Iced Oatmeal-Raisin Cookies | Chickens in the Road

Jul
16

Need a moist, sweet iced oatmeal-raisin-licious cookie today? (Of course you do!) A while back, someone wrote me asking for an oatmeal-raisin cookie recipe. I haven’t been satisfied with oatmeal-raisin cookies, ever. They tend to turn out dry–all that oatmeal.

I’ve been experimenting off and on, and finally came up with a trick that keeps the cookies moist and chockful of oatmeal at the same time. Dried raisins are, well, dry. They tend to suck the moisture out of the cookie, and with all that oatmeal in there, too, you can get a dry cookie. Then I started boiling the raisins first. Now, instead of sucking moisture out of the cookie, the raisins add moisture, leaving you with a perfectly moist oatmeal-raisin cookie. (Try it!)

I also love icing, so I add a pretty topping of vanilla candy coating.

So now, after coming up with my all-time favorite ever oatmeal-raisin cookie recipe, I looked back at the email request and realized they were asking for a whole wheat, healthy oatmeal cookie. And what did I come up with? Something with a cup and a half of sugar, nearly a cup of butter, plus candy coating.

You can count on me!

Here’s what I’ve got for you (at least for today): You could always leave the icing off the top to make it healthier.

But I wouldn’t do that if I were you. These are amazing! I finally have an oatmeal-raisin cookie recipe I’m in love with.

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How to make Iced Oatmeal-Raisin Cookies:

3/4 cup butter, softened
1 3/4 cups all-purpose flour
1 cup dark brown sugar, packed
1/2 cup sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
2 cups oats
1 cup raisins
6 ounces vanilla candy coating

Place raisins in a small saucepan with enough water to cover them. Bring to a boil. Turn off heat, cover, and let sit for 15 minutes; drain.

In a medium-size bowl, combine softened butter with 1 cup of the flour and the brown sugar, sugar, egg, baking powder, vanilla, baking soda, cinnamon, and cloves. Mix well.

Add the rest of the flour to the mixing bowl along with the oats and raisins. Spoon balls of dough onto a lightly greased cookie sheet.

Bake 12-15 minutes at 375-degrees. How many cookies and how long to bake them will vary depending on how large you make your cookies. (Georgia always tells me I make mine too big. What is the point of a little cookie?)

Let cool. Place cookies in a single layer on sheets of waxed paper.

Melt vanilla candy coating over boiling water in a double-boiler. (I like Vanilla CandiQuik.)

Spread candy coating over tops of cookies. The icing will harden in a couple of minutes, allowing cookies to be stacked for storage. You know, if you keep them around that long.

Eat cookies. Be happy.

See this recipe at Farm Bell Recipes and save it to your recipe box.

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32 Responses
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7-16
4:44
am

You’re not going to do it. You are NOT going to make me drool on my keyboard today. No way. Re Mean Rooster – I’ve decided he thinks you’re another rooster invading his territory. Why not? If Annabelle can be a dog, and Clover can be a Queen, you could be a rooster, right?

My computer will go on a truck with my other stuff in a few days, so after that I’ll be silent for a couple of weeks until I get settled in Iowa. I know you’ll miss me, and I’ll definitely miss your blog, but I’ll catch up – I promise!

Nancy in Atlanta

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7-16
5:53
am

Thanks sooooo much, Suzanne. I’ll leave the icing on for hubby who can’t get enough sweets. These look just scrumptious. I was looking for healthy but hey, these are straight off the farm…

You’re brilliant for thinking of soaking the raisings, just brilliant.

Marley Delarose

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7-16
7:22
am

I like to give my raisins a little boost when I make oatmeal cookies too. But I soak them overnight in my homemade vanilla vodka that I learned how to make from you. YUMMMY!

jumpingcactus

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7-16
7:23
am

I love that idea!!!!!! Thanks for sharing it!

Suzanne

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7-16
7:33
am

It never occurred to me to use CandiQuick as icing. I always use canned icing or else a glaze of some kind and then get frustrated when I pack them up. CandiQuick, yay!

Your cookies seem healthy to me–oatmeal, raisins–couldn’t that be breakfast??

Yum.

Kris7
Working hard at http://www.sccworlds.com

Kris7

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7-16
8:19
am

Great. Just what I need, more calories. I’m making these today; I have no control over my baking obsession (as for calories…well, I’ll just up the exercise a bit…)

Seriously, the melt idea for frosting is great! And the idea from Jumpingcactus is very interesting…

Thanks! And how is the rain situation where you are?

IowaCowgirl

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7-16
8:32
am

Suzanne, you come up with the best recipes and ideas. I am going to have to try making these cookies (tonight)! I really appreciate your website, I look forward to it each morning!

Michele

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7-16
8:36
am

Thanks for the recipe. My family loves oatmeal cookies, and I am going to try your recipe. I do something similiar with the raisins, but I just put them in a bowl and cover them with boiling water and let them sit until I make the rest of the batter, then drain and put in the batter. Great minds think alike! Enjoy reading about the animals, we have 5 goats (4 prego!) and a bunch of guineas on our “little” farm. They are so fun aren’t they?

Michelle

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7-16
8:57
am

I was going to suggest microwaving the raisins with a bit of rum, but somebody already beat me to that general direction…

About the rooster..would you keep a dog that was foul-tempered and snappy?

becki

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7-16
10:27
am

Just a tip: if you boil them in rum it adds a little bit of extra oomph to the cookie… also could add rum extract for the same effect… or do both!

Asha

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7-16
10:28
am

Oopsie, someone else said so before.. that’s what I get for not reading the whole list of comments

Asha

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7-16
10:29
am

I can’t wait to go to the store to buy raisins! I think traditional oatmeal cookies are too dry also. Unless you can eat them the first day–they get too hard & by the end of the week they are frisbees. LOL Thank you for another great recipe!

On another note: The eggs are wonderful ! We have had 7 so far–very hard shells, yellow/golden yolks. Thank you so much for all of your help! I really feel like I am on a good path!

monica

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7-16
10:44
am

I use a recipe that calls for 5 eggs and you soak the raisens in the eggs w/ vanilla for about 2 hours. This also has the effect of making the cookies really moist. Just thinking this might be good for you since you probably have alot of eggs.

Keary

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7-16
11:39
am

Those look like some yummy cookies…. how does Clover like them?

Claudia

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7-16
11:57
am

Hi Suzanne: I am so tickled to have found your blog! I love it! Both of my parents are from WV, and I used to live in Charleston…I still have family there.
I just wanted to say “hi” and introduce myself. I haven’t had a chance to entirely explore your blog, but I will soon.

Have a great day!

Missy

Missy

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7-16
12:56
pm

I do love ONE thing about my MIL. LOL She makes good cookies of all varieties. I LOVE her oatmeal raisen cookies and I usually am not a big fan of those, due to NOT loving raisens. She said she just uses the recipe under the lid of the oatmeal container – but I am not sure if it is the rolled oats or quick cooking. But, they are moist and chewy and I love them.
I have always loved the puffy/boiled raisens in things better, so that’s a good idea and I have been wanting to try that candiquick. I also love chocolate chip oatmeal cookies!!!

Donna

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7-16
1:21
pm

as i was reading thru your recipe..(i love oatmeal cookies and they aren’t dry – gotta compare the recipe)(and i don’t like raisins) but anyway to continue….now i can see where a few of my fellow followers had the same idea…why soak raisins in water when there is so many other flavors out there; love the vanilla vodka, but the rum idea sounds good also….then could just eat the raisins without the oatmeal cookies!

robin

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7-16
2:58
pm

Suzanne, you’re KILLING me here with all these delicious recipes!! I should just avert my eyes when I open your blog and see a food photo. I really wish I could, but Nooooo, just like a sore in your mouth that you keep worrying with your tongue, I read the recipes all the way through and devour the photos. Bad Suzanne. Bad Bad Bad

Carol Ann

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7-16
3:43
pm

YUMMY! I just made oatmeal cookies for the first time the other day and they were only good straight from the oven. After they cooled they dried out, just like you said. I am going to try this recipe.

Amber

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7-16
5:47
pm

I would like to know what part of the store has the vanilla candy stuff. Never heard of it, but would love to try it.

Anyone?????

trish

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7-16
5:51
pm

Yummmm,
Sounds great….did you ever add a few walnuts…especially black walnuts….careful not to overpower the raisens…hope I can find the icing around here…now back to chopping Gypsy peppers for the freezer….later you’all..
PS…..forget the ‘doggone’ peppers let’s make cookies…..

B. Ruth

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7-16
5:54
pm

Go to the baking aisle. Look for where they have the chocolate chips and chocolate baking bars. At least in stores here, that’s where the CandiQuik is.

Suzanne

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7-16
9:37
pm

I think my keyboard just shorted out from me drooling. Those look delicious!!

Stacie

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7-17
12:19
am

I’m with you on simmering the raisins first. Of course, simmering raisins in rum is tastier than simmering them in water …

Lola-Dawn

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7-17
6:07
am

Soaking the rasins sounds like a good idea, I’ll have to try it.
I know around here there is no candy quick to be found, so I’ll have to substitute something else for the icing. Thanks for the recipe!

Gail

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7-17
8:26
am

I don’t particularly like dried rasins to eat, but I like them plumped up in oatmeal, so what a neat idea to plump them up before you use them in cookies.

You come up with some really neat ideas. Thanks

Shirley

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7-17
7:55
pm

Oh my! That’s all I have to say about those cookies!

KentuckyFarmGirl

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10-17
12:16
pm

I am baking the iced oatmeal cookies as we speak.They’re supposed to be for a bake sale at work, tomorrow, but I can;t stop eating them NOW! I hope I have enough for my bake sale. Thanks sooo much for this recipe!

Jo

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10-27
8:51
am

well as an Oatmeal cookie fan ….we eneded up with about 5 LBS of cherries and if you don’t like raisins. we use cherries instead.. and oh my gosh is the oatmeal(cherry) cookies are ever good that way. but is your thinging of soaking .. any dried fruit would work .. have a great day if you want too ..

Bradely

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11-24
9:21
pm

Sarah C. directed me towards this fab recipe, and I can tell you they are making my kitchen smell fabulous. I might taste test one or two, but they are due to be shipped tomorrow morning to Iraq (w/o icing). They look so moist and I know he will absolutely love them. Thank you.

:-) Happy Thanksgiving. :-)

Lori Bee

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9-20
7:39
pm

Love these cookies. I have been looking for a soft oatmeal raisin for a long time and this recipe worked out great. Thank you so much for sharing.

Chris

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10-22
3:00
pm

Wow, what a fabulous smell I have emitting from my kitchen that swirls completely throughout the house and down the long winding drive way.It was so intense that the mailman delivered my mail to me in hand, eliminating my need to walk the 700 feet to get it. He said to me that he knew the smell was coming from my direction. He left with a half dozen freshly baked cookies in hand with a smile big as could be . I love the recipe and have made it several times before. It is my favorite Oatmeal Cooky recipe and will be in the folder of DO NOT LOSE… IMPORTANT RECIPES. I am thankful for the fall and winter months as these kind of recipes are frequently swooned over. GREAT, GREAT recipe and makes such moist and delicious cookies.

MsJanJ

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