Frosted Oatmeal Cookies | The Daily Dish

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Frosted Oatmeal Cookies

3 Comments | Written on May 13, 2010 at 5:00 am , by

Warning:  The dough for these oatmeal cookies is so fantastic, you will be tempted to turn off the oven and call it a day!

Seriously, I have been making these cookies since I was young and every time I forget how hard it is to not sneak a pinch here and a pinch there.   Just muster up that will power, because once these cookies come out of the oven and you spoon on the gooey pecan icing, you will be glad you waited.  I guarantee, this will instantly become your new favorite oatmeal cookie recipe!



1/2 cup butter, softened

1/2 cup solid vegetable shortening

1 cup granulated sugar

1 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

3 cups oatmeal (old-fashioned, not quick-cooking)

1/2 cup chopped pecans

1/2 cup sweetened flaked coconut


1/3 cup butter

3 cups confectioner’s sugar

1/3 cup evaporated milk

1 Tablespoon light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped pecans

  1. For cookies:  In large bowl of electric mixer, cream together the butter, shortening, granulated sugar and brown sugar.  Blend in eggs and vanilla.  Add flour, baking soda, and salt and mix well.  Stir in oatmeal, pecans, and coconut.
  2. On pieces of waxed paper, shape dough into 2 long rolls, about 12″ inches long and 1″ high.  Chill dough at least 3 hours, or until it if firm enough to slice.
  3. Heat oven to 375 degrees.   Slice dough about 1/4″ thick and place slices on ungreased cookie sheets, or lined with parchment paper.  Bake for 8-10 minutes.  Remove to a wire rack to cool.  When cooled, spoon teaspoonfuls of icing onto cookies.  Makes about 5 dozen cookies.

For Icing:  Place butter in a medium saucepan over low heat.  Brown the butter over medium low heat until golden colored and fragrant, being careful not to burn.  Remove from heat and let cool to lukewarm.  Stir in confectioner’s sugar, milk, corn syrup, and vanilla until smooth.  Stir in nuts.  Spoon icing over cooled cookies.

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