Lemon & Lavender Glazed Oatmeal Raisin Cookies

Lemon and Lavender. So soft, sexy and spring like. I love the colors and the flavors and used this combination to accentuate one of my favorite old recipes, Quaker’s Vanishing Oatmeal Raisin cookies. This is a recipe my mom used to make when I was a kid and one of the first I learned to make myself.

Over the years I have made many variations of these, switching up the flavor with ingredients like dried cranberries, mangos, white chocolate and a variety of nuts.

For me this recipe is like a treasured old sweatshirt or a favorite place to visit, wrapping me in comfort and familiarity. Because of this, I use to haul a large stash of Quaker’s oats back to Germany in my early years of living here solely for the purpose of making these cookies. Then I discovered haferflocken in the stores here which substitutes nicely.

The oatmeal cookie recipe can usually be found on the lid of the oatmeal container or at quakeroats.com.

For the Cookies:

Ingredients:

• 1 cup butter
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1+1/2 cups AP flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon of salt
• 3 cups Quaker oats
• 1 cup raisins

Directions:

• Preheat oven to 350 degrees F.
• Line two cookie sheet with parchment paper.
• Combine flour, baking soda, cinnamon and salt in a bowl, whisk or sift together and set side.
• Beat butter and sugars until creamy.
• Add eggs and vanilla and beat until combined.
• Add flour mixture in thirds.
• Stir in oats and raisins.
• Use a table spoon to form cookies and drop onto baking sheets.
• Bake 10-12 minutes or less depending on how gooey and soft you like them.
• Remove from oven and transfer to wire rack to cool.

Makes about 4 dozen.

For the Glaze:

• Take one cup of the confectionary sugar and add a table spoon of milk.
• Mix well.
• Add the 1 teaspoon of extract
• Keep adding drops of milk until you get a smooth runny consistency, but not too runny. It needs to be solid enough for piping.
• Add coloring (I used Wilton’s gel food colorings in Yellow and Violet)
• Spoon into a disposable pastry bag and snip a small hole in the tip.
• Pipe any design you like on your cookies.
• Repeat with remaining cup of confectionary sugar, extract and color.

Here are some more wonderful Lavender and Lemon Recipes I’ve bookmarked:

Lavender Chiffon Cake With whipped Lemon Curd Frosting
Meyer Lemon Cake with Lavender Cream
Lavender Lemon Yogurt Cake
Lavender Lemon Bars
Lemon Lavender Cookies
Lavender Lemon Curd
Meyer Lemon Lavender Liqueur
Lemon Lavender Bread