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Iced Oatmeal-Cardamom Cookies
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Prep Time:
25 minutes
Total Time:
1 hour
Elevate oatmeal cookies with fragrant cardamom and luscious butterscotch icing for a delicious twist on a classic treat.
Ingredients:
  • 1 cup margarine, softened (butter not recommended)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 3 cups quick-cooking oats
  • 4 2/3 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup butter, melted
  • 6 tablespoons butterscotch topping
  • 1/4 cup milk
Instructions:
  • Preheat oven to 350°F and lightly grease cookie sheets. In a large bowl, use an electric mixer to beat margarine until smooth. Add granulated sugar and brown sugar, then beat for 2 to 3 minutes until fluffy. Mix in eggs, one at a time, until just combined.
  • Combine flour, baking soda, baking powder, salt, cardamom, and oats in a medium bowl. Mix the flour mixture into the margarine mixture and beat until just combined.
  • Place rounded tablespoons of dough on cookie sheets, making sure they are 1 inch apart. Bake in the oven for 13 to 14 minutes until the edges are golden brown. Allow the cookies to cool for 5 minutes on the sheet before transferring them to a cooling rack.
  • In a large bowl, combine the icing ingredients and stir until smooth. Use the icing to frost the slightly warm cookies.

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