Iced Oatmeal Cookies
Description
Loaded with chewy raisins and crunchy pecans, these iced oatmeal cookies are perfect for satisfying your sweet tooth.
Ingredients
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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2 sticks unsalted butter, at room temperature
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1 cup packed light brown sugar
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1/4 cup white sugar
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2 large eggs
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1 1/2 teaspoons vanilla extract
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2 3/4 cups old-fashioned rolled oats
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1 cup raisins
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1/2 cup chopped toasted pecans
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2 cups powdered sugar
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2 tablespoons unsalted butter, at room temperature
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1 tablespoon apple juice, or more to taste
Directions
1
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®).
2
Whisk flour, baking soda, cinnamon, and salt together in a medium bowl.
3
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.
4
With a 2-inch cookie scoop, scoop dough onto the prepared cookie sheets, spacing about 2 inches apart.
5
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.
6
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.
7
Drizzle icing over cooled cookies. Let icing set before serving, about 30 minutes.