Delicious oatmeal cookies with a craggy iced topping. These cookies are crispy on the outside and soft in the middle and have a touch of cinnamon and nutmeg.
Place oats in a food processor. Pulse 5-6 times, just breaking up some of the oats.
2 cups old fashioned oats
Add flour, baking soda, salt, cinnamon and nutmeg. Pulse 5 additional times, combining the ingredients.
2 cups flour, 1 ½ teaspoons baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, ¼ teaspoon nutmeg
In a large mixing bowl, whip butter until smooth and creamy
1 cup butter
Add granulated and brown sugar and until light and creamy
¾ cup granulated sugar, ¾ cup brown sugar
Add egg and vanilla. Mix well. Scrape down sides of bowl and mix again.
2 eggs, 1 teaspoon vanilla
Slowly add oat mixture mixing until well combined
Use a cookie scoop to form cookies and place on an ungreased baking sheet.
Place one cookie sheet at a time in a preheated 350 degree oven for 12-15 minutes.
Allow cookies to cool for 2 minutes, then remove from baking sheet and place on a baking rack.
Icing
Make certain cookies are fully cooled before adding icing
Sift powdered sugar into a bowl
2 cups powdered sugar
Add milk and stir until smooth. Icing should be thick.
3 tablespoons milk
Take one cookie at a time and with top side down, dip cookie into the icing. Do not twist or tilt the cookie. Pull straight up and allow excess icing to drip from cookie (3-4 seconds)
Place cookie on a baking rack and allow icing to dry and harden - up to one hour
If icing is too thick, add an additional 2-3 drops of milk.
Notes
Tips:
Use old fashioned oats
Pulse oats in a food processor to break up some of the oats into oat flour.
Use a cookie scoop to get evenly sized cookies
Sift the powdered sugar to remove all lumps
Keep the icing thick. If needed, you can add a drop or two more milk
Dunk cookies into the icing straight in and straight out - no twisting!
Allow excess icing to drip off. I let mine drip for 3-4 seconds
Make certain icing fully dries and hardens - about 1 hour