Chewy oatmeal logs from ATK

The Christmas Cookies issue of America's Test Kitchen is out, and like a fool standing in the checkout aisle with 6 American bucks burning in my pocket, I picked it up last Friday night. I took it home and started circling all the pictures of cookies on the back page that I wanted to make this month. It reminded me of the days I used to take the ads from the Sunday paper - the ones with pictures of jewelry - and circled every necklace, bracelet and ring I imagined Prince Charming buying me. This time my dreams are much more likely to come true, because all I want now, apparently, is to make cookies through the end of the year. Doable.

I wasn't super-wowed by the opportunity to add another oatmeal cookie to my repertoire, but I desperately wanted to make something, and this was the only recipe whose ingredients I didn't have to shop for. I also liked that it called for molasses, perhaps my favorite cookie ingredient of all time, and that there was plenty to chew on: raisins, oats and walnuts.

A friend described them as a chewy gingersnap oatmeal cookie. Sure thing. I love these bars. I'm not sure about the necessity of cooking these as logs, biscotti-style, and slicing - except that it means more cookies (you control the size by how hungry you are after baking them) and a fancier look. The icing drizzle also screams "special Christmas touch." Grade: A

Chewy Oatmeal Logs
adapted from America's Test Kitchen's "Christmas Cookies"

1 3/4 c. (8.75 oz.) all-purpose flour
1 tsp. baking soda
1 generous tsp. cinnamon
1 tsp. salt
1 tsp. ground ginger
8 T. vegetable shortening
1 1/4 c. (8.75 oz.) granulated sugar (I used demerara sugar)
2 large eggs
1/3 c. molasses
1 tsp. vanilla extract
2 c. (6 oz.) old-fashioned rolled oats
1 c. raisins
2/3 c. walnuts, chopped
For icing:
1/2 c. (2 oz.) powdered sugar
2 tsp. milk
1/2 tsp. vanilla

Preheat oven to 350 and line 2 baking sheets with parchment paper. Whisk together the dry ingredients together in a bowl: flour, soda, cinnamon, salt and ginger. Beat shortening and sugar together on medium-high until fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Add molasses and 1 tsp. vanilla and beat until incorporated. Reduce speed to low, or stir manually as you add the flour mixture in three additions, stirring until just combined. Stir in the oats, raisins and walnuts.

Divide the dough in 4 equal-ish pieces. It will be sticky. Roll (as best you can) each piece into a 9-inch log and space logs 3 inches apart length-wise on baking sheets. Bake until lightly browned and just set, about 16-19 minutes. Let logs cool on sheets for 5 minutes. Slide parchment onto counter and cut logs crosswise into 1 1/2-inch wide rectangles. Let cool completely.

Whisk powdered sugar, milk and 1/2 tsp. vanilla until smooth. It should be good and drizzly, not too stiff. Drizzle over sliced logs and let dry for 15 minutes before serving.