Our friend, Craig Tabor (@craigtabor), used Banner Butter’s Cinnamon, Cardamom, and Ginger Butter to create this scrumptious take on a classic.
Ingredients
For the Cookies
1 cup Cinnamon, Cardamom & Ginger Banner Butter room temp
1 cup brown sugar
½ cup white sugar
1tsp ground cinnamon
2 large eggs room temp
1 Tbsp dark Karo Syrup
1 Tbsp vanilla extract
2 cups King Arthur all purpose flour
1 Tbsp cornstarch
1 tsp baking soda
1 dash cayenne pepper
¾ tsp kosher salt
3 cups old-fashioned rolled oats
2 cups raisins
For the Glaze
2 Tbsp Cinnamon, Cardamom & Ginger Banner Butter melted
2 Tbsp whole milk
1 cup powdered sugar
Instructions
Mix all wet ingredients
In a separate bowl, combine all dry ingredients.
Combine both the wet and dry. Mix in raisins and oats.
Refrigerate for 1 hour
Preheat oven to 350*f
Scoop 2oz of dough and roll into a ball. Place on lined cookie sheet at least 2” apart.
Bake for 14 minutes. The edges should be golden and the tops round. Let cool on sheet for 5 minutes before transferring to a cooling rack.
Allow cookies to cool completely before glazing.
Whisk all glaze ingredients together. Use a spoon to drizzle glaze over cookies. Allow glaze to set for 15 minutes.
Eat & enjoy!