Oatmeal cookies with icing

Ingredients:

• 1 cup (125 g) premium flour
• 1 teaspoon of baking soda
• 1 teaspoon ground cinnamon
• 170 g of butter at room temperature
• 2/3 cup (135 g) firmly packed dark brown sugar
• 2 tbsp. maple syrup
• 1 tbsp vanilla extract
• 1 large egg at room temperature
• 2.5 cups (250 g) oatmeal
• 1 cup (130 g) raisins
• 1 cup (120 g) powdered sugar
• 2–3 tablespoons whole milk

Preparation:

1. In a small bowl, combine the flour, baking soda, cinnamon, and 1.5 teaspoons of salt. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the maple syrup, vanilla, egg, and 1 tablespoon of warm water and beat on high speed until creamy, about 3 more minutes. Add the flour mixture and mix on low speed until smooth.
2. Add the oats and mix on low speed until smooth. Add the raisins and mix until evenly distributed. Let sit at room temperature, uncovered, for 1 hour to rehydrate the oats.
3. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
4. Using a 45 ml (about 3 tbsp) measuring spoon, drop 9 balls of dough onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart.
5. Bake until the cookies are lightly golden around the edges, 15–20 minutes. Let cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely. Let the baking sheet cool slightly, then bake the second batch of cookies.
6. In a small bowl, whisk together the powdered sugar, milk (2 tablespoons for a thicker glaze, 3 tablespoons for a thinner glaze), and a large pinch of salt until smooth and creamy.
7. Lightly dip the top third of each cooled cookie into the glaze. Transfer the cookies, glaze side up, to a wire rack set on a rimmed baking sheet to dry completely. Your cookies should look like snow-capped mountains. Cookies can be stored in a tightly sealed container at room temperature for up to 5 days..