for 8 servings

2 cups old fashioned rolled oat, pulsed in food processor x10
2 cups flour
½ teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
1 cup unsalted butter, room temperature and softened
½ cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
½ cup raisin

2 cups powdered sugar
1 ½ tablespoons milk
1 tablespoon warm water


  1. Preheat oven to 350˚F (180˚C)
  2. Pulse oats in a food processor or blender 10 times.
  3. Add pulsed oats, flour, baking powder, cinnamon, and nutmeg into a bowl.
  4. In a large bowl, beat softened butter with a hand mixer until creamy, add brown and white sugars, then beat until fluffy. Next beat in vanilla and eggs 1 at a time.
  5. Pour the dry ingredients into the wet ingredients ⅓ at a time until it’s gone and dough forms.
  6. Fold in raisins or chocolate chunks.
  7. Take 1 tablespoon of dough and roll it into a ball. Then flatten into a cookie shape and put on a well-greased parchment-lined baking sheet.
  8. Bake 12-15 minutes. (Top rack = no brown bottoms, bottom rack = browned bottoms and a little more crispy).
  9. Cool completely and make the icing in the meantime. Combine powdered sugar, milk, and warm water in a shallow bowl. Once the cookies have cooled, dip into the icing or dab icing on with a pastry brush. Dry for 10 minutes or until icing has hardened.
  10. Enjoy!

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02:10 2018-2-9


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