Description
Grandma’s Oatmeal Triblys are delightful homemade cookies featuring a hearty oatmeal dough filled with a sweet and thick date paste. Baked to golden perfection and topped with a luscious brown butter icing, these treats offer a perfect balance of chewy texture and rich flavor, ideal for any occasion.
Ingredients
Scale
Dough Ingredients
- 1 cup sugar
- 1 cup shortening
- 1/2 cup sour milk
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups oatmeal
Date Filling Ingredients
- 2 cups chopped dates
- 1/2 cup sugar
- 1 cup water
Brown Butter Icing Ingredients
- 1/2 cup butter
- 2 1/2 cups powdered sugar
- 2-3 tablespoons milk
Instructions
- Preheat and Prepare: Preheat oven to 375º F. Lightly grease 2 cookie sheets to prevent sticking during baking.
- Make Date Filling: In a small saucepan, combine chopped dates, 1/2 cup sugar, and 1 cup water. Heat over medium heat and cook, stirring occasionally, until the dates break down and thicken into a paste, about 10-15 minutes.
- Mix Dough: In a large bowl, cream together 1 cup sugar, 1 cup shortening, and 1/2 cup sour milk until combined. Add 2 cups flour, 1 teaspoon salt, and 1 teaspoon baking soda, mixing well. Gradually mix in 3 cups oatmeal until the dough is fully combined. Note that the dough will be sticky; use extra flour when rolling out.
- Roll and Cut Dough: On a floured surface, roll dough out to approximately 1/4 inch thickness. Using a circle cutter (about 4 inches in diameter), cut 12 circles. Transfer half the circles onto the prepared cookie sheets.
- Add Filling and Seal: Spoon generous amounts of the date filling onto the center of the cookie circles on the sheet. Cover each with the remaining dough circles and carefully press the edges together using your fingers to seal, ensuring no gaps for filling to escape.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes or until the edges are golden brown. Remove from oven and let rest on cookie sheets for 2 minutes before transferring to cooling racks. Repeat with remaining dough and filling for a second batch.
- Prepare Brown Butter Icing: In a saucepan over medium-low heat, melt 1/2 cup butter, cooking for 8-10 minutes while stirring occasionally until the butter browns and develops brown flecks. Once browned, remove from heat and whisk in 2 1/2 cups powdered sugar gradually, adding 2 tablespoons milk after the first cup sugar. Adjust consistency by adding the additional tablespoon of milk or more powdered sugar if needed; the icing should be thick yet spreadable.
- Ice Cookies: While the icing is still warm, spread it evenly over the cooled cookies. Allow the icing to cool and harden before serving. Enjoy your Grandma’s Oatmeal Triblys!
Notes
- Use plenty of flour when rolling out the sticky dough to prevent sticking.
- Carefully monitor the butter while browning to avoid burning it; once you see brown flecks, proceed quickly to add powdered sugar.
- Sour milk can be made by adding 1 tablespoon vinegar or lemon juice to 1/2 cup milk and letting it sit for 5-10 minutes.
- Ensure cookies cool completely before icing for best results.
- Store cookies in an airtight container to maintain freshness.
