These oatmeal, raisin, and walnut cookies are perfect for the holidays. The orange peel enhances the cookie with a wonderful citrus flavor that is not overpowering. It’s a great cookie to pack in a stacker container and take along on a hike, bike ride, or trip to the ski resort.
Servings: Makes about 42 cookies
Ingredients:
- 2 cups rolled oats
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1/4 tsp ground nutmeg
- 2 tsps. finely shredded orange peel
- 1 cup King Arthur’s all-purpose flour
- 1 cup chopped nuts
- 3/4 cup unsalted butter
- 3/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups raisins
Powdered Sugar Icing:
- 1 cup powdered sugar
- 1/4 tsp vanilla
- 1 tsp orange juice
- 2 – 4 tsp milk
Instructions:
- To make the oat flour, place 1/2 cup of rolled oats in a blender. Blend till oats are reduced to a powder. Place in a bowl and repeat with the remaining oats, 1/2 cup at a time. Once complete, you should have 1-1/2 cups of oat flour.
- Beat butter with an electric mixer. Add granulated sugar, brown sugar, baking soda, cinnamon, and nutmeg. Beat for about 3 minutes.
- Add eggs, orange peel, and vanilla to the butter mixture and beat until combined.
- Beat in oat flour and as much of the all-purpose flour as possible, occasionally scraping the sides and bottom of the bowl. With a wooden spoon, mix in the remaining all-purpose flour, raisins, and walnuts.
- Using a tablespoon for measuring, drop dough onto a parchment-lined cookie sheet two inches apart.
- Bake in a 375-degree F oven for 9 – 11 minutes or until edges are brown.
- Cool on a cookie sheet for 5 minutes before removing to a wire rack.
- Drizzle with Powdered Sugar Icing.
Powdered Sugar Icing:
- Mix all of the ingredients together to make a drizzling consistency. Use a small whisk to drizzle onto the oatmeal raisin and walnut cookies.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer
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