A Happy Birthday Oatmeal Cookie

Total Time: 39 mins Preparation Time: 20 mins Cook Time: 19 mins

Ingredients

• 1/2 cup tbsps unbleached all-purpose flour
• 2 tablespoons unbleached all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, softened
• 1/2 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oatmeal
• 3/4 cup raisins
• 1/2 cup walnuts, coarsely chopped
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 3 -4 teaspoons water

Recipe

• 1 position a rack in the middle of the oven.
• 2 preheat the oven to 350*.
• 3 trace a 9" circle on a piece of parchment paper and line a baking sheet with the paper, marked side down.
• 4 make the cookie --
• 5 sift the flour, baking powder, baking soda, salt and cinnamon into a small bowl and set aside.
• 6 in a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute.
• 7 stop the mixer and scrape down sides of the bowl as needed during the mixing.
• 8 add the egg and vanilla and mix till blended -- about 30 seconds.
• 9 on low speed, mix in the flour mixture to incorporate it.
• 10 mix in the oatmeal, then mix in the raisins and walnuts.
• 11 drop by spoonfuls of dough into the marked circle, then use a thin spatula to spread the dough evenly over the circle.
• 12 smooth the edges of the circle with the spatula.
• 13 bake the cookies until the edges are light brown and the center is light golden.about 19 minutes.
• 14 it will spread out about 1" --
• 15 let the cookie cool completely on the baking sheet on a wire rack.
• 16 make the frosting --
• 17 in a small bowl, stir the powdered sugar and vanilla together with enough water to form a thick frosting.
• 18 the frosting should hold its shape if you drizzle a little on a piece of paper.
• 19 spoon the frosting into a small self sealing plastic freezer bag.press out the excess air -- cut a very small hole in one corner of the bag.about 1/16th" long.
• 20 hold the bag about 1" above the cookie at a slight angle and write your message by twisting the bag and gently squeezing to release a thin stream of frosting, moving the bag slowly to form thin letters or a design.
• 21 let the frosting is set.
• 22 the cookie can be covered and stored at room temperature for up to 2 days.
• 23 using a large sharp knife to cut the cookie into wedges to serve, if desired.