Self Frosting Oatmeal Cookie
Self-frosting oatmeal cookies feature a chewy texture with a sweet, spiced flavor profile, perfect for those who enjoy nostalgic homemade treats with a unique frosting method.
Ingredients
Instructions
- Cream shortening, brown sugar, vanilla, and eggs until well blended.
- Beat the mixture well.
- Add dry ingredients: flour, salt, cinnamon, cloves, baking soda, and baking powder.
- Mix in oatmeal and raisins.
- Use waxed paper to roll the dough into 2 to 3-inch diameter rolls, about 8 to 10 inches long.
- Chill the rolled dough.
- Optionally, freeze the dough for later use.
- Slice into 1/2-inch thick slices.
- Dip each slice into a small bowl of confectioners sugar.
- Bake in a 350°F oven for 10 minutes.
Tips & Substitutions
For a more complex flavor, consider adding chopped nuts or chocolate chips to the dough. If you prefer a healthier twist, substitute half of the shortening with unsweetened applesauce. Make sure to chop the raisins if you're using large ones, as they can create uneven textures in the cookies. Always ensure your baking soda and baking powder are fresh for the best rise.
Serving Suggestions
These self-frosting oatmeal cookies are delightful on their own but can be served alongside a glass of milk or a warm cup of tea for a comforting treat. Consider pairing them with a scoop of vanilla ice cream for an indulgent dessert. They also make a great companion to brunch dishes, such as the Bundt Breakfast Cake, for a sweet finish.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you'd like to keep them longer, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag. To reheat, bake from frozen at 350°F for about 5-7 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Self Frosting Oatmeal Cookie contains roughly 2460 calories, with 12g protein, 153g carbohydrates, and 172g fat. It is an excellent source of calcium (57% of the Daily Value), iron (28% of the Daily Value), and protein (24% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 a different type of sugar instead of brown sugar?
Yes, you can substitute brown sugar with granulated sugar, but it will alter the flavor and moisture of the cookies slightly. For a richer flavor, consider using a mix of half granulated and half brown sugar. Adjustments may be needed in the baking time as well.
How can I tell when the cookies are done baking?
The cookies are done when the edges are golden brown and the centers appear set but slightly soft. They will continue to firm up as they cool, so be careful not to overbake them. Keep an eye on them during the last few minutes of baking for the best results.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both options will provide a different flavor profile, with butter giving a richer taste and coconut oil adding a subtle tropical note. Just be aware that the texture may vary slightly.
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).