Old Fashioned Iced Oatmeal Cookies

Ingredients

Cookies:

• 2 cups old-fashioned rolled oats or quick oats

• 2 cups all-purpose flour

• 1 tablespoon baking power

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 teaspoons cinnamon

• ½ teaspoon ground nutmeg

• 1 cup unsalted butter (2 sticks), at room temperature

• 1 cup packed light brown sugar 

• ½ cup granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract 

Icing:

• 2 cups powdered sugar

• 2 ½ tablespoons milk

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper. 

2. If using old-fashioned rolled oats, place them in a food processor and pulse ten times or until you get a variety of different textures (don’t over process, it should not look like oat flour). 

3. In a large bowl, combine the oats (processed or quick oats), flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine. 

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 30 seconds. Add the brown sugar and granulated sugar and beat again until the mixture is light and fluffy, about 2 minutes. Add the eggs, one at a time, beating just until the yolk disappears into the batter. Scrape down the sides of the bowl as necessary. Lightly beat in vanilla. Add about ⅓ of the dry ingredients to the butter mixture and mix on low speed just until blended. Continue adding the dry ingredients until they are fully incorporated. 

5. Using a 2 tablespoon size ice cream or cookie scoop, scoop the dough into balls and place on the prepared cooking sheets at least 2 inches apart. Bake for 10-12 minutes or until the bottoms just begin to brown. 

6. Remove the cookies from the oven and allow to rest for 5 minutes before moving to a rack to cool completely. 

7. To prepare the icing, mix the powdered sugar with the milk. It should be very thick, so add the milk slowly and mix in between. You can always adjust by adding more powdered sugar if needed. Put the icing in a shallow dish and quickly dip the tops of each cookie in the icing, letting the excess drip off. 

8. Allow the icing to set, and enjoy!