Ingredients

The following ingredients have 4 Servings
  • 3/4 cup all-purpose flour (, spooned and leveled)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • pinch of ground nutmeg
  • 7 tablespoons unsalted butter (, softened)
  • 1/2 cup + 2 tablespoons light brown sugar (, packed)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cups quick-cooking oats
  • 1 cup powdered sugar
  • 1 tablespoon whole milk
  • 1/4 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350°F. Line baking sheets with parchment paper, set aside.
  • In a medium-sized bowl whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
  • In a large bowl with an electric hand mixer, cream together the butter and brown sugar for 2 minutes until light and fluffy. Mix in the egg and vanilla until fully combined.
  • Add the dry ingredients to the wet and mix until just combined with no dry patches. Add the oats and mix in until evenly distributed.
  • Using a cooking scoop, place 1 tablespoon-sized dollops of the dough on the baking sheets 2-inches apart. Bake for 9-10 minutes until lightly golden brown along the edges. Let cool slightly on the trays for 2 minutes, then transfer to a wire rack to cool completely. The cookies must be completely cool before icing.
  • While the cookies cool make the icing by whisking together the powdered sugar, milk, and vanilla. (There is very little liquid in this icing because it needs to be thick. At first it will be nearly impossible to combine. Only add in the smallest amount of extra milk at a time to get a pourable, but very thick consistency.)
  • Once the cookies are completely cool, lightly dip the tops of the cookies into the icing and lay them back on the wire rack icing side up. Let them sit to allow the icing to fully set, about 2-3 hours.
  • Enjoy!