Ingredients

The following ingredients have 4 Servings
  • 2 cups old fashioned oats ((not quick cook oats))
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2-5 tablespoons milk ((start with 2 and add to desired consistency))

Instruction

  • Preheat oven to 350 degrees Fahrenheit and prepare your baking sheets with non-stick spray or parchment paper.
  • Using a food processor, pulse your oats just a few times. Tip: The goal is not to make flour, but to create a variety of textures in your cookies. Only pulse a few times.
  • In a mixing bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  • In a large bowl, mix together the butter and both sugars until it’s light and fluffy. Add in the eggs and mix until just combined. Slowly add in the dry mixture, mixing well until all added and combined.
  • Scoop the cookie dough into the size of 2 tbsp, roll into a ball and place on the cookie sheet about 2 inches apart. Bake for 10-12 minutes.
  • Allow the cookies to cool for about 5 minutes before removing from the sheet as they will spread and flatten a little more as they cool.
  • Once cooled, prepare the icing by mixing the powdered sugar and 2 tbsp of milk. Slowly add more milk to get the desired consistency.
  • Take each cookie and dip it into the icing face down, do this very lightly. A light dipping will allow the icing to drip into the cracks of your cookies. Cool on a rack until the icing sets. 
  • Store the cookies in an airtight container at room temperature.