Iced Oatmeal Raisin Chocolate Chunk Cookies

Oatmeal Raisin Chocolate Chunk Cookies with Brown Butter Icing

A classic oatmeal cookie with chocolate chips, raisins and brown butter icing by Lacey Johnston (icing by Paula Deen).
Makes 30 - 40 cookies.

• 3/4 cup Salted Butter, softened
• 1 cup Brown Sugar, packed
• 1/2 cup Sugar
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1 tsp Cinnamon
• 1/4 tsp Ground Cloves
• 2 Eggs
• 1 tsp Vanilla
• 1 3/4 cup All-Purpose Flour
• 2 cups Quick Cooking Oats
• 1/2 cup Golden Raisins
• 1/2 cup Dark Chocolate Chunks
• 2 tbsp Whole Milk

1. Preheat oven to 375* degrees F.
2. In a large mixing bowl, beat butter with an electric mixer till fluffy (about 1 minute).
3. Add brown sugar, sugar, baking powder, baking soda, cinnamon and cloves, mix till combined.
4. Add eggs and vanilla, mix till combined.
5. Beat in half the flour, mix till combined.
6. Add the other half of the flour, mix till combined (batter will be thick).
7. Add milk and fold in oats with wooden spoon.
8. Fold in raisins and chocolate chunks.
9. Using two spoons, place spoonful's on ungreased cookie sheet 2" apart.
10. Baking for 8 - 10 minutes or until edges just begin to brown (overcooking will result in dry, hard cookies).
11. Let cool on wire rack.
12. Meanwhile, for icing, melt 1/4 cup butter in a saucepan over medium-high heat. 
13. Cook till golden, stirring frequently, about 3 - 5 minutes.
14. Remove from heat, add 1 1/2 cups powdered sugar (best if sifted), 1 tbsp vanilla and 2 tbsp water.
15. Whisk till smooth and drizzling consistency, add more water if necessary.
16. Drizzle over the top of cooled cookies.