Chewin'

the News

June 2006

Iced Oatmeal Cookies

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Recipes:	1	2	3	4	5	6
Servings:	30	60	90	120	150	180
Ingredients:
Flour	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Baking soda	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Ground cinnamon	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Ground nutmeg	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Quick cooking oats	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Butter or margarine	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Sugar	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Brown sugar	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Egg	1	2	3	4	5	6
Vanilla	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Raisins	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Water	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Icing:
Powdered sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Light corn syrup	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Milk	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.

Assembly Directions:

Preheat oven to 350 degrees. In a bowl combine flour,  baking  soda, salt, cinnamon, and nutmeg. Stir until thoroughly mixed. Stir in oats and set aside. In a mixing bowl, cream butter and sugars. Add egg and vanilla and beat until smooth. Place raisins and water in a small pan and bring to a boil. Once raisins begin to plump remove from pan and drain. Chop the raisins by hand or in a food processor. Add to the batter a beat until smooth. While mixing on low speed, slowly pour flour mixture into batter and mix until thoroughly blended.

Using a medium cookie scoop, scoop out onto cookie tray and bake for 10 to 12 minutes. Cookies should be light brown. Remove from tray and cool.

In a separate bowl mix powdered sugar, corn syrup and milk until smooth. After the cookies have cooled, dip the tops of the cookies into the icing, turn over and let the icing set.

Freezing Directions:

Place in freezer bags or in a freezer container. Seal, label and freeze.

Serving Directions:

Thaw and enjoy!

Nutritional Info: 

Per Serving: 125 Calories; 4g Fat (26.9% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 97mg Sodium. 

Exchanges: 1/2 Grain (Starch); 1/2 Fat; 1 Other Carbohydrates.

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