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.

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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