.
While the cookies are cooking, in a bowl, add the confectioners' sugar, the remaining butter, and 1/3 cup of the milk and beat with an electric hand mixer until it reaches a spreadable consistency. Add more of the extra milk, if needed, a little at a time.
Spread the frosting over the cookies and top with the white sprinkles.
Serve.