Oatmeal-Raisin Cookies with Maple-Vanilla Icing
-Adapted From Butter + Cream
Cookie Ingredients:
3 cups old-fashioned rolled oats
1 cup, plus 2 T. all-purpose flour
½ cup toasted wheat germ (I toasted raw
wheat germ in a skillet until it smelled warm
and nutty)
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
1 cup (227g) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs, at room temperature
1 tsp vanilla extract
1½ cups raisins
Cookie Directions:
Cream the butter and sugars on medium
speed for 5 minutes until pale and fluffy.
Thoroughly mix in the eggs and vanilla,
scraping the bowl when necessary. Stir the dry
ingredients together in a separate bowl, then
add it all at once to the egg mixture. Stir until
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just combined. Stir in the raisins. Roll into balls
about the size of a ping pong. Bake on
ungreased cookie sheets about 14 minutes, or
until golden brown but still a little soft in the
middle. Cool 5 minutes on the cookie sheets,
then transfer to wire racks. When completely
cooled, you may ice them. Makes approx. 42
cookies.
Maple-Vanilla Royal Icing:
1½ T. Wilton meringue powder
2 cups sifted powdered sugar
5 T. warm water
½ tsp. maple extract
½ tsp. vanilla extract
Icing Directions:
Beat the ingredients together on med-low for
10 minutes, scraping the bowl occasionally.
Transfer to an icing bag with a small round tip
attached. Keep icing covered when not in use.
This recipe made too much icing for me, so
next time I’ll probably only make half.