Ginger and molasses give a fall flavor to these oatmeal cookies.
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Cookie
34 cup firmly packed brown sugar
12 cup Land O Lakes® Butter, softened
14 cup mild molasses
1 14 cups all-purpose flour
2 teaspoons ground ginger
12 teaspoon baking soda
14 teaspoon salt
1 14 cups uncooked quick-cooking oats
Frosting
1 12 cups powdered sugar
1 tablespoon Land O Lakes® Butter, softened
12 teaspoon mild molasses
1 to 2 tablespoons milk
STEP 1
Heat oven to 350°F.
STEP 2
Combine brown sugar, 1/2 cup butter, 1/4 cup molasses and egg in bowl. Beat on medium speed until fluffy. Add flour, ginger, baking soda and salt; beat at low speed until smooth. Stir in oats.
STEP 3
Drop dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until edges begin to brown. (Do not overbake.) Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
STEP 4
Combine powdered sugar, 1 tablespoon butter, 1/2 teaspoon molasses and enough milk for desired spreading consistency. Spread 1 teaspoon frosting over each cookie.
Molasses comes in different strengths. For more intense flavor, choose strong or Blackstrap variety.
