Iced Oatmeal-Cardamom Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Margarine

• Pasta & Grains

  • 3 cups Oats, quick-cooking

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 6 tbsp Butterscotch topping
  • 1/4 tsp Cardamom, ground
  • 1 tsp Cinnamon, ground
  • 1 3/4 cups Gold medal all-purpose flour
  • 1 cup Granulated sugar
  • 4 2/3 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 1/4 cup Milk

Found on bettycrocker.com

Description

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

Directions

• 1 Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat margarine with electric mixer until smooth. Add granulated sugar and brown sugar; beat 2 to 3 minutes or until well combined and fluffy. Beat in eggs, 1 at a time, until just combined.
• 2 In medium bowl, mix flour, baking soda, baking powder, salt, cardamom and oats. Add flour mixture to margarine mixture. Beat until just combined.
• 3 Scoop dough by rounded tablespoons 1 inch apart on cookie sheets. Bake 13 to 14 minutes or until golden brown around edges. Cool 5 minutes on cookie sheet. Remove to cooling rack.
• 4 Meanwhile, in large bowl, mix Icing ingredients; stir until smooth. Frost slightly warm cookies with icing.

Nutrition