- Cook Time
- Prep Time
- 1 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 1 cup (packed) light brown sugar
- 1/4 cup sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 3/4 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped pecans, toasted
- 2 cups confectioners' sugar, sifted
- 2 tablespoons unsalted butter, at room temperature
- 1 - 2 tablespoons apple cider
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.