- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 3 tablespoons milk, divided
- 1/2 teaspoon vanilla extract
- 2 cups old-fashioned oats
- 1/2 cup NESTLÉ RAISINETS Dark Chocolate or Milk Chocolate-Covered Raisins, coarsely chopped
- 1 cup powdered sugar
- Grated orange peel (optional)
PREHEAT oven to 350° F.
COMBINE flour, baking powder, baking soda and salt in medium bowl; stir.
BEAT butter, granulated sugar and brown sugar in medium mixer bowl at medium-low speed until just combined. Increase speed to medium; continue to beat about 1 minute longer or until light and creamy. Scrape down bowl with rubber spatula. Add egg, 1 tablespoon milk and vanilla extract; beat on medium-low speed until fully incorporated. With mixer running at low speed, add flour mixture; mix just until incorporated and smooth. With mixer still running on low, gradually add oats; mix until well incorporated. Stir in chopped Raisinets.
SCOOP dough by rounded tablespoon, then roll between palms into balls. Place on ungreased baking sheets, spacing them about 2 inches apart. Using fingertips, gently press each dough ball to 3/4-inch thickness.
BAKE for 13 to 15 minutes or until golden brown and edges are crisp. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely.
COMBINE powdered sugar, remaining 2 tablespoons milk and orange peel in medium bowl; stir well. If needed, add a little more milk until of icing consistency. With fork or spoon, drizzle over cookies. Allow icing to set for 15 minutes before serving.