It's been a crazy weekend around here. It started with us finding water in our basement just by accident we went in the back room for something and standing water was on top of the carpet. I'm glad we didn't lose anything more than we did and hoping the pictures and valueables can be just dried out and saved. With the terenchal downpours we had this past week, it caused a lot of Flash Flooding. This is the most water I have seen in Muscatine, in the middle of town there are back yards with inches on inches of water!!
on to the goods...
on to the goods...
- 1 cup butter, melted and cooled
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 2 cups quick cooking oats
- 2 cups all purpose flour
for the glaze
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon maple extract
Instructions
- In your mixing bowl, combine sugars then mix in melted butter. Add eggs, one at a time, make sure to scrape down sides of bowl. Add in flour, oats, baking powder, baking soda, salt, nutmeg and cinnamon. Mix till well combined.
- Drop by spoonfuls onto parchment lined cookie sheet and bake in a preheated 350 degree oven for 13-15 minutes. My cookies were done at 14 minutes. Let cool for a few minutes before removing to racks to cool completely.
- Combine powdered sugar, cream and maple extract to make a glaze. Brush or drizzle over cookies. Let glaze dry at room temperature before storing. It took my glaze about 6 hours to completely set so I could stack my cookies.
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