This Glazed Oatmeal Raisin Cookie Recipe Oversizes a Family Favorite

Oatmeal cookies are a classic treat, but this recipe for Aimee Broussard takes things to the next level. These giant little oatmeal glazed raisin cookies make a sweet after school snack and are designed to put a smile on the face of everyone in the family. Top with vanilla icing and enjoy with a tall glass of assorted milk.


SMALL LOT GLAZED OATMEAL RAISIN COOKIES

Ingredients:
½ cup uncooked old fashioned oats
½ cup all-purpose flour
2 tbsp. baking powder
¼ tsp. baking soda
18 vs. salt
1 C. cinnamon
18 vs. Nutmeg
4 tbsp. unsalted butter, melted and slightly cooled
¼ cup granulated sugar
2 tbsp. brown sugar
1 large egg yolk
½ tsp. vanilla extract
½ cup raisins (optional)
Vanilla Frosting Ingredients:
13 cup of powdered sugar
½ tsp. vanilla extract
1 to 2 tbsp. Milk
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a small food processor, pulse the oats a few times until the oats are partially chopped but not completely ground.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and oats.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugars until light and fluffy, about 2 minutes. Add egg yolk and vanilla extract, stir to combine. Add the flour mixture, a little at a time, to the bowl, scraping down the sides of the bowl as needed. Stir in raisins, if using.
Use a mini cookie scoop or scoop to drop rounded dollops (about 2 tablespoons) of cookie dough onto the prepared pan, making sure to leave about 2 inches between each for spreading. These cookies spread a LOT.
Bake for 10 to 12 minutes for soft cookies. Bake for an additional 2-4 minutes for a crispier cookie. Remove from oven and let cool on a baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
For the vanilla frosting, in a small bowl, combine the powdered sugar, vanilla extract and 1 tbsp. Milk. Add just enough milk, up to 1 tbsp. more, to reach the desired consistency. Spoon into center of each cooled cookie, gently pushing frosting over top of cookie. Allow the glaze to set about 10-15 minutes before serving.
Makes 6 giant cookies.

Read this and the accompanying recipes in Broussard’s latest column here.