Spiced Oatmeal Plum Cookie with Cinnamon Cream Glaze
Ripe plums, cinnamon and cardamom spiced oatmeal cookie dough, and a generous drizzle of creamy cinnamon glaze make this cookie a wonderful addition to your breakfast plate. The tart sweetness of the plums with the spiced oatmeal cookie will give you justifiable reasoning, yes, I can have cookies for breakfast.
Tis the season for beautiful Texas plums. I picked up plums from Lydell’s Store a few weeks ago and was super excited to toss them into a cookie. They unfortunately got shuffled around to the waste land that is the back of my fridge, as other cookie recipes were made the last few weeks. I am not proud of this. Although, their time spent in the fridge allowed them to ripen very slowly until they were exceptionally soft and sweet. If you have ripe plums, these would be great in this cookie. These plums were so soft they acted as a jam when mixed into the dough. If you would like to substitute ripe plums for a ½ cup of your favorite jam, it would work just the same.
Reasons to Love This Recipe
-Easy-very simple recipe to throw together. Even easier if you are using jam instead of fresh plums.
-Spiced Dough-the addition of cinnamon and cardamom add a warmth to the cookie that pairs well with the chewiness of the oatmeal cookie. It also makes it taste like a hearty bowl of oatmeal in cookie form and goes great with a hot cup of coffee.
-Plums- I feel like plums often get overlooked in the summer since they coincide with the ever-popular Texas peach season, but they really are an amazing stone fruit. Their skin has some tartness to it and the flesh is bright pink with a hint of honey flavor.
-Cinnamon Cream Glaze-the cookie by itself is great but the cinnamon cream glaze is where it’s at. The glaze is creamy and loaded with warm cinnamon and will set up on the cookie to make a crisp, creamy, sweet layer on top of a chewy spiced cookie. Delicious.
-Texture-the oatmeal in this cookie gives it a wonderful chewy texture and the pockets of ripe plums have a soft almost jammy feel. Paired with a creamy cinnamon gaze that sets up to form a crisp edge, this cookie has a lot going for it in the texture department. It will have you coming back for just one more bite until it is all gobbled up. Trust me, I know.
Ingredients You Will Need:
-Butter- unsalted at room temperature.
-Brown Sugar & Granulated Sugar
-Eggs- room temperature.
-Flour
-Oatmeal- I used old fashioned oats but any cut of oatmeal is fine besides steel cut, that one is too firm for this recipe.
-Cinnamon-I cannot make an oatmeal cookie without adding cinnamon. The flavors work together so well.
-Cardamom-another overlooked spice in baking, in my opinion. I love using cardamom alongside cinnamon to enhance the spiced flavor of this cookie. Cardamom is a spice that is very warm and fragrant, a little peppery but floral. I would say it’s like a mix of nutmeg, cinnamon, and clove with a sprinkle of pepper and aromatic flavors. A truly wonderful spice. You don’t have to use it though, you can omit or add more cinnamon or even nutmeg to the recipe as a substitute.
-Plums-I used VERY ripe plums as you will see in the pictures below. I sprinkled them with a little bit of cornstarch to help firm up any juices that would cook out during baking. It’s a great way to use up overripe fruit if you don’t want to turn them into jam. Using ripe or even slightly under ripe plums would work well in this recipe as would plum jam.
-Salt-just a sprinkle to balance the sweetness of the cookie.
-Vanilla Extract
-Baking Soda & Baking Powder
Cinnamon Cream Glaze
-Heavy cream
-powdered sugar
-cinnamon
-vanilla extract
Let’s Make Some Cookies
I cream butter and the sugars until light and creamy, around 3-5 minutes. I am using less sugar in this recipe since the addition of warm spices will give it a sweeter flavor profile. The cinnamon cream glaze also adds a bit of sweetness and I want a cookie that is balanced and not overly sweet.
I add the room temp eggs one at a time, mixing well after each addition, then add in vanilla extract and salt.
On a chopping board I remove the flesh of the plums from the pits and dice into ½ inch pieces. I didn’t bother peeling them since I like the tartness of the skin to add flavor to the cookie. I sprinkle the chopped plums with a bit of cornstarch and gently mix through. I set these aside for later.
Next, I sift the flour, baking soda and baking powder and add it to the butter egg mixture with the speed on low. Mix just until incorporated.
Add in the oatmeal, cinnamon and cardamom and mix on low until just mixed. I take the mixing bowl out of the stand and remove the paddle attachment. I usually give the dough a few mixes with a large spatula to make sure the bottom of the bowl is mixed in well.
With a large spatula I roughly separate the dough in the bowl, spreading out and creating more surface area to mix in the plums. I do this because the plums are very ripe and soft and will be a little tricky to mix in well since they have a lot of moisture.
I add the plums to the dough and with a zig zag motion of my spatula, cut in the plums into the dough. There will still be some pockets of plums in the dough and will look like little pools of bright red plum jam. I want to undermix the plums into the dough so that I preserve the integrity of my oatmeal cookie. Overmixing this dough with the plums will result in tough cookies. This is because the plums will add extra water to the dough and overmixing flour and water, in this recipe, will cause gluten to begin to form and that will create a tighter and tougher crumb.
I use a 3-ounce cookie scoop to scoop out the soft dough onto a parchment lined baking tray. I refrigerate the dough for at least 30 minutes prior to baking to allow the dough and plums to firm up and prevent spreading when baking.
Preheat the oven to 375*F and bake these for 12 minutes or until golden brown. Allow to cool completely before adding glaze.
I make the glaze in a bowl by mixing all the ingredients with a fork until it is smooth and creamy. You want your glaze to be thick but not runny. I look for a thick maple syrup consistency when I make a glaze I want to drizzle on top of cookies.
I drizzle this glaze on the cooled cookies in no pattern, just random small circular motions on top until they look like pretty little rounds of coffee cake. I let the glaze harden for 15-20 minutes but you can eat them while the glaze is still soft.
These cookies have fresh fruit in them so it’s best to eat them the day of. You can refrigerate for up to a week, but they will dry out slightly in the fridge. I recommend freezing the dough and baking them fresh whenever you need a wonderful, spiced cookie pick me up.
If you try this recipe and love it as much as I do, please tag, follow, and like @sunshinetxcookies on Instagram and Facebook. New posts every Tuesday and Thursday so be sure to follow me for more delicious cookie recipes. Happy Baking!
Spiced Oatmeal Plum Cookie with Cinnamon Cream Glaze
Ingredients
- 2 sticks butter room temperature, unsalted
- ¾ cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs room temperature
- 1 tspn vanilla extract
- 2¾ cup flour
- 1 cup oats I use old fashioned oats.
- 1 tspn ground cinnamon
- ½ tspn ground cardamom
- 1 tspn baking soda
- 1 tspn baking powder
- ½ tspn salt
- 1 cup chopped fresh plums can substitute any stone fruit or ¾ cup plum jam.
- 1 tspn cornstarch
Cinnamon Cream Glaze
- 1 cup powdered sugar
- 3 tbspn heavy cream add one tbspn at a time. Might need more or less depending on how thick you like your glaze.
- ½ tspn vanilla extract
- ½ tspn ground cinnamon
- sprinkle salt
Instructions
- Remove pits from plums and chop into ½ inch cubes. Sprinkle with teaspoon of cornstarch and set aside.
- In a stand mixer with paddle attachment, cream butter and sugars. This will take 3-5 minutes.
- Add in eggs one at a time, mixing well after each addition. Add in vanilla extract and salt.
- In separate bowl sift together flour, baking powder, baking soda and both spices. Add in the oatmeal on top of the flour mixture.
- Add the oatmeal/flour mixture to the butter mixture in the mixer on low speed. Mix until it is just incorporated, do not overmix.
- Remove mixing bowl from mixer and remove the paddle attachment from bowl. Mix by hand with spatula to make sure the bottom of the bowl is mixed well.
- Add in the plum and cornstarch mixture to the dough and, in a zig zag pattern, cut the plums into the dough making sure to not overmix. You will still see pockets of plums in the dough.
- Using a 3 ounce cookie scoop, portion out 15 pieces of dough onto a parchment lined baking sheet. You can also do this with 3 tablespoonfuls of dough.
- Refrigerate the dough for at least 30 minutes and up to overnight.
- Preheat the oven to 375*F.
- Place 6-8 cookies per baking sheet and bake for 12 minutes or until golden brown.
- Cool on wire rack completely before glazing.
Cinnamon Cream Glaze
- In a bowl with fork or whisk, combine all ingredients until smooth.
- If too thick add a teaspoon of heavy cream a time until it reaches a thick but pourable consistency.
- Drizzle on top of cooled cookies and allow to set for 15 minutes. Enjoy!
