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Parve
Easy
50 m
Diets 
These have become a new favorite around our house, and almost as frequently baked as chocolate chip cookies (gasp!). The combination of dark brown sugar, cozy cinnamon spice and oats makes these irresistibly delicious, and that’s before we even get to the icing! I pulse the oats to give more texture to the cookie and use only the egg yolks to add richness and chewiness.
2 cups oats
2 cups all purpose flour, such as Glicks
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon Gefen Cinnamon
1 cup (2 sticks) margarine or butter (melted and cooled to room temperature)
1 cup Haddar Dark Brown Sugar
1/2 cup sugar
2 egg yolks
1 and 1/2 teaspoons Gefen Vanilla Extract
2 and 1/2 tablespoons milk (if you use soy milk, the icing will be slightly darker)
2 cups Gefen Confectioners’ Sugar or other powdered sugar
Preheat oven to 350 degrees Fahrenheit.
Pulse oats in a food processor about seven to eight times, or until the oats have a variety of textures. (If using quick-cooking oats, do not skip this step; just pulse for less time.)
In a large bowl, mix flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In the bowl of a mixer, cream margarine and sugars. Add egg yolks and vanilla. Add flour mixture and oats. Mix until all ingredients are incorporated.
Line a couple of baking sheets with Gefen Parchment Paper. Scoop out a heaping tablespoon of cookie dough and place on the baking sheets about three inches apart. Gently flatten the cookies and bake for 12 minutes. Remove from baking sheets and transfer to a cooling rack.
Once the cookies are completely cool, mix icing ingredients together in a large shallow bowl or plate. Dip the tops of the cookies into the icing. Let set for a few hours before stacking up the cookies.
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The batter is extremely crumbly, it does not have enough liquids. Is it possible there is something in the ingredient list was missing?
can i used light brown sugar?
Yes
I swapped margarine for oil but batter was very crumbly. I ended up doing 1 cup oil 3 large egg yolks and 2 whole large eggs. not sure what it’s supposed to taste like but it’s ok
can you swap margarine for oil?
I spoke to Sara and she said she hasn’t tried it with this recipe so she’s not sure how it would come out but the general rule is that you replace about 3/4 of the margarine or butter in a recipe with oil.