Oatmeal cookies with raisins

These cookies are crispy at the edges and thick and chewy in the centers. They’re loaded with old fashioned oats and raisins, making a hearty and rustic cookie. They don’t spread much during baking, so flatten them a bit before popping them into the oven.

1½ cups all purpose flour
½ tsp table salt
½ tsp baking powder
2½ tsp cinnamon
¼ tsp nutmeg
16 TB unsalted butter, softened
1 cup light brown sugar, packed
1 cup granluated sugar
2 large eggs
3 cups old fashioned rolled oats
1½ cups raisins
Optional Simple Icing:
1¼ cup powdered sugar
2-3 TB milk

1.Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment and set aside.
2.In a bowl, whisk flour, salt, baking powder, cinnamon, and nutmeg to fully incorporate.
3.In the bowl of a stand mixer fitted with paddle attachment set to medium speed, beat together the butter and both sugars until light and fluffy, 2-3 minutes. Add eggs one at a time and mix until combined. Reduce speed to low and add dry ingredients, beating just until combined – don’t over mix. Gently mix in the oats and chocolate just until combined.
4.Roll dough into 2 TB sized balls and place 2 inches apart on lined baking sheets. Gently flatten each ball into a disk shape. Bake 13-15 minutes or just until edges are golden. Cookies will seem a bit under, but they will set upon cooling.
5.Optional Simple Icing: Combine powdered sugar with 2 TB milk, adding a bit more milk as needed for a thick drizzle consistency. Either drizzle onto cooled cookies with a fork, or use a rubber spatula to transfer icing to a Ziploc baggie with a tiny hole snipped out of one corner. Pipe onto cookies as desired.

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