I enjoy a good oatmeal cookie from time to time. These cookies are chewy, soft and have an intense brown sugar flavor. You could fill these cookies with raisins, chocolate chips or nuts, and I love adding a drizzle of icing to add another dimension of sweetness (icing is optional).
Prep Time10 minutesmins
Cook Time11 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookies, gluten-free cookies, oatmeal, oatmeal cookies, oatmeal raisin cookies
1/2cupraisinsor chocolate chips or other filling of choice
Icing
1.5 cupspowdered sugarsifted (180 grams)
1/4tspvanilla extract
2Tbspmilk
Instructions
Preheat oven to 350º F. Line 2 baking sheets with parchment paper. Set aside.
In a bowl attached to your standing mixer (or use your handheld mixer), beat together butter, granulated sugar and brown sugar. Add eggs, one at a time, until well incorporated.
Add vanilla, cinnamon, salt and baking soda. Mix well. Then slowly add flour and continue mixing until well combined.
Fold in oats and raisins or chocolate chips, by hand.
Add rounded spoonfuls of batter to prepared baking sheets about 2" apart. If the dough is too sticky to handle, lightly wet your hands to help shape the dough into balls.
Bake for 10-12 minutes or until edges are slightly browned. Allow cookies to cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
Icing
To prepare icing mixture, combine powdered sugar, vanilla and milk in a bowl and mix well until smooth. If mixture is too thick, add a bit more milk. If it's too thin, add more powdered sugar.
Once the cookies are cooled, use your spoon to drizzle the icing over the cookies (while they are on the wire rack so the icing can flow off and not puddle around the cookies). Allow icing 1-2 hours to set before enjoying (if you can wait that long).
Notes
When drizzling the icing over the cookies, place a piece of parchment paper under the wire racks to catch the drippings.If the dough is too sticky to handle, refrigerate it for a few minutes. Use slightly wet hands to roll dough into desired shape.See blog post for egg-free and dairy-free options.Store cookies in a sealed container or baggie for up to 4 days. The cookies freeze well. You can also freeze the dough.