Iced Oatmeal Cookies
Ingredients
Oatmeal Cookies:
2 cups old-fashioned oats
2 cups all-purpose flour unbleached
1 tsp baking soda
1 tsp sea salt fine
1 tsp cinnamon
1/4 tsp nutmeg
1 cup unsalted butter softened to room temperature
1 cup dark brown sugar packed
1/2 cup granulated sugar
2 large eggs room temperature
2 tsp vanilla extract pure
3 tsp molasses *do not use blackstrap
Vanilla Icing:
1 1/2 cups powdered sugar sifted
2 tbsp whole milk
1/4 tsp vanilla extract pure
Directions
Oatmeal Cookies:
Place oats in a food processor and pulse 10 times or until oats break down and resemble the consistency of dry instant oatmeal.
In a medium-sized bowl, whisk together oats, flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In a separate bowl, cream butter and both sugars with an electric mixer until light and fluffy – approximately 2 to 3 minutes.
Add eggs, vanilla and molasses then beat until incorporated. Scrape down the sides of the bowl with a spatula as needed.
Reduce mixer speed to low then add dry ingredients to wet. Mix until just combined.
Using a large 2 tablespoon-sized cookie scoop, scoop dough into balls and place onto parchment lined baking sheets spaced 2 inches apart.
Cover dough balls with plastic wrap and refrigerate for 45 minutes.
Preheat oven to 350 degrees.
Remove wrap from cookies then bake for 10 to 12 minutes or until the edges are set but the centers are still soft. Avoid over baking or cookies will be dry.
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before topping with icing.
Vanilla Icing:
Place icing ingredients in a small bowl then whisk until smooth and lump free.
Partially dip cookie tops into icing, shake off excess then place on a wire rack until icing has set.
Cover and store cookies at room temperature up to 5 days
