This wonderful chewy oat cookie is enhanced by a tracing of chocolate.
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1 cup firmly packed brown sugar
1 cup Land O Lakes® Butter, softened
1/4 cup water
2 1/2 cups uncooked old-fashioned rolled or quick-cooking oats
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup powdered sugar
3 tablespoons unsweetened cocoa
1 teaspoon Land O Lakes® Butter, softened
2 to 3 tablespoons milk
Heat oven to 350°F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
Combine brown sugar and 1 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add water; continue beating until well mixed. Add oats, flour, cinnamon, baking soda and salt. Beat at low speed until well mixed.
Shape dough into 1 1/2-inch balls. (Dough will be sticky.) Place 2 inches apart onto prepared cookie sheets. Flatten to 2-inch diameter with bottom of glass dipped in sugar. Bake 12-15 minutes or until lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine all drizzle ingredients except milk in small mixer bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired drizzling consistency. Drizzle over cooled cookies.