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
CHECK OUT SOME OF OUR RECIPES
Superfruit Puree Wild Blueberry Granola Parfaits
Looking for a breakfast packed full of protein, fibre, antioxidants and flavour? Chef Dany Duguay says “Look no further”. These…Read More