3/4 cup all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 egg
1 tablespoon water
3 teaspoons vanilla, divided
3 cups uncooked quick-cooking or old-fashioned oats
1 cup raisins
1/2 cup powdered sugar
1 tablespoon milk

Preparation Instructions:

Preheat oven to 375 degrees. Grease cookie sheets; set aside. combine flour, salt, baking soda and cinnamon in small bowl.

Beat butter, granulated sugar and brown sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg, water and 2 teaspoons vanilla; beat well. Add flour mixture; beat at low speed just until blended. Stir in oats with spoon. Stir in raisins.

Drop tablespoonfuls of dough 2 inches apart onto prepared cookie sheets.

Bake 10 to 11 minutes or until edges are golden brown. Let cookies stand 2 minutes on cookie sheets; transfer to wire racks to cool completely.

For glaze, stir powdered sugar and milk and remaining 1 teaspoon vanilla in small bowl until smooth. Drizzle over cookies with fork or spoon. Store cookies tightly covered at room temperature or freeze up to 3 months. Makes about 48 cookies.