My Mother’s Cookie Tin
My mother made these logs every December. Her big cookie tin would click open. Inside were these spiced, chewy bars. I still laugh at that. My brother and I would race to get the end piece. It had extra glaze.
She called them her “festive logs.” They looked like little slices of a spiced loaf. But they were cookies. This matters because food memories are powerful. They tie us to people we love. Do you have a special food memory from holidays?
The Heart of the Dough
Let’s talk about the feel of this dough. You mix the spices first. Cinnamon and ginger fill your kitchen. Doesn’t that smell amazing? Then you beat the shortening and sugar. It gets pale and fluffy.
Adding the molasses is the best part. It makes the dough rich and dark. Fun fact: Molasses is what gives gingerbread its deep color and taste. Then you stir in the oats, raisins, and nuts. The dough will be stiff. That’s perfect for shaping.
Shaping & Baking Secrets
You form the dough into four logs. Make them about nine inches long. Place them far apart on the sheet. They spread a little. Here is my mini-anecdote. I once put them too close. They baked into one giant cookie log! It was funny, but messy to cut.
Bake them until just set. They will look soft. Let them cool for five minutes. This is the key step. You must cut them while they are still warm. Use a sharp knife. If you wait, they will crumble. Let them cool completely after cutting.
The Simple Joy of Glaze
The glaze is just three things. Sugar, milk, and vanilla. Whisk until it’s smooth. It should drizzle off your whisk nicely. Drizzle it over your cool cookie bars. Let it sit to firm up.
This little touch matters. It makes the cookies look special. It adds a sweet finish. It shows you took that extra minute. Do you like your cookies plain or with a little glaze?
Why These Cookies Stick Around
These are not fancy cookies. They are sturdy and full of good things. Oats, raisins, nuts. They keep well for days. My mother packed them for trips. They traveled well in a tin.
That is the second reason this matters. Good food is meant to be shared. It is meant to last. You can make these ahead for guests. Or wrap some for a friend. What is your favorite cookie to share with others?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| all-purpose flour | 1 ¾ cups (8 ¾ ounces/248 grams) | |
| baking soda | 1 teaspoon | |
| ground cinnamon | 1 teaspoon | |
| salt | 1 teaspoon | |
| ground ginger | ½ teaspoon | |
| vegetable shortening | 8 tablespoons | |
| granulated sugar | 1 ¼ cups (8 ¾ ounces/248 grams) | |
| large eggs | 2 | |
| molasses | ⅓ cup | |
| vanilla extract | 1 teaspoon | for the cookie dough |
| old-fashioned rolled oats | 2 cups (6 ounces/170 grams) | |
| raisins | 1 cup | |
| walnuts or pecans | ⅔ cup | chopped |
| confectioners’ sugar | ½ cup (2 ounces/57 grams) | for the glaze |
| milk | 2 teaspoons | for the glaze |
| vanilla extract | ½ teaspoon | for the glaze |
Instructions
Step 1: First, get your oven ready. Move your racks to the middle spots. Heat it to 350 degrees. Line two baking sheets with parchment paper. In a bowl, mix your flour, baking soda, salt, cinnamon, and ginger. Just whisk it together and set it aside. This is your cozy spice mix.
Step 2: Now, let’s make the dough. Beat the shortening and sugar until it’s fluffy. It takes about three minutes. Add the eggs, one at a time. Then pour in the molasses and vanilla. It will smell like a holiday hug. (A little tip: scrape the bowl sides often for a perfect mix.)
Step 3: Turn your mixer speed to low. Add your flour mixture in three parts. Mix until it just comes together. Then, stir in the oats, raisins, and walnuts. The dough will be sturdy and full of good things. Do you prefer chewy raisins or crunchy walnuts? Share below!
Step 4: Shape the dough into four logs. Make them about nine inches long. Place two logs on each baking sheet. They need room to breathe. Bake for 16 to 19 minutes. Switch the pans halfway through. They’re done when lightly browned.
Step 5: Let the logs cool for five minutes. Then, slide the parchment onto a cutting board. Use a sharp knife to cut bars. Let them cool completely. This takes about 30 minutes. I know, waiting is the hardest part!
Step 6: Time for the sweet drizzle! Whisk the powdered sugar, milk, and vanilla. Make it nice and smooth. Drizzle it over your cooled cookie bars. Let it sit for 15 minutes to firm up. Then, enjoy your creation. Doesn’t that look lovely?
Creative Twists
My mother’s recipe is perfect as is. But sometimes, it’s fun to play. Try using dried cranberries instead of raisins. They add a little tartness. Or, swap the walnuts for chopped pecans. They taste so buttery and rich. For a real surprise, add a handful of chocolate chips to the dough. Which one would you try first? Comment below!
Serving & Pairing Ideas
These cookies are wonderful on a plate all by themselves. For a special treat, serve one with a small scoop of vanilla ice cream. The warmth of the cookie makes the ice cream melt just right. A glass of cold milk is the classic pairing. For the grown-ups, a sweet sherry wine is a lovely match. It tastes like Christmas in a glass. Which would you choose tonight?
Keeping Your Cookie Logs Cozy
These cookie logs stay happy at room temperature. Just tuck them into a tin for up to three days. I love seeing them on my counter. It feels so festive.
You can freeze the baked and cooled logs too. Wrap them tightly in plastic wrap. They will keep for a month. Thaw them on the counter when you are ready.
I once tried to freeze them with the glaze. It got a little sticky! Now I glaze them after thawing. It works much better. Batch cooking matters because it saves time later. You can have homemade treats ready for surprise guests. Have you ever tried storing it this way? Share below!
Simple Fixes for Happy Baking
First, your dough might feel too sticky. Just chill it for twenty minutes. This makes the logs easier to shape. I remember when my logs spread into one big cookie. Chilling the dough fixed it perfectly.
Second, the bottoms might burn. Always use parchment paper on your sheets. Rotate the pans halfway through baking. This gives every cookie a perfect golden bottom. It matters for even baking and better flavor.
Third, your glaze could be too thick or thin. Add more milk a few drops at a time. Or add a bit more sugar. Getting this right builds your kitchen confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use your favorite cup-for-cup gluten-free flour blend. It works very well here.
Q: Can I make the dough ahead? A: Absolutely. Shape the logs, wrap them, and refrigerate overnight. Bake them the next day.
Q: What can I swap for raisins? A: Dried cranberries or chopped dates are lovely. Use what you love. Fun fact: My grandson always swaps in chocolate chips!
Q: Can I halve the recipe? A: You can. Just make two smaller logs instead of four. Watch the baking time.
Q: Is the glaze optional? A: Of course. The cookies are sweet and chewy without it. The glaze is just a pretty ribbon. Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy making these cookie logs. They always make my kitchen smell like holidays. Baking is about sharing warmth and stories.
I would love to see your creations. Share a picture of your finished cookie logs. Let me know how your family liked them. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Mothers Festive Oatmeal Cookie Logs
Description
A festive and chewy oatmeal cookie baked in logs, studded with raisins and walnuts, and drizzled with a sweet vanilla glaze.
Ingredients
GLAZE:
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, salt, cinnamon, and ginger in bowl; set aside.
- Using stand mixer fitted with paddle, beat shortening and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add molasses and vanilla and beat until incorporated.
- Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed. Add oats, raisins, and walnuts, and mix until incorporated.
- Form dough into four 9 by 2-inch logs and place 3 inches apart on prepared baking sheets. Bake until lightly browned and just set, 16 to 19 minutes, switching and rotating sheets halfway through baking.
- Let cool on sheets for 5 minutes. Slide parchment onto cutting board and, using sharp knife, cut logs crosswise into 1½-inch-thick bars. Let cool completely, about 30 minutes.
- For the glaze: Whisk sugar, milk, and vanilla all ingredients together in bowl until smooth. Drizzle glaze over cookies and let sit for 15 minutes to firm. Serve. (Cookies can be stored at room temperature for up to 3 days.)
Notes
- For a variation, try using dried cranberries instead of raisins, or omit the nuts for a nut-free version. Ensure logs are evenly shaped for consistent baking.