Dill Pickle Oatmeal Cookies with Tangy Cream Cheese Frosting
Introduction
Dill Pickle Oatmeal Cookies with Tangy Cream Cheese Frosting are an exciting twist on the classic cookie. These cookies mix sweet and savory flavors, creating a taste that surprises and delights. If you love pickles and cookies, this recipe is perfect for you!
Why Make This Recipe
This cookie recipe stands out because it combines familiar tastes in a unique way. The dill pickle juice adds a zesty kick, while the cream cheese frosting balances the flavors with its creamy sweetness. It’s an adventurous treat that can impress guests at parties or simply satisfy your cravings for something different.
How to Make Dill Pickle Oatmeal Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dill pickle juice (from the jar)
- 2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon salt
- 3/4 cup finely chopped dill pickles
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and dill pickle juice.
- In a separate bowl, whisk together the flour, rolled oats, baking soda, baking powder, garlic powder (if using), and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped dill pickles, ensuring you squeeze out excess moisture to prevent soggy dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat together cream cheese and butter until smooth.
- Add dill pickle juice and mix well.
- Gradually add powdered sugar until you reach your desired consistency and sweetness.
- Stir in dried dill or smoked paprika if you want extra flavor.
- Once the cookies are completely cooled, spread or pipe frosting on top and garnish with thin pickle slices if desired.
How to Serve Dill Pickle Oatmeal Cookies
Serve these cookies on a fun serving platter or in a cookie jar for a casual gathering. They are great as a sweet treat after a meal or as a snack throughout the day. Don’t forget to impress your friends and family with the unusual flavor!
How to Store Dill Pickle Oatmeal Cookies
Store leftover cookies in an airtight container at room temperature for up to a week. You can also refrigerate them to extend their freshness, but let them come to room temperature before serving.
Tips to Make Dill Pickle Oatmeal Cookies
- Make sure your butter is softened to room temperature for a better texture.
- Squeeze out as much moisture from the chopped dill pickles as possible to keep the dough from getting soggy.
- For a chewier cookie, try using quick oats instead of rolled oats.
Variation
If you want to change things up, consider adding nuts like walnuts or pecans for some extra crunch. You can also experiment with different spices or use flavored cream cheese for the frosting.
FAQs
1. Can I use sweet pickles instead of dill pickles?
Yes, but this will change the flavor profile. Sweet pickles will make the cookies sweeter.
2. Can I freeze these cookies?
Absolutely! Store them in an airtight container in the freezer for up to 3 months. Thaw before enjoying.
3. What can I do if the dough is too sticky?
If your dough is too sticky, add a little more flour, a tablespoon at a time, until the dough can be handled easily.
Enjoy baking and sharing this unique treat with family and friends!
