Iced Oatmeal (Drunken) Raisin Cookies
Servings: 2 cookies (makes 24)
Time: 25 minutes active; about 10 hours total, including getting the raisins lit and chilling the dough
Price: ~$6.15 total; ~$0.25 per cookie
Nutrition (per serving - 2 cookies):
Saturated Fat: 0.77g
1/3 cup rum, not dark
1/2 cup raisins
2 Tbsp butter, preferably soy or plant-oil based
1/3 cup light brown sugar
1/4 cup sugar
2 tsp vanilla, not imitation, divided
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1 1/3 cup old fashioned oats
1 cup powdered sugar
2 Tbsp fresh lemon juice, from 1 lemon
1. Combine rum and raisins in a bowl. Let raisins get drunk overnight or at least 8 hours. Drain.
Totally hammered raisins after an overnight of heavy drinking or rather soaking up.
2. Beat butter and sugars together with an electric mixer about 1-2 minutes. Add egg and vanilla and beat until smooth. Add flour, baking powder, baking soda, salt, cinnamon and cloves and beat until well mixed, scraping down the sides to ensure everything is incorporated.
Dry ingredients added.
3. By hand, fold in oats and raisins until combined. Chill dough one hour.
4. Preheat oven to 350 degrees. Coat two cookie sheets with cooking spray. Roll dough into 24 golf ball-sized cookies and evenly space 12 on each sheet. Give each cookie a quick shot of cooking spray and, with the bottom of a glass, flatten each cookie until about 1/4" thick. Bake 10-12 minutes.
5. Meanwhile whisk together lemon juice and powdered sugar to form thick, but drizzle-able icing.
6. Remove cookies to a wire cooling rack. Place a plate or paper towel underneath and drizzle or spread icing on hot cookies. Allow cookies to cool and icing to harden - if you can!