Oatmeal Cookies with Ginger Cream Cheese Icing
My family loves these crunchy oatmeal cookies and especially love the tangy ginger cream cheese icing! The cookies themselves are almost like a granola bar with all the oats and spices. I make small cookies with this recipe and package a few in baggies for snacks on the run. The rest I ice and like to serve with a nice pot of Earl Grey tea.
1 stick butter, softened
1 large egg
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 cups rolled oats
In a large bowl, beat the butter, eggs and both sugars until creamy. Next add in all of the dry ingredients except for the oats and mix until fully combined and smooth.
Once the dough is mixed, fold in the oats.
Preheat oven to 350° F. Roll 1-2 (depending on what size cookies you want – I usually make them on the small side) tablespoons of the dough into a ball and drop the dough 2 inches apart on baking sheets. Bake for 12-15 minutes or until lightly browned around the edges and set.
While the cookies are cooling you can make the icing. This icing is so delicious it sometimes disappears with just a spoon!
1 package (8 ounces) 1/3 less fat cream cheese
1 cup confectioners sugar
1/4 cup finely chopped crystallized (sugared) ginger
In a small bowl, beat the cream cheese and sugar, adding just a 1/4 cup at a time, until they are well blended and there are no lumps. Add in the ginger pieces and stir well.
Dollop icing on top of the cookies and serve. Icing will keep in the fridge for up to a week. These cookies, while warm and soft, also make AMAZING oatmeal cookie sandwiches!
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