ICED OATMEAL COOKIES

Iced Oatmeal Cookies image

These are iced oatmeal cookies are really tasty, just like my mother's!

Provided by Kim Scharf

Time 1h35m

Yield 24

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 39 g, Cholesterol 38.4 mg, Fat 11.4 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 138.2 mg, Sugar 25.1 g