Grandma’s Frosted Oatmeal Cookies



1 cup butter, softened

2 cups packed brown sugar

2 large eggs

2 cups all-purpose flour

2 cups quick-cooking oats

1 tsp. baking soda

1 tsp. salt

1 tsp. ground allspice

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1 cup raisins

1 cup chopped pecans, optional


5 cups confectioners’ sugar

1/4 cup butter, melted

1/3 to 1/2 cup 2% milk

White sprinkles, optional



Cream butter and brown sugar until light and fluffy. Beat in the eggs. In another bowl, whisk next seven 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.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut dough with a floured 21/4-in. round cookie cutter. Place 2 in. apart on greased baking sheets. Bake until light brown, 7-9 minutes. Cool 2 minutes before removing to wire racks to cool completely.


Beat confectioners’ sugar, butter and enough milk to reach spreading consistency. Spread over cookies. If desired, top with white sprinkles.


Makes about 4 dozen cookies