A small amount of cinnamon and a bit of extra salt brings out the wholesome flavor of the oats. These cookies taste great plain or with cinnamon icing.
YIELD:Makes about 20 cookies
- 1 cup Unsalted Butter, Softened
- 3/4 cups Packed Brown Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 1/2 cup Finely Ground Oats
- 1 1/2 cup All-Purpose Flour
- 3/4 teaspoons Salt
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Baking Powder
DIRECTIONS:Beat together until light and fluffy:
Add and beat to incorporate:
Add and mix thoroughly:
Oats, ground fine in a food processor
All purpose flour
Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until just barely browned around the edges. Let cookies cool slightly on cookie sheets then transfer to a wire rack to cool completely.
To decorate, melt 4 tablespoons unsalted butter in a microwave safe bowl, then stir in 2 cups sifted confectioners' sugar, 3 tablespoons milk, 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon.
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