ICED OATMEAL-CARDAMOM COOKIES
Dress up the classic oatmeal cookie with a touch of cardamom in the cookie and a sweet butterscotch icing on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat margarine with electric mixer until smooth. Add granulated sugar and brown sugar; beat 2 to 3 minutes or until well combined and fluffy. Beat in eggs, 1 at a time, until just combined.
- In medium bowl, mix flour, baking soda, baking powder, salt, cardamom and oats. Add flour mixture to margarine mixture. Beat until just combined.
- Scoop dough by rounded tablespoons 1 inch apart on cookie sheets. Bake 13 to 14 minutes or until golden brown around edges. Cool 5 minutes on cookie sheet. Remove to cooling rack.
- Meanwhile, in large bowl, mix Icing ingredients; stir until smooth. Frost slightly warm cookies with icing.
Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 34 g, TransFat 1 g
ICED OATMEAL COOKIES
Iced oatmeal cookies remind me of home, family and baking on a cold winter's day. I love them because they are classic cookies--oatmeal, cinnamon and raisins--that have been dressed up for the holidays like mountains with freshly fallen snow.
Provided by Rick Martinez
Categories dessert
Time 2h45m
Yield 18 cookies
Number Of Ingredients 13
Steps:
- Whisk together the flour, baking soda, cinnamon and 1 1/2 teaspoons salt in a small bowl until combined.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the maple syrup, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, about 3 minutes more. Add the flour mixture and mix on low speed, scraping the sides and bottom of the bowl to combine completely. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Let sit, uncovered, at room temperature for 1 hour to let the oats hydrate.
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Using a 1 1/2-ounce scoop (about 3 tablespoons), arrange 9 scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each.
- Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, then continue baking the remaining cookie dough.
- Whisk together the confectioners' sugar, milk (2 tablespoons for a thicker glaze, 3 tablespoons for a thinner glaze) and a large pinch of salt in a small bowl until smooth and creamy.
- Lightly dip the top third of each cooled cookie in the glaze. Transfer the cookies glaze-side up to a wire rack set inside a rimmed baking sheet to dry completely. Your cookies should look like snow-capped mountains with bits of unglazed cookie showing through.
- The cookies will keep in an airtight container at room temperature for up to 5 days.
EASY ICED OATMEAL-CARDAMOM COOKIES
Make easy and impressive iced oatmeal cookies with the help of Betty Crocker™ oatmeal cookie mix!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease cookie sheet. In large bowl, mix cookie mix, butter, egg, water and cardamom. Beat with spoon or electric mixer until well combined.
- Scoop dough by rounded tablespoons 1 inch apart on cookie sheet. Bake 11 to 13 minutes or until golden brown around edges. Cool 5 minutes on cookie sheet. Remove to cooling rack.
- Meanwhile, in medium bowl, mix Icing ingredients until smooth. Frost cookies while slightly warm.
Nutrition Facts : Calories 280, Carbohydrate 45 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 210 mg, Sugar 32 g, TransFat 0 g
ICED OATMEAL COOKIES RECIPE BY TASTY
Here's what you need: old fashioned rolled oat, flour, baking powder, cinnamon, nutmeg, unsalted butter, sugar, brown sugar, vanilla extract, eggs, raisin, powdered sugar, milk, warm water
Provided by Chris Salicrup
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚F (180˚C)
- Pulse oats in a food processor or blender 10 times.
- Add pulsed oats, flour, baking powder, cinnamon, and nutmeg into a bowl.
- In a large bowl, beat softened butter with a hand mixer until creamy, add brown and white sugars, then beat until fluffy. Next beat in vanilla and eggs 1 at a time.
- Pour the dry ingredients into the wet ingredients ⅓ at a time until it's gone and dough forms.
- Fold in raisins or chocolate chunks.
- Take 1 tablespoon of dough and roll it into a ball. Then flatten into a cookie shape and put on a well-greased parchment-lined baking sheet.
- Bake 12-15 minutes. (Top rack = no brown bottoms, bottom rack = browned bottoms and a little more crispy).
- Cool completely and make the icing in the meantime. Combine powdered sugar, milk, and warm water in a shallow bowl. Once the cookies have cooled, dip into the icing or dab icing on with a pastry brush. Dry for 10 minutes or until icing has hardened.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 120 grams, Fat 27 grams, Fiber 5 grams, Protein 10 grams, Sugar 66 grams
ICED OATMEAL COOKIES
As soon as it's cool enough to turn on the oven, this is the recipe we bake. With warming spices of cinnamon, ginger and cloves, these are the perfect cookies to welcome fall! Inspired by the packaged oatmeal cookies you might remember from childhood, these have all that flavor and then some-thanks to the tireless testing efforts of the Betty Crocker Test Kitchens. The secret to recreating this grocery-store classic is using old-fashioned oats in two different ways. First, oats are processed into a coarse grind to make oat flour. Then, unprocessed oats are stirred into the dough for a chewy textural contrast. A dash of molasses further aids the chewiness factor and adds a deep, earthy sweetness to the cookies. The final result is a perfectly delicious scratch cookie that'll charm anyone-no matter if these treats make them wax nostalgic, or they're trying them for the first time!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 40
Number Of Ingredients 18
Steps:
- Heat oven to 375°F. In food processor, place 2 cups of the oats; cover and process until coarsely ground (texture will be like coarse ground flour). Pour into medium bowl; stir in remaining 1 cup oats, the flour, cinnamon, baking soda, ginger, baking powder, salt and cloves. Set aside.
- In large bowl, beat 1/2 cup softened butter, the shortening and brown sugar with electric mixer on medium speed about 1 minute or until fluffy, scraping bowl occasionally. Beat in eggs, one at a time, just until smooth. Beat in molasses and 1 teaspoon vanilla. Stir oat mixture into butter mixture (dough will be stiff).
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly.
- Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread 1 teaspoon frosting on each cookie. Let stand about 30 minutes or until frosting is set. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 13 g, TransFat 0 g
EXTRA EASY OATMEAL COOKIES
With this easy oatmeal cookies recipe, you will have less dishes to clean, there's no time required for softening butter, chilling the cookie dough is optional, and the batter can be frozen for cookies another day. These just might be the best oatmeal cookies ever! If you have an extra five minutes to spare when making these cookies, try browning your butter before adding it to the cookie batter. Browned butter adds a nutty richness to the cookies. (Here's our tutorial for browning butter and we provide instructions below.)
Provided by Adam and Joanne Gallagher
Categories Cookie, Dessert
Time 30m
Yield Makes 18 cookies
Number Of Ingredients 14
Steps:
- You can use regular melted butter or browned butter for this cookie recipe.
- For regular melted butter, melt the butter in the microwave or on the stove, and then cool. When cool to the touch, use the melted butter in the recipe below.
- For browned butter (our favorite), melt the butter in a light-colored skillet over medium heat. Swirl the pan occasionally to be sure the butter is melting evenly. As it melts, the butter will begin to foam and the color will change from light yellow to golden, and finally to brown. This only takes a minute or two.
- When the browned butter smells nutty and the butter is a light golden brown, transfer the browned butter to a heatproof bowl to cool. When cool to the touch, use the browned butter in the recipe below.
- In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and cardamom together. Set aside.
- In a large bowl, whisk the sugars, whole egg, egg yolk, vanilla, and the melted butter or browned butter together.
- Switch to a large rubber spatula, and then add the flour mixture in 3 parts, stirring gently until they disappear. Fold in the oats, dried fruit, and nuts.
- Heat oven to 325 degrees Fahrenheit (160C) and line a cookie sheet with parchment paper or a silicone baking mat.
- Roll cookie dough into balls (about 1 1/2 tablespoons of dough) and place onto baking sheets. Leave 2 inches between the cookies to allow for spreading. (For larger cookies, use 3 to 4 tablespoons of dough and space them apart by 3 inches.) Gently press the tops of the cookies down a little to help them spread more evenly in the oven.
- Bake the cookies, one sheet at a time and rotate once during cooking, for 9 to 15 minutes. The cookies should be light golden brown around the edges but look almost wet in the middles. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Store the baked cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts : ServingSize 1 cookie, Calories 184, Fat 9.1g, SaturatedFat 4.5g, Cholesterol 37.9mg, Sodium 107.3mg, Carbohydrate 22.9g, Fiber 1.3g, Sugar 11.6g, Protein 2.8g
ICED OATMEAL COOKIES
These are iced oatmeal cookies are really tasty, just like my mother's!
Provided by Kim Scharf
Categories Oatmeal Cookies
Time 1h35m
Yield 24
Number Of Ingredients 15
Steps:
- Position racks in the top and bottom thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 cookie sheets with silicone liners (such as Silpat®).
- Whisk flour, baking soda, cinnamon, and salt together in a medium bowl.
- Combine butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium-high speed, stopping occasionally to scrape down the sides of the bowl, until creamy, about 2 minutes. Add eggs and vanilla and beat until blended, about 1 minutes, scraping the sides as needed. Add dry ingredients and mix on low speed just until blended. Mix in oats, raisins, and pecans on low speed just to blend.
- With a 2-inch cookie scoop, scoop dough onto the prepared cookie sheets, spacing about 2 inches apart.
- Bake in the preheated oven, rotating sheets halfway through, until cookies are light golden brown, 10 to 12 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- While the cookies are cooking, whisk powdered sugar, butter, and 1 tablespoon apple juice together in a bowl until smooth. Add more juice if needed for a good drizzling consistency.
- Drizzle icing over cooled cookies. Let icing set before serving, about 30 minutes.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 39 g, Cholesterol 38.4 mg, Fat 11.4 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 138.2 mg, Sugar 25.1 g
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