Iced Oatmeal Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 1 cup packed light brown sugar
- ¼ cup white sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups old-fashioned rolled oats
- 1 cup raisins
- ½ cup chopped toasted pecans
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon apple juice, or more to taste
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Instructions
- Position racks in the top and bottom thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 cookie sheets with silicone liners (such as Silpat®).
- Whisk flour, baking soda, cinnamon, and salt together in a medium bowl.
- Combine butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium-high speed, stopping occasionally to scrape down the sides of the bowl, until creamy, about 2 minutes. Add eggs and vanilla and beat until blended, about 1 minutes, scraping the sides as needed. Add dry ingredients and mix on low speed just until blended. Mix in oats, raisins, and pecans on low speed just to blend.
- With a 2-inch cookie scoop, scoop dough onto the prepared cookie sheets, spacing about 2 inches apart.
- Bake in the preheated oven, rotating sheets halfway through, until cookies are light golden brown, 10 to 12 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- While the cookies are cooking, whisk powdered sugar, butter, and 1 tablespoon apple juice together in a bowl until smooth. Add more juice if needed for a good drizzling consistency.
- Drizzle icing over cooled cookies. Let icing set before serving, about 30 minutes.
Source
Original recipe: View Original