These Iced Oatmeal Raisin Cookies remind me of my childhood.
It is always a good day with these Iced Oatmeal Raisin Cookies.
I am sorry that I have been away from you guys for an entire week. I have been sick with a cold/sinus infection thing. Those things are the worse. For a minute there, I was starting to feel flu-like. I drank some “Vitamin-C”, made tea with honey, ginger, and licorice root, and drank a lot of fluids. You know, trying to get rid of my germs the natural way. The next day, physically, I felt great. My face, however, felt like I was hit in the face with a sled-hammer. Anyway, I don’t want to bore you with all the icky details. I am feeling better and excited to get back to doing what I love…cooking, baking, and sharing these Iced Oatmeal Raisin Cookies.
- 2 c. rolled oats
- 2 c. flour
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- 2 sticks unsalted butter, softened
- 1 c. brown sugar
- ½ c. sugar
- 2 eggs
- 1 tsp. vanilla
- ½ c. rum
- 1½ c. raisins
- 2 c. powdered sugar
- 3 tbsp. milk
- Preheat oven to 350. Spray and prepare two cookie sheets with baking spray and set aside. In a small cup add the raisins and pour the rum on top of the raisins and allow them to soak for 20 minutes so they will get plump. If you don't have rum then you don't have to use it.
- In a food processor, pulse the rolled oats until they are well blended and turned into fine powder. In a separate bowl, cream the butter and add both sugars until well blended. Add the eggs as well.
- Add the dry ingredients, flour, rolled oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Fold in the raisins. Spoon about a tablespoon of the cookie batter on the baking sheets and space about an inch apart. Bake for 10 to 12 minutes. Allow to completely cool before icing.
- In a separate bowl, whisk together the powdered sugar and milk together until well mixed. Dip the tops of the cookies into the icing and set on a cooling rack and allow to set.