Iced Oatmeal Cookies

Name: Iced Oatmeal Cookies
Yield: 8
Ingredients: 2 cups old fashioned rolled oat, pulsed in food processor x10; 2 cups flour; ½ teaspoon baking powder; 2 teaspoons cinnamon; ½ teaspoon nutmeg; 1 cup unsalted butter, room temperature and softened; ½ cup sugar; 1 cup brown sugar; 1 teaspoon vanilla extract; 2 eggs; ½ cup raisin; 2 cups powdered sugar; 1 ½ tablespoons milk; 1 tablespoon warm water

Recipe by Chris Salicrup from tasty.co

Snacks

Ingredients

8 servings

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2 cups old fashioned rolled oat, pulsed in food processor x10
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2 cups flour
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½ teaspoon baking powder
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2 teaspoons cinnamon
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½ teaspoon nutmeg
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1 cup unsalted butter, room temperature and softened
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½ cup sugar

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1 cup brown sugar
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1 teaspoon vanilla extract
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2 eggs
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½ cup raisin
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2 cups powdered sugar
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1 ½ tablespoons milk
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1 tablespoon warm water

Instructions

Preheat oven to 350˚F (180˚C)
Pulse oats in a food processor or blender 10 times.
Add pulsed oats, flour, baking powder, cinnamon, and nutmeg into a bowl.
In a large bowl, beat softened butter with a hand mixer until creamy, add brown and white sugars, then beat until fluffy. Next beat in vanilla and eggs 1 at a time.
Pour the dry ingredients into the wet ingredients ⅓ at a time until it’s gone and dough forms.
Fold in raisins or chocolate chunks.
Take 1 tablespoon of dough and roll it into a ball. Then flatten into a cookie shape and put on a well-greased parchment-lined baking sheet.
Bake 12-15 minutes. (Top rack = no brown bottoms, bottom rack = browned bottoms and a little more crispy).
Cool completely and make the icing in the meantime. Combine powdered sugar, milk, and warm water in a shallow bowl. Once the cookies have cooled, dip into the icing or dab icing on with a pastry brush. Dry for 10 minutes or until icing has hardened.
Enjoy!