Ingredients

The following ingredients have 24 Servings
  • 1 1/2 cups all purpose flour
  • 1/2 tsp table salt
  • 1/2 tsp baking powder
  • 2 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 16 TB unsalted butter (softened)
  • 1 cup light brown sugar (packed)
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 cups old fashioned rolled oats
  • 1 1/2 cups raisins
  • 1 1/4 cup powdered sugar
  • 2-3 TB milk

Instruction

  • Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment and set aside.
  • In a bowl, whisk flour, salt, baking powder, cinnamon, and nutmeg to fully incorporate.
  • In the bowl of a stand mixer fitted with paddle attachment set to medium speed, beat together the butter and both sugars until light and fluffy, 2-3 minutes. Add eggs one at a time and mix until combined. Reduce speed to low and add dry ingredients, beating just until combined - don't over mix. Gently mix in the oats and raisins just until combined.
  • Roll dough into 2 TB sized balls and place 2 inches apart on lined baking sheets. Gently flatten each ball into a disk shape. Bake 13-15 minutes or just until edges are golden. Cookies will seem a bit under, but they will set upon cooling.
  • Simple Icing: Combine powdered sugar with 2 TB milk, adding a bit more milk as needed for a thick drizzle consistency. Either drizzle onto cooled cookies with a fork, or use a rubber spatula to transfer icing to a Ziploc baggie with a tiny hole snipped out of one corner. Pipe onto cookies as desired.