Self Frosting Oatmeal Cookies Recipe - Allrecipes.com
Self Frosting Oatmeal Cookies Recipe
  • READY IN ABOUT hrs

Self Frosting Oatmeal Cookies

Recipe by  

"These oatmeal cookies make their own frosting while they bake. Very tasty and addictive."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    2 hrs 25 mins

Directions

  1. In a large bowl, cream together the brown sugar, white sugar, and vegetable oil until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture, then mix in the rolled oats. Cover and chill for at least 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. Roll cookie dough into walnut sized balls, roll the balls in the confectioners sugar to coat, and place 2 inches apart onto the prepared cookie sheets.
  4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2005

I just started baking. I'm seventeen and I'm just trying to find recipes that will be good for my family when I get responsible enough to have one..=D..so I cooked my mom dinner saturday night and made these as dessert and they are FABULOUS right out of the oven when they are still a little warm yet. I went light on the oats because I added raisins to half of the batch-MISTAKE. The ones ROLLED IN the powdered sugar didn't even taste like oatmeal cookies when cooled, but the ones i didn't roll in the confectioners' sugar tasted like oatmeal. MY ADVICE: add all the oats, add raisins if you want, don't use the confectioners' sugar. these are amazing and the best oatmeal cookies my mom said she'd ever had, and oatmeal are her favorite. <3 These made me thirty (30) cookies, I don't ever think the serving amount is correct. I pulled them out a bit earlier and still days later they are super moist. Delish. Will definately make again--THANKS.!

 
Most Helpful Critical Review
May 23, 2004

I hate to give a negative review but I thought I had a very sweet tooth. I love sugar, but these were like taking a teaspoonful of sugar and putting it in your mouth. Definietly not disgusting cookies, goodness knows my kids LOVED them, but it's the first time anything has been to sugary for me.

 

53 Ratings

Feb 22, 2004

These are the best oatmeal cookies I have ever made or tasted. I chilled the dough for 3 hours, and I rolled it lightly in 10x sugar-the self made glaze is terrific. They are chewy, not cake like. I highly recommend this recipe.

 
Dec 14, 2009

Wonderful cookies. Be careful to not overbake. I learned from my first batch that they should only be baked for about 8 minutes, just until they are set. Watch closely.

 
Dec 31, 2003

This is a great recipe.... the cookies covered with the confectioners sugar take on a delicate texture. My kids really liked them..... and they are picky about oatmeal cookies.... I added golden raisins, coconut and white choc chips.... yum!

 
Dec 14, 2009

Not convinced these cookies make their own frosting. The only thing on top of the cookies is some remnants of the powdered sugar. That aside, though, these are pretty good cookies. I didn't think they were too sweet, and I like the fact that you can use oil bc if I ever run out of shortening or margarine, these will be my go to oatmeal cookies. I don't think they are too greasy. Thanks for the recipe!

 
Sep 06, 2006

These did "frost" themselves. They were okay. Came out dry and crunchy. They did not spread while baking. Good flavor, but not a chewy tender cookie. Probably won't make these again.

 
Oct 27, 2011

These cookies were ok, but not the greatest. Rather plain. A good cookie when you're out of butter

 

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Nutrition

  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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