2 cups old fashioned rolled oat (200 g), pulsed in food processor x10
2 cups flour (250 g)
½ teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
1 cup unsalted butter (230 g), room temperature and softened
½ cup sugar (100 g)
1 cup brown sugar (220 g)
1 teaspoon vanilla extract
2 eggs
½ cup raisin (75 g)
Icing
2 cups powdered sugar (220 g)
1 ½ tablespoons milk
1 tablespoon warm water
Nutrition Info
Calories 755
Fat 27g
Carbs 120g
Fiber 5g
Sugar 66g
Protein 10g
How to Make It
1. Step
Preheat oven to 350˚F (180˚C)
2. Step
Pulse oats in a food processor or blender 10 times.
3. Step
Add pulsed oats, flour, baking powder, cinnamon, and nutmeg into a bowl.
4. Step
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. Step
Pour the dry ingredients into the wet ingredients ⅓ at a time until it’s gone and dough forms.
6. Step
Fold in raisins or chocolate chunks.
7. Step
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. Step
Bake 12-15 minutes. (Top rack = no brown bottoms, bottom rack = browned bottoms and a little more crispy).
9. Step
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.
