Iced Oatmeal Cookies
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp salt
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 bag Made with Local Cranberry Chocolate-Chunk Bar Mix
• 2/3 cup minute oats
• 1/4 cup Superfruit Puree Wild Blueberry and Cranberry
• 1/2-1 cup icing sugar
For the cookies:
Preheat oven to 350’F. In the bowl of a mixer, cream together butter and sugars at medium speed. Turn to low and add eggs, one a time, followed by vanilla.
In a medium bowl, whisk together remaining cookie ingredients. Add to mixer and mix on low just until combined.
Scoop cookies in to 1” balls, placing approx 2” apart, on a parchment lined sheet. Bake for 7-10 minutes or until lightly golden brown. Allow to cool 1 minute before transferring to a wire rack to cool completely.
For the icing:
Whisk together puree and icing sugar, drizzle over cool cookies and enjoy!
Recipe created by Chef Dany Duguay
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