Average Rating: 0TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 4 dozen.Ingredients
- 1 cup butter, softened
- 2 cups packed brown sugar
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 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 chopped pecans, optional
FROSTING: - 5 cups confectioners' sugar
- 1/4 cup butter, melted
- 1/3 to 1/2 cup 2% milk
- White sprinkles, optional
Instructions
- 1. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk next 7 ingredients; gradually beat into creamed mixture. Stir in raisins and, if desired, pecans. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 1 hour.
- 2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. round cookie cutter. Place 2 in. apart on greased baking sheets. Bake until light brown, 7-9 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely.
- 3. For frosting, beat confectioners' sugar, butter and enough milk to reach spreading consistency. Spread over cookies. If desired, top with white sprinkles.
Nutrition Facts
1 cookie: 164 calories, 5g fat (3g saturated fat), 20mg cholesterol, 116mg sodium, 29g carbohydrate (22g sugars, 1g fiber), 1g protein.