Oatmeal Ginger Chewies by cwalde

[BakerAunt]

Oatmeal Ginger Chewies
Submitted by cwalde on October 29, 2004 at 9:50 pm

This recipe I got from Family Circle as I was waiting at the clinic after my allergy shot. I find more good recipes that way! It's wonderfully, spicy--just right for the holidays! It has molasses and cranberries in it and a light confectioners' glaze. These cookies are big, too--each cookie has 1/4 c of dough. Oh, boy. These are good. Cheryl

2 cups old fashioned oats
2 cups all-purpose flour
1 Tbs. ground ginger
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground allspice
1/2 cup (l stick) unsalted butter, at room temp
1/4 cup solid vegetable shortening
1 cup packed light brown sugar
1/2 cup light molasses
1 egg
1 tsp. vanilla
3/4 cup sweetened dried cranberries (3 1/2 oz.) --I like 1 c.

Glaze:
1 1/4 cup confectioners' sugar
2 Tbs. plus 1 t water

Heat oven to 350 degrees. Mix oats, flour, ginger, cinnamon, baking soda, salt and allspice in bowl.

On medium high speed, beat butter and shortening in large bowl until creamy. Beat in the brown sugar until fluffy. Beat in molasses and egg. Beat in vanilla.

On low speed, beat in oat mixture. Fold in cranberries.

Drop by 1/4 cupfuls, about 2 inches apart, onto ungreased baking sheet. Press lightly into 2 1/2 inch circles.

Bake in 350 degree oven 14-16 minutes till cracked and spread. Let stand 2 minutes on sheet; then transfer to wire rack to cool.

Prepare Glaze: Stir together the confectioners' sugar and water until smooth. Brush glaze over cookie tops, about 1 tsp. per cookie. Set on wire rack to dry. Store between sheets of waxed paper in airtight containers at room temperature up to 2 weeks.

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