Ingredients
1½cupsold fashioned oats
2cupsall-purpose flour
2tspbaking powder
½tspbaking soda
¾tspsalt
1½tspground cinnamon
½tspground nutmeg
1cupunsalted butter,softened
¾cupgranulated sugar
¾cuplight-brown sugar
2large eggs
2tspvanilla extract
2cupspowdered sugar
3tbspmilk
Preparation
Preheat the oven to 350 degrees F.
Pour the oats into a food processor and pulse for about 15 seconds, until partially ground.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.
In the bowl of an electric stand mixer, fitted with the paddle attachment, whip the butter, granulated sugar and light-brown sugar on medium-high speed for about 3 to 4 minutes, until pale and fluffy.
Add in the eggs one at a time, mixing until combined after each addition. Stir in vanilla.
With the mixer set on low speed, slowly add in the dry ingredients and mix just until combined; scraping the bottom and sides of bowl as needed.
Allow the cookie dough to rest for 10 minutes at room temperature.
Scoop the dough out about 2 tablespoons at a time, then drop onto a silpat or parchment paper lined baking sheet.
Bake in the oven for 11 to 15 minutes. Allow the cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.
In a mixing bowl, whisk together the powdered sugar and milk, then dip the tops of the cooled cookies in icing. Allow excess to run off or alternately, spread icing over cookies.
Return to wire rack and allow icing to set.
Serve, and enjoy!
