Photo: Molly Mears
iced oatmeal cookies
17 ingredients
openrecipes
What normal people often do is take a recipe for something floury, buttery and indulgent and try to make it healthier. Maybe they use less butter. They might dial back the sugar. But more often than not they swap in a little whole wheat or alternative grain flour and at least make something with more nutrients.
Estimated Nutrition (whole recipe, rough)
1005
Calories
33g
Protein
29g
Fat
150g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Butter for baking sheets
- 2 1/2 cups + 1 tablespoon (8 1/4 ounces or 231 grams) old fashioned oats
- 1/2 cup (2 1/4 ounces or 65 grams) whole wheat flour
- 1 cup (4 3/8 ounces or 125 grams) all-purpose flour*
- 1 tablespoon plus 1 teaspoons (20 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- 2 teaspoons kosher salt**
- 1 cup (8 3/8 ounces or 238 grams) dark brown sugar
- 1/2 cup (3 1/2 ounces or 100 grams) granulated sugar
- 1 teaspoon (2 grams) cinnamon
- 1 teaspoon (2 grams) freshly grated nutmeg (I used less, because I was nutmeg-wary, but wouldn’t have minded more)
- 8 ounces (2 sticks) unsalted butter, melted
- 2 large eggs
- 2 1/4 (9 1/2 ounces or 270 grams) cups powdered sugar
- 5 to 6 (75 to 90 ml) tablespoons whole milk
- 1 tablespoon (6 grams) cinnamon
- 1/4 teaspoon kosher salt**
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes