The Cookie .....Oatmeal Cookie with Coffee-Cinnamon Frosting

In December as I was reading the Wall Street Journal I noticed they had an article on cookies. I immediately added dates to my shopping list since it was the only ingredient I was lacking to make the oatmeal cookies. I never had a chance to make them and the poor dates sat in my fridge until last weekend when the phone rang. It was a friend who was planning "A Midwinter Picnic" for our dinner group and she asked if I would bring a few "picnic" items. She assigned me oatmeal cookies (yay!) and chocolate chip cookies (another yay) since they are Joe's favorite. The midwinter menu will also include pulled pork sandwiches, chicken, beef sliders, baked beans, macaroni salad and potato salad.  Summer on a plate! 

I hope you'll give "The Cookie" with coffee-cinnamon frosting a try. They are wonderful, especially with the frosting. 

A dear blogging buddy hooked me up with a Molly Hatch french press from Anthropologie. The New York City stores were out of the french press (at that time) so Sarah offered to pick one up for me (and herself). She got lucky as a woman had just bought four of them, and there were only two left.  

'The Cookie' .....Oatmeal Cookie with Coffee-Cinnamon Frosting

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So renowned is this cookie in its family of origin that it is referred to simply as “The Cookie.” The cookie itself is delicious but the coffee-cinnamon frosting is what makes takes it to the level of heavenly.

Active Time: 30 Minutes Total Time: 3 3/4 Hours Makes: about 5 dozen cookies

For the cookies:

2 sticks butter
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 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

For the frosting:

6 tablespoons unsalted butter
2 cups confectioners’ sugar
2 teaspoons ground cinnamon
2 tablespoons brewed coffee
2 teaspoons vanilla extract

1. Make cookies: Use an electric mixer to cream butter and sugars until 
smooth. Mix in eggs and vanilla until combined.

2. Use a fine-mesh sieve to sift flour, baking soda and salt into a 
medium mixing bowl. 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, about 12 minutes. Take care not to over 
bake. 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 cookies: Use a broad butter knife to frost cookies. Let 
frosting set for 1 hour.

I am joining Rattlebridge Farm for Foodie Friday.