Iced Oatmeal Cookies
Ingredients
For the Oatmeal Cookies:
- 1/2 cup rolled oats, ground (45 g)
- 1 cup all-purpose flour (125 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 cup rolled oats (90 g)
- 1/2 cup butter, softened (113 g)
- 1/2 cup sugar (100 g)
- 1/4 cup brown sugar (50 g)
- 1 large egg
- 1/2 tablespoon molasses
- 1 teaspoon vanilla extract
For the Glaze:
- 1 1/4 cup confectioner's sugar (150 g)
- 2-3 tablespoons milk
- 1/4 teaspoon vanilla
Instructions
Make the Cookies:
- Preheat the oven to 350° F (180° C.) Line 3 baking sheets with parchment paper. Add the 1/2 cup of rolled oats to a food processor and run on high until the oats become a very coarse flour.
- In a medium bowl, combine the ground oats, flour, baking soda, salt, cinnamon, nutmeg, and allspice. Stir until well combined. Add the remaining 1 cup of rolled oats, and stir until they are mixed in well.
- In a large bowl, with an electric mixer, cream the butter, sugar, and brown sugar until lightly fluffy. Add the egg, molasses, and vanilla, and mix until they are fully incorporated. Switch to a spoon and add the flour and oat mixture, stirring until the cookie dough is well combined.
- Using a cookie scoop or your hands, shape the dough into about 20 balls of uniform size. Space them evenly on the baking sheets, giving them a lot of room to spread out. Bake the cookies at 350° F (180° C) for about 10 minutes, or until the edges are lightly browned. Allow the cookies to cool for about 30 minutes before glazing.
Make the Glaze:
- Place a cooling rack on top of a baking sheet. Add the confectioner's sugar to a medium bowl. Pour in the milk and whisk until fully incorporated. Finally, whisk in the vanilla.
- One by one, turn each cookie upside down and dip the top lightly into the glaze, then place it on the cooling rack to dry. Once you have finished glazing all of the cookies, leave them to dry at room temperature for about 2 hours before storing. The cookies will keep at room temperature for about 4-5 days.