These iced oatmeal cookies remind me of those store bought ones you would get as a kid but these are even better! They are crispy on the edges but thick and chewy in the center. There are a few tricks to making these cookies: one is to ground the oats up a bit after measuring them. This gives the cookies a great thick texture. The other trick is to dip the cookies straight down into the icing, then pull the cookies straight out. The icing should stick onto the tops of the cookies and not settle into the crevices, making these looks just like the store bought kind. I usually make this with a classic glaze icing, but my husband loves these topped with lemon icing. To make lemon icing, just add some fresh lemon juice to the powdered sugar before adding the water. Adjust the water as necessary so your icing is not too thick or thin. Here’s my dairy free recipe adapted from Mother Thyme.
Measure out the rolled oats and then pulse them in a food processor for about 10 seconds until they are coarsely ground.
In a large bowl, mix the oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix the oil with the sugars until combined.
Add in eggs one at a time and then vanilla extract.
With the mixer running on low, add in flour mixture until combined.
Scoop dough (I like to use the OXO brand medium cookie scoop) into 2 Tbs. sized balls and bake for 10-12 minutes until the bottoms begin to brown.
Cool completely before adding the icing.
In a small bowl, mix the powdered sugar with the water. You may want to add the water a little at a time to make sure it doesn't become too thin. The key to icing these cookies is to dip the cookies straight down into the icing and then lift the cookie straight up. That should create the cool store bought effect.
I love oatmeal raisin cookies. There, I said it! I have heard claims of people getting angry about thinking they were biting into a chocolate chip cookie only to be shocked and appalled to find out it was oatmeal raisin all along. I’m over it. These cookies are delicious and you should all bake them asap. I do a few things in this recipe that take a bit of extra time, but I think they are really worth the effort. I start by measuring out the raisins and then I cover them with boiling water while I prepare the rest of the cookie dough. This allows the raisins to re hydrate and plump up giving you really juicy raisins, not chewy dried out ones. The other trick I’ve picked up over the years involves the oats. After measuring the oats, I pulse them a bit in the food processor to sightly break them down. I don’t turn them into a fine powder, I still want the cookies to have some texture. Here’s my dairy free oatmeal raisin cookies to feed a crowd! They don’t take long, no need to chill the cookie dough and they freeze well!
Line baking sheets with parchment paper and set aside.
Measure out the raisins into a small heatproof bowl. Cover the raisins with boiling water and set aside.
Measure out the oats and pulse them in a food processor a few times until they are chopped up but not too fine and powdery.
In a medium sized bowl combine the dry ingredients (oats, flour, cinnamon, baking powder, baking soda, and salt).
In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and the sugar and mix to combine.
Add in the eggs and vanilla and mix until combined.
Stir in most of the oat mixture and mix to combine.
Strain the raisins well and discard the water.
Mix the raisins with the remaining oat mixture and stir to coat the raisins well.
Fold or gently stir the oat coated raisins into the rest of the cookie dough trying not to break the raisins up.
Scoop dough using a medium sized cookie scoop (1½ Tbs.) onto prepared cookie sheet. These cookies do spread a bit in the oven so leave space between each one. Bake for about 12 minutes until the edges are just lightly toasted brown.
This recipe was circulating around the internet ages ago, I’m not even sure if it involved peanut butter or almond butter originally. Either way this cookie recipe is so easy. My only complaint is the price of almond butter can be quite steep. This is a one bowl, quick recipe, gluten free, and perfect for Passover! I recommend sprinkling some sea salt on top for the sweet and salty moment. I recommend using mini chocolate chips for these cookies because it makes it easier, but you can use regular sized chocolate chips, you may just need to help each cookie stick together by forming the cookies by hand.