Iced Oatmeal-Raisin Cookies
Delicious oatmeal-raisin cookies with a hint of cinnamon and crunchy walnuts, topped with a sweet icing. Perfect for snack time, tea parties, or as a comforting treat.
Ingredients
Instructions
- Preheat the oven to 375°F.
- Combine oats, flour, walnuts, baking soda, salt, and cinnamon in a bowl.
- Cream shortening, butter, and sugars until fluffy.
- Beat in eggs and vanilla until well mixed.
- Gradually beat in the dry ingredients until combined.
- Stir in raisins.
- Drop by tablespoons onto cookie sheets, about 2 inches apart.
- Bake for 12 minutes.
- Cool on cookie sheets on a rack for 5 minutes.
- When cool, brush with icing.
Tips & Substitutions
For a nut-free option, substitute the walnuts with sunflower seeds or omit them entirely. If you prefer a chewier cookie, slightly underbake them by a minute or two. You can also swap out half of the oats for quick oats for a different texture. For added flavor, consider mixing in a touch of nutmeg or using dark brown sugar instead of light.
Serving Suggestions
These cookies are delightful on their own but are even better when paired with a glass of cold milk or a warm cup of coffee. For a fun dessert platter, consider serving them alongside slices of Momma'S Fudge or some fresh fruit. They also make great snacks for lunchboxes or afternoon tea.
Storage & Reheating
Store the iced oatmeal-raisin cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can refrigerate them for up to two weeks. If you want to enjoy them warm, reheat in the microwave for about 10-15 seconds, but be careful not to overheat, as they can become tough.
Nutrition & Diet Analysis (per serving)
Each serving of Iced Oatmeal-Raisin Cookies contains roughly 277 calories, with 3g protein, 27g carbohydrates, and 14g fat. It is a good source of iron (11% of the Daily Value) and vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats in this recipe, but the texture of the cookies may change slightly. Quick oats will create a softer, less chewy cookie. If you prefer a chewy texture, stick with rolled oats.
How can I make these cookies vegan?
To make these iced oatmeal-raisin cookies vegan, substitute the butter and shortening with plant-based butter or coconut oil and use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg.
What can I use instead of raisins?
If you're not a fan of raisins, you can use chocolate chips, dried cranberries, or chopped dried apricots as a substitute. These alternatives will add a different flavor profile while still keeping the cookies delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).