This wonderful chewy oat cookie is enhanced by a tracing of chocolate.
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Cookie
1 cup firmly packed brown sugar
1 cup Land O Lakes® Butter, softened
14 cup water
2 12 cups uncooked old-fashioned rolled or quick-cooking oats
1 14 cups all-purpose flour
1 teaspoon ground cinnamon
12 teaspoon baking soda
14 teaspoon salt
Drizzle
1 cup powdered sugar
3 tablespoons unsweetened cocoa
1 teaspoon Land O Lakes® Butter, softened
2 to 3 tablespoons milk
STEP 1
Heat oven to 350°F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
STEP 2
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.
STEP 3
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.
STEP 4
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.
