Flour and butter have been hard to find in the stores lately.  I wanted to make cookies but was running low on ingredients.  So, I decided to make oatmeal cookies for two reasons.  The oatmeal serves as one of the dry ingredients so the recipe takes less flour and my husband and daughter both love oatmeal cookies anyway.  The recipe calls for a whole cup of butter. I wasn’t sure I wanted to use two sticks of my low supply of butter, so I substituted 1/2 cup of the butter with butter flavor shortening.  The texture of the cookie was the perfect combination of crispness on the outside and chewiness on the inside.  I was also low on powdered sugar, so I made half the batch without the glaze and they were just as tasty without it.

 

Iced Oatmeal Cookies

5 from 1 vote
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Ingredients
  

  • 1 c. soft butter
  • 1 c. brown sugar
  • ½ c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. oatmeal
  • 2 c. flour
  • 1 Tblsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg

Instructions
 

  • Cream butter and sugars.
  • Add eggs and vanilla.
  • Add dry ingredients and mix well.
  • Bake at 350° 8-10 minutes. Cool 2 minutes on cookie sheets, then transfer to cooling racks.
  • Make a glaze of 2 c. powdered sugar and 3 Tblsp. milk and lightly spread each cookie with glaze.