Recipe Summary test

25 mins
10 mins
35 mins




Instructions Checklist
  • For the cookies, position racks in the top and bottom thirds of the oven; preheat to 350 degrees . In a medium bowl, whisk the flour, baking soda, cinnamon and salt. In a large bowl, using an electric mixer on medium-high, beat the butter and both sugars until creamy, stopping occasionally to scrape down the sides of the bowl, about 2 minutes. Add the eggs and vanilla; beat to blend, stopping occasionally to scrape down the sides of the bowl, about 1 minute. Add the dry ingredients; beat on low just to blend. Add the oats, raisins and pecans; beat on low just to blend.

  • Using a 2-inch (scant 3 tbsp.) cookie scoop, scoop the dough onto two nonstick or parchment-lined baking sheets, spacing about 2 inches apart. Bake until light golden brown, rotating the sheets and reversing from the top to bottom racks halfway through baking, 10 to 12 minutes. Transfer the cookies to a wire rack; let cool.

  • For the icing, in a bowl, whisk the confectioners' sugar, butter and 1 tbsp. cider until smooth, adding more cider by the teaspoon if needed until icing is just thin enough to drizzle off the tines of a fork. Drizzle the icing over the cooled cookies; let stand until icing sets, about 30 minutes.