Mix together all ingredients in a large bowl using a wooden spoon. Place into the fridge to chill while the oven preheats.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Portion out 2-tablespoon sized balls of dough, place onto the prepared baking sheet, and press down until 1/4-1/2 inch thick. Space them about an inch apart—they won’t spread, so close is okay.
Bake for 20-22 minutes or until lightly golden around the edges.
Let cool on the baking sheet and top with Yogurt Icing if desired. Let set for a few minutes and serve.
These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days. They will soften slightly when stored.
To make these slightly smaller, use 1 tablespoon batter and bake as directed for 18-20 minutes.
Yogurt Icing: Stir together 2 tablespoons plain whole milk Greek yogurt and 1/4 cup powdered sugar in a small bowl until very smooth. Place the icing into a zip top bag and seal. Cut off one corner and drizzle over cookies. (Or just use a spoon!) Let set for a few minutes or up to 2 hours and serve.
Gluten-free: Use 1:1 style gluten-free flour and gluten-free oats.
You could use dried cranberries or use additional seeds or nuts in place of the raisins if you prefer.