Montana Oatmeal Cookies

 

n Williams

Like the state, these are big and filled with flavor. Many Amish cooks use locally grown oats for these cookies and other recipes. Montana ranks among the nation’s top producers of grain crops such as wheat, barley, and oats. Regular store-bought quick cooking oats can be used in this recipe.  This recipe comes to us from one of the best bakers in the St. Ignatius, Montana Amish community.  Enjoy!

1 cup (2 sticks) butter

3 cups firmly packed brown sugar

4 large eggs

2 teaspoons vanilla extract

1 teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon nutmeg

3 cups all-purpose flour

3 cups quick cooking oats

 

Frosting

1 ¼ cups shortening

2 large egg whites, beaten

1 tablespoon vanilla extract

3 cups powdered sugar

 

Preheat the oven to 350°F.

Cream together the butter and the brown sugar in a large mixing bowl. Add the eggs, one at a time, stirring well between each addition. Stir in the vanilla, and mix until the mixture is creamy and light. Add the salt, cinnamon, nutmeg, flour, and oats to the wet ingredients. Stir until all of the dry ingredients are evenly incorporated and a dough is formed.

Drop the dough by tablespoons onto cookie sheets, then flatten with the bottom of a drinking glass dipped in water. Bake the cookies until they are golden brown around the edges, about 10 minutes. Allow the cookies to cool for about 5 minutes on the cookie sheets before removing them to a wire rack to finish cooling.

 

Make the frosting: Combine the shortening, egg whites, and vanilla in a large mixing bowl, and stir until the mixture is smooth and creamy. Gradually beat the powdered sugar into the shortening mix until a thick, smooth frosting is formed. Spread the frosting on top of the cooled cookies.