Iced Oatmeal Cookies

Name: Iced Oatmeal Cookies
Total time: 95
Yield: 24
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

Recipe by Kim Scharf from allrecipes.com

Dessert 2 Hr. 35 Mins.

Ingredients

24 servings

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1 ½ cups all-purpose flour
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1 ½ teaspoons baking soda
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1 teaspoon ground cinnamon
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½ 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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¼ cup white sugar
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2 large eggs

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1 ½ teaspoons vanilla extract
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2 ¾ cups old-fashioned rolled oats
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1 cup raisins
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½ 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

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.