These iced oatmeal cookies are delicious, just like my mother used to make them!
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
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
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.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 138 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
We ABSOLUTELY loved these cookies!! Very easy to mix up using my Kitchen Aid mixer. Baked up really well. I didn’t have any silicone mats, so I used parchment paper as substitute. I will most definitely be making these again. Just the right amount of spice.