Found in SL Dec 2024 issue here
1/2 cup (4 oz.) unsalted butter, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
1 Tbsp. unsulfured light molasses (such as Grandma’s Original)
1/2 tsp. vanilla extract
1 cup plus 2 Tbsp. (about 4 3/4 oz.) all-purpose flour
1 1/2 cups uncooked old-fashioned regular rolled oats
1/4 cup English toffee bits (such as Heath)
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. baking powder
1/8 tsp. ground allspice
2 cups (about 8 oz.) powdered sugar
1/3 cup heavy whipping cream
Cream butter and sugars, then add egg, molasses, and vanilla:
Beat butter, brown sugar, and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add egg, molasses, and vanilla; beat on medium until combined, 15 to 30 seconds.
Stir together flour, oats, toffee bits, salt, cinnamon, baking soda, baking powder, and allspice in a medium bowl.
Reduce mixer to low speed, and add flour mixture, about 1/2 cup at a time, beating until just combined, about 1 minute. Cover bowl with plastic wrap, and chill until firm, about 30 minutes.
Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Scoop dough into 24 portions (about 2 tablespoons each), and roll into balls (about 1 1/4 inches in diameter). Arrange on prepared baking sheets at least 2 inches apart.
Bake in preheated oven, 1 baking sheet at a time, until edges are set, tops appear dry but centers are still soft, 10 to 12 minutes. Remove from oven, and place on wire rack; let cool completely, about 20 minutes.
While cookies are cooling, stir together powdered sugar and cream in a medium-size microwavable bowl until combined (mixture will be very thick). Microwave on HIGH for 30 seconds; stir until smooth. (This will help icing thin and harden as it cools.)
Lightly dip tops of cookies into icing until partially coated; lift straight up and shake very gently to remove excess. (Stir icing, as needed, if a film begins to form.)
Transfer cookies, icing side up, to a wire rack. Let stand until icing is set, about 10 minutes.
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
1 Tbsp. unsulfured light molasses (such as Grandma’s Original)
1/2 tsp. vanilla extract
1 cup plus 2 Tbsp. (about 4 3/4 oz.) all-purpose flour
1 1/2 cups uncooked old-fashioned regular rolled oats
1/4 cup English toffee bits (such as Heath)
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. baking powder
1/8 tsp. ground allspice
2 cups (about 8 oz.) powdered sugar
1/3 cup heavy whipping cream
Cream butter and sugars, then add egg, molasses, and vanilla:
Beat butter, brown sugar, and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add egg, molasses, and vanilla; beat on medium until combined, 15 to 30 seconds.
Stir together flour, oats, toffee bits, salt, cinnamon, baking soda, baking powder, and allspice in a medium bowl.
Reduce mixer to low speed, and add flour mixture, about 1/2 cup at a time, beating until just combined, about 1 minute. Cover bowl with plastic wrap, and chill until firm, about 30 minutes.
Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Scoop dough into 24 portions (about 2 tablespoons each), and roll into balls (about 1 1/4 inches in diameter). Arrange on prepared baking sheets at least 2 inches apart.
Bake in preheated oven, 1 baking sheet at a time, until edges are set, tops appear dry but centers are still soft, 10 to 12 minutes. Remove from oven, and place on wire rack; let cool completely, about 20 minutes.
While cookies are cooling, stir together powdered sugar and cream in a medium-size microwavable bowl until combined (mixture will be very thick). Microwave on HIGH for 30 seconds; stir until smooth. (This will help icing thin and harden as it cools.)
Lightly dip tops of cookies into icing until partially coated; lift straight up and shake very gently to remove excess. (Stir icing, as needed, if a film begins to form.)
Transfer cookies, icing side up, to a wire rack. Let stand until icing is set, about 10 minutes.
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