Ingredients
1
cup margarine, softened (butter not recommended)
1
cup granulated sugar
1
cup packed brown sugar
2
eggs
1 3/4
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon baking powder
1/2
teaspoon salt
1/4
teaspoon ground cardamom
3
cups quick-cooking oats
4 2/3
cups powdered sugar
1
teaspoon ground cinnamon
1
teaspoon vanilla
1/2
cup butter, melted
6
tablespoons butterscotch topping
1/4
cup milk
Preparation
Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat margarine with electric mixer until smooth. Add granulated sugar and brown sugar; beat 2 to 3 minutes or until well combined and fluffy. Beat in eggs, 1 at a time, until just combined.
In medium bowl, mix flour, baking soda, baking powder, salt, cardamom and oats. Add flour mixture to margarine mixture. Beat until just combined.
Scoop dough by rounded tablespoons 1 inch apart on cookie sheets. Bake 13 to 14 minutes or until golden brown around edges. Cool 5 minutes on cookie sheet. Remove to cooling rack.
Meanwhile, in large bowl, mix Icing ingredients; stir until smooth. Frost slightly warm cookies with icing.
