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Iced Oatmeal Cookies

Ingredients

• 2 cups old-fashioned whole rolled oats
• 2 large eggs, at room temperature
• 2 cups all-purpose flour (spooned & leveled) 1 Tablespoon (15ml) unsulphured or dark molasses
• 1 teaspoon baking soda
• (do not use blackstrap; I prefer Grandma’s brand)
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 and 1/2 teaspoons ground cinnamon
• Icing:
• 1/2 teaspoon ground nutmeg
• 1 and 1/2 cups sifted confectioners’ sugar*
• 1 cup unsalted butter, softened
• 1/4 teaspoon pure vanilla extract
• 1 cup packed light or dark brown sugar
• 1.5 – 2 Tablespoons milk
• 1/2 cup granulated sugar

Directions

1. Pulse the oats in a food processor 10-12 times until you have a variety of texture—chopped oats with some oat flour.
2. Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl.
3. Set aside. 1.In a mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes.
4. Add the eggs, molasses, and vanilla extract and beat on high speed until combined, about 1 minute. 2.Add the dry ingredients to the wet ingredients and mix on low until combined.
5. Cover and chill the dough for at least 45 minutes in the refrigerator. 3.Preheat oven to 350°F (177°C).
6. Line baking sheets with parchment paper 4.Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets.
7. Bake for 11-12 minutes or until lightly browned on the sides.
8. The centers will look very soft. 5.Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
9. Make the icing: Place sifted confectioners’ sugar in a medium bowl.
10. Add the vanilla extract and 1 Tablespoon of milk.
11. Use a fork to whisk until combined.
12. It will be impossible to fully combine because this isn’t enough liquid.
13. Add only enough extra milk to make a very very thick icing.
14. I only add about 1 more Tablespoon of milk.
15. Lightly dip the tops of the cookies into the icing and let dry