Crispy iced oatmeal flats from Midwest Made: Big, Bold Baking from the Heartland (page 118) by Shauna Sever

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

peregrinesandcougars on January 01, 2025

Although the dough seemed too dry, the finished cookies were perfect in taste, texture and looks.
mamacrumbcake on October 14, 2024

Absolutely delicious! But I could not get mine to be crunchy. Don’t know why. But they were so yummy, I didn’t mind.
Running_with_Wools on May 25, 2021

Better than the archway original. Simple and good.
tarae1204 on January 07, 2021

I can’t wait to make these again. I loved the sandy/crisp texture, oats and spice flavor, and the icing. Smooshed dough into a rectangular prism rather than cylinder, and they were easier to cut but still baked uniformly.
BasicStock on April 22, 2020

Addictive! Think I'll double the recipe next time. They didn't flatten out as I think they were supposed to, so I pressed down on them about half way through the baking time. Might try adding a bit more liquid and see if that helps. The oat and nutmeg flavour is a winner and not overly sweet.
Zosia on April 02, 2020

Loved these crunchy, spicy cookies. I used less than half the icing.
Lepa on February 21, 2020

These are good- not too sweet. They had a nice buttery oat taste. They were a bit crumbly when I cut the cookie logs but I found that sawing (instead of pressing the knife straight down) while holding the log reduced the crumble. I pieced together some of the broken ones and they were fine- you couldn't tell which had been broken when they were done. I made them for my son's birthday celebration at school and his teacher said they reminded him of the oatmeal cookies he ate as a child.