Monday, April 3, 2017

Iced Oatmeal Raisin Cookies

This post may contain affiliate links or sponsored content, read our Disclosure Policy

Iced Oatmeal Raisin Cookies

Oatmeal Raisin Cookies are my family's favorite. Unlike other Oatmeal Raisin Cookies these are soft and chewy. They make a great after school snack

◾3/4 cup all purpose flour
◾3/4 teaspoon salt
◾1/2 teaspoon baking soda
◾1/2 teaspoon ground cinnamon
◾3/4 cup butter, softened
◾3/4 cup granulated sugar
◾3/4 cup packed light brown sugar
◾1 egg
◾1 tablespoon water
◾1 tablespoon vanilla, divided
◾3 cups uncooked quick or old-fashioned oats
◾1 cup raisins
◾1/2 cup powdered sugar
◾1 tablespoon milk

1.Preheat oven to 375F. Line baking sheets with parchment paper or spray with nonstick cooking spray and set aside.
2.In a small bowl, stir together flour, salt, baking soda and cinnamon.
3.In a large mixing bowl with an electric mixer on medium speed, beat butter, granulated sugar and brown sugar until light and fluffy.
4.Add egg, water and 2 teaspoons vanilla and mix well.
5.With mixer on low speed, gradually add dry flour mixture and beat just until blended.
6.With large wooden spoon, stir in oats and then raisins.
7.Drop dough by tablespoonfuls about 2 inches apart, onto prepared baking sheets.
8.Bake until edges are golden brown, about 10 to 11 minutes.
9.Remove from the oven and let cookies cool on the sheets for 2 minutes then transfer to wire racks to cool completely.
10.Prepare Glaze:
Stir powdered sugar, milk and remaining 1 teaspoon vanilla in small bowl until smooth. Drizzle with fork or spoon over cooled cookies.
11.Store cookies in tightly covered container at room temperature or freeze for up to 3 months.


If you enjoy getting tons of freebies, deals, great coupons, helpful tips, recipes, laughs, and lots of odds & ends, then please follow Freebies for Friends on Facebook, Twitter, Pinterest, Google+, Linkedin, Instagram and Youtube to make sure you don't miss anything.

*******************************************************************************
Subscribe in a reader

No comments:

Post a Comment