Oatmeal Cookies with Cinnamon-Coffee Frosting
 
 
Recipe from the Wall Street Journal
Serves: approximately 50 cookies
Ingredients
  • cookies:
  • 2 sticks unsalted butter, softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups rolled oats
  • 1 cup unsweetened shredded coconut
  • 1 cup pitted, chopped dates
  • 1 cup chopped walnuts
  • frosting:
  • 6 tablespoons unsalted butter
  • 2 cups confectioners’ sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons brewed coffee
  • 2 teaspoons vanilla extract
Instructions
  1. Use an electric mixer to cream butter and sugars until smooth. Mix in eggs and vanilla until combined.
  2. In a medium bowl, stir together the flour, baking soda, and salt. Add flour mixture, in two parts, to butter-sugar mixture, mixing until just combined. Add remaining ingredients and mix at low speed until just combined.
  3. Cover and chill dough in refrigerator at least 2 hours or overnight. (If you leave it overnight, let it sit at room temperature for about 30 minutes before baking.)
  4. Preheat oven to 350 degrees. Use a tablespoon measure to scoop dough balls and place them on a baking sheet. Use your palm to flatten dough balls slightly. Bake until set, around 10 minutes (watch them closely). Remove from oven and let cool before frosting.
  5. Make frosting: Use an electric mixer to cream butter and sugar until smooth. Add remaining ingredients, mixing until incorporated.
  6. Frost the cooled cookies and let the frosting sit for at least an hour before storing or transporting.
Recipe by the ringers at https://www.theringers.co/2015/12/oatmeal-cookies-with-cinnamon-coffee-frosting/